Peanut Butter Brownies
Easy and irresistible peanut butter brownies are a perfect blend of rich chocolate and creamy peanut butter. An ultimate decadent dessert.
Ingredients
For the brownie batter:
- 130 g unsalted butter ⅔ cup
- 130 g Dark chocolate (chopped)(to melt) ¾ cup + 2tbsp
- 10 g cocoa powder 1½ tbsp
- 50 g peanut butter 3 tbsp
- 100 g granulated sugar ½ cup
- 100 g brown sugar ½ cup
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 50 g roasted peanuts (roughly chopped) ½ cup
- 40 g Dark chocolate (chopped) ½ cup
- 95 g all-purpose flour
For decoration
- peanut butter
- chocolate chips
Instructions
- Preheat your oven to 350°F/180°C. Grease or line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving an overhang for easy removal.
- Into a heat-proof bowl add butter, dark chocolate, cocoa powder, and peanut butter. Place the bowl over a saucepan or bowl with 1-2 inches of hot water. Stir occasionally till melted completely. Remove from heat and set aside to cool.
- In a mixing bowl, whisk together both the sugars and eggs until ribbon like texture is achieved with pale colour.
- Add the melted butter to the sugar mixture. Add vanilla extract and stir with a spatula until smooth.
- Sift in all-purpose flour into the wet ingredients. Add chopped peanuts and dark chocolate. Stir until just combined. Be careful not to overmix.
- Pour the brownie batter into the prepared baking pan, spreading it out evenly.
- Drop spoonfuls of melted peanut butter onto the brownie batter in the pan.
- Use a knife or toothpick to gently swirl the peanut butter into the brownie batter to create a marbled effect. Add some chocolate chips over the top.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan.
- Once cooled, slice into squares and enjoy your delicious peanut butter brownies!
Notes
- Notes:-
- Properly measure the ingredients
- Ado not burn butter while melting
- Eggs should be at room temperature.
- Use a gentle hand when folding in the dry ingredients.
- A toothpick inserted into the centre should come out with a few moist crumbs.
- Allow the brownies to cool completely in the pan before slicing.
- Storage: Place the brownies in an airtight container. They can stay at room temperature for 3-4 days, in the fridge for 1 week, and in the freezer for 2-3 months. Thaw in the fridge overnight or microwave before consumption.