Peanut Butter Brownies Recipe

Alright, let’s talk about the ultimate indulgence: these peanut butter chocolate chip brownies are basically edible magic. Imagine your taste buds doing a happy dance as the rich, gooey chocolate mingles with smooth, nutty peanut butter—yeah, it’s that kind of party. So, if you’re ready to bake your way to bliss, let’s dive right in.

The rich mixture of flavors found in my Peanut Butter Brownies is something I adore. The smooth, creamy peanut butter was made to go with the chocolate, but I think these two would be perfect together even if I used half as much chocolate.

In case you missed it, I’ve already said that these brownies have a lot of chocolate in them, and if I’m being honest, they also have a lot of chocolate in them in the form of chocolate chips.

Ingredients

• Butter: Adds rich flavor and moisture, essential for that fudgy texture.
• Peanut Butter: Creamy texture, protein source, and a nutty, savory sweetness.
• Granulated Sugar: Sweetens and contributes to the soft texture.
• Brown Sugar: Adds moisture and a subtle molasses flavor.
• All-Purpose Flour: Provides structure and a chewy consistency.
• Cocoa Powder: Offers a rich chocolate flavor with antioxidants.
• Chocolate Chips: Bits of melty chocolate that add decadent bursts of flavor.

Ingredient Quantities

• 1/2 cup butter, melted
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup creamy peanut butter
• 3/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chocolate chips

How to Make this

1. Set the oven to 350°F (175°C) and ready an 8×8-inch baking pan. This can either be achieved by lining the pan in question with something known as parchment paper or by giving the pan a light coating of grease. Either way is fine.

2. In a large mixing bowl, combine the following:

1. Melted butter

2. Granulated sugar

3. Brown sugar.

Mix until well combined.

3. Include the eggs and the vanilla extract in the sugar mixture. Beat until smooth and moderately thick in consistency.

4. Mix the creamy peanut butter into the mix so that it is smooth and so that everything is combined evenly.

5. In a different bowl, combine the flour, cocoa powder, baking powder, and salt and whisk them together well.

6. Slowly introduce the dry ingredients to the wet ingredients, mixing them together lightly until they are just combined. You must take care not to overmix.

7. Integrate the chocolate chips so that they are uniformly dispersed through the slosh. Don’t just mix them in. Fold!

8. Distribute the brownie batter evenly in the prepared baking pan.

9. Place in the preheated oven and bake for 25-30 minutes. You will know it is done when the edges are set and a toothpick inserted in the center comes out with few moist crumbs.

10. Let the brownies cool in the pan for about 10 minutes; then move them to a wire rack to cool completely before cutting into squares. They can be enjoyed at that point, but if you really want to take it over the top, warm one in the microwave for about 10 seconds, and then top it with a scoop of ice cream.

Equipment Needed

1. Oven
2. 8×8-inch baking pan
3. Parchment paper or cooking spray
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Mixing spoon or spatula
8. Measuring cups
9. Measuring spoons
10. Electric mixer (optional)
11. Rubber spatula or spoon for folding
12. Wire cooling rack
13. Toothpick

FAQ

• Can I use natural peanut butter instead of creamy peanut butter?Peanut butter in its natural state is fine to use, but the kind you get in the grocery store—”natural” or otherwise—isn’t quite the same. Why? For starters, it’s a whole lot sweeter and tastier than your average homemade peanut butter. It’s also, crucially, a lot less oily, which is why you can spread it on bread and it doesn’t weep fat. Your first instinct might be to run toward the grocery store and pick up some PB, but hold off. If you’re using store-bought peanut butter, make sure you’re using it appropriately “in its natural state.” What does that mean? For one, it means using a not-insignificant amount of the stuff, since we’re talking four tablespoons worth. It also means making sure you’re well-stirred before you do any measuring. Using un-stirred peanut butter is a big no-no.
• What can I use as a substitute for cocoa powder?You can use unsweetened chocolate. For every 3 tablespoons of cocoa powder, use 1 ounce of unsweetened chocolate and cut back on the butter by 1 tablespoon.
• Can I make these brownies gluten-free?Affirmative, you may replace the all-purpose flour with a gluten-free flour blend for similar outcomes, using a 1:1 ratio still intact throughout the blend. If you can, use a blend that closely matches the ingredients found in the all-purpose flour; if you can’t find that blend or if you’re using a homemade blend, don’t sweat it. They’re still gonna about the same. Of course, your results may vary.
• How should I store these brownies?Keep the brownies in an airtight container at room temperature for no more than 3 days, or chill them in the refrigerator for up to 1 week. For longer storage, place them in a freezer.
• Can I use a different type of sugar?Granulated sugar can be swapped for coconut sugar or brown sugar; however, it may slightly change the taste and texture.
• Do I need to use a mixer to combine the ingredients?You do not need a mixer. A whisk or wooden spoon will work just fine to combine the ingredients.
• Can I add nuts or other mix-ins?For sure! You can definitely add nuts, like chopped peanuts or walnuts, or more chocolate chips to up the flavor and texture. This recipe can take it.

Peanut Butter Brownies Recipe Substitutions and Variations

Substitute 1/2 cup coconut oil for butter when you want a dairy-free option.
Use coconut sugar as a direct substitute for granulated sugar. In other words, if the recipe calls for 1 cup of granulated sugar, use 1 cup of coconut sugar instead.
Substitute almond butter to obtain a different kind of nutty flavor.
To make the brownies gluten-free, substitute 3/4 cup of all-purpose flour for a 1:1 gluten-free flour blend.
Substitute peanut butter chips for chocolate chips to give this recipe an extra peanut butter twist.

Pro Tips

1. Butter and Sugar Mixing: Ensure the melted butter is slightly cooled before mixing it with the sugars. This helps prevent the eggs from cooking when added and ensures a smooth integration.