Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup high-quality cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup creamy peanut butter
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8 inch square baking pan or line it with parchment paper, leaving an overhang on the sides for easy removal. In a microwave-safe bowl, melt the butter and let it cool slightly so it does not scramble the eggs.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Sift in the cocoa powder, flour, salt, and baking powder. Use a spatula to fold the dry ingredients into the wet mixture until just combined. Do not overmix. Fold in the chocolate chips.
- Spread about two-thirds of the brownie batter into the prepared baking pan. Drop small dollops of creamy peanut butter across the surface of the batter. Use a knife or a skewer to gently swirl the peanut butter into the chocolate. Cover the peanut butter layer with the remaining brownie batter, smoothing it out to the edges.
- Place the pan in the center of the oven and bake for 25 to 30 minutes. The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs attached. Avoid overbaking to keep them fudgy. Remove from the oven and let them cool completely in the pan before slicing. This allows the center to set and ensures clean cuts.
- Cook Time: 45 minutes