Chewy, chocolaty brownies with generous swirls of peanut butter blondies.
There are some things that will always remain constant in my life.
Firstly, no matter how old I am, I will always immediately assume that there is a murderer outside my house when someone knocks on my door and I am alone (the reality is actually much worse — it’s usually someone trying to sell me roofing services).
Secondly, I will always live in a house that has a garage because I am completely spoiled since moving here and think that being able to bring my groceries from car to kitchen without having to walk through the rain or cold or snow is literally one of the best things ever.
Thirdly, and perhaps most importantly, I will always harbor a deep and unflinching love for desserts made of peanut butter and chocolate.
I’ve combined chocolate and peanut butter over and over again on my site (here, here, here, and here, to name a few), but these peanut butter chocolate brownies are my current crush.
They’re chewy, soft with crackly tops, primed with real, creamy peanut butter and studded with miniature chocolate chips. They’re simple to make (Ok, you do need two mixing bowls, but they’re still easy) and sure to impress.
Mix up your batters and then alternate your dollops into the 9×13 pan like a patchwork quilt.
Peanut butter, chocolate, peanut butter, chocolate. Use a knife for some beautiful swirls (mine came out more like blobs than swirls, but we can’t all be perfect). Get your hands a little messy so you have an excuse to sample the batter. Try not to then eat all of the batter. Bake it — trust me, it’s worth it.
Most importantly, enjoy (and Happy Friday!)!
Peanut Butter Brownies
Ingredients
For Brownies
- 12 Tbsp butter cut into Tbsp-sized pieces, 1½ sticks
- 3/4 cup cocoa powder
- 1 2/3 cup granulated sugar
- 2 Tbsp water
- 1 tsp vanilla extract
- 2 eggs + 1 egg yolk lightly beaten
- 1 1/3 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup mini chocolate chips optional
Peanut Butter Blondie Batter
- 1/2 cup butter softened
- 1/2 cup creamy peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/3 cups flour
- 3/4 tsp baking powder
- 1/4 tsp salt
Instructions
Brownies
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Preheat oven to 350F and lightly grease/spray (or line with foil) a 9x13 pan.
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In a large, microwave-safe bowl, microwave your butter until melted.
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Stir in cocoa powder and sugar.
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Add water and vanilla extract, stir until combined
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Add eggs and egg yolk, gently beat/scramble with a fork and stir until combined.
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In a separate bowl, combine flour, baking powder and salt.
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Gradually add to butter mixture and stir until completely combined.
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Stir in chocolate chips.
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Prepare your peanut butter batter.
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In KitchenAid or with electric hand mixer, cream together butter and peanut butter.
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Beat in sugars until well-combined.
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Beat in eggs, one at a time.
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Stir in vanilla extract.
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In separate bowl, whisk together flour, baking powder, and salt.
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Gradually, on low speed, add flour mixture to peanut butter mixture, pausing occasionally to scrape down sides of bowl.
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Alternate dropping heaping spoonfuls of brownie batter and peanut butter blondie batter into your prepared pan. Use a knife to swirl and make sure the batter is evenly distributed.
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Bake on 350F for 35-40 minutes.
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Allow brownies to cool in pan before slicing into 24 bars and serving.
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Hi Sam
Do you think this will work with all natural peanut butter?
Organic, no salt, no sugar. It is all I have been using for 7 years. I love it and can no longer stand to even lick the knife from Joe’s regular stuff.
I hate peanut butter cups because of this.
I am thinking I would probably need some minor adjustments.
thanks, big hug, Pat
Hi Pat! Hmmm I wish I had a more definite answer for you, but while I always have a jar of natural peanut butter in my house (I love it as a snack after work with a sliced apple) I basically never bake with it. I am inclined to think that this would be an OK substitution, it would just have a somewhat different taste (which would be fine since that is the taste you prefer) but unfortunately I can’t guarantee it. I’m putting the question out to a group of food bloggers I know to see if anyone has experience baking with it this way, and I will let you know what I hear back. I’m sorry I’m not more certain! <3
OK, so after talking to some people who have baked with natural peanut butter, it sounds like it should be fine except the taste will be less sweet. Since the blondie calls for sugar and it’s combined with the brownie, I think it should still be sweet enough, though. I hope this helps, and if you do get a chance to try it I’d love to hear how it turns out for you! Have a wonderful weekend, Pat! 🙂
Peanut butter brownies are a classic and yours look epic! Love that pb blondie layer 🙂
Thank you, Medha!
🙂
Sweet tooth is officially in full force after seeing these little numbers. I love the PB and you’ve got just the right amount of chocolate swirl… perfection!
Thank you, Karly! 🙂
I haven’t had a brownie in WAY too long! These look so delicious! And I have all the ingredients, I think I may do some baking tonight! 🙂
Boy do these sound good. Can’t wait to make these, thanks for sharing this recipe.
Simon