These peanut butter brownies are chewy on the edges, fudgy in the middle, and packed with swirly peanut butter goodness. Although they take a small investment of time, it’s almost all hands off, and doesn’t require any heavy duty equipment to deliver you to brownie bliss.
½ C smooth peanut butter
3 T unsalted butter
½ C powdered sugar
1 stick unsalted butter
1 C dark chocolate chips
½ C dark brown sugar
⅔ C granulated sugar
1 tsp vanilla
2 T brewed coffee
⅔ C all-purpose flour
2 T cocoa powder
¼ tsp baking soda
1 tsp salt
1 T instant espresso powder
½ C roasted peanuts, chopped (optional)
Preheat your oven to 350° F.
Grease an 8×8 inch pan with butter or non-stick spray and place a piece of parchment so that it sit on the bottom of the pan and overlaps on two sides (this makes a sort of sling so it’s easier to get the brownies out of the pan later). Set aside.
In a small bowl, combine the peanut butter and three tablespoons unsalted butter. Microwave for 30-45 seconds, or until the peanut butter becomes loose in consistency. Add the powdered sugar and whisk until smooth. Set aside.
In a large bowl, microwave the butter and chocolate chips in 30 second increments, stirring between each one, until melted. This took me one minute total – it’s ok if you still have a few pieces of chocolate, it will continue to melt as you stir.
Let chocolate cool for five minutes. Then add the eggs, brown sugar, white sugar, vanilla, and coffee. Stir to combine, but do not whip too much air into the mixture.
Sprinkle over flour, cocoa powder, baking soda, salt, and instant espresso powder. Stir just until there are no more dry spots.
Scrape half of the batter into the prepared pan and spread into an even layer. Dollop half of the peanut butter mixture on top and using a dinner knife, swirl the peanut butter into the brownie batter. Sprinkle half the peanuts over the top.
Repeat with the remaining brownie batter, peanut butter mixture, and chopped peanuts.
Bake on the middle rack for 50-55 minutes, or until a toothpick comes out with some fudgy moist crumbs attached, but no liquid batter.
Cool in the pan, on a rack before cutting and serving.
For the fudgiest brownies, store these in the fridge.
Keywords: chocolate and peanut butter dessert, fudgy brownies