Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup creamy peanut butter
- 1/2 cup semi-sweet chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs one at a time, followed by the vanilla extract, and whisk vigorously until the mixture looks glossy. Sift in the cocoa powder, flour, and salt. Fold the dry ingredients into the wet mixture using a spatula just until no white streaks remain. Do not overmix.
- Spread exactly half of the brownie batter into the bottom of your prepared baking pan. Smooth it out with a spatula. Drop spoonfuls of the creamy peanut butter over the batter and gently spread it into an even layer, leaving a small margin at the edges to prevent the peanut butter from burning against the pan. Top the peanut butter layer with the remaining brownie batter, spreading it carefully to cover the center. Sprinkle chocolate chips on top if desired. Bake for 25 to 30 minutes, or until a toothpick inserted into the chocolate part comes out with just a few moist crumbs.
- Remove the pan from the oven and place it on a wire rack. It is crucial to let these brownies cool completely in the pan for at least 1 hour. This resting time allows the fudgy center and the peanut butter layer to set properly. Once cooled, use the parchment paper handles to lift the brownies out of the pan. Use a sharp knife to cut them into 16 squares, wiping the knife between cuts for clean edges. Serve at room temperature or slightly warmed for a gooey experience.
- Cook Time: 45 minutes