THESE ARE THE BEST. I actually made a full batch and didn’t modify for quantity (shocking, I know) because I am giving them to a friend. If a full batch of these brownies were sitting in my kitchen they would not last more than 2 days and I would probably feel very sick. They are basically the fattiest brownies I’ve ever made. Which is probably why they are the best. I mean they are Chocolate Chip Peanut Butter Swirl Brownies! What about that isn’t amazing?
Look at these beauties pre-oven:
Anyway, the recipe I used as a base was Alton Brown’s and it was really easy to follow. The one caveat is that you’re mixing for pretty much the whole time, so a stand mixer is key here. I just got a Kitchen Aid and I am OBSESSED. I have now used all the attachments it comes with and I registered for the pasta maker and ice cream maker and oh my. I could go on and on. You may see a bunch of recipes utilizing all these fun things in posts to come. Anyway, back to the recipe. It has 699 reviews giving it nearly 5 stars. It is legit. I added chocolate chips and peanut butter to the recipe to make it especially good.
These brownies are rich, and fudgey and super dense. You should just go make them now….
Chocolate Chip Peanut Butter Swirl Brownies
- Soft butter, for greasing the pan
- Flour, for dusting the buttered pan
- 4 large eggs
- 1 c sugar, sifted
- 1 c brown sugar, sifted
- 1 c melted butter (2 sticks)
- 1 1/4 c cocoa powder, sifted
- 2 tsp vanilla extract
- 1/2 c flour, sifted
- 1/2 tsp salt
- 1 c chocolate chips
- 1/4 c peanut butter
- Preheat your oven to 300 degrees.
- Butter and dust your 9x9 square pan with flour.
- Whisk your eggs together at medium speed until light yellow in color and fluffy.
- Mix in both of the sugars and continue whisking.
- Add the butter, cocoa powder, vanilla, flour, and salt until fully combined.
- Turn off the mixer, and fold in the chocolate chips.
- Pour the batter into your pan, and spread it evenly.
- Spoon the peanut butter into globs around the pan (I did four spoonfuls, each about 1 tbsp).
- Using a knife,draw through the peanut butter in different directions. You should end up with a marble looking pattern.
- Bake for 45-60 minutes until a toothpick stuck in the middle comes out clean.
- Remove to a rack to cool.