Description
Deliciously rich and fudgy peanut butter brownies featuring a perfect balance of chocolate and creamy peanut butter swirls. These brownies are easy to make and baked to moist perfection, ideal for sharing or satisfying your chocolate-peanut butter cravings.
Ingredients
Brownie Batter
- 2 oz (1/4 cup) Water
- 1 oz (2 tbsp) Unsalted Butter
- 250 grams (1 1/4 cups) Granulated Sugar
- 90 grams (scant 1 cup) Bensdorp Dutch Cocoa Powder
- 3 oz (scant 1/3 cup) Vegetable Oil
- 1 tablespoon Pure Vanilla Extract
- 1 Large Egg Yolk and 1 Large Egg, at room temp.
- 1/8 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 tablespoon Cornstarch (Cornflour)
- 60 grams (scant 1/2 cup) All-Purpose Flour
Peanut Butter Layer
- 6 oz (3/4 cup) Creamy Peanut Butter (preferred brands: Jif or Skippy)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line a 9x9 or 8x8 inch square baking pan with foil and grease it heavily to prevent sticking.
- Combine Wet Ingredients: In a large pot over medium heat, add water, butter, granulated sugar, and Dutch cocoa powder. Cook for 2 to 3 minutes, stirring until fully combined and smooth. Remove from heat and stir in vegetable oil and vanilla extract.
- Incorporate Eggs: Allow the mixture to cool for 5 minutes, then add the egg and egg yolk. Whisk vigorously to combine thoroughly.
- Add Dry Ingredients: Mix in baking powder, salt, and cornstarch. Gently fold in the all-purpose flour with a spatula until just combined. Be careful not to overmix as it can affect texture.
- Layer the Batter and Peanut Butter: Pour about two-thirds of the brownie batter evenly into the prepared pan. Scoop 4 oz (1/2 cup) of peanut butter and gently spread it evenly over the batter layer. Pour the remaining brownie batter on top, then place the remaining peanut butter in chunks across the surface. Use a butter knife to gently swirl the peanut butter into the batter creating a marbled effect, avoiding overmixing to keep distinct swirls.
- Bake: Bake in the preheated oven for 25 to 35 minutes, starting to check at 25 minutes. The brownies are done when a toothpick inserted in the center comes out with moist crumbs, not completely dry. Avoid overbaking to maintain fudgy texture.
- Cool and Store: Remove from oven and place the pan on a wire rack to cool completely before cutting into squares. Store brownies in an airtight container at room temperature for up to 4 days.
Notes
- Use room temperature eggs to ensure better incorporation into the batter.
- Do not overmix the batter after adding flour to avoid tough brownies.
- Check brownies early for doneness as oven temperatures may vary.
- Use brands like Jif or Skippy for creamy peanut butter as they work best for swirling and flavor.
- Line the pan with foil for easier removal and cleanup.
- Allow brownies to cool fully before slicing for clean cuts.
