Fudgy Peanut Butter Brownies — Preppy Kitchen
Original-creator video about this dish, referenced in the native player without copying its files.
Official cooking video · Preppy Kitchen · YOUTUBEPeanut Butter Swirl Chocolate Brownies (12 Pieces)
Fudgy brownies swirled with creamy peanut butter, baked in one 20cm square pan and sliced into 12 pieces.
Ingredients
servings: 12 · Check ingredients
Steps
- 01
Preheat the oven to 175°C and line a roughly 20×20cm square baking pan with parchment.
- 02
Melt 227g unsalted butter over medium heat, remove from the heat and stir in half the 175g chocolate chips until smooth; cool slightly.
- 03
In a separate bowl, sift together 150g flour, 50g cocoa powder and 1 tsp salt.
- 04
Whisk 200g white sugar, 220g brown sugar, 3 eggs and 1 tbsp vanilla into the warm melted butter-and-chocolate mixture until smooth.
- 05
Fold in the dry ingredients with a spatula, then add the remaining half of the chocolate chips and spread the batter into the pan.
- 06
Dollop 1/2 cup creamy peanut butter over the batter in small spoonfuls and drag a knife tip through a few times to marble the top.
- 07
Bake at 175°C for roughly 40–45 minutes until the center no longer wobbles and no uncooked wet batter remains; loosely cover with foil if the top browns too quickly.
- 08
Cool completely in the pan before slicing into 12 pieces. Never taste raw batter and review packaged allergen labels.
Before you cook
Check peanuts, wheat, eggs and milk, plus possible soy and cross-contact statements on chocolate chips. Do not taste batter containing raw eggs or flour. Bake until the center has set with no raw batter and cool completely before cutting. Store covered away from contamination, up to 3–4 days at cool room temperature or refrigerate.
Allergens: peanut (peanut butter), wheat (flour), egg, milk (butter and potentially chocolate chips), soy (possible chocolate-chip emulsifier; check label)
Image & source credits
These illustrations stand in for food photos.
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