Fudgy Peanut Butter Brownies
If you think that peanut butter and chocolate is one of the best combinations ever, these Peanut Butter Brownies were made for you! These rich and fudgy brownies are chocolatey and decadent with a creamy peanut butter swirl that takes them over the top. They’re so easy to make and they come together in one pot!
Brownies have always been one of my favorite desserts. I’ll take my german chocolate brownies over birthday cake any day, and it’s not Christmas without my peppermint brownies.
These deep, dark and chocolatey Peanut Butter Brownies give me another way to enjoy peanut butter and chocolate, which is my favorite flavor combination.
I love satisfying my daily peanut butter-chocolate cravings with homemade peanut butter cups and flourless peanut butter cookies, but these brownies definitely take things to a whole new level.
To say that I’m obsessed with them is an understatement. 🙂
Table of contents
Why you’ll love this recipe:
- These peanut butter swirl brownies are decadent and fudgy with the goodness of peanut butter swirled right in.
- They’re made with good quality unsweetened chocolate which adds richness and big dark chocolate flavor.
- The brownies are just sweet enough to make the flavor of the chocolate really shine. They’re sure to satisfy the biggest chocolate cravings!
- They’re extremely easy to make and the recipe comes together in one pot.
Recipe ingredients
The ingredients for this peanut butter brownie recipe are really quite simple. The star of these brownies is the unsweetened chocolate, so make it the best!
Ingredient notes
- All purpose flour. Adds structure to the brownies.
- Butter. Adds rich flavor and moisture to the brownie base.
- Unsweetened chocolate. The unsweetened chocolate (otherwise known as baking chocolate), is the star ingredient, so quality is key. I used a bar of Scharffen Berger unsweetened bittersweet chocolate, which is rich, flavorful and has great meltability. You can certainly substitute the unsweetened chocolate with bittersweet or semi-sweet chocolate, but be sure to decrease the amount of sugar by 2-4 tablespoons as these varieties are sweetened.
- Cocoa powder. Use unsweetened cocoa powder, which adds even more chocolate flavor to these peanut butter brownies.
- Sugar. Provides sweetness. Sub with coconut sugar to make these brownies refined sugar free. Note that they will not be as sweet tasting if you are using coconut sugar.
- Peanut butter. Your favorite brand of peanut butter will work great in this recipe. Be sure to heat the peanut butter prior to dolloping it over the top of the brownies, which will soften it and make it more manageable. If you have a peanut or nut allergy, use your favorite nut butter, sun flower butter or omit altogether.
How to make peanut butter swirl brownies
This peanut butter brownie recipe really couldn’t be easier. Once you’ve gathered your ingredients and chopped the chocolate, the recipe goes very quickly.
Like my cheesecake brownies, this recipe includes a pretty swirl that makes the brownies extra festive!
- Preheat the oven to 350 degrees and line an 8×8″ square baking pan with parchment paper or foil. Place the chocolate and butter in a medium sauce pan and set in a pot of simmering water. Simmer until melted and the mixture is very warm to the touch, about 3-4 minutes, stirring frequently. Remove from heat.
- Stir in the sugar until combined. The mixture will appear grainy.
- Add the eggs one at a time, stirring vigorously after each addition, then stir in the vanilla.
- Add the flour, cocoa powder and salt and stir until incorporated, about 30 strokes. The batter will be glossy and pull away from the sides of the bowl.
- Pour the batter into the prepared pan and spread evenly. Place the peanut butter in a small bowl and heat for about 20 seconds in the microwave and dollop on top of the brownie batter in straight lines.
- Use a butter knife to run down the center of the peanut butter dollops from the top down, then from left to right to create swirls. Bake for 20-25 minutes until set, the top is shiny and a toothpick inserted into the center comes out with just moist crumbs. Cool completely on a wire rack, then remove from the pan and cut into squares. Enjoy!
FAQs
Fudgy brownies have higher fat content and less flour to provide a rich, fudgy interior. Cakey brownies include more flour and leavening for a drier, cake-like texture.
Unsweetened chocolate is baking chocolate that has no sugar added. Many varieties of baking chocolate on the market are sweetened however, so be sure and check the label.
Unsweetened chocolate is very bitter as there’s no added sugar, but it’s wonderful used in baking for it’s rich chocolate flavor and meltability.
Normal eating chocolate such as milk or semi-sweet may be substituted for dark chocolate in brownies, but these varieties contain more sugar than dark chocolate. Be sure to decrease the amount of sugar in your brownie recipe by 2-4 tablespoons depending on the type of chocolate you’re using.
The brownies must be completely cool in order to cut them into perfect squares (give them 30 minutes to one hour cooling time). Once cooled, lift the brownies out of the pan using the foil or parchment paper “handles” and place on a cutting board. Use a very sharp knife to cut and wipe the knife down well with a damp paper towel in between cuts for a perfectly clean slice.
Brownie variations
The best part about brownies is that they can be changed up any number of ways!
- Add your favorite chocolate chips — dark, semi-sweet, milk or even peanut butter chips!
- Sprinkle the top of the brownies with flaky sea salt when they come out of the oven.
- Substitute the peanut butter with your favorite nut butter or sun butter.
- Add chopped nuts for a nice crunchy texture.
- Add chopped peanut butter cups or M&M candies for an extra fun treat!
Recipe notes
- Pro tip: Be sure to use quality unsweetened baking chocolate in this recipe as it’s the star ingredient. It adds richness and flavor and sets these brownies apart!
- These peanut butter brownies have big dark chocolate flavor. Semi-sweet or dark chocolate chips may be added for additional sweetness and triple chocolate goodness.
- Brownies will keep at room temperature for up to 3 days or in the refrigerator for one week.
- Peanut or nut allergy? Use your favorite nut butter or even sunflower butter.
More brownie recipes you’ll love:
- Coconut oil brownies
- Mint brownies by Tastes Better from Scratch
- Red velvet brownies
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Peanut Butter Brownies
Ingredients
- 4 ounces unsweetened chocolate chopped
- 1 stick unsalted butter cut into cubes
- 1.25 cups granulated sugar or sub with coconut sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/3 cup all purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon sea salt
- 1/4 cup peanut butter
Instructions
- Preheat the oven to 350 degrees and line an 8×8" square baking pan with parchment paper or foil.
- Place the chocolate and butter in a medium sauce pan and set in a pot of simmering water. Simmer until melted and the mixture is very warm to the touch, about 3-4 minutes, stirring frequently. Remove from heat.
- Stir in the sugar until combined. The mixture will appear grainy.
- Add the eggs one at a time, stirring vigorously after each addition, then stir in the vanilla.
- Add the flour, cocoa powder and salt and stir until incorporated, about 30 strokes. The batter will be glossy and pull away from the sides of the bowl.
- Pour the batter into the prepared pan and spread evenly.
- Place the peanut butter in a small bowl and heat for about 20 seconds in the microwave. Dollop on top of the brownie batter in straight lines, then use the tip of a butter knife to run down the center of the dollops from top to bottom, then left to right to create swirls.
- Bake for 20-25 minutes until set, the top is shiny and a toothpick inserted into the center comes out with just moist crumbs. Cool completely on a wire rack, then remove from the pan and cut into squares. Enjoy!
Notes
- Pro tip: Be sure to use quality unsweetened baking chocolate in this recipe as it’s the star ingredient. It adds richness and flavor and sets these brownies apart!
- These peanut butter brownies have big dark chocolate flavor. Semi-sweet or dark chocolate chips may be added for additional sweetness and triple chocolate goodness.
- Brownies will keep at room temperature for up to 3 days or in the refrigerator for one week.
- Peanut or nut allergy? Use your favorite nut butter or even sunflower butter.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
2 Comments on “Fudgy Peanut Butter Brownies”
What the Heck is one stick of butter ?Â
4 ounces of butter