Ultra Thick Bakery Style Peanut Butter Brownies
Ultra thick bakery style peanut butter brownies have golden chewy edges, soft fudgy centers, and creamy peanut butter chips in every rich square.
Servings: 16 brownies
Calories:
Equipment
- 8-by-8-inch metal baking pan
- Parchment paper
- Large mixing bowl
- Whisk
- Sturdy spoon or silicone spatula
- Wire cooling rack
Ingredients
Peanut Butter Brownies
- 1 cup creamy peanut butter, not natural + 2-3 more tablespoons peanut butter
- 6 tablespoons unsalted butter, melted and slightly cooled
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 ½ cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 2 tbsp cornstarch
- ½ teaspoon salt
- ¾ cup peanut butter chips
- Nonstick cooking spray, for the pan
Instructions
- Preheat the oven to 350°F. Line one 8-by-8-inch baking pan with parchment paper, leaving an overhang, and lightly coat it with nonstick cooking spray.
- In a large bowl, whisk 6 tablespoons melted, slightly cooled unsalted butter, 1 cup packed brown sugar, and 1/2 cup granulated sugar until smooth.
- Whisk 1 cup + 3 tablespoons creamy peanut butter into the butter and sugar mixture until creamy and evenly blended.
- Add 2 large eggs and 1 tablespoon vanilla extract. Whisk until the batter looks smooth and uniform.
- Stir in 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 2 tablespoons cornstarch and 1/2 teaspoon salt just until the last dry streaks disappear. The batter will be very thick.
- Gently fold 3/4 cup peanut butter chips through the thick batter until evenly scattered.
- Press the full batch of batter evenly into the prepared 8-by-8-inch pan, pushing it into the corners and smoothing the top. Tip: Chill the batter 20–30 minutes before baking to prevent spreading and gives you: taller bars, denser chew, more even baking as PB batters respond really well to chilling if you wish
- Bake at 350°F for 32 to 38 minutes. The center should look set and soft, and a toothpick should come out with a few moist crumbs rather than wet batter.
- Cool the brownies in the 8-by-8-inch pan for at least 1 hour. Use the parchment overhang to lift out the slab, then cut it into 16 squares.
Notes
notes:
- Use conventional creamy, no-stir peanut butter for the most reliable thick texture; natural peanut butter may separate and make the bars oily.
- For softer, fudgier centers, bake closer to 32 minutes.
- For firmer bakery-style slices, bake closer to 38 minutes.
- The brownies must cool for at least 1 hour before slicing so their height and chewy texture can set.
Chill the Batter (Why It Helps)
Chill the batter for 20–30 minutes before baking. This quick rest keeps the bars from spreading too much in the oven and gives you:- taller, thicker bars
- a denser, chewier texture
- more even baking from edge to center