Peanut butter brownies will tantalize your taste buds with every bite. A dense and fudgy chocolate base, infused with the rich sweetness of cocoa, perfectly complemented by pockets of velvety peanut butter swirled throughout. This brownie creates a delightful contrast between the decadent chocolate and the creamy, nutty notes of peanut butter. The texture is wonderfully indulgent, with a moist and chewy interior that melts in your mouth, while the crispy edges and toasted peanuts provide a satisfying crunch. Together, these elements create a heavenly experience for every dessert aficionado.

There’s just something magical about the combination of chocolate and peanut butter that never fails to satisfy those sweet cravings. Whether you’re a chocolate lover, a peanut butter enthusiast, or simply someone with a penchant for delicious treats, these brownies are sure to hit the spot.

Fan of the peanut butter and chocolate combination try my chocolate peanut butter balls, peanut butter chocolate chip cookies, or peanut butter stuffed chocolate cookies.

But here’s the best part: whipping up a batch of these mouth-watering delights is easier than you might think. With just a handful of pantry staples and a little bit of time, you can have a tray of freshly baked peanut butter brownies ready to enjoy. So, grab your apron, and let’s dive into this delightful recipe together!

Ingredients required

Following is a preview list of ingredients, for a detailed list with quantity required, find the recipe card below.

Butter: Provides moisture, richness, and flavour to the brownies. You can use either salted or unsalted, but adjust the amount of added salt accordingly.
Sugar: I have used both white and brown sugar. White sugar not only sweetens the brownies but also contributes to their texture. Brown sugar provides a deep flavour. But you can replace either with the same quantity.
Eggs: Act as a binding agent and provide structure to the brownies.
Vanilla Extract: Adds flavor and enhances the overall taste of the brownies.
Cocoa Powder: I have used Dutch-processed cocoa powder for a deep and rich chocolate flavour. But you can substitute it for regular cocoa powder.
All-Purpose Flour
Peanut Butter: for peanut flavor and richness to the brownies. You can use either crunchy or creamy peanut butter. But for swirling it is better to use creamy. You can also use almond butter or another nut butter if you prefer.
Dark Chocolate: For the rich chocolate flavours. You can also use milk chocolate but remember it might get too sweet.
Peanuts: Nothing can bring real flavours of peanuts like peanuts themselves. I’ve used roasted roughly chopped peanuts for that extra crunch.

How to make Peanut butter brownies ?

Following is a simple instruction list, for detailed instructions, find the recipe card below.

Infusing the flavours: Melting dark chocolate, cocoa powder, and peanut butter with butter helps in releasing the flavours of ingredients providing deep and rich flavours to the brownie. This can be done by using a double boiler or microwave.

For a crinkly top: Beating eggs with sugar till a ribbon consistency is achieved ensures a crinkly top. You can employ a whisk, hand mixer, or stand mixer for this.

fudgy and gooey consistency: Mix all ingredients with the help of a spatula. Spatula is used to ensure that the batter is not over-mixed thus ensuring a fudgy brownie.

Baking: Bake in a lined baking pan till a few wet crumbs are seen when poked with a skewer. Let it cool completely before slicing and serving.

Tips

Measuring the ingredients: Properly measure the ingredients especially flour to ensure a perfectly baked brownie. If not using a weighing scale, use spoons to fill measuring cups rather than directly scooping.

Melting butter: If using a microwave to melt butter be extra cautious so as not to burn the butter.

Eggs should be at room temperature.

Proper Mixing Technique: Mix the brownie batter until just combined. Overmixing can result in dense and tough brownies. Use a gentle hand when folding in the dry ingredients

Baking Time and Temperature: Overbaking can result in dry brownies while under-baking can make them too gooey. Keep an eye on them toward the end of the baking time and test for doneness with a toothpick inserted into the center should come out with a few moist crumbs.

Cooling Completely: Allow the brownies to cool completely in the pan before slicing. This allows them to set properly and makes for cleaner slices.

Storage

After the peanut butter brownies have completely cooled cut them into individual portions. Place them in an airtight container with parchment paper in between them (to avoid sticking to each other).

Room Temperature Storage: Peanut butter brownies can be stored at room temperature for up to 3-4 days.
Refrigeration: Place the brownie container in the fridge. They will stay fresh for up to a week in the refrigerator.
Freezing: Peanut butter brownies freeze well. Wrap the individual portions tightly in plastic wrap and then aluminum foil to prevent freezer burn. Alternatively, you can place the cut brownies in a freezer-safe container. They can be stored in the freezer for up to 2-3 months.
Thawing: When you’re ready to enjoy the frozen brownies, let them thaw at room temperature for a few hours or overnight in the refrigerator. You can also reheat them in the microwave for a few seconds if you prefer them warm.

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