Peanut Butter Brownies
Indulge in these rich, fudgy peanut butter brownies with the perfect chocolate-peanut butter swirl. Made with high-quality semisweet chocolate chips and smooth peanut butter, these brownies are sure to impress!
Equipment
- 9-inch (23 cm) square baking pan
- Parchment paper
- Mixing bowls
- whisk
- Spatula
- Digital scale (optional for accuracy)
- Knife or toothpick (for swirling)
Ingredients
- Brownie Batter:
- 225 g 8 oz semisweet chocolate, melted
- 100 g 1/2 cup granulated sugar
- 100 g 1/2 cup brown sugar
- 2 large eggs room temperature
- 115 g 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 100 g 3/4 cup all-purpose flour
- 25 g 1/4 cup cocoa powder
- 1/2 tsp salt
- Peanut Butter Swirl:
- 67 g about 3-5 tbsp smooth peanut butter (slightly warmed)
Instructions
- Preheat & Prepare Pan: Preheat oven to 175°C (350°F). Line a 9-inch square baking pan with parchment paper and grease with butter.
- Mix Wet Ingredients: In a bowl, whisk melted butter, granulated sugar, and brown sugar. Add eggs and vanilla, whisking until smooth.
- Combine Dry Ingredients: Sift together flour, cocoa powder, and salt. Fold into the wet mixture until just combined.
- Melt Chocolate: Melt the semisweet chocolate and gently fold it into the brownie batter.
- Pour & Swirl: Pour batter into the prepared pan. Drizzle warmed peanut butter on top, then use a knife or toothpick to swirl it into the batter.
- Bake: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool & Serve: Let brownies cool in the pan for at least 10 minutes before slicing and serving.