It was absolute torture having to test these epic peanut butter brownies multiple times.
My family and friends sacrificed. They took one for the team and, bite after bite, persevered. You know what they say, though — good things come to those who eat a lot of brownies.
…did I mix up my words? No? Cool.
Everyone has their own opinion about what makes the perfect brownie: unadulterated chocolate, under baked and gooey, verging on extreme fudginess, loaded with fancy toppings, etc. But for me, there is no pairing more perfect than beloved chocolate with peanut butter. Period the end.
These are intensely fudgy brownies with an unholy amount of peanut butter and the perfect salty bite.
But look, even if you like to load your brownies up with marshmallows or pieces of chopped candy bars, whatever, there’s one thing we can all agree on: chocolate = love. So spread the love (with your partner, with your kids, with yo’ self!) because literally there is nothing better than warm, fresh-from-the-oven peanut butter brownies.
And guys, if you think that you can’t bring a brownie back to life the following day, promise me you’ll try zapping it in the microwave for 20-30 seconds and PREPARE TO BE WOWED.
Don’t forget milk.
For tips on how to make the brownies look more like this (insanely gooey center with peanut butter oozing everywhere), see recipe note below! It’s not always a bad thing having to eat your brownies with a spoon.
Happy Valentines, loves!
Epic peanut butter brownies
- 8x8" pan
- 10 tbsp unsalted butter
- 8 oz dark chocolate chopped
- 1 ¼ cup granulated sugar
- ¼ tsp pure vanilla extract
- 2 large eggs room temperature
- 1 ⅓ cup all-purpose flour
- ¾ tsp baking powder
- ⅓ cup mini peanut butter cups or chips
- ⅓ cup peanut butter
- Preheat oven to 350 F. Line an 8x8 inch pan with parchment paper.
- In a large microwave safe bowl, combine butter and chocolate, then melt in 30 second increments in the microwave, stirring after each time. Butter and chocolate should be completely smooth.
- Whisk in sugar, salt, and vanilla, then add eggs one at a time, beating after each addition.
- Sift in flour and baking powder, and whisk for 1 minute. Pour half of batter into prepared baking pan. Top with peanut butter cups or chips, then pour remaining brownie batter on top.
- Dollop peanut butter on top, then swirl into the batter using a butter knife. Bake for 35 minutes, or until a cake tester comes out with just a few crumbs on it. Let cool for at least 10 minutes, then slice into 9 equal squares.