Get ready to experience the most decadent dessert that combines the rich, fudgy texture of brownies with the creamy, irresistible flavor of peanut butter! This Peanut Butter Brownie Cake is not just a dessert – it's a culinary masterpiece that will have your taste buds dancing and your guests begging for the recipe. Whether you're a chocolate lover, a peanut butter fanatic, or simply someone who appreciates mind-blowing desserts, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup creamy peanut butter
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan with butter or line it with parchment paper, ensuring complete coverage of the bottom and sides.
- In a large microwave-safe mixing bowl, melt the unsalted butter in 30-second intervals, stirring between each interval until completely liquefied.
- Add granulated sugar to the melted butter and whisk thoroughly until the mixture becomes smooth and well combined.
- Incorporate the eggs one at a time, beating well after each addition. Mix in the vanilla extract and creamy peanut butter, stirring until the mixture is uniform and creamy.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt to remove any lumps and ensure even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Fold in the chocolate chips, distributing them evenly throughout the batter.
- Pour the batter into the prepared baking pan, using a spatula to spread it evenly and smooth the top.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let the brownie cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Once cooled, cut into 12 equal squares and serve. Optional: Dust with powdered sugar or drizzle with additional melted peanut butter for extra indulgence.
Tips
- Room Temperature Matters: Ensure your eggs and butter are at room temperature for the smoothest, most well-incorporated batter.
- Don't Overmix: When combining dry and wet ingredients, mix just until they're incorporated. Overmixing can lead to tough, dense brownies.
- Check for Doneness: The toothpick test is crucial – a few moist crumbs are perfect, but no wet batter should stick to the toothpick.
- Cooling is Key: Allow the brownie cake to cool completely before cutting to ensure clean, neat squares.
- Storage Tip: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Serving Suggestion: For an extra indulgent touch, warm the brownie slightly and serve with a scoop of vanilla ice cream or a drizzle of extra melted peanut butter.
- Ingredient Quality: Use high-quality cocoa powder and creamy peanut butter for the most intense flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 7g
Fat: 19g
Saturated Fat: 9g
Cholesterol: 65mg
