Fudgy peanut butter brownies- Thick and fudgy brownies with semi-sweet chocolate chips, milk chocolate chips, and peanut butter chips. It also has peanut butter swirled on top.
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These fudgy peanut butter brownies are seriously super rich. They are very fudgy and chewy brownies, and they are better than any boxed brownie mix I have had, ever. They have 2 types of chocolate chips and peanut butter chips plus peanut butter swirled on top. There is nothing better. Did I mention how easy they are to make??
Important Tips On Baking Fudgy Peanut Butter Brownies
Making these brownies is so easy. I have done a lot of recipe testing on brownies that are better than box. I also have a very chocolaty brownie recipe I based this off of as well.
- Melt the butter and sugar together. Melting the butter helps to give the brownies the fudgy texture.
- Cornstarch- adding corn starch to brownie batter, gives them a more tender texture, making more of a chewy/fudgy brownie.
- Cold eggs- I am a huge fan of room temperature eggs in almost every other recipe. However, this recipe needs cold eggs because it helps to get more of a fudge texture.
- Extra egg yolk- The extra egg yolk gives a lot more moisture and a softer brownie.
- Oil and butter- Adding both oil and butter gives the brownies that great flavor from butter. The oil helps to make the brownies more soft and fudgy than if you just used butter.
- 3 different types of chips- Semi-sweet chocolate chips and milk chocolate chips really heighten the chocolate flavor. Adding the peanut butter chips gives more peanut butter flavor in every bite. I use these peanut butter chips.
- Use a 9X9 Pan- using the bigger pan is best since they\ brownies are so thick. I use this pan.
Fudgy peanut butter brownies are very easy to make, you don't even need a mixer! You can mix this by hand if you desire. They are very thick brownies, so they are going to be crazy rich!
Swirled Peanut Butter
The best way to get the gorgeous peanut butter swirl is to drop the peanut butter in small dollops on top of the brownie batter.
First, heat the peanut butter in the microwave for 30 seconds. The melted butter will make it a lot easier to swirl it into the brownie batter. Next, add the powdered sugar into the peanut butter. It will help to sweeten it and give it to right texture.
Use a ½ TBSP to get the perfect amount of peanut butter per scoop. Place the dollops evenly on top of the brownie batter. Use a butter knife and drag the knife through the batter to swirl the brownie and peanut butter together.
Baking The Brownies
Bake the brownies for 40-50 minutes at 325F. The key to baking brownies is to not over-bake them!
The brownies are done when the edges are set, but the center is not set yet. The center will have a slight jiggle. Don't worry though, the brownies continue to cook after being pulled out of the oven.
Cooling The Brownies Completely
These fudgy peanut butter brownies need to cool completely before serving. This is so important for the flavor.
When the brownies are still hot, they will be a crumbly mess for one. Also, the chocolate flavor will not have time to settle when they are still hot. All you will taste is peanut butter.
After the brownies have cooled, the chocolate has time to settle and bloom and you will get a strong chocolate flavor. It will complement the peanut butter very nicely.
Cutting The Brownies Perfectly.
I have found when I want to get perfect squares of brownies, I will stick the brownies in the freezer for 15 minutes. When they are cold, it holds its shape better and you can get a more even brownie.
Another tip is to clean the knife after each cut. When the yummy brownie bits stay on the knife, the brownies can get messy. When the knife is clean, you get a clean looking brownie every time.
Storing The Brownies
I will keep the brownies in the pan I baked them in and just wrap tightly with aluminum foil. You could also place the brownies in an air-tight Tupperware. I just find it easier to keep them in the pan.
Brownies go quick at my house with both my husband and son munching on them. I will leave the pan wrapped in aluminum foil on the counter. Room temperature brownies last 3-4 days before starting to dry out.
You can keep brownies in the fridge and they should last about a week. To heat to room temperature, heat the brownies for 5 seconds in the microwave. Remember we don't want the brownies hot because we lose the rich chocolate flavor.
Other Recipes To Try
- Strawberry swirled cheesecake bars
- Easy chocolate chip cookies
- Monster cookies
- Toffee chocolate chip cookies
Fudgy Peanut Butter Brownies
- ¾ cup All-purpose flour
- 1 cup Unsweetened cocoa powder
- ¼ tsp Baking soda
- 1 ½ TBSP Cornstarch
- ¼ tsp Salt
- 2 cups White granulated sugar
- ½ cup Unsalted butter
- 3 Large eggs cold
- 1 Egg yolk cold
- ½ cup Oil vegetable or canola oil
- 1 ½ tsp Pure vanilla extract
- ½ cup Semi-sweet chocolate chips
- ½ cup Milk chocolate chips
- ⅓ cup Peanut butter chips
- ¾ cup Peanut butter
- ¼ cup Powdered sugar
- Preheat oven to 325F. Spray a 9X9 pan with non-stick spray. Set aside.
- Sift together, in a medium bowl, the flour, cocoa powder, baking soda, cornstarch, and salt. Set aside.
- In a microwave safe bowl, add the white granulated sugar and butter. Microwave for 1 minute. The butter should be melted into the sugar. Pour butter-sugar mixture in a medium bowl. Mix the butter and sugar together. Add in the eggs and egg yolk one at a time. Mix egg in thoroughly before adding the next egg. Add in vanilla and oil. Scrape bowl.
- Add in dry ingredients and mix well. Add in semi-sweet chocolate chips, milk chocolate chips, and peanut butter chips. Fold in by hand using a rubber spatula. Pour brownie batter into pan.
- In a microwave safe bowl, heat peanut butter for 30 seconds. Add in powdered sugar and mix together. Drop peanut butter dollops onto batter using a ½ TBSP. Use a knife and drag it through the batter to get the swirled look.
- Bake for 40-50 minutes. The brownies are done when edges are set, but the center is barely set. The middle should jiggle. It will keep cooking once pulled out of oven. Sprinkle a few extra semi-sweet chocolate chips on top. Let cool completely before serving. The chocolate fudge flavor is best when the brownies have cooled all the way.