Words don’t do these brownies justice, but, because a recipe with no introduction would be weird, I’ll do my best to put into words how creamy, chewy, chocolaty and downright indulgent these brownies are. These are brownies that hover on the line between brownie and fudge. There should be a law that says they have to be cut into 1″ squares. If you like peanut butter and chocolate (and I’m just going to assume if you made it this far into the post, you do), you will go crazy for them.
Make a big batch this weekend. You’ve already indulged on Thanksgiving delights, why not balance out all that pumpkin pie with a bit of chocolate? I know you’re thinking I sound like a sugar-crazed lunatic, so be more reasonable than I am and save this for a rainy day. A simple recipe with big rewards. These definitely don’t need anything with them, though a scoop of vanilla ice cream might just balance out the richness of these brownies. And, if you eat the whole pan yourself, I won’t tell… I’ll be the girl in the corner hiding these from everyone else while I eat EVERY. SINGLE. ONE.
P.S. Check out the video below for a quick tutorial from Sally, our Business Analyst.
Peanut Butter Brownies
For Brownie Base:
- 6 oz Semisweet Chocolate Chips
- 8 Tbsp (1 stick) Butter, cut into quarters
- 3 Tbsp Cocoa Powder
- 3 Eggs
- 1-1/4 cups Sugar
- 2 tsp Vanilla Extract
- 1/2 tsp Salt
- 1 cup Bob’s Red Mill All Purpose Flour
For Peanut Butter Swirl:
- 3 Tbsp Butter, melted
- 1/2 cup Peanut Butter
- 1/3 cup Powdered Sugar
- 1/4 tsp Salt
- 1/2 tsp Vanilla Extract
Set oven rack to middle position and heat oven to 350º F. Coat an 8-inch baking pan with cooking spray. Fold two 16-inch pieces of foil lengthwise to measure 8 inches wide. Put one piece in the bottom of the greased pan, pushing it into the corners and up the side of the pan so that it overhangs. Overlap the second piece in the pan perpendicular to the first. Spray with cooking spray.
In a bowl, microwave chocolate and butter for 30 seconds. Stir and microwave for another 30 seconds. Stir and repeat until melted. Whisk in cocoa powder until smooth and set aside to cool.
For peanut butter swirl, combine peanut butter, powdered sugar, salt and vanilla in a bowl and stir until smooth. Set aside.
In a large bowl, whisk the sugar, salt, vanilla, and eggs until combined. Whisk melted chocolate mix into egg mix. Stir in the flour until just combined. Do not over-mix. Pour mixture into the prepared pan. Drop dollops of peanut butter mixture on top of brownie batter. Use a butter knife to swirl in the peanut butter.
Bake until a toothpick inserted comes out mostly clean, about 35 minutes. Cool on a wire rack for 1 hours. Pull from pan using foil liner. Cut into 2-inch squares when ready to serve. Makes 16 brownies.