Name: Brown Butter Brownies with Peanut Butter
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 16 brownies
Cuisine: American
Ingredients: 0.5 cups Unsalted Butter; 4 ounces Baking Chocolate 56%; 0.25 cups White Sugar; 0.75 cups Packed Brown Sugar; 3 Eggs; 2 teaspoons Vanilla Extract; 0.25 cups Flour; 0.25 tsp salt; 0.25 cups Dutch-Process Cocoa; 0.75 cups Chocolate Chops Semi-Sweet; 0.333 cup Creamy Peanut Butter

Brown Butter Brownies with Peanut Butter

Brown Butter Brownies with Peanut Butter cover

From the Cook

1/3

Brown Butter Brownies with Peanut Butter

Browndis

Ingredients

Warning0 allergens identified

Instructions

This recipe also lives on Browndis. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

Put the 4 oz of chocolate in a medium bowl and set aside.

In a saucepan, melt the butter over medium heat. Continue cooking, stirring often, until the butter foams and turns golden brown with a nutty aroma—about 5–7 minutes.

Preheat oven to 350 degrees fahrenheit

Remove butter from heat and pour melted brown butter along with the brown leftover bits in the pan into the bowl with the 4 oz baking chocolate. Quickly whisk until smooth. Let it cool slightly for 5 minutes.

Whisk in the brown sugar and white sugar until glossy. Add the eggs, one at a time, whisking well after each. Stir in the vanilla.

Add the flour, salt, and Dutch-process cocoa powder. Stir gently until just combined. Don't overmix.

Gently fold in the semi-sweet chocolate chips, reserving a handful to spread over the brownie right before baking.

Pour batter into a parchment-lined 8x8-inch pan. Dollop peanut butter on top ofth bronie bater ad us akie orskwe to swirl I it th surac of the batter. Don't go too far deep into the batter. Sprinkle remaining chocolate chips.

Bake at 350°F (175°C) for 20-25 minutes, or until the edges are set and the center has a slight jiggle. With a toothpick poke a hole in the center of the brownie and it's done if it comes out with moist crumbs (not wet batter)

Place on a cooling rack while brownies are in the pan for 15 mins. Then remove brownies from the pan by lifting the parchment paper and place back on the cooling rack to cool completely before slicing.

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Brown Butter Timing is Critical 🧈
Cook butter over medium heat until it foams and turns golden-brown with a nutty aroma (3-5 minutes), then immediately pour into a cool bowl to stop the cooking process and prevent burning, which would create bitter off-flavors.
Peanut Butter Swirl Technique 🎨
Drop spoonfuls of peanut butter onto the batter before baking, then use a knife to create gentle figure-8 swirls—avoid over-stirring, which breaks up the distinct peanut butter pockets that make each bite special.
Chocolate Combination for Depth 🍫
Use both the 56% baking chocolate and Dutch-process cocoa together; the baking chocolate adds richness and fudgy texture while the cocoa powder intensifies the chocolate flavor without adding excess moisture.
Underbake for Fudgy Centers ⏱️
Remove brownies from the oven when a toothpick inserted in the center comes out with 2-3 moist crumbs (not clean), as they continue cooking from residual heat and will firm up perfectly as they cool for that signature fudgy-yet-set texture.
Chill Before Slicing for Clean Cuts ❄️
Cool brownies completely at room temperature, then refrigerate for at least 2 hours before cutting with a hot, damp knife wiped between each slice—this prevents the peanut butter from smudging and keeps the edges clean and defined.