Description
These peanut butter brownies are a deliciously rich and moist treat made with creamy peanut butter and a perfect blend of sugars, butter, and vanilla. They bake up with a soft, slightly chewy texture and a delightful peanut buttery flavor, perfect for serving warm with ice cream or enjoying as an indulgent snack.
Ingredients
Wet Ingredients
- 1 cup creamy peanut butter
- 11 tablespoons unsalted butter, softened
- 2 teaspoons vanilla extract
- 4 large eggs
Dry Ingredients
- 1 cup light brown sugar, packed
- 1 ⅓ cups white granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups all-purpose flour
Instructions
- Preheat the oven. Set your oven to 325°F (163°C) and grease a 9×13 inch baking pan thoroughly to prevent sticking.
- Cream the wet ingredients. In a large mixing bowl or with a stand mixer, combine the creamy peanut butter, softened unsalted butter, light brown sugar, white granulated sugar, and vanilla extract. Beat together until the mixture is smooth and creamy.
- Add eggs. Incorporate the large eggs into the creamed mixture one at a time, beating well after each addition to ensure they are fully mixed in.
- Mix dry ingredients. Add the baking powder, salt, and all-purpose flour to the wet mixture. Stir or mix on low speed until just combined and the batter is smooth without overmixing.
- Pour and bake. Transfer the batter evenly into the prepared 9×13 inch pan and spread it out smoothly. Bake in the preheated oven for 40 to 45 minutes, or until the top is set and springs back lightly when touched.
- Cool and serve. Allow the brownies to cool in the pan before cutting into 16 squares. Serve as is or with a scoop of ice cream for an extra indulgent dessert.
Notes
- Ensure the butter is softened to room temperature for easier mixing and a smoother batter.
- Do not overbake the brownies to keep them moist and fudgy rather than dry and cakey.
- Use a toothpick inserted into the center to check doneness; it should come out with a few moist crumbs but not wet batter.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For an extra peanut flavor, swirl in some additional peanut butter on top before baking.
