Peanut Butter Chocolate Chip Brownies

Name: Peanut Butter Chocolate Chip Brownies
Cook time: 28 min
Yield: 12 servings
Ingredients: 5 ml neutral oil for greasing parchment, optional if pan is well-lined; 170 g unsalted butter cut into pieces; 250 g granulated sugar none; 100 g light brown sugar packed; 120 g creamy peanut butter stirred; 3 piece large eggs room temperature; 10 ml vanilla extract none; 130 g all-purpose flour sifted; 45 g unsweetened cocoa powder unsifted or sifted; 3 g fine salt none; 2 g baking powder none; 140 g semisweet chocolate chips divided; 15 ml water hot, if needed to loosen peanut butter; 40 g creamy peanut butter stirred; 30 g semisweet chocolate chips divided

A one-pan brownie batter is folded with chocolate chips, then swirled with warmed peanut butter before baking into a dense, sliceable dessert with glossy top and soft center.

By Julienne

Cook time: 28 minutes

Servings: 12

Ingredients

5 ml neutral oil for greasing parchment, optional if pan is well-lined
170 g unsalted butter cut into pieces
250 g granulated sugar none
100 g light brown sugar packed
120 g creamy peanut butter stirred
3 piece large eggs room temperature
10 ml vanilla extract none
130 g all-purpose flour sifted
45 g unsweetened cocoa powder unsifted or sifted
3 g fine salt none
2 g baking powder none
140 g semisweet chocolate chips divided
15 ml water hot, if needed to loosen peanut butter
40 g creamy peanut butter stirred
30 g semisweet chocolate chips divided

Instructions

Heat the oven to 175°C. Line a 9x13-inch metal baking pan with parchment, then lightly grease the parchment and exposed pan edges with the oil. Oven is fully preheated and the pan is lined.
In a medium saucepan over low heat, melt the butter. Remove from the heat and whisk in the granulated sugar, brown sugar, and 120 g of the peanut butter until the mixture looks glossy and the peanut butter is mostly dissolved. The mixture is glossy and warm, not hot.
Whisk in the eggs one at a time, then whisk in the vanilla. The batter looks thick and cohesive.
Add the flour, cocoa powder, salt, and baking powder. Fold just until no dry streaks remain, then fold in 140 g of the chocolate chips. If the peanut butter mixture seems too stiff, stir in up to 15 ml of the water before swirling. A thick, even brownie batter forms with chips distributed throughout.
Spread the batter in the prepared pan. Dollop the remaining 40 g peanut butter over the surface, then add the remaining 30 g chocolate chips. Swirl lightly with a knife or skewer. The top shows visible peanut butter ribbons and chips.
Bake for 24 to 28 minutes, until the edges are set and a toothpick inserted in the center comes out with moist crumbs, not wet batter. Cool in the pan on a rack for at least 20 minutes before lifting out and cutting into 12 pieces. The center is just set and the surface has a thin crackly top.