Chocolate peanut butter brownies
Is there anything better than chocolate and peanut butter? I already have lots of chocolate peanut butter recipes (and many more planned) but there is something about a chocolate peanut butter brownie that just solves any chocolate peanut butter craving!
This recipe creates a chocolatey and chewy brownie that has a double hit of peanut butter. It doesn't have an overpowering peanut butter taste, but it plays really nicely with the chocolate. You'll melt peanut butter and swirl some into a homemade "chocolate bar" that will get chopped up and folded in at the end, and the rest of the peanut butter you'll mix in with the wet ingredients for your brownie batter.
Similar to my other brownie recipes, there is both melted chocolate (semisweet in this recipe) and unsweetened cocoa powder in the brownie batter. I used milk chocolate to make the chocolate peanut butter bar that gets chopped and folded in, but you could definitely use semisweet here instead if you're looking for less sweetness. Another note on chocolate, if you're looking for a fudgier brownie I recommend increasing the semisweet chocolate that's mixed in from 1/3 cup to 1/2 cup (or 3 oz) - I plan to compare the two options soon and may update the recipe so stay tuned!
This recipe requires no special equipment but you'll still get a nice shiny top.Melting the butter and quickly whisking in your chocolate and sugars will help you to achieve the typical brownie top we all love in the end. The swirled and chopped bar gives the brownie a beautiful look, just like my Nutella and roasted white chocolate cookies, but more importantly an incredible taste and texture!
Chocolate peanut butter bar
2/3 cup (4 oz) milk chocolate chips or chopped bar
1/4 cup (4 tablespoons) peanut butter*
1 stick unsalted butter (8 tablespoons, 1/2 cup)
1/3 cup semisweet chocolate chips (2 oz) chips or chopped bar**
1/3 cup light brown sugar
3/4 cup granulated sugar
1 egg yolk
1 1/2 teaspoon vanilla extract
1/2 cup all purpose flour
1/3 cup cocoa powder
1/2 teaspoon salt
*I used peanut butter with added oil for this recipe. If you use a natural peanut butter with no added oil, you may want to add a teaspoon and a half of vegetable oil to your brownie batter.
**If you'd like a fudgier brownie, increase this to 1/2 cup or 3 oz. Carbs will increase by 1 per serving.
Total time: About two hours
Prep time: 20 minutes
Bake time: 23-25 minutes
Cool time: 1 hour before slicing (room temperature or in the fridge)
9x9 square pan (or 8x8)
Whisk and spatula
Mesh strainer or sifter
Preheat your oven to 350 degrees.
Make your chocolate peanut butter bar. Line a cookie sheet or flat freezer safe dish with parchment paper. In a small bowl, melt your milk chocolate in the microwave, starting with 30 seconds then moving to intervals of 15 mixing in between each time. Once the chocolate is smooth and fully melted, pour it onto your parchment and spread it flat using a spatula or offset spatula if you have one.
Next, in a small dish melt all of your peanut butter in the microwave for about 15 seconds. Drizzle 3 tablespoons over your melted and spread chocolate (you'll use the rest of the peanut butter in the batter), and then use a knife or sharp tool to swirl the peanut butter through your chocolate. Pick up and tap your cookie sheet a few times onto your counter to flatten out the bar and then place it into the freezer to set.
Meanwhile, make your brownie batter. In a large bowl, melt your stick of butter. Add in your semisweet chocolate and place the bowl back into the microwave for 15 seconds.
Add in both sugars, then use a whisk to quickly stir your chocolate, butter, and both sugars together. Keep going until smooth and your sugar begins to melt. If you notice your chocolate isn't melting, you can place your bowl back into the microwave for another 15 seconds.
Pour in the remaining melted peanut butter, and give your brownie batter another whisk until the peanut butter is fully mixed in.
In a separate cup or bowl, add your two cracked eggs, extra yolk, and vanilla extract. One at a time, add your eggs into your mixture and continue whisking, adding your next egg once the last is fully incorporated. Continue to whisk until your mixture lightens in color.
Sift in your dry ingredients, all purpose flour, salt, and cocoa powder. Begin by whisking slowly, and then switch to a spatula and continue folding in your dry ingredients moving slowly.
Finish assembling and bake your brownies. Remove your chocolate peanut butter bar from the freezer. Use a sharp knife to chop your homemade bar. Setting aside a small group of pieces (optional but recommended), add your chopped chocolate peanut butter bar into your brownie batter and set the small group you set aside back into the freezer.
Use a spatula to fold your chopped chocolate peanut butter bar into your batter moving slowly.
Line your 9x9 pan with parchment paper and dollop in your brownie batter. Use a spatula to smooth out your batter, making sure it reaches the corners of your pan and is evenly spread across.
Grab the chocolate peanut butter pieces that you set aside in the freezer, scatter them across the top of your brownie batter, and gently press them down.
Place your brownies into the preheated oven to bake for 23-25 minutes. You'll know your brownies are done when you see a shiny top form and if you wiggle the pan the center doesn't move much showing you that your brownies have set.
Remove your pan and allow your brownies to cool fully (this will take at least an hour) and then slice into 16 squares, or 9 if you'd like larger pieces! You can also speed up the cooling process in the fridge.
You can store your brownies in an airtight container at room temperature or in the fridge for a few days. If you don't think you'll finish the batch within a few days, brownies are one of those desserts that do truly freeze well once baked so don't be afraid to pop some into the freezer.
Carb and serving info:
Carbs per serving (1 of 16): 25
Carbs per serving (1 of 9): 45
Carbs for full recipe: 403
Carbs from chocolate: 109
Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.