Peanut Butter Chocolate Fudge Brownies Recipe
Indulge in the ultimate dessert decadence with these Peanut Butter Chocolate Fudge Brownies! Each bite delivers a rich, fudgy chocolate base swirled with creamy peanut butter, creating a heavenly treat that’s impossible to resist. Perfect for satisfying sweet cravings or impressing guests, these brownies are a must-try for any chocolate-peanut butter lover.
Ingredients
For the Brownie Batter:
- ½ cup 115g unsalted butter
- 8 oz 225g semi-sweet chocolate, chopped (or chocolate chips)
- ¾ cup 150g granulated sugar
- ¼ cup 50g light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup 60g all-purpose flour
- ¼ cup 25g unsweetened cocoa powder
- ¼ tsp salt
- ½ cup 85g semi-sweet chocolate chips (optional, for extra chocolate)
For the Peanut Butter Swirl:
- ⅓ cup 85g creamy peanut butter (not natural)
- 2 tbsp 25g granulated sugar
- 1 tbsp 15g unsalted butter, melted
- ½ tsp vanilla extract
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal, or grease well.
- Melt Butter and Chocolate: In a medium microwave-safe bowl, combine butter and chopped chocolate. Microwave in 20-second intervals, stirring between each, until fully melted and smooth. Let cool slightly.
- Make Brownie Batter: Whisk granulated sugar and brown sugar into the melted chocolate mixture. Add eggs and vanilla, whisking until smooth. Gently fold in flour, cocoa powder, and salt until just combined. If using, fold in chocolate chips. Pour batter into the prepared pan, spreading evenly.
- Prepare Peanut Butter Swirl: In a small bowl, stir together peanut butter, sugar, melted butter, and vanilla until smooth. Drop spoonfuls of the peanut butter mixture over the brownie batter. Use a knife or toothpick to swirl it into the batter, creating a marbled effect.
- Bake: Bake for 28-32 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (avoid overbaking for fudgy texture). Let cool in the pan for at least 1 hour.
- Serve: Lift brownies out using the parchment overhang (if used) and cut into 16 squares. Serve at room temperature or slightly warmed, with ice cream or whipped cream if desired.
Notes
- Peanut Butter Choice: Use creamy, commercial peanut butter (e.g., Jif or Skippy) for the best swirl texture. Natural peanut butter may separate and create an oily texture.
- Chocolate Quality: Use high-quality semi-sweet chocolate (e.g., Ghirardelli or Baker’s) for richer flavor. Dark chocolate (60-70% cocoa) can be used for a less sweet brownie.
- Fudgy vs. Cakey: For fudgier brownies, bake closer to 28 minutes; for slightly cakier texture, bake closer to 32 minutes. Check early to avoid overbaking.
- Make Ahead: Prepare batter and peanut butter mixture up to 1 day ahead, refrigerate separately, and assemble before baking. Baked brownies can be stored at room temperature for 2 days or refrigerated for up to 5 days.
- Storage: Store in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days, or freeze for up to 3 months. Layer with parchment paper to prevent sticking when freezing.
- Serving Suggestions: Serve with vanilla ice cream, a drizzle of caramel sauce, or a sprinkle of sea salt for enhanced flavor. Pair with coffee or milk for a classic treat.
- Variations: Add 1/2 cup chopped peanuts or Reese’s Pieces to the batter for extra crunch. For a gluten-free option, use a 1:1 gluten-free flour blend.
- Pan Size: An 8x8-inch pan yields thick brownies. For thinner brownies, use a 9x9-inch pan and reduce baking time by 3-5 minutes.