Ultimate Fudge Brownies with Peanut Butter Chips
Total Time
1 hour and 30 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
4.8 out of 5 stars
(5)
Ingredients
16 servings
- 10 Tablespoons (142g) unsalted butter
- 1 and 1/4 cups (250g) granulated sugar
- 3/4 cup + 2 Tablespoons (72g) unsweetened cocoa powder, I used Hershey’s Special Dark
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1/2 cup (63g) all-purpose flour (spooned & leveled)
- 1 cup (180g) peanut butter chips
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Preparation
Step 1
Preheat oven to 325°F (163°C). Line an 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on the sides to lift the finished brownies out.
Step 2
Melt the butter, granulated sugar, cocoa powder, and salt in a large bowl in the microwave. Melt in 30 second increments and stir after each time until the butter is completely melted. The mixture will look gritty. Set aside for a few minutes as you get the other ingredients ready. You don’t want the mixture to be piping hot.
Step 3
Stir in the vanilla extract. Add the eggs one at a time, stirring after each addition. The batter will be thick and look shiny. Add the flour, beating with a whisk until fully combined. Try not to overmix the batter at this point. Gently fold in the peanut butter chips, leaving a few to sprinkle on top. Pour into prepared baking pan and sprinkle with remaining peanut butter chips.
Step 4
Bake for 25 minutes and check the brownies for doneness. Insert a toothpick inserted in the center. If it comes out with only a few crumbs, the brownies are done. Bake for 3-5 minutes if the brownies look too liquidy. Do not bake over 30 minutes.
Step 5
Allow the brownies to cool completely before cutting into squares. Brownies remain soft and fresh stored in an airtight container for up to 7 days. They won’t last that long, trust me!
Step 6
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