Fudgy Chocolate Peanut Butter Brownies

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Dense, fudgy brownies paired with swirls of rich peanut butter for a decadent dessert treat. This recipe, ready in about 50 minutes, layers unsalted butter, semisweet chocolate chips, and granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 16, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 16 Desserts cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 350°F (175°C). Grease an 8x8-inch baking pan and line it with parchment paper, leaving an overhang for easy removal.
  2. Step 2: In a microwave-safe bowl, melt 1/2 cup unsalted butter and 1 cup semisweet chocolate chips together in 30-second intervals, stirring between each, until smooth and glossy.
  3. Step 3: Stir in 1 cup granulated sugar and 1/2 cup brown sugar into the melted chocolate mixture until combined and slightly cooled.
  4. Step 4: Add 2 large eggs, one at a time, beating well after each addition, then mix in 1 tsp vanilla extract until smooth.
  5. Step 5: Sift together 3/4 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1/4 tsp salt; fold gently into the chocolate batter until just combined.
  6. Step 6: Pour half the batter into the prepared pan, then drop spoonfuls of 1/3 cup creamy peanut butter evenly on top; pour the remaining batter over and use a knife to swirl the peanut butter through the batter.
  7. Step 7: Bake for 30-35 minutes until a toothpick inserted near the center comes out with moist crumbs but not wet batter.
  8. Step 8: Let cool completely in the pan on a wire rack before lifting out using the parchment overhang; cut into 16 squares and serve.

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