Description
These are, by far, the fudgiest homemade brownies in the world!
Ingredients
- 10 Tablespoons (142g) unsalted butter
- 1 and 1/4 cups (250g) granulated sugar
- 3/4 cup + 2 Tablespoons (72g) unsweetened cocoa powder, I used Hershey’s Special Dark
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1/2 cup (63g) all-purpose flour (spooned & leveled)
- 1 cup (180g) peanut butter chips
Instructions
- Preheat oven to 325°F (163°C). Line an 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on the sides to lift the finished brownies out.
- Melt the butter, granulated sugar, cocoa powder, and salt in a large bowl in the microwave. Melt in 30 second increments and stir after each time until the butter is completely melted. The mixture will look gritty. Set aside for a few minutes as you get the other ingredients ready. You don’t want the mixture to be piping hot.
- Stir in the vanilla extract. Add the eggs one at a time, stirring after each addition. The batter will be thick and look shiny. Add the flour, beating with a whisk until fully combined. Try not to overmix the batter at this point. Gently fold in the peanut butter chips, leaving a few to sprinkle on top. Pour into prepared baking pan and sprinkle with remaining peanut butter chips.
- Bake for 25 minutes and check the brownies for doneness. Insert a toothpick inserted in the center. If it comes out with only a few crumbs, the brownies are done. Bake for 3-5 minutes if the brownies look too liquidy. Do not bake over 30 minutes.
- Allow the brownies to cool completely before cutting into squares. Brownies remain soft and fresh stored in an airtight container for up to 7 days. They won’t last that long, trust me!
Notes
- Special Tools (affiliate links): 8-inch Square Baking Pan or 9-inch Square Baking Pan | Glass Mixing Bowl | Whisk | Wooden Spoon or Silicone Spatula
- Brownie batter is adapted from Alice Medrich.