THIS is the most fudgiest and best Peanut Butter Brownies recipe you will find on earth. Super fudgy chocolate brownies with a salty peanut butter swirl. 12 ingredients and 10 minutes preparation time.
Super fudgy chocolate brownies, combined with salty peanut butter, crunchy peanuts, and tenderly melting chocolate bars. They are loaded with cocoa (1 cup!) what makes the brownies very intense in taste.
May I summarize the key points for today very quickly before we head into the recipe?
- extremely fudgy (ok we had that already)
- intense chocolatey (yes you know this either)
- deliciously peanut butter-y (this is the whole point of Peanut Butter Brownies, right?!)
- crunchy peanuts (different textures, guys)
- you don’t need an electric mixer (oh yes, now it starts to get beyond amazing)
- just 10 minutes preparation (allllllright)
- ridiculously easy to make (woohoo)
- two bowl recipe (very little to wash afterward!)
Alright, let’s head into the delicious world of the best ever Peanut Butter Brownies.
The brownie batter is the same batter from my Homemade Brownie Recipe From Scratch. Even though I thought is not possible to top this brownies recipe, I found out it is possible.
Combining this super delicious brownie batter with peanut butter is next level.
The brownie batter is straight-forward and a 1-bowl-recipe. It is irrelevant which cocoa powder you use. You can go for natural cocoa powder or dutch-processed.
Because brownies need to be fudgy and dense instead of light and fluffy, there is no baking soda or baking powder in the batter. Baking soda reacts with natural cocoa and baking powder with dutch-processed.
I used dutch-processed cocoa powder. As you can see, it is very dark in color and has a strong chocolatey taste. It’s this kind of cocoa powder what is used in Oreo cookies.
The peanut butter swirl is made of peanut butter, melted butter, and powdered sugar.
Randomly spoon dollops of brownie batter and peanut butter into a 9×13″ pan. These Peanut Butter Brownies will be about 3/4 inch thick, almost 1 inch.
Please read my 11 tips for perfect fudge brownies here. These are 11 golden rules you should know and follow to have the best possible brownies experience.
Do not overbake the brownies or you end up with super delicious cake squares instead of brownies. When you follow the instructions carefully, you are going to have super fudgy Peanut Butter Brownies.
See the picture below.
Do you see that extremely fudgy center? You can do it!!
Before serving sprinkle with a pinch of coarse salt. Trust me. You will like it!
Brownies are one of the best desserts existing. There is no doubt. But which brownie recipe would you love to see next? Maybe brownies with a caramel swirl? Or with hazelnuts and Nutella? Tell me in the comments below.
If you try this Peanut Butter Brownies recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
THIS is the most fudgiest and best Peanut Butter Brownies recipe you will find on earth. Super fudgy chocolate brownies with a salty peanut butter swirl. Topped with chocolate bars and peanuts. 12 ingredients and 10 minutes preparation time.
- 1 cup butter, melted and cooled (226g)
- 1 cup granulated white sugar (200g)
- 1 cup brown sugar (200g)
- 4 large eggs
- 2 vanilla beans* (or 2 tsp vanilla extract)
- 1 cup all-purpose flour (120g)
- 1 cup unsweetened cocoa powder (84g)
- 1 tsp salt
- 2/3 cup high-quality chocolate, roughly chopped (4oz / 120g)
- 1 cup peanut butter (250g)
- 1/4 cup butter, melted and cooled (56g)
- 1/2 cup powdered sugar, sifted (60g)
- 1/2 cup salted peanuts (60g)
Preheat oven to 350°F / 175°C. Line a 9x13" baking pan with parchment paper with an overhang on the sides to easily lift the brownies out of the pan after baking. Set aside.
In a large mixing bowl, stir together butter, sugars, eggs, and vanilla* just until combined. Don't use a hand or stand mixer or you have too much air pockets in the batter, and this makes the brownies cakey instead of fudgy. Stir by hand with a whisk. Sift in flour, cocoa, and salt and stir just until combined. Fold in chopped chocolate. Set aside.
In another large mixing bowl, using a whisk, stir together peanut butter, butter, and powdered sugar just until combined. Stir in peanuts.
Randomly spoon dollops of brownie batter and peanut butter mixture into the prepared baking pan and run a knife through the batter to draw a swirl. Do not mix up too much.
Bake for 25-32 minutes until the brownies don't jiggle anymore and are just set to touch. A toothpick should come out dirty. Don't overbake the brownies or they are getting cakey. Because every oven is different, set the timer for 23 minutes for the first time and check every 1-2 minutes until the brownies are done. Then write down the time the brownies needed in your oven for the next time. Maybe they are perfect at the second time you bake them. I baked mine for exactly 30 minutes. Read here my 11 golden tips for perfectly fudgy brownies.
Remove from oven and let cool for 10 minutes. They will keep baking in the pan. Then carefully transfer with the paper to a wire rack and let cool completely. Cut into 15 brownies (5x3) before serving. Store in an airtight container at room temperature up to 3 days.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.