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husseysands

Peanut Butter Brownies

Fudgy chocolate brownies with smooth natural peanut butter worked into the batter and a warm peanut butter swirl baked into the top — double the PB impact, with genuine peanut butter flavor in every bite alongside deep dark chocolate.
Print Recipe
Prep Time 20 minutes
Cook Time 32 minutes
Total Time 52 minutes
Servings: 1
Course: Dessert
Cuisine: American
Calories: 315
Ingredients Method Notes

Ingredients
  

  • 225 g 1 cup unsalted butter
  • 150 g 5 oz dark chocolate (60–70% cacao), roughly chopped
  • 300 g 1½ cups granulated sugar
  • 4 large eggs
  • 2 tsp pure vanilla extract
  • 80 g smooth natural peanut butter — for the batter
  • 80 g smooth natural peanut butter — for the swirl
  • 120 g 1 cup all-purpose flour
  • 40 g ⅓ cup Dutch-process cocoa powder
  • 1 tsp fine sea salt
  • ½ tsp baking powder
  • Flaky sea salt for the top optional but recommended

Method
 

  1. Preheat oven to 175°C / 350°F. Line an 8×8 inch (20×20cm) metal pan with parchment, leaving overhang on two sides. Measure out 80g of peanut butter into a small bowl for the swirl; set aside.
  2. Melt butter and chopped chocolate together over a double boiler or in 30-second microwave bursts, stirring until smooth. Cool 10 minutes.
  3. Add sugar to the cooled chocolate mixture and whisk vigorously for 1 to 2 minutes.
  4. Add eggs one at a time, whisking 30 seconds after each. Add vanilla and the 80g of batter peanut butter. Whisk for 60 seconds until smooth, glossy, and slightly thickened.
  5. Sift flour, cocoa powder, salt, and baking powder into the bowl. Fold with a rubber spatula until no dry streaks remain — about 20 strokes. Stop immediately.
  6. Pour batter into the prepared pan and smooth to the edges. Warm the reserved 80g of swirl peanut butter in the microwave for 20 seconds until just pourable. Drop in 8 to 10 spoonfuls across the surface. Drag a knife or skewer through in a figure-eight pattern — 6 to 8 passes. Scatter flaky salt over the top.
  7. Bake 28 to 32 minutes — toothpick in the chocolate center should come out with moist fudgy crumbs. Cool in the pan 1 hour, then refrigerate 30 minutes. Cut with a hot dry knife wiped between every cut.

Notes

Stir natural peanut butter from the bottom before measuring — it separates in the jar.
• Warm the swirl PB only 20 seconds — thick honey consistency, not liquid.
• Maximum 6 to 8 swirl passes — more blends the PB fully into the chocolate.
• Test doneness in the chocolate, not the swirl — PB areas always look less done.
• Refrigerate before cutting — PB fat makes the crumb softer than plain brownies at room temp.
Cal: ~315Fat: 20gCarbs: 30gSugar: 22gProtein: 6g
Per brownie (16 from one 8×8 pan). Approximate — use a nutrition calculator for precise values before publishing.