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Ingredients
Scale
- 1 cup (258 g) creamy peanut butter
- 14 tablespoons (200 g) unsalted butter
- 1 cup (182 g) semisweet chocolate chips
- 1 cup (200 g) light brown sugar, packed
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup (63 g) all-purpose flour
- ¼ cup (21 g) unsweetened cocoa powder
- ⅛ teaspoon kosher salt
- 2 tablespoons semisweet chocolate chips
- 2 tablespoons peanut butter chocolate chips
Instructions
- Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Warm the peanut butter in the microwave for about 30 seconds until it's soft and spreadable; do not overheat.
- Spread the peanut butter evenly into the prepared pan in a smooth, even layer.
- Freeze the pan for 2 to 3 hours, or until the peanut butter is fully set and firm to the touch.
- Once frozen, use the parchment overhang to lift out the peanut butter slab. Keep it in the freezer while you make the brownie batter.
Notes
Ensure the peanut butter is completely soft before spreading for even distribution.
Freezing is crucial for achieving the perfect consistency of the peanut butter layer.
These brownies can be stored in an airtight container for up to a week.
- Prep Time: 25 minutes
- Cook Time: 295 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 400
- Sugar: 28g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg