On a cool Sunday recently, I had an itch to bake. I texted my Mom to get an idea and she suggested these mini peanut butter cup brownies. They looked wonderful, but I just wanted to make bars so came up with this recipe instead. They turned out fabulous and mixed up easy with no mixer required.
A dense brownie with a peanut butter swirl topped with peanut butter chips. Yes. Please.
Peanut Butter Chip Brownies, recipe slightly adapted from Hershey’s
- 1/2 cup (1 stick) butter
- 2 cups plus 2 tablespoons sugar, divided
- 2/3 cup cocoa
- 4 eggs, beaten
- 2 teaspoons vanilla extract
- 3/4 cup all purpose flour
- 1/2 teaspoon baking soda
- 1 package peanut butter chips, divided
- 1/2 cup creamy peanut butter
- Heat oven to 350°F. Grease 13x9x2-inch baking pan.
- Melt butter in medium saucepan over low heat. Add 2 cups sugar and cocoa; stir to blend. Remove from heat. Stir in eggs and vanilla. Stir together flour and baking soda; stir into chocolate mixture. Stir in 1/2 package of peanut butter chips; spread mixture in prepared pan.
- Combine peanut butter and remaining 2 tablespoons sugar. Nuke in the microwave to easily mix it; about 20 seconds. Drop by tablespoons onto chocolate batter. Swirl with metal spatula or knife for marbled effect.
- Bake 25 to 30 minutes or until brownie starts to pull from edges of pan and is set. Sprinkle the top with the other half bag of chips. Cool completely in pan on wire rack. Cut into squares. Makes about 24 brownies.
Before and after swirling. Like I mentioned, be sure to nuke the pb mixture so it is easier to work with.
The brownies fresh from the oven. What a great smell!
These are easy to and quick to make. Great to share at work, or like I did, with my family. Enjoy!