chocolate peanut butter brownies
These chocolate peanut butter brownies combine rich cocoa and creamy peanut butter in a fudgy, irresistible treat. Perfect for snacks, parties, or a cozy night in.
Equipment
- 8x8-inch baking dish
- Mixing Bowl
- Whisk
Ingredients
Brownie Base
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Peanut Butter Swirl
- 1/2 cup creamy peanut butter
- 2 tablespoons powdered sugar optional for sweeter swirl
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper.
- Melt the butter in a saucepan or microwave-safe bowl. Let it cool slightly, then stir in the sugar until smooth.
- Add eggs and vanilla extract. Whisk until pale and glossy.
- Sift together cocoa powder, flour, salt, and baking powder. Fold into wet mixture until no streaks remain.
- Pour batter into the prepared pan and spread evenly.
- Mix peanut butter and powdered sugar in a small bowl. Drop spoonfuls over the brownie batter.
- Use a knife or skewer to gently swirl the peanut butter into the batter without overmixing.
- Bake for 25–30 minutes. Test with a toothpick; it should have a few moist crumbs.
- Cool completely before slicing into squares.
Notes
Use room temperature eggs for better mixing. Don’t overbake to keep fudginess. Chill brownies before slicing for clean cuts.