Ingredients
Equipment
Method
Prep the Pan & Oven
- Preheat your oven to 350°F (175°C).
- Prepare an 8x8 inch baking pan by generously spraying it with baking spray, then lining it with parchment paper, leaving an overhang on two sides. This creates 'slings' for easy removal once cooled.
Melt Chocolate & Butter
- In a small saucepan, melt the unsalted butter over medium heat.
- Once the butter is fully melted, remove the pan from the heat and immediately whisk in ½ cup of the semisweet chocolate chips until completely melted and you have a smooth, glossy chocolate mixture.
Combine Dry Ingredients
- In a separate bowl, sift together the all-purpose flour and unsweetened cocoa powder to prevent lumps and aerate the ingredients.
- Whisk in the salt to ensure it's evenly distributed.
Mix Batter
- Transfer your cooled chocolate-butter mixture to a large bowl.
- Whisk in the granulated sugar, light brown sugar, room temperature eggs, and vanilla extract until the mixture is smooth and well combined.
- Gently fold in the sifted flour mixture with a spatula until just combined. Be careful not to over-mix, which can develop gluten and lead to tough, cakey brownies.
- Finally, fold in the remaining ½ cup of semisweet chocolate chips.
- Pour the luscious batter into your prepared 8x8 inch baking pan and use a spatula to spread it evenly to the edges.
The Signature Swirl
- Drop spoonfuls of the salted crunchy peanut butter over the top of the brownie batter.
- Using the tip of a knife or a skewer, gently swirl it into the batter. The key is minimal swirling to create beautiful, distinct ribbons and pockets of peanut butter.
Bake to Perfection
- Bake your brownies for 40 to 45 minutes, or until the center doesn’t wobble when the pan is gently shaken. For a super fudgy center, 35 minutes is often perfect.
- After about 25 minutes, if the peanut butter swirl begins to brown too much, lightly cover the brownies with aluminum foil for the remainder of the bake time.
- Let the brownies cool completely in the pan before slicing. This allows them to set properly, ensuring that incredible fudgy texture and clean slices.
- Once cooled and sliced, sprinkle with flaky sea salt for an enhanced sweet-and-salty finish.
Nutrition
Notes
Pro Tips: Use room temperature eggs for a smoother emulsification. Measure flour accurately using a kitchen scale or the fluff-spoon-level method. When creating the peanut butter swirl, less is more to achieve distinct ribbons. For clean cuts, ensure brownies are completely cooled and use a sharp knife, wiping it clean between each slice. Prevent chocolate seizing by ensuring no water contacts it during melting. Always sift dry ingredients to prevent lumps and aerate them. Storage & Make-Ahead: Store completely cooled brownies in an airtight container at room temperature for up to 3-4 days. For longer storage, refrigerate for up to a week (note that refrigeration can make them denser) or freeze tightly wrapped for 2-3 months. Thaw frozen brownies at room temperature for a few hours, or warm briefly in the microwave (15-20 seconds) or a low oven (250°F / 120°C for 5-10 minutes) for a fresh-baked feel. Nutrition information is estimated based on common ingredients and serving sizes and may vary.