Shortcut Peanut Butter Brownies Recipe Is a Peanut Butter Cup In Brownie Form by Elisa Schmitz

If you like brownies and you like peanut butter, then you're in for a real treat. This peanut butter brownies recipe is like a peanut butter cup in brownie form! And, because it's a shortcut recipe, it's super easy to make.

My husband, who considers himself a brownie connoisseur, lost his mind over these decadent brownies. And he didn't even know that this super rich and fudgy brownie recipe starts with a box of brownie mix (that's the shortcut)! Because of the chocolate chips (check out the health benefits of dark chocolate) and crunchy peanut butter, these delicious brownies taste more like something you'd buy in a bakery than shortcut brownies.

This outrageous brownies recipe has an easy list of ingredients: a box of brownie mix (and the ingredients to make them), chocolate chips and crunchy peanut butter (check out the health benefits of peanut butter). You pour the batter into a baking pan, spread the softened peanut butter over it then swirl it into the batter. The resulting pan of chocolate peanut butter goodness is so much better than a peanut butter cup!

Serve these moist and chewy peanut butter brownies for dessert with a cup of hot tea or coffee, or as a sweet snack with a glass of milk. If you want to really indulge, top them with some vanilla ice cream. YUM!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 to 30 minutes (ovens vary)
Total Time: 35 to 40 minutes
Servings: 12

Ingredients

• 15 - 17 ounces (1 box) brownie mix (I like King Arthur brand), and the ingredients to make them
• 1 cup chocolate chips (semisweet or dark chocolate)
• 1 cup crunchy peanut butter (not the all-natural kind)

Here's how to make it:

1. In a large mixing bowl, whisk together the brownie mix and the ingredients to make them. (My box mix called for melted butter, water and eggs. To make these brownies gluten-free, use gluten-free brownie mix.). Fold in the chocolate chips (you can use semisweet or dark chocolate chips).
   
2. Pour the batter into a 9x9-inch baking pan that's been sprayed with nonstick cooking spray. (I lined my baking pan with aluminum foil for easier cleanup.) Spread into an even layer.
   
3. In a small mixing bowl or large measuring cup, add the peanut butter. Microwave until softened (but not completely melted), about 20 to 30 seconds.
   
4. Spread the soft peanut butter in rows on top of the brownie batter. (For this recipe, I used Skippy crunchy peanut butter, not natural peanut butter. You also could use creamy peanut butter instead of crunchy.)
   
5. Using a butter knife, swirl the peanut butter into the brownie batter until its incorporated.
   
6. Bake in a preheated 350-degree F oven for about 25 to 30 minutes, or until brownies pass the toothpick test (I prefer to remove brownies from oven when a toothpick still shows a few moist crumbs).
   
7. Allow brownies to cool before cutting into squares. Serve on their own or with whipped cream or ice cream on top. Store leftovers in an airtight container.
   

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