Print

Peanut Butter Brownies Recipe

Peanut Butter Brownies Recipe
Print Recipe

★★★★★

4.8 from 26 reviews

Decadent and fudgy Peanut Butter Brownies featuring rich dark chocolate, creamy peanut butter, and a delightful mix of chocolate chips and mini peanut butter cups. These brownies are a perfect balance of chocolaty and nutty flavors with a moist, mousse-like texture, perfect for satisfying any sweet tooth.

Ingredients

Scale

Chocolate and Butter Mixture

  • 200 g dark chocolate
  • 200 g unsalted butter

Wet Ingredients

  • 4 medium eggs (or 3 large)
  • 275 g light brown soft sugar (or caster sugar)
  • 200 g peanut butter (melted)

Dry Ingredients

  • 100 g plain flour
  • 50 g cocoa powder

Add-ins

  • 100 g chocolate chips
  • 200 g mini peanut butter cups

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 180ºC (160ºC fan) and line a 9×9″ square baking tin with parchment paper to ensure the brownies don’t stick and for easy removal.
  2. Melt Chocolate and Butter: Gently melt the dark chocolate together with the unsalted butter, either using a double boiler or microwave in short bursts, then set aside to cool slightly so it doesn’t scramble the eggs in the next step.
  3. Whisk Eggs and Sugar: Whisk the eggs with the sugar vigorously until the mixture becomes thick, pale, and mousse-like. This aeration is important for the brownie texture and should leave a visible trail when the whisk is lifted.
  4. Combine Chocolate Mixture: Carefully fold the cooled chocolate and butter mixture into the egg and sugar mixture, ensuring to retain as much air as possible for a light texture.
  5. Add Dry Ingredients: Sift together the plain flour and cocoa powder, then fold them gently into the wet mixture, being careful not to overmix to keep the brownies tender.
  6. Incorporate Chocolate Chips and Peanut Butter Cups: Fold in the chocolate chips and mini peanut butter cups evenly throughout the batter to distribute the added bursts of flavor and texture.
  7. Pour Batter into Tin: Transfer the brownie batter into the prepared baking tin, smoothing the surface with a spatula for even baking.
  8. Drizzle and Swirl Peanut Butter: Drizzle the melted peanut butter over the top of the batter and gently swirl it in with a knife to create a marbled effect that offers extra peanut butter flavor in each bite.
  9. Bake: Bake the brownies in the preheated oven for 25 to 30 minutes. The brownies are done when a skewer inserted comes out with moist crumbs but no wet batter, ensuring a fudgy texture.
  10. Cool and Set: Allow the brownies to cool completely in the tin to set properly, then chill in the fridge for at least 3 hours for best texture and flavor before slicing and serving.

Notes

  • For best results, use high-quality dark chocolate with at least 70% cocoa content for richer flavor.
  • Let the melted chocolate and butter cool slightly before adding to eggs to avoid scrambling.
  • Do not overmix the batter once the flour is added to keep the brownies tender and fudgy.
  • The chilling step is important for achieving the perfect texture: brownies firm up and flavors meld nicely.
  • You can substitute mini peanut butter cups with chopped peanuts or peanut butter chunks if unavailable.
  • Store brownies in an airtight container in the refrigerator for up to 5 days.
  • For a gluten-free option, use a gluten-free plain flour blend.

Nutrition

Keywords: peanut butter brownies, chocolate brownies, peanut butter cups, fudgy brownies, chocolate dessert, easy brownie recipe

Find it online: https://thefoodrecipe.com/peanut-butter-brownies-recipe/