Peanut Butter Brownies (Print-Friendly Version)
# What You'll Need:
→ Peanut Butter Center
01 -
1 1/4 cups (336g) creamy peanut butter (regular, not the natural kind)
→ Brownie Mix
02 -
10 tbsp (142g) butter, unsalted
03 -
4 oz (113g) semisweet chocolate bar, roughly chopped
04 -
1 cup (200g) white sugar
05 -
2 eggs, large
06 -
1 egg yolk, large
07 -
1 tsp vanilla
08 -
1/2 cup (64g) plain flour
09 -
1/4 cup (25g) unsweetened cocoa powder, sifted
10 -
1/4 tsp fine salt
# Step-by-Step Directions:
01 -
Scoop peanut butter into a bowl that’s safe for the microwave, zap it 20-30 seconds so it loosens up but isn’t hot. Grab a metal 8-inch square pan and line it along the bottom and sides with parchment, leaving a bit hanging over. Press the peanut butter in so it’s even, then slide it into the freezer until solid, about an hour. After it hardens, pull up the parchment to lift it out, then pop it back in the freezer while you move on.
02 -
Set your oven to 350°F (175°C). Put a new sheet of parchment into the square pan, let the edges stick up to help you pull it out later.
03 -
In a big bowl you can microwave, toss in the butter and chocolate pieces. Heat in bursts of 30 seconds, giving it a stir each time, until it’s melted and nice and smooth.
04 -
Add the sugar straight in while the butter-chocolate mix is still warm, whisk really well. Let it cool off until it’s just barely warm to the touch.
05 -
Drop in the eggs, the extra yolk, and vanilla. Whisk everything for about a minute, until it thickens up and looks shiny.
06 -
With a spatula, gently fold in flour, the sifted cocoa, and salt. Mix just until you don’t see streaks any more.
07 -
Pour half the brownie mix into your pan and smooth it out. Lay the frozen peanut butter slab on top, then cover everything with the rest of the brownie mix—be gentle so you don’t mix the layers.
08 -
Bake until it’s set up but still a tad gooey in the middle, about 30 minutes. Let them sit in the pan half an hour, then lift out and cool another 30 minutes before you slice and enjoy.
# Helpful Notes:
01 -
Conventional creamy peanut butter helps the layer set up right—skip natural versions.
02 -
If you want less filling, use 1 cup or 3/4 cup of peanut butter instead.
03 -
Brownies last up to 3 days on the counter in a sealed container—keep in the fridge up to 5 days for a fudgier bite.
04 -
Want more? Double everything, use a 9x13 pan, and keep the baking time the same.