Peanut Butter Brownies

By Youcipe

2 weeks ago

Description

Dreamy, fudgy brownies with a creamy peanut butter layer tucked inside—pure indulgence for chocolate and peanut butter lovers! This decadent treat combines rich, melt-in-your-mouth chocolate with a smooth, salty-sweet peanut butter surprise. Perfect for satisfying cravings or impressing guests with a show-stopping dessert. 😋🍰

Ingredients

For the Peanut Butter Layer:

✅ ¾ cup regular peanut butter (e.g., Bega, Skippy; avoid natural peanut butter as it’s too runny) 🥜

✅ Pinch of sea salt flakes (optional, for extra flavor pops) 🧂

✅ Substitution: Nutella, Dulce de Leche, Biscoff, or other thick spreads (avoid runny ones like jam-like consistency)

For the Brownie Batter:

✅ 200g (7 oz) regular dark chocolate (45% cocoa, e.g., semi-sweet chocolate chips/melts) 🍫

✅ 125g (½ cup) unsalted butter 🧈

✅ ¾ cup brown sugar (for fudgier texture) 🍬

✅ 2 large eggs (50-55g/2 oz each) 🥚

✅ 1 tsp vanilla extract (not essence) 🌿

✅ ½ cup plain/all-purpose flour 🌾

✅ ¼ cup cocoa powder (regular, not Dutch-processed, sifted) 🍫

✅ ¼ tsp salt 🧂

✅ 2 tbsp regular peanut butter (for swirling on top) 🥜

✅ Optional: Extra sea salt flakes for sprinkling on top 🧂

Equipment

✅ 20cm/8" square baking pan

✅ Baking paper/parchment

✅ Microwave-safe bowl

✅ Whisk

✅ Spatula or spoon

Quick Steps

1️⃣ Prepare the Peanut Butter Layer:
Warm ¾ cup peanut butter in the microwave (30-40 seconds) until pourable. Line a 20cm/8" square pan with baking paper. Pour in the peanut butter and spread evenly by tilting the pan or using the back of a spoon. Sprinkle with a pinch of sea salt flakes (optional). Freeze for 3 hours until solid. Lift out using the paper and keep in the freezer until needed. Re-line the pan with fresh baking paper for the brownies.

2️⃣ Make the Brownie Batter:
Preheat oven to 180°C/350°F (160°C fan-forced). In a microwave-safe bowl, melt the dark chocolate and butter in 3 x 30-second bursts on high, stirring until smooth. Whisk in brown sugar, then add eggs and vanilla extract, whisking until smooth. Add flour, cocoa powder, and salt, whisking until just combined.

3️⃣ Assemble the Brownies:
Pour half the brownie batter into the prepared pan and spread evenly. Place the frozen peanut butter slab (straight from the freezer) on top. Pour the remaining brownie batter over the slab and smooth out. Warm 2 tbsp peanut butter in the microwave (15-20 seconds) to loosen, then drizzle/dollop randomly over the surface. Swirl using a butter knife or the back of a teaspoon, making shallow grooves to blend slightly with the batter.

4️⃣ Bake:
Bake for 32 minutes, until the edges are set but the center still jiggles slightly. The batter firms up due to the frozen peanut butter, so it needs a bit longer than regular brownies.

5️⃣ Cool and Set:
Cool on the counter for 1 hour, then refrigerate for at least 3 hours to set the peanut butter layer. Sprinkle with extra sea salt flakes (optional) before cutting.

6️⃣ Serve:
Cut into 16 pieces (4x4). Serve at room temperature for a fudgy, creamy texture or chilled for a firmer, fudge-like bite. Pair with coffee or milk for ultimate indulgence! 😍

Tips

👉 Storage: Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

👉 Cutting: Use a sharp knife and clean it between cuts for neat squares.

👉 Substitutions: For a flourless version, use the batter from a flourless chocolate brownie recipe for an even fudgier texture with almond meal flavor.