To me, the only thing better than a super thick, fudgy brownie, is a super thick, fudgy peanut butter brownie! Chocolate & peanut butter is one of the best combos in the world…right on up there with peanut butter and jelly, or my other favorite, peanut butter and bananas! Notice the trend??
These brownies have plenty of peanut buttery goodness in every bite, but if for some reason you can’t have (totally understandable) or don’t like (what’s wrong with you?!) peanut butter, feel free to use your favorite nut butter instead or just omit it altogether for regular fudgy chocolate brownies.
I must admit that I’m a bit of a brownie snob. I dislike dry, cake-like brownies with crunchy tops, so if that’s your thing, this ain’t yo’ brownie recipe! I’ve made plenty of brownies in my day and it used to be that I preferred the high end boxed brownies to any from scratch because of that quintessential thin, flaky crust and fudgy interior. I’ve finally been able to accomplish that in these brownies, and the best part is, they’re made with healthier ingredients AND they’re gluten-free! Happy dance!
I make these in an 8×8 pan because I love a thicker brownie. Just remember, the baking time will depend on the size pan you use (as well as your oven.)
Whenever I get out the peanut butter, our dog, Remy, comes into the kitchen and sits next to me. He can smell that stuff from a mile away! It’s his favorite treat and he sits anxiously hoping for a taste. 🙂
Place (generous) dollops of peanut butter all over the batter and swirl it in. I don’t really measure, just use as much or as little as you like. I also prefer to use the all natural, unsweetened peanut butter (you know, the annoying oily and messy one) which happens to be much runnier than creamy peanut butter. I think it works well in this recipe because it swirls in very easily. If your peanut butter is more on the firm side, you may want to mix in a little butter or coconut oil to thin it out or break it up into smaller chunks and mix it throughout the batter instead of swirling it in.
My two children just about eat us out of house and home, so we rarely have leftovers. However, if for some odd reason you don’t eat all of these, they freeze well as long as they’re wrapped securely to prevent freezer burn. Just thaw and eat!
Do you have a favorite flavor combo? Let me know if the comments below! Enjoy, friends!
- Preheat oven to 350F. Grease an 8x8 or 9x9 pan well or line with parchment paper. Set aside.
- Combine 1½ cup of the chocolate chips, coconut oil/butter, and salt in a medium saucepan and place on the stove over medium-low heat. Stir continuously until chocolate is melted. Turn off the heat and stir in sugar until dissolved. When mixture has cooled down some, add eggs and mix thoroughly. Stir in cornstarch and remaining ½ cup chocolate chips.
- Pour batter into prepared pan. Place dollops of peanut butter about an inch apart on top of the batter in the pan. Using the tip of a knife, gently swirl peanut butter into the batter. Place the pan into the 350F oven and bake for 24-30 minutes, until center is set. Let brownies cool in the pan before cutting into squares. Makes 9-12 squares, depending on how big you cut them.