Combine the words “peanut butter” and “brownies”, and something incredible is going to happen! Get ready for chewy, rich, indulgent Peanut Butter Brownies.
Is it a cake or a cookie, or are brownies in a category all their own? Technically, brownies are bar cookies. Cakes are eaten with forks, and cookies are a finger food. Once you spread the batter in a pan, it becomes a bar cookie. Or so is my understanding. Whatever they are, brownies are wildly popular. Americans consume around four billion brownies a year. Looks like the brownie is here to stay.
These ooey-gooey treats have a fun history that allegedly began at the Palmer House in Chicago, Illinois, back in 1893. A socialite named Bertha Palmer asked the chef to create a cake-like dessert that ladies could eat from a boxed lunch with their fingers at a social gathering. The chef listened, and the brownie was born. It wasn’t until six years later that a brownie recipe was created and written down by Marie Kelley of Whitewater, Wisconsin, and published in the Machias Cookbook. A similar recipe appeared in the Boston Cooking-School Cook Book by Fannie Merritt Farmer around the same time. It’s up for debate which hit the page first.
Brownies are known for their rich, fudgy texture. Sometimes they are fluffier, depending on how you make them; however, the classic style is chewy and fudgy, and that is what you will find with these peanut butter brownies. Cocoa powder, semi-sweet chocolate, and peanut butter collide to form a decadent treat that is perfect for parties, after-dinner desserts, packed lunches, and more. Peanut butter brownies take the idea of finger foods to a whole new level.
Have you ever noticed how some recipes, no matter how many times you make them, are a pleasure? That’s Peanut Butter Brownies to me. I’m not sure what it is. Could it be the joy of seeing a pan with peanut butter spread all over the bottom, knowing soon it will be covered in chocolate? Or maybe it’s the amazing aromas of peanut butter and chocolate that fill my kitchen as they bake? I don’t know, but these brownies make me smile from the first step until they appear on my plate.
Why Use Unsalted Butter in Peanut Butter Brownies?
People often question the use of unsalted butter, especially those who love butter. However, in some recipes, you want complete control over the flavor. Peanut butter brownies already have peanut butter (which contains salt) and a small amount of salt in the recipe. If you also use salted butter, you may end up with a brownie that is overpowered by salt. You want a good balance of sweet and salty in a peanut butter brownie. After the peanut butter and the small amount of salt, if you find you’d like your brownies saltier, then the next time, you could try salted butter. For the first run, though, I would stick with unsalted and go from there.
FAQs & Tips
How do I prep and store these brownies?
Brownies are a wonderfully moist dessert. So, when it’s time to store them after they have been made, you want to make sure they don’t dry out. One of the best ways to ensure this is to first wrap the leftover brownies in plastic wrap and then place them in an airtight container. They can stay on the counter for up to five days this way. Another option is to skip the plastic wrap and place a slice of bread in the airtight container with the peanut butter brownies. The moisture from the bread will help the brownies stay soft. You will notice that the bread is hard the next day because all the moisture has been pulled out of it. Put a fresh piece of bread in with the brownies each day, and they should last up to five days. You can also freeze brownies for up to three months. Wrap them in plastic wrap and then place them in freezer-safe storage bags.
Why are my brownies dry?
No one wants a dry peanut butter brownie. If your brownies turn out dry, you are likely cooking them too long. Most brownies are done at around 30 minutes, but every oven is different. The next time you make them, try a little less time. Like most dishes, it may take a few tries to get the exact time down. Climate and ovens all make a difference. Remember to use the toothpick method to check your brownies. Always take them out a little earlier than you think you need to and check the toothpick. If they are still too gooey, cook them another minute or two and repeat the process.
Do I have to use parchment paper?
Parchment paper makes life in the kitchen a lot easier. Cleanup is quicker since the pan often doesn’t get anything on it when lined. It also creates a nonstick barrier between the pan and whatever you make. So, I’m a big fan. Still, sometimes you want to make a recipe, and you are out of parchment paper. Should you forget the recipe? Never. If you don’t have parchment paper or don’t want to use it, you can grease the pan just as you would for a cake. I would grease it with butter or cooking spray. Lifting the brownies right out of the pan is easy when you use parchment paper. But if using a different method, just cut the brownies up in the pan when they are done.
Serving Suggestions
Can you eat a brownie without a cold glass of milk? Nope! Milk is my go-to when eating chocolate, be it whole milk, skim milk, almond milk, or one of the many other options. For warmer drinks with your fudgy peanut butter brownie, a nice coffee or hot tea is perfect.
You can also top your peanut butter brownie with other sweet treats, making it even more indulgent. How about some homemade whipped cream or brown sugar ice cream? Can you get more scrumptious than that? Yes, you actually can! Serve it with homemade caramel sauce. You’re welcome.
Peanut Butter Brownies
Ingredients
- 1 1/4 cups creamy peanut butter
- 10 tablespoons unsalted butter
- 4 ounces semi-sweet chocolate chopped
- 1 cup granulated sugar
- 2 large eggs plus 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder sifted
- 1/4 teaspoon fine salt
Instructions
- Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides.
- Spread the peanut butter into a layer about 1/2 inch thick on a parchment-lined baking sheet. Freeze until firm, about 30 minutes.
- In a medium saucepan, melt the butter and chopped chocolate over low heat, stirring until smooth. Remove from heat and let cool slightly.
- Whisk in the sugar, eggs, egg yolk, and vanilla extract until well combined.
- Fold in the flour, cocoa powder, and salt until just combined. Pour half of the brownie batter into the prepared pan.
- Remove the peanut butter from the freezer and cut it into a square shape that fits inside the baking pan. Place it over the brownie layer.
- Top with the remaining brownie batter, smoothing the top with a spatula.
- Bake for about 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Allow the brownies to cool in the pan on a wire rack before lifting out the parchment paper to remove them. Cut into squares and serve.
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