Chocolate Peanut Butter Brownies
The ultimate comfort food! These Chocolate Peanut Butter Brownies are rich, fudgy, and filled with creamy peanut butter goodness. Topped with a smooth chocolate ganache, they make for an irresistible dessert that you’ll want to make tonight!
Equipment
- Frying Pan
- Whisk
- Oven
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 12 tablespoons Unsalted Butter Cut into pieces for easy melting.
- 3.5 ounces Semi-sweet Chocolate Chopped to combine well with butter.
- 3/4 cup All-Purpose Flour Gives structure to the brownies.
- 2/3 cup Unsweetened Cocoa Powder Adds rich chocolate flavor.
- 1 teaspoon Baking Soda Helps brownies rise.
- 1/2 teaspoon Baking Powder Contributes to the brownies' texture.
- 1/2 teaspoon Salt Balances sweetness.
- 1.5 cups Granulated Sugar Sweetens the brownies.
- 2 large Eggs Provides moisture and richness.
- 1 large Egg Yolk Adds extra richness.
- 2 teaspoons Vanilla Extract Enhances flavor.
- 2/3 cup Chocolate Chips Adds extra chocolatey goodness.
- 1 cup Creamy Peanut Butter Melted for the filling.
- 1/2 cup Powdered Sugar Sweetens the peanut butter filling.
- 1 tablespoon Coconut Oil Helps to smooth the filling.
- 8 ounces Milk Chocolate For the ganache topping.
- 1/2 cup Heavy Cream Creates a smooth ganache.
- 1.5 cups Chopped Peanut Butter Cups For garnishing on top.
Instructions
- Preheat the oven to 350 degrees F. Spray a 9x13-inch baking dish with nonstick spray.
- For the brownies, add the butter and chocolate to a microwave-safe bowl and microwave until melted, 30 to 60 seconds. Once semi-melted, stir constantly to fully melt. Set aside to cool for 5 minutes.
- In a small bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, whisk together the melted butter-chocolate mixture and granulated sugar. Whisk in the eggs, egg yolk, and vanilla until smooth.
- Using a large spoon, mix in the dry ingredients until well combined. Stir in the chocolate chips. Pour the batter into the prepared dish.
- Bake for 25 to 30 minutes until set and no longer jiggly in the middle. Remove from oven and allow to cool for 30 minutes.
- For the peanut butter filling, combine melted peanut butter, powdered sugar, and coconut oil until smooth. Pour over the brownies, spreading with a spatula. Let cool completely for about 20 minutes.
- For the ganache, place chocolate in a bowl. Heat heavy cream in a saucepan until it bubbles around the edges. Pour over the chocolate and let sit for 30 seconds. Stir until smooth.
- Pour the ganache over the brownies and top with chopped peanut butter cups. Allow to sit for 30 minutes before cutting.
- Note: The brownies will stay fresh for 2 to 3 days at room temperature, covered or in an airtight container. They can be refrigerated for a few days longer.
Notes
- Storage: Keep leftovers in an airtight container at room temperature for up to 3 days.
- Freezing: Brownies freeze well. Wrap tightly and store in the freezer for up to 3 months.
- Pairing: These brownies are fantastic with a scoop of vanilla ice cream!
- Customization: Feel free to add nuts or different types of chocolate chips for variety.
- Occasions: Perfect for parties, potlucks, or just a sweet treat at home.