Description
Decadently rich and seriously fudgy brownies filled with peanut butter swirls and generous chocolate chunks—each bite delivers chocolate-peanut butter nirvana perfect for dessert or snacking.
Ingredients
Units
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- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/3 cup creamy peanut butter
- 3/4 cup chocolate chunks or chips (bittersweet or milk), divided
Instructions
- Preheat oven to 350 °F (175 °C). Line an 8×8-inch (20×20 cm) pan with parchment paper, leaving a 2-inch overhang.
- In a mixing bowl, whisk melted butter with granulated and brown sugars until smooth and slightly glossy.
- Whisk in eggs and vanilla until fully incorporated.
- Sift in flour, cocoa powder, and salt. Stir until just combined—do not overmix.
- Fold in most of the chocolate chunks, reserving a handful for topping.
- Pour half of the batter into the pan and smooth the top. Drop spoonfuls of peanut butter over the batter and swirl gently.
- Repeat with remaining batter and additional peanut butter for a marbled top. Sprinkle reserved chocolate chunks on top.
- Bake for 25–30 minutes, until edges are set and a toothpick inserted in the center comes out with moist crumbs.
- Cool completely in the pan on a wire rack before lifting out and slicing into 9 or 12 brownies.
Notes
- Add chopped peanuts or walnuts for a crunchy twist.
- Substitute peanut butter with almond butter, Nutella, or hazelnut spread.
- Add cinnamon or cayenne for a spiced variation.
- Use plant-based butter and dairy-free chocolate for a dairy-free version.
- For even fudgier brownies, reduce flour by 2 tablespoons and increase peanut butter slightly.
Nutrition
- Serving Size: 1 brownie (of 12)
- Calories: 280
- Sugar: 20g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg