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 warm enough to spread easily.
You can substitute with chunky peanut butter for added texture.
For a sweeter taste, feel free to add more chocolate chips.
Nutrition
- Serving Size: 1 brownie
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 75mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.