The BEST Peanut Butter Brownies

 

Ingredients:

Peanut Butter Filling

• 3/4 cup peanut butter
• 1/2 cup granulated sugar
• 1 large egg, room temperature

Brownies

• 12 oz semi-sweet or bittersweet chocolate chips
• 6 tablespoons unsalted butter, cut into small cubes
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs, room temperature
• 1/4 cup unsweetened cocoa powder
• 1/3 cup cornstarch
• 1/2 teaspoon salt
• 1 cup mini semi-sweet chocolate chips

Ganache

• 10 oz bittersweet chocolate, chopped
• 1/2 cup heavy whipping cream

Instructions:

Prepare the Pan

1. Preheat oven to 350°F (175°C).
2. Lightly spray a 9-inch square baking pan with cooking spray.
3. Line with parchment paper, leaving an overhang for easy removal. Set aside.

Peanut Butter Filling

1. In a medium bowl, combine peanut butter, sugar, and egg.
2. Mix until smooth and fully combined.
3. Set aside.

Brownies

1. In a large microwave-safe bowl, combine chocolate chips and butter.
2. Microwave on high in 30-second intervals, stirring between each, until fully melted and smooth.
3. Stir in sugar and vanilla until combined.
4. Add eggs one at a time, mixing well after each addition.
5. In a small bowl, whisk together cocoa powder, cornstarch, and salt.
6. Add dry ingredients to the wet mixture. Stir vigorously for 1–2 minutes until smooth and the batter begins to pull away from the sides of the bowl.
7. Fold in mini chocolate chips.

Assemble

1. Pour two-thirds of the brownie batter into the prepared pan and smooth the top.
2. Drop small spoonfuls of the peanut butter mixture evenly over the batter.
3. Spoon the remaining brownie batter on top and gently smooth. It does not need to be perfect.

Bake

1. Bake for 33–37 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
2. Begin checking at 30 minutes—do not overbake.
3. Allow brownies to cool completely in the pan or refrigerate before adding ganache.

Ganache

1. Place chopped chocolate in a heatproof bowl.
2. Heat heavy cream until just beginning to simmer (do not boil).
3. Pour hot cream over chocolate and let sit for 5 minutes.
4. Stir until smooth. If needed, microwave in 15-second intervals, stirring between, until fully melted.
5. Pour ganache over cooled brownies and spread evenly with an offset spatula.
6. Refrigerate until ganache is fully set.

Serving & Storage

• Use parchment overhang to lift brownies out of the pan.
• Cut into squares and serve chilled or at room temperature.
• Store in an airtight container in the refrigerator for up to 3 days.

Nutrition (Per Brownie)

Calories: 189 kcal
Carbohydrates: 18 g
Protein: 3 g
Fat: 12 g
Saturated Fat: 7 g
Cholesterol: 28 mg
Sodium: 77 mg
Potassium: 150 mg
Fiber: 1 g
Sugar: 13 g
Vitamin A: 135 IU
Vitamin C: 0.1 mg
Calcium: 41 mg
Iron: 0.8 mg

 

Prep Time

25 minutes

Bake Time

33–37 minutes

Total Time

About 1 hour + cooling time

Pan Size

9-inch square baking pan

Servings

16 brownies