Peanut Butter Brownies
These decadent Peanut Butter Brownies are a delightful combination of rich, fudgy brownie and creamy peanut butter filling. A perfect balance of flavors that will satisfy your sweet cravings with every bite.
— Constant Cookbook
Ingredients
- :
- 1¼ cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons dark unsweetened cocoa powder
- 11 ounces dark chocolate, coarsely chopped
- 1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
- 1 teaspoon instant espresso powder
- 1½ cups granulated sugar
- ½ cup packed light brown sugar
- 5 eggs, at room temperature
- 2 teaspoons vanilla extract
- :
- ½ cup (8 tablespoons) unsalted butter, melted
- 1 cup powdered sugar
- 1½ cups creamy peanut butter
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Adjust oven rack to lowest position and preheat oven to 350 degrees F. Spray a 9x13-inch pan with non-stick cooking spray, then line with parchment paper, leaving about a one-inch overhang on the sides.
- Prepare the Peanut Butter Filling: Melt the peanut butter and unsalted butter together in a medium bowl in the microwave until completely melted and smooth, 1 to 2 minutes, stirring occasionally. Whisk in the vanilla extract, then gradually whisk in the powdered sugar until completely smooth. Set aside while you prepare the brownie batter.
- Prepare the Brownies: Whisk the cocoa powder and boiling water together in a large bowl until smooth. Add the unsweetened chocolate and whisk until the chocolate is melted. Whisk in the melted butter and oil (the mixture may look curdled at this point, that’s okay!). Add the eggs, yolks, and vanilla extract, and whisk until smooth and homogeneous. Whisk in the sugar until fully incorporated. Add the flour and salt and mix with a rubber spatula until combined. Fold in the chocolate chips, if using.
- Pour half of the batter into the prepared pan, spreading into an even layer.
- Turn the peanut butter filling out onto a clean work surface and press into a rough 9x13-inch rectangle. Transfer that filling using your fingers or a thin metal spatula onto the brownie batter in the pan. You can do this in sections and it doesn’t have to be perfect. Pour the remaining batter over the peanut butter filling and gently spread into an even layer.
- Bake until a toothpick inserted halfway between the edge and center comes out with just a few moist crumbs attached, 28 to 35 minutes. Transfer the pan to a wire rack and cool for 1½ hours.
- Using the parchment overhang, lift the brownies from the pan. Place the brownies on the wire rack and cool completely, about 1 additional hour. Cut into squares and serve. The brownies can be stored in an airtight container at room temperature for about 4 days.
Cook Time
30M
Prep Time
PT35M
Yield
24 brownies
Nutrition
- Calories: 399 kcal
- Carbohydrate Content: 46 g
- Protein Content: 7 g
- Fat Content: 23 g
- Saturated Fat Content: 11 g
- Cholesterol Content: 43 mg
- Sodium Content: 156 mg
- Fiber Content: 3 g
- Sugar Content: 35 g
- Serving Size: 1 serving
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