Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup creamy peanut butter (natural or regular)
- 1/4 cup powdered sugar (optional, for peanut butter swirl sweetness)
Substitution tips: If you prefer dairy-free, swap melted butter with coconut oil. For gluten-free brownies, try a 1:1 gluten-free flour blend instead of all-purpose. And if chunky peanut butter is your jam, go for it—you’ll get little pockets of nutty crunch throughout.
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper or grease it lightly. This step is key to easy removal and cleanup.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined and slightly glossy. This helps create that classic fudgy texture.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. I like to use a wooden spoon here because it reminds me of my grandmother’s kitchen and slows me down just enough to enjoy the process.
- In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture until just combined. Overmixing can make brownies tough, so keep it gentle.
- Pour half of the brownie batter into your prepared pan, spreading it evenly with a spatula.
- In a small bowl, mix the peanut butter with powdered sugar (if using) until smooth. Drop spoonfuls of the peanut butter mixture over the brownie batter in the pan.
- Pour the remaining brownie batter over the peanut butter dollops. Using a butter knife or skewer, gently swirl the peanut butter into the chocolate batter to create beautiful marbled patterns. This part always makes me smile because it feels like painting—only tastier.
- Bake for 30-35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. I like my brownies gooey, so I watch carefully and take them out just before they’re fully set.
- Allow the brownies to cool completely in the pan on a wire rack before slicing. This helps the swirls set and makes cutting neat squares much easier.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International