It’s been difficult lately for me to do any baking because I have been busy remodeling my house! I am going through baking withdrawals but have been making do with the tools I have and baking when I can. Thankfully I will be back home in a short time and continue baking as much as I want!
With that being said, I found some time to make a quick easy dessert: Peanut Butter Brownies! Who doesn’t love brownies? And better yet, brownies with peanut butter in them?! I took them to work and they were devoured.
Look how gooey they are!!!
Now grab all the ingredients and let’s get started!
For the brownie batter you’ll need semi-sweet chocolate (chopped), unsalted butter, granulated sugar, dark brown sugar, eggs, vanilla extract, unsweetened cocoa powder and all purpose flour. You will need one bowl. Melt the chocolate and butter and add the rest of the ingredients to the same bowl. Spread the batter in the lined prepared pan.
For the peanut butter swirl, you’ll need peanut butter, powdered sugar, vanilla and cream. Mix all ingredients together in the bowl. Put dollops over the brownie base (see picture). Only do one layer of dollops.
Swirl using the tip of a knife. Do this lightly for best results.
Bake until dry but the center is still jiggly, this will make the brownie nice and gooey.
Slice up the peanut butter brownies and serve them to all your friends and family. They will ask you to make them over and over again!
Big or small pieces will work for every crowd! Eat up!
Peanut Butter Brownies
- 4 oz semi-sweet chocolate coarsely chopped
- 3/4 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 3/4 cup dark brown sugar
- 3 eggs room temperature
- 1 tbsp vanilla extract
- 2 tbsp unsweetened cocoa powder
- 1 cup all-purpose flour
Peanut Butter Swirl
- 1/2 cup peanut butter
- 1/3 cup powdered sugar
- 1/2 tsp vanilla
- 2 - 3 tbsp heavy cream
Preheat the oven to 350ºF / 180ºC.
Line a 9-inch square pan with parchment paper and spray the sides that aren’t lined.
Melt the chocolate and butter together in a large glass bowl. The best way is to use the microwave oven, stirring every 10 seconds, until the chocolate is smooth. If you prefer to use the stove you can do it over a pot of boiling water, careful the bottom doesn’t touch the water, stirring until it’s melted.
Mix both sugars into the chocolate.
Add the eggs, vanilla, and cocoa. Mix until well combined.
Add the flour in 2 parts and mix carefully, but don’t overmix.
Spread the batter into the prepared pan.
Peanut Butter Swirl
In a medium bowl, mix together peanut butter, powdered sugar, vanilla and heavy cream. Make sure no lumps remain.
Drop spoonfuls on top of the brownie base, then swirl lightly with a knife, making sure you leave whole chunks of peanut butter mix intact (see photo).
Bake for about 30 minutes. Using a toothpick, test to make sure it comes out with fudgy remains on the toothpick and the top looks dry. Do not over bake them.
Cool completely on a wire rack.