Description
Take your homemade brownie game to a whole new level with these rich, chocolatey, double peanut butter brownies. Chunks of peanut butter are added to the brownie batter before baking, and then the brownie batter is finished with a peanut butter swirl on top for a marbled effect. Each bite into a brownie square is chocolate-peanut butter heaven!
Ingredients
Scale
Brownie Layer
- 135g dark chocolate (I used 72%), coarsely chopped
- 120g unsalted butter, cold from the fridge is fine
- 10g dutch process cocoa or regular unsweetened cocoa, sifted
- 2 large eggs (about 100g not including shells)
- 135g caster sugar (granulated sugar works fine but will not give the super glossy brownie top, see notes)
- 65g light or dark brown sugar
- ¼ tsp salt
- ¼ tsp vanilla extract or vanilla bean paste
- 65g all-purpose flour, sifted
Peanut Butter
- 200g creamy peanut butter, for adding in as chunks
- 50g creamy peanut butter, slightly warmed, for swirling on the top
Instructions
- Preheat the oven to 350°f / 180°c. Grease and line a 9” (23cm) square pan with parchment paper, making sure the parchment extends over the sides of the pan to form a ‘sling’. Clip down with binder clips if desired.
- In a heatproof bowl over a pan of simmering water (make sure the bowl does not touch the water), combine the dark chocolate and butter. Heat, stirring frequently, until the chocolate and butter are melted and the mixture is smooth. Alternatively you can do this step in the microwave - microwave for 30 second increments, stirring well after each until the mixture is smooth and combined.
- Sift the cocoa powder over top of the chocolate and butter mixture and stir until well combined.
- In a large bowl, combine the eggs, granulated sugar, and brown sugar. Mix on medium to high speed with an electric handheld mixer for 2-3 minutes until the mixture has lightened and increased in volume. This step can also be done in a stand mixer using the whisk attachment.
- Add the chocolate mixture and mix to combine. Add the salt and vanilla and mix until incorporated.
- Add the flour and incorporate by hand until the mixture is smooth and does not have any lumps.
- Transfer the batter to the prepared pan, and tap the pan on the counter a few times to ensure there are no air bubbles. Leave to sit for a minute or two then bang again to ensure there are no bubbles.
- Place the 200g measure of peanut butter into a piping bag and snip the end off (alternatively you can dollop it in with two teaspoons). Squeeze the piping bag until a sausage of peanut butter comes out, and snip off in about 2cm increments (see images in the blog post), arranging them evenly over the top of the brownie batter.
- Using an offset spatula or a spoon, carefully cover the peanut butter chunks with the brownie batter, making sure not to press them down too much.
- Warm the 50g measure of peanut butter slightly either in 10 second increments in the microwave or in a heatproof bowl over simmering water. Spoon blobs of the peanut butter over the surface of the brownie - it is ok if they are not perfect. Using a toothpick, the end of a knife or a cake tester, drag it through the peanut butter to give a swirled pattern.
- Bake the brownies for 22 to 28 minutes, checking after 20 minutes. You are looking for the edges and top of the brownie to be set, and when a skewer is inserted in the middle, it should come out with a few moist crumbs attached. You are best to lean toward under baking than over baking.
- Remove the brownies from the oven and place the pan on a wire rack. Leave to cool in the pan then remove using the parchment paper sling. Slice using a sharp knife.
- Store leftovers in an airtight container at room temperature for up to four days or in the fridge for up to a week.
Notes
- Can I use salted butter?
Yes - if you don't have unsalted butter that is totally fine - just hold back a little on the salt content in the brownie batter.
- Do I have to use caster sugar?
No - you can use regular granulated sugar if you like. In New Zealand, our sugar is much coarser, so I call for caster sugar in the recipe. However if you are in the US or you have finer sugar, regular granulated is fine. Either work great in the recipe, caster just dissolves better when being whipped with the eggs to form that crackly top. Another reason why baking with grams is the best - 200g of sugar is 200g sugar.
Keywords: brownies, peanut butter brownies, peanut butter