Ultimate Peanut Butter Brownies

Fun fact - I hated peanut butter until I went to University... I don't know what changed but for 18 years of my life I couldn't stand it and then suddenly I smartened up! I LOVE peanut butter! If you do too, then my Ultimate Peanut Butter Brownies will make you so happy. Ultra fudgy chocolate brownies (is there any other way?) with peanut butter chips and a silky dark chocolate ganache with creamy peanut butter swirl. AMAZING.

WHY YOU WILL LOVE THIS RECIPE

• Fudgy brownies - the base of this recipe is an irresistible fudgy dark chocolate brownie.

• Peanut butter chip brownies - the first hit of peanut butter flavour comes from peanut butter chips baked right into the brownie batter. I use Reese's, but you can use any kind you like.

• Dark chocolate ganache - I top the brownies with a smooth and silky dark chocolate ganache.

• Peanut butter swirl - pure creamy peanut butter is melted and swirled through the ganache. It's heaven!

INGREDIENTS

• Unsalted butter - the best brownies that have a chewy fudgy texture are made with pure butter.

• Dark chocolate - anything between 55 and 65% cocoa solids will work for the ganache. For the brownie batter, you will need bittersweet chocolate. I like this Bittersweet Chocolate block for baking and eating too!

• Granulated sugar - simple fine white granulated sugar keeps these brownies moist. If you reduce the sugar they will not be as fudgy.

• Egg - 2 whole eggs will provide majority of the structure in these brownies.

• Pure vanilla extract - vanilla is essential to enhance the flavour of the chocolate. Do not leave it out. I like this Madagascar Bourbon Vanilla extract.

• All purpose flour - regular all purpose flour is perfect to make fudgy brownies. Use unbleached flour which will give you that nice dense texture.

• Peanut butter chips - I use Reese's brand peanut butter chips, but any variety will work in this recipe.

• Smooth peanut butter - all you need for the swirl is pure peanut butter. Just melt it down and swirl it through the ganache before it sets completely. I have evaluated every single peanut butter brand on the market, and I promise that Kraft is NOT the best. Explore other brands... Jif is a better option.

STEP BY STEP INSTRUCTIONS

• STEP 1.) Melt chocolate. Combine chocolate and butter in a heatproof bowl over a saucepan of simmering water and stir frequently until melted, or you can do this in the microwave gently with frequent stirring so it doesn't burn.

• STEP 2.) Beat eggs and sugar. Combine eggs with sugar in a large bowl and beat with a hand whisk or use a mixer until it is thick, pale and fluffy. It will take a minute or two. Mix in vanilla and salt.

• STEP 3.) Combine eggs and chocolate. Add the warm chocolate mixture to the egg mixture and mix it in well until evenly incorporated and smooth.

• STEP 4.) Add dry ingredients. Add the flour and chips. Fold them in until evenly combined.

• STEP 5.) Bake! Spread the batter into your lined baking pan and bake for 20-25 minutes until a skewer inserted into the center comes out with a few moist sticky crumbs attached, but not wet batter. Let them cool completely in the pan.

• STEP 6.) Make the ganache. Place chopped chocolate in a medium bowl and set aside. Place cream in a small saucepan bowl over medium heat and let it come to simmer. Immediately pour it over the chocolate in the bowl, cover and let stand for 2 minutes. Stir gently from the center making small circles and working your way out to the edge of the bowl in larger circles until the chocolate is melted and the ganache is shiny and silky smooth. Pour it over the brownies and spread in an even layer.

• STEP 7.) Swirl the peanut butter. Melt peanut butter gently in the microwave on 50% power and then dollop small spoonfuls randomly over the ganache. Use a skewer or the back of a knife to swirl it in. Transfer to the fridge to set for 1-2 hours before slicing.

EXPERT BAKING TIPS FOR PEANUT BUTTER BROWNIES:

• Do not over-bake the brownies. These brownies are meant to be dense and fudgy. They shouldn't take longer than 25 minutes to bake so make sure you check on them at 20 minutes.

• Measure flour accurately. Too much flour leads to a dry brownie so use a scale or measure using the spoon and sweet method where you gently spoon the flour into the cup and level it off with a knife.

• Mix the eggs with the sugar first instead of stirring the sugar into the melted chocolate. Sugar cannot dissolve in fat, but it can dissolve in the water within egg whites.

• Stir gently for the ganache. Ganache can be tricky and it can split or separate if treated improperly. To prevent this, heat the cream just until it simmers but not to a full boil. If the cream is too hot, it will shock the chocolate. Let it sit for the full 2 minutes to let the heat slowly melt the chocolate evenly. Stir gently with a whisk or a spoon from the center and working your way out in concentric circles to form a smooth emulsion.

RECIPE FAQ

What type of chocolate should I use for peanut butter brownies?

I use either bittersweet (70%) or intense 85% chocolate for this brownie recipe which makes perfectly chocolaty brownies and offsets the sweetness of the peanut butter chips.

Why did my ganache split?

Ganache will split if the ratio of cream to chocolate is not correct, of the chocolate has too high cocoa solids for the amount of cream (ie. not enough sugar), if the cream is too hot, or if it is over-agitated. To make ganache successfully, heat the cream gently, use semisweet or dark chocolate with not more than 60% cocoa solids for this recipe, let the mixture stand without stirring for 2 minutes, then stir gently to form the emulsion.

How do I know when peanut butter brownies are baked?

Brownies are baked when a skewer inserted into the center comes out with a few moist sticky crumbs attached -- not wet batter, and NOT dry. If the skewer is dry then the brownies are over-baked and if the skewer has wet batter then they are still raw.

How do I store peanut butter brownies?

These brownies will keep at a cool room temperature in an airtight container. I like to store them in the fridge so the ganache is extra fudgy. If you live in a hot climate, then I definitely recommend to store them chilled.

If you love brownies, check out these recipes!

Video

Ultimate Peanut Butter Brownies

Christina Marsigliese

Fudgy dark chocolate brownies with peanut butter chips topped with a silky dark chocolate ganache swirled with creamy peanut butter. These are truly the ULTIMATE peanut butter brownies!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Chill Time 1 hour hr

Servings 16 brownies

Ingredients

  

Brownie batter:

• 6 oz 170g bittersweet chocolate (minimum 70% cocoa solids), coarsely chopped
• 6 tablespoon 84g unsalted butter
• 2 large eggs at room temperature
• 1 cup 200g granulated sugar
• 1 teaspoon 5ml pure vanilla extract
• ½ cup plus 1 tablespoon 80g all-purpose flour
• ½ teaspoon salt
• ½ cup 85g peanut butter chips

Topping:

• 7 oz 200g dark chocolate, finely chopped
• ½ cup 120ml 35% whipping cream
• ¼ cup melted peanut butter

Instructions

 

• Preheat your oven to 350°F. Line an 8x8-inch square baking pan with parchment paper, leaving a 2-inch overhang on each end and butter the exposed sides.
• For the brownie batter, combine chocolate and butter in a medium bowl over a saucepot with ½-inch of simmering water and stir together until completely melted, smooth and glossy.
• Combine eggs with sugar and vanilla in a large bowl and beat with a mixer or a whisk until pale, thick and fluffy. Mix in salt then stir in warm chocolate mixture until evenly blended and smooth. Sprinkle the flour over the mixture and stir it in until evenly incorporated. Fold in the chips and pour batter into prepared pan and smooth out the surface.
• Bake for 20-25 minutes until slightly puffed and a toothpick inserted into the center comes out with a few moist crumbs attached. Transfer pan to a wire rack and let cool completely.
• For the ganache topping, place chopped chocolate in a medium bowl and set aside. Place cream in a small saucepan bowl over medium heat and let it come to simmer. Immediately pour it over the chocolate in the bowl, cover and let stand for 2 minutes. Stir gently from the center making small circles and working your way out to the edge of the bowl in larger circles until the chocolate is melted and the ganache is shiny and silky smooth. Pour it over the brownies and spread in an even layer.
• Melt peanut butter gently in the microwave on 50% power and then dollop small spoonfuls randomly over the ganache. Use a skewer or the back of a knife to swirl it in. Transfer to the fridge to set for 1-2 hours before slicing.