Peanut Butter Brownies
These peanut butter brownies are chewy, fudgy, and swirled with rich peanut butter. A one bowl batter that is ready in one hour!
Servings: 24 brownies
Ingredients
- 1 cup unsalted butter melted and cooled slightly
- 2 ¼ cups granulated sugar
- 4 whole eggs well beaten
- 1 teaspoon vanilla extract
- ½ teaspoon coffee extract
- 1 cup all-purpose flour
- ¾ cup cocoa powder
- ¼ teaspoon baking powder
- 1 ½ teaspoons kosher salt
- ¾ cup smooth peanut butter
Instructions
- Preheat oven to 350°F (conventional, no fan). Spray a 9x13 inch pan and line with parchment paper, leaving an overhang on two sides for easy removal.
- Melt butter in a large heatproof bowl. Set aside to cool slightly while you measure the remaining ingredients.
- Add sugar to the bowl and whisk vigorously until smooth. Whisk in the well-beaten eggs and extracts, beating very well until the mixture is smooth and slightly loosened.
- Add flour, cocoa powder, baking powder, and salt. Whisk until no lumps remain. Sift the cocoa powder first if it is lumpy.
- Pour the batter into the prepared pan. Dot peanut butter in random spots across the surface, then drag a thin offset spatula, knife, or wooden skewer through it in swirling motions to ribbon it through the batter. Work quickly before the surface begins to set.
- Bake 22 to 25 minutes, until the center puffs slightly and jiggles like Jello when the pan is gently shaken. Cool completely in the pan.
- For clean slices, cool to room temperature, wrap the pan, and refrigerate for at least 2 hours. Slice with a large, sharp chef's knife.
Notes
Doneness cue: The center should puff slightly and jiggle like Jello when the pan is shaken. The brownies will continue to set as they cool.
Coffee extract: If you do not have it, omit it or replace with an equal amount of vanilla extract. You can also add 1 tablespoon of instant espresso powder to the dry ingredients.
Storage: Store cooled, sliced brownies wrapped in plastic wrap or in an airtight container. They will keep soft and chewy for 1 week at room temperature, up to 2 weeks refrigerated, or up to 2 months frozen. Once sealed, the edges will lose their slight crunch.
Coffee extract: If you do not have it, omit it or replace with an equal amount of vanilla extract. You can also add 1 tablespoon of instant espresso powder to the dry ingredients.
Storage: Store cooled, sliced brownies wrapped in plastic wrap or in an airtight container. They will keep soft and chewy for 1 week at room temperature, up to 2 weeks refrigerated, or up to 2 months frozen. Once sealed, the edges will lose their slight crunch.
Nutrition
Calories: 214kcal | Carbohydrates: 26g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 186mg | Potassium: 95mg | Fiber: 2g | Sugar: 20g | Vitamin A: 237IU | Calcium: 13mg | Iron: 1mg