Sandra Joanna Gaines Peanut Butter Brownies Recipe is made with a luxurious base of melted butter and semisweet chocolate, balanced by a blend of brown and granulated sugars for maximum moisture. The result is an intensely fudgy, dense brownie with a glossy, crackly top and thick, salty-sweet ribbons of peanut butter swirled throughout. It is the ultimate indulgence for chocolate lovers, far superior to boxed mixes and perfect for a bake sale or a cozy night in.
Joanna Gaines Peanut Butter Brownies Recipe Ingredients
- 1 cup unsalted butter (227g)
- 1 cup semisweet chocolate chips, divided (175g)
- 1 1/4 cups all-purpose flour (150g)
- 1/2 cup unsweetened cocoa powder (50g)
- 1 teaspoon salt
- 1 cup granulated sugar (200g)
- 1 cup firmly packed light brown sugar (220g)
- 3 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup creamy peanut butter
How To Make Joanna Gaines Peanut Butter Brownies Recipe
- Prep the oven and pan: Preheat the oven to 350°F (175°C). Spray an 8×8-inch square baking dish with baking spray and line it with parchment paper, leaving an overhang on the sides for easy removal.
- Melt the chocolate base: In a small saucepan, melt the butter over medium heat. Remove from heat and immediately whisk in 1/2 cup of the chocolate chips until fully melted and glossy. Transfer to a large bowl and let it cool for a few minutes.
- Sift dry ingredients: In a separate medium bowl, sift together the all-purpose flour and cocoa powder. Whisk in the salt to ensure it is evenly distributed.
- Mix the batter: To the cooled melted butter mixture, whisk in the granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and glossy.
- Combine and fold: Gently fold the dry flour mixture into the wet ingredients using a spatula until just combined; do not overmix. Fold in the remaining 1/2 cup of chocolate chips.
- Swirl the topping: Pour the thick batter into the prepared pan, spreading it to the edges. Drop teaspoonfuls of creamy peanut butter all over the top. Use the tip of a knife or a skewer to gently swirl the peanut butter into the batter, creating a marbled effect.
- Bake: Bake for 35 to 45 minutes. For a super fudgy center, aim for 35 minutes; for a more set brownie, go closer to 45. The center should not wobble when the pan is shaken.
- Cool: Let the brownies cool completely in the pan before using the parchment paper to lift them out and slice.
Recipe Tips
- The Swirl Strategy: Less is more when marbling. If you drag your knife through the peanut butter too many times, it will simply blend into the batter and disappear. You want distinct ribbons of peanut butter for that salty-sweet contrast.
- The Shake Test: To check for doneness without ruining the texture, gently shake the pan. If the center wobbles like jelly, it needs more time. If it looks set but still soft, it is ready to come out.
- Temperature Matters: Use room temperature eggs. They mix more easily into the batter, creating a smoother emulsion and preventing the melted chocolate/butter mixture from seizing up or hardening on contact.
- The Sifting Step: You must sift the cocoa powder. Cocoa is notorious for forming hard little lumps that are impossible to whisk out later, leading to bitter pockets of dry powder in your finished brownie.
What To Serve With Joanna Gaines Peanut Butter Brownies Recipe
This Joanna Gaines Peanut Butter Brownies Recipe is a rich, heavy dessert that stands well on its own, but pairs beautifully with creamy accompaniments. A tall glass of Cold Milk is the classic choice to wash down the dense, fudgy chocolate. For a decadent dessert course, serve a warm square topped with a scoop of Vanilla Bean Ice Cream and a drizzle of hot fudge. If serving at an afternoon gathering, a strong Espresso or Black Coffee provides the necessary bitterness to cut through the intense sweetness of the double sugars and peanut butter.
How To Store Joanna Gaines Peanut Butter Brownies Recipe
- Store: Keep the brownies in an airtight container at room temperature for up to 3 days. This keeps them moist and fudgy.
- Freeze: You can freeze these brownies for up to 3 months. Wrap uncut blocks or individual slices tightly in plastic wrap, then foil. Thaw at room temperature for a few hours before enjoying.
Joanna Gaines Peanut Butter Brownies Recipe Nutrition Facts
- Calories: 494 kcal
- Fat: 28g
- Carbohydrates: 57g
- Protein: 7g
Nutrition information is estimated per serving.
FAQs
Yes, crunchy peanut butter adds a nice texture. However, creamy peanut butter is easier to swirl and creates a smoother aesthetic on top of the brownie.
Hard brownies are usually the result of overmixing the batter (developing too much gluten) or overbaking. Remember that brownies continue to set as they cool, so pull them out when they still look slightly underdone in the very center.
Peanut butter burns faster than the brownie batter cooks. If you notice the peanut butter swirls turning dark brown before the 25-minute mark, tent the pan loosely with foil to protect the top while the center finishes baking.
Try More Recipes:
- Joanna Gaines Brownie Pie Recipe
- Joanna Gaines Brownie Cookies Recipe
- Joanna Gaines Buttermilk Pancakes Recipe
Joanna Gaines Peanut Butter Brownies Recipe
Description
Rich, fudgy, and chewy, these Joanna Gaines Peanut Butter Brownies have it all. They are so easy to make and don’t require any special equipment.
Ingredients
Instructions
- Melt butter and 1/2 cup chocolate chips; let cool.
- Sift flour, cocoa, and salt in a separate bowl.
- Whisk sugars, eggs, and vanilla into the melted chocolate mixture.
- Fold in dry ingredients and remaining chocolate chips.
- Pour into an 8×8 lined pan.
- Dollop peanut butter on top and swirl with a knife.
- Bake at 350°F for 35-45 minutes.
- Cool completely before slicing.
Notes
- For beautiful clean cuts, wipe your knife with a damp cloth or run it under warm water between every single slice.
- I highly recommend using a kitchen scale to measure your flour (150g) as it’s the most accurate method to prevent dry brownies. If you don’t have one, fluff the flour with a spoon before leveling it off.
- Cover the brownies with foil after 25 minutes if the peanut butter appears to be browning too quickly, but be aware this may increase bake time by 5-10 minutes.
