What type of pan should I use?

A metal baking pan is the best option for brownies. Avoid ceramic and glass pans if you can as it is easier to overbake the brownies.

How can you tell when the brownies are ready?

To tell if the brownies are ready, insert a toothpick. If it comes out with wet batter, give the brownies another few minutes. When the toothpick comes out with a few moist crumbs you should have nice and fudgy brownies!

Can I freeze peanut butter brownies?

You can freeze your brownies for up to 3 months. We recommend wrapping the brownies in plastic wrap or foil and then placing in a freezer safe container. The brownies can be frozen individually or as an entire slab.

What's the best way to store leftovers?

These brownies can be stored in an airtight container for up to 3 days at room temperature, or up to 5 days in the refrigerator.

Chocolate Peanut Butter Brownies - Whisked Away Kitchen

Ingredients

½ cup (100 grams) granulated sugar
½ cup (100 grams) brown sugar
2 large eggs
¼ cup (60 ml) vegetable oil
1 teaspoon vanilla extract
4 tablespoons (55 grams) unsalted butter
4 ounces (115 grams) semisweet chocolate, chopped
¼ cup (25 grams) unsweetened cocoa powder
⅔ cup (80 grams) all purpose flour, spooned and leveled*
½ teaspoon kosher salt
½ cup (130 grams) creamy peanut butter*

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Instructions

Preheat oven to 350 F (180 C) and grease an 8×8 inch (20×20 cm) baking pan.
Whisk together the granulated sugar, brown sugar, eggs, vegetable oil and vanilla extract in a medium bowl. Set aside.
In a small saucepan, heat the butter and chocolate over low heat, stirring continuously until smooth.
Remove the saucepan from heat and whisk in the cocoa powder.
Pour the melted chocolate mixture into the sugar mixture and whisk until smooth.
Stir in the flour and salt until just combined.
Pour the mixture into the prepared baking pan.
Dollop the peanut butter over the brownie batter and use a knife to swirl the mixture. To make it easier to swirl, you can first heat the peanut butter in the microwave until it has a pourable (but still quite thick) consistency.
Bake for 25-30 minutes or until an inserted toothpick comes out with a few moist crumbs. Allow to cool before slicing.

Notes

Measuring Flour: We highly recommend using a kitchen scale to measure flour. If measuring by volume, use the spoon and level method to avoid over-measuring the flour. Lightly spoon flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.

Peanut Butter: Both natural peanut butters (where the only ingredient is peanuts) and peanut butters such as Skippy and Jif (which generally have added sugar, salt and oil) will work in this recipe. I’ve tested this recipe with Natural Skippy, Trader Joe’s and Crazy Richard’s and they’ve all worked well. Natural peanut butters will need to be thoroughly stirred before measuring and swirling.