Peanut Butter Brownies
Peanut Butter Brownies
Yield: 9x13 Sheet Pan
Prep time: 30 MinCook time: 40 MinInactive time: 4 HourTotal time: 5 H & 10 M
A classic combination of peanut butter and chocolate is enhanced by the nutty flavors of browned butter in this addictive brownie recipe. Inspired by a childhood friend's request for something with chocolate and peanut butter, these brownies challenged me in ways I didn't expect. This was not because the recipe was hard to develop, but because I am historically awful at taking photos of brownies. With lots of trial, error, and bruised elbows, this recipe and its photos are now ready for people to enjoy.
Ingredients
Instructions
- Preheat your oven to 325 degrees Fahrenheit and grease a 9x13 baking pan with a neutral oil or butter.
- In a large, heat safe bowl, measure out the 350g of roughly 60% dark chocolate and set aside. For bowls, I use stainless bowl while being careful not to touch the bottom of the bowl once it heats up later in the recipe.
- Brown unsalted butter in a pot over medium-low heat and then pour into the large mixing bowl containing the dark chocolate. Stir carefully with a temperature safe spatula until all the chocolate is melted. If you don’t know how, you can use the guide from America's Test Kitchen or use the following rough instructions. Place unsalted butter in a pot over medium heat until the milk fats start to separate. The milk fats will then start to take on a brownish-amber color and a nutty aroma. Once browned, quickly remove off the heat and pour into the large mixing bowl containing the dark chocolate.
- Measure and pour into the chocolate-butter mixture the salt, vanilla extract, cocoa powder, dark brown sugar, and granulated white sugar. Stir together with the spatula, gently melting the sugar during this process as the batter starts to cool.
- By this point the batter should only be lukewarm. If the batter is still hot to the touch, let sit for 5 to 10 minutes until cooled. Afterwards, measure and pour into the bowl the flour, eggs, baking powder, and any toppings you would like to add. I use white chocolate chips for this recipe, but pecans or semi-sweet chocolate would also work. Mix together with a spatula until fully combined.
- Pour the batter into the greased 9x13 baking pan and level with a spatula. Using an dining set spoon, scoop out peanut butter. Using clean hands or another spoon, pull the peanut butter off the scoop in lines to create a web of peanut butter streaks across the top of the batter. You do not need to swirl or press the peanut butter at this step as it will melt into the batter. You will use approximately 1 cup of peanut butter during this step.
- Bake the brownies at 325 degrees Fahrenheit for 35 to 40 minutes. When tested with a knife or toothpick, the brownie should have dull, wet crumbs.
- Let the brownies sit for 2 to 4 hours before attempting to slice or remove from the pan. This lets the brownies finish cooking in the pan and for the peanut butter to cool and settle. When the peanut butter is still warm, it will stick to the any surface it comes into contact with and pull off of the brownies.
