Original Recipe: https://preppykitchen.com/peanut-butter-brownies/
It has been a while since I’ve posted a recipe. I have been baking, but not too much due to the heat wave we recently had out here in California, and I had to tend to my sister’s animals as well, but Toby is always worth it.
This time, I was in the mood for my favorite dessert combination: chocolate and peanut butter, and what better way to enjoy it than a peanut butter brownie recipe?
For this recipe, I put my camera on a tripod to keep the angle consistent, so the pictures will look a little different this time.
Alright, let’s start off by getting your brownie pan. Spray it with baking spray and line with parchment paper.
Alright, now that your brownie pan is greased and lined with parchment paper (you can probably get away with one or the other), prepare a bowl with about 1/2 cup of semi-sweet chocolate chips.
Next, drop two sticks of room-temperature unsalted butter into your bowl.
Melt the butter in the microwave for about 20 seconds at a time until the chocolate and butter are melted together.
Alright, so put this aside for now, and get your flour and cocoa powder ready. Weigh your flour on a scale.
Next, tare your scale and add about 50g of cocoa powder.
Whisk them together with a teaspoon of salt.
Now, take that bowl aside and prepare another bowl. First, add the sugar and brown sugar into the bowl.
Combine the sugars with the melted chocolate first in a larger bowl.
Next, add your three eggs and…1 tablespoon of vanilla?!
Mix it all together.
Once this is all mixed up, add the flour-cocoa powder mixture to the bowl, and mix it all up.
Next, toss in the remaining 1/2 cup of semi-sweet morsels, and mix it all up.
Pour the brownie mix into your prepared pan.
Once you have it spread evenly, preheat the oven to 350F. While the oven is heating up, grab your peanut butter and drop spoonfuls of it on top.
Use a knife to mix it on top of the brownie batter. You can have fun with it if you feel like it.
Once the oven has heated up, bake these for 35 minutes to give it a fudgy texture. It’s worth it.
Once it has cooled off, remove it from the baking pan and cut it into 16 brownies.
Once you’ve cut them up, enjoy them!
All and all, this is a very easy recipe, and you don’t really need any special ingredients, unless you count peanut butter. It’s very tasty, and cooking them a little less than normal brownies gives it a nice chewy texture that I really like. Plus, they’re great to make on impulse, so try them out!
- 1 cup (2 sticks) unsalted butter (227g)
- 1 cup semisweet chocolate chips divided (175g) (or however much you want)
- 1¼ cups all-purpose flour (150g)
- ½ cup unsweetened cocoa powder (50g)
- 1 teaspoon salt
- 1 cup granulated sugar (200g)
- 1 cup firmly packed light brown sugar (220g)
- 3 large eggs
- 1 tablespoon vanilla extract
- ½ cup creamy peanut butter (doesn’t matter really)
- Spray your 8″x8″ square baking pan with baking spray, or line it with parchment paper.
- In a bowl, melt two sticks of butter with approximately 87 grams of semi-sweet morsels. Set aside.
- In a separate bowl, measure your 150g of flour and 50g of cocoa powder. Add your 1 teaspoon of salt and whisk together. Set this bowl aside.
- In another bowl, mix your 200g of granulated sugar and 220g of brown sugar together. This is to ensure you get the right consistency.
- Pour the melted chocolate into the bowl with the whisked sugars. Add your three eggs and 1 tablespoon of vanilla extract.
- Add the flour-cocoa powder mix to the melted chocolate and sugars.
- Add semi-sweet morsels to the dough.
- Preheat the oven to 350F.
- Pour the brownie batter into your sprayed (or lined) pan. Make sure it’s even.
- Drop spoonfuls of peanut butter and mix it around with a knife.
- When the oven is heated up, bake the brownies for 35 minutes if you want them to be fudgy, and 40-45 minutes if you want a more traditional texture for your brownies.
- After they cool off, cut them into whatever size squares you want.