How To Make Fudge Brownies with Peanut Butter Chips
Fudge brownies with peanut butter chips are sweet, fudgy, and with the right saltiness coming from the chips. A hint of bitterness is also present.
Serves:
Ingredients
- 10tbspunsalted butter,145g
- 1¼cupsgranulated sugar,250g
- ¾cupunsweetened cocoa powder,,+ 2 tbsp (74g)
- ¼tspsalt
- 1tsppure vanilla extract
- 2large eggs
- ½cupall-purpose flour,(62g) spoon & leveled
- 1cuppeanut butter chips,180g
Instructions
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Preheat oven to 325 degrees F. 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.
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Melt the butter, granulated sugar, cocoa powder, and salt in a large bowl in the microwave.
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Melt in 30-second increments and stir after each time until the butter is completely melted. Set aside for a few minutes as you get the other ingredients ready.
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Stir in the vanilla extract. Add the eggs one at a time, stirring after each addition. Add the flour, beating with a whisk until fully combined.
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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.
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Bake for 25 minutes and check the brownies for doneness. Insert a toothpick inserted in the center.
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Bake for 3 to 5 minutes if the brownies look too liquidy. Careful not to overbake.
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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.
Nutrition
- Calories: 253.63kcal
- Fat: 16.67g
- Saturated Fat: 6.75g
- Trans Fat: 0.31g
- Monounsaturated Fat: 6.46g
- Polyunsaturated Fat: 2.44g
- Carbohydrates: 24.62g
- Fiber: 2.40g
- Sugar: 17.43g
- Protein: 5.64g
- Cholesterol: 42.33mg
- Sodium: 50.03mg
- Calcium: 19.48mg
- Potassium: 167.06mg
- Iron: 1.14mg
- Vitamin A: 70.70µg
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