Ingredients
Scale
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 1/3 cup creamy peanut butter
- 2 tablespoons powdered sugar (for the peanut butter swirl)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment with butter or non-stick cooking spray to ensure the brownies do not stick.
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, beating vigorously after each addition. Stir in the vanilla extract. Sift the flour, cocoa powder, and salt over the wet ingredients. Use a spatula to gently fold the mixture together until just combined. Do not overmix. Fold in the chocolate chips.
- In a small microwave-safe bowl, warm the peanut butter for 15 seconds until it becomes slightly fluid. Stir in the powdered sugar until smooth. This helps the peanut butter set better during the baking process and adds a touch of extra sweetness.
- Pour the chocolate brownie batter into the prepared baking pan and spread it into an even layer. Drop small dollops of the peanut butter mixture over the top of the batter. Use a butter knife or a skewer to gently swirl the peanut butter into the chocolate, creating a marbled effect.
- Place the pan in the center rack of the oven. Bake for 25 to 30 minutes. The edges should be set, but the center should still have a slight wobble. A toothpick inserted into the center should come out with a few moist crumbs attached.
- Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. This cooling phase is crucial for achieving that chewy, fudgy texture. Once cooled, lift the brownies out using the parchment paper overhang and slice them into 16 squares using a sharp knife.
- Cook Time: 45 minutes