Peanut Butter Chocolate Chip Brownies
Fudgy cocoa brownies with melty chocolate chips and a creamy peanut butter swirl
PRINT PINServings 16
INGREDIENTS
Brownie batter
- 1/2 cup unsalted butter melted and slightly cooled
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 3/4 cup all purpose flour
- 2/3 cup unsweetened cocoa powder
- 1/2 tsp fine salt
- 1/4 tsp baking powder
- 1 cup semisweet chocolate chips.
Peanut butter swirl
- 1/2 cup creamy peanut butter
- 2 tbsp powdered sugar
- 1 tbsp melted butter
- 1/4 tsp vanilla extract
- pinch of salt.
INSTRUCTIONS
Pan and batter
- Heat oven to 350 F and line an 8 inch square pan with parchment then lightly grease
- whisk melted butter with granulated sugar and brown sugar until glossy
- whisk in eggs and vanilla until smooth
- add flour cocoa salt and baking powder and fold just until no dry streaks
- fold in chocolate chips.
Swirl and bake
- Stir peanut butter powdered sugar melted butter vanilla and salt until smooth and pourable
- spread batter in pan and dollop peanut butter mixture over top
- drag a knife through dollops to create swirls without overmixing
- bake until edges are set and a toothpick inserted near center comes out with moist crumbs 28 to 32 minutes
- cool in pan at least 60 minutes then lift out and slice.
Notes
1. For thicker brownies use a 9 inch by 9 inch pan and start checking at 22 minutes; For extra fudgy texture underbake slightly and cool fully before cutting; Swap semisweet chips for dark chocolate chunks or add 1/2 cup chopped peanuts; Use natural peanut butter only if well stirred and thick otherwise the swirl can spread too much; Store airtight up to 4 days or freeze sliced up to 2 months
Nutrition
Calories: 260kcal | Carbohydrates: 28g | Protein: 4g | Fat: 15g