Chewy Peanut Butter Brownies

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Chewy Peanut Butter Brownies

Creamy, chocolatey, and decadently peanut-butter-packed, these brownies are the perfect balance between rich and nostalgic.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Keyword: Chocolate, Easy, Peanut Butter

Servings: servings

Calories: 250kcal

Equipment

Mixing Bowl
Saucepan
Spatula
8-inch Square Baking Pan

Ingredients

1/2 cup Unsalted Butter Melted
1 cup Granulated Sugar
2 large Eggs Room temperature
1 tsp Vanilla Extract
1/3 cup Unsweetened Cocoa Powder Sifted if lumpy
1/2 cup All-Purpose Flour Measured and leveled
1/4 tsp Salt
1/4 tsp Baking Powder
3/4 cup Peanut Butter Creamy or chunky, room temperature for easier swirling
1/2 cup Semisweet Chocolate Chips
1/2 cup Peanut Butter Chips

Instructions

Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium saucepan, melt the butter over medium heat, stirring until fully melted and slightly cooled. Remove the pan from heat to avoid scrambling the eggs when added.
Stir in the granulated sugar until blended, then add the eggs one at a time, whisking after each addition. Stir in the vanilla extract.
Add the unsweetened cocoa powder, all-purpose flour, salt, and baking powder to the wet mixture. Fold gently until just combined—do not overmix to keep the brownies chewy.
Spread the batter evenly into the prepared pan using a spatula.
Drop dollops of peanut butter across the surface of the batter and use a knife to swirl it into the brownie batter in a figure-eight or circular motion. Try not to over-swirl; you want visible ribbons of peanut butter.
Sprinkle the semisweet chocolate chips and peanut butter chips evenly over the top.
Bake in the preheated oven for 25 to 30 minutes. The brownies should be set on the edges but slightly soft in the center—a toothpick inserted into the middle should come out with a few moist crumbs.
Allow brownies to cool completely in the pan on a wire rack. Use the parchment overhang to lift the brownies from the pan before slicing into squares.

Notes

Store leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week. To freeze, wrap individual squares tightly in plastic wrap and place in a freezer bag for up to 3 months.

Nutrition