Fudgy Peanut Butter Brownies
Fudgy peanut butter brownies combine the rich decadence of chocolate with creamy peanut butter swirls, creating a moist, irresistible dessert loved by many. This classic treat can be customized and adapted for various dietary needs, offering a perfect balance of flavor and texture for every occasion.
Ingredients
For the brownie base:
- ▢ ¾ cup 4.5 oz semi-sweet chocolate, chopped roughly
- ▢ ¾ cup unsalted butter
- ▢ ¾ cup granulated sugar
- ▢ ¾ cup dark brown sugar
- ▢ 3 eggs at room temperature
- ▢ 2 teaspoons vanilla extract
- ▢ A few drops of almond extract
- ▢ 1 cup all-purpose flour
- ▢ 1 ½ tablespoons unsweetened cocoa powder
For the peanut butter swirl:
- ▢ ⅔ cup peanut butter
- ▢ 5 tablespoons powdered sugar
- ▢ ½ teaspoon vanilla extract optional
- ▢ 2 to 3 tablespoons cream double, whipping, or heavy
Instructions
For the brownie base:
- Preheat your oven to 350ºF (180ºC).
- Grease or spray an 8-inch square metal pan (avoid using glass pans). Line it with parchment paper covering the bottom and two adjacent sides, leaving the other two sides unlined.
- Melt the chocolate and butter together in a large glass bowl. You can do this in the microwave, stirring every 10 seconds until the chocolate is smooth, or melt them over a pot of simmering water, making sure the bowl doesn’t touch the water, stirring until fully melted.
- Stir both sugars into the melted chocolate mixture.
- Add the eggs, vanilla extract, almond extract (if using), and cocoa powder, mixing until everything is well combined.
- Add the flour in two batches, mixing gently but avoiding overmixing.
- Spread the batter evenly into the prepared pan.
For the peanut butter swirl:
- In a medium bowl, combine peanut butter, powdered sugar, vanilla (optional), and cream. Stir thoroughly until smooth and free of lumps.
- Drop spoonfuls of the peanut butter mixture over the brownie batter, then gently swirl with a knife, taking care to leave some chunks intact rather than fully blending it in, to preserve the texture and visual effect.
- Bake for 25-30 minutes, depending on your pan, until a toothpick or cake tester inserted comes out with fudgy crumbs, the top appears dry, and the center still jiggles slightly. Avoid overbaking to maintain the fudgy texture.
- Allow the brownies to cool completely on a wire rack.
- They taste best the next day, stored wrapped tightly in plastic wrap.
- You can also freeze them well wrapped for longer storage.
Notes
Avoid using a glass pan, as brownies baked in glass often won’t fully set in the center. A metal pan is recommended for the best results. When it comes to peanut butter, I usually use commercial, traditional peanut butter, but natural peanut butter works well too. When swirling or marbling the peanut butter mixture, do it gently to keep the two batters distinct and visually appealing. Choosing the right pan size is crucial to achieve fudgy, gooey brownies that bake evenly. For lining the pan, I highly recommend using only a strip of parchment paper that matches the width of the pan, covering just the bottom and two sides. Avoid lining the entire pan with a full square of parchment paper that folds in the corners, as this can cause the brownies to stick in those areas due to their fudgy texture. In my opinion, brownies should be slightly underbaked to retain that soft, gooey bite we all enjoy, meaning the center should still jiggle slightly when you take them out of the oven. For best flavor and texture, it’s ideal to eat the brownies the day after baking, allowing the taste to deepen and the texture to settle. These brownies also freeze well if wrapped properly and can be stored frozen for at least a month.