Insanely Fudgy Peanut Butter Brownies

An easy dessert recipe that will have you wondering how it’s possible to make such a fudgy, rich and chewy brownie! These are the type of brownies your friends won’t believe you made.

The “how to jazz up brownies” is a recipe that can be used for the “insanely fudgy peanut butter brownies.” The recipe includes ingredients such as cocoa powder, chocolate chips and peanut butter.

Embracing my eccentricity

I’d want to thank you everyone for your support in response to a recent post I published about ‘being strange.’ So many letters, comments, and notes told me that I should feel free to express my inner strangeness, that you’ve felt the same way, and that being odd is what makes life worth living. It’s incredible to think that there are individuals on the other side of this screen that are interested in what I have to say. Me!

It’s simply amazing for someone who hasn’t changed out of their PJs since this morning and is having lunch in front of their chocolate-smeared PC. Thank you very much. 

I got one email that I want to save forever because it completely expresses what I want to do. It’s from Bill (Bill, if you’re reading this, hello!) His reaction to my post was as follows:

——–––––––––––––––––––– Subject: Your Awakening

Quality is the message’s body.

I strive to uphold and live by two ideals:

“Be honest to yourself” (and when you can’t drink excessively).

“F***’em if they can’t take a joke.”

Bill

It made me laugh and make me weep at the same time. The genuineness, conciseness, and wit. It was absolutely ideal.

Thank you, Bill, for being such a jerk.

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For me, the last several weeks have been a gradual process of revelation. I’ve been consciously attempting to take life less seriously and to just enjoy it. Things get clearer as I go along. Things like that email are what make the world a f***ing amazing place to be, so ignore the rest of the nonsense and live your life as if it were.

Otherwise, f*** ’em.

Tomorrow, I’ll go to Scottsdale, Arizona, to do research for a forthcoming travel guide for you. And my Chicago Travel Guide will be available on the web next week! I’m excited to hear your feedback.

OH. And then there’s this batch of peanut butter brownies. They’re fantastic. I can’t believe I’ve had this blog for six years and have yet to post a recipe for fudgy peanut butter brownies. I mean, seriously?

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Advice on how to make fudgy peanut butter brownies

Use unsalted butter – Because you’ll be adding salt to the dish, it’s critical to use unsalted butter. The salt is essential in this recipe since it intensifies the flavor of the fudgy chocolate (don’t worry, it won’t taste salty!). However, if you use both salted butter and salt, the brownies will be too salty.

Bittersweet chocolate is a necessity – I used a mix of cocoa powder and bittersweet chocolate to make these peanut butter brownies extremely rich and chocolaty. Bittersweet chocolate gives these brownies a richness and depth that isn’t overpoweringly sweet. I’m afraid these brownies would be way too rich if you used milk chocolate.

Choose creamy peanut butter – I don’t wish to insult chunky peanut butter fans, but if you want these brownies to have the perfect texture, creamy PB is a necessity. The peanut butter is swirled on top of these brownies, and I’m not sure how well the swirl topping will bake if there are bits of peanut in there as well.

Enough with the chit-chat! You should bake these peanut butter brownies as soon as possible because they’re delicious.

Print

Ingredients

  • a half-cup of unsalted butter
  • 1 1/2 pound of sugar
  • Chop 6 ounces bittersweet chocolate
  • 2 big room-temperature eggs
  • vanilla extract (two tablespoons)
  • 1 cup flour (all-purpose)
  • a total of 6 tbsp cocoa powder
  • a half teaspoon of salt
  • 1/3 cup peanut butter, smooth and creamy
  • 2 tablespoons unsalted butter
  • a quarter cup of powdered sugar

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Using parchment paper, grease and line a 9′′x9′′ glass pan. Remove from the equation.
  2. Melt the butter in a microwave-safe bowl. Remove from the microwave, whisk in the sugar, and microwave for another 30 seconds. Stir one more, then melt for another 60 seconds. The sugars and butter should gently bubble up but not burn. This period of time should enough.
  3. Remove the microwaveable mixture from the oven and toss in the bittersweet chocolate. This should thoroughly melt the chocolate. If it still doesn’t work, microwave it for another 15 seconds. Allow the eggs and vanilla extract to cool slightly before mixing them together.
  4. Mix the dry ingredients in a large mixing basin, then pour in the wet ingredients and stir just until mixed.
  5. Pour the batter into the pan that has been prepared.
  6. In a microwave-safe bowl, heat the peanut butter for 15 seconds. Stir in the butter and powdered sugar, then distribute 12-16 dollops over the brownie batter at random. Mix the layers together with a knife to create a swirl design.
  7. Preheat oven to 350°F and bake for 40 minutes, or until a knife inserted in the middle comes out largely clean (a little batter is fine, it will turn into delicious fudgyness). Remove from pan and cool for 15 minutes before cutting into 9 big squares.

More fudgy brownie recipes may be found at:

Raw Vegan Fudge Brownies at their Finest

Brownies with Smores at their Finest

Brownies with Salted Caramel

Brownies with Blackberries and Cheesecake

Bakery-Style Fudge Brownies with a Secret Ingredient

Brownies from Samoa

The “beer brownies” are a recipe that calls for beer and chocolate. The brownies are insanely fudgy and have a rich, deep flavor.

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