Description
Indulge in these fudgy peanut butter brownies that boast an irresistible blend of rich chocolate and creamy peanut butter swirls. Perfectly gooey with a slightly cakey edge, these brownies bake up moist and delicious, making them a timeless treat. They keep well, improve in flavor after a day, and can be conveniently frozen for up to a month.
Ingredients
For the Brownie Base:
- ¾ cup semisweet chocolate, coarsely chopped
- ¾ cup unsalted butter
- ¾ cup white sugar
- ¾ cup packed brown sugar (light or dark)
- 3 eggs, at room temperature
- 2 teaspoons vanilla extract
- few drops almond extract (optional but recommended)
- 1 ½ tablespoons unsweetened cocoa powder
- 1 cup all-purpose flour
For the Peanut Butter Swirl:
- ⅔ cup creamy peanut butter
- 5 tablespoons powdered sugar
- ½ teaspoon vanilla extract (optional)
- 2 tablespoons heavy cream (double cream also works)
Instructions
- Prepare Pan: Preheat your oven to 350ºF (180ºC). Butter or spray an 8-inch square metal pan and line the bottom and two sides with parchment paper, leaving two sides unlined for easy removal.
- Melt Chocolate and Butter: In a large glass bowl, melt the coarsely chopped semisweet chocolate and unsalted butter together. Use a microwave, stirring every 10 seconds until smooth, or melt over a double boiler making sure the bowl doesn’t touch the water.
- Add Sugars: Mix white sugar and packed brown sugar into the melted chocolate mixture until well combined. This step cools the mixture before adding eggs.
- Incorporate Eggs and Flavorings: Add the eggs one at a time along with vanilla extract, almond extract if using, and unsweetened cocoa powder. Stir until everything is fully blended.
- Add Flour: Gradually add the all-purpose flour in two parts, folding it into the batter gently to avoid overmixing.
- Spread Batter: Pour and spread the brownie batter evenly into your prepared pan.
- Make Peanut Butter Swirl: In a separate bowl, mix creamy peanut butter, powdered sugar, vanilla extract, and heavy cream until smooth and lump-free.
- Drop and Swirl: Spoon dollops of the peanut butter mixture on top of the brownie batter. Using a knife, lightly swirl through the batter, leaving chunks of peanut butter intact for texture and visual appeal.
- Bake: Place the pan in the oven and bake for 25-30 minutes. Insert a toothpick or cake tester in the center; it should come out with fudgy crumbs. The top should look dry but the center should still jiggle slightly. Avoid overbaking to retain gooey texture.
- Cool: Remove brownies from oven and let cool completely on a wire rack.
- Serve or Store: These brownies are best enjoyed the next day after resting and can be wrapped tightly and frozen for up to one month.
Notes
- Use a metal pan rather than glass to ensure even baking.
- Swirling the peanut butter mixture lightly keeps distinct pockets of flavor rather than blending completely.
- Allow brownies to cool fully and rest overnight for optimal texture and flavor.
- Wrap tightly in plastic wrap before freezing to prevent freezer burn.
- This recipe makes 9 medium-sized brownies, ideal for sharing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Brownies & Bars
- Method: Baking
- Cuisine: American
