Description
Rich and fudgy Milk Chocolate Peanut Butter Brownies loaded with a blend of bittersweet, semi-sweet, and milk chocolate chips, creamy peanut butter, and gooey miniature marshmallows for a decadent treat. Perfectly baked to a chewy center and topped with a melty peanut butter chocolate chip swirl, these brownies combine chocolate and peanut butter flavors in every bite.
Ingredients
Scale
Chocolate Mixture
- 6 oz bittersweet chocolate chips (about 1 cup)
- ½ cup unsalted butter
Batter
- 2 eggs (room temperature)
- ¾ cup sugar
- ¼ tsp salt
- 1 tsp vanilla extract
- â…” cup all purpose flour
Add-ins
- 1 cup miniature marshmallows
- 1 cup peanut butter chocolate chips
- ½ cup semi-sweet chocolate chips
- ¾ cup milk chocolate chips
- ½ cup creamy peanut butter
Instructions
- Preheat Oven: Preheat oven to 325°F (163°C) to prepare for baking the brownies.
- Prepare Pan: Spray an 8×8 or 9×9 inch baking pan with cooking spray and line it with parchment paper, letting the paper extend over two sides to allow easy removal of the brownies after baking.
- Melt Chocolate and Butter: In a microwave-safe container, melt the bittersweet chocolate chips and butter together. Heat on high for 30 seconds, stir, then repeat. Let sit a few minutes and stir again until smooth. If not fully melted, heat at 50% power in 15-second intervals, stirring each time.
- Mix Eggs and Sugar: In a medium bowl, beat the eggs and sugar together using a fork until combined and slightly thickened.
- Add Flavoring and Chocolate Mixture: Stir in salt and vanilla extract. Then add the melted chocolate and butter mixture and mix well.
- Incorporate Flour: Gently stir in the all-purpose flour just until the batter is combined, taking care not to overmix.
- Add Chocolate Chips and Marshmallows: Fold in the peanut butter chocolate chips, miniature marshmallows, and semi-sweet chocolate chips evenly throughout the batter.
- Pour Batter: Pour the mixture into the prepared baking pan and smooth the top with a spatula for even baking.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the center is set but still slightly fudgy to the touch.
- Cool: Remove brownies from oven and cool completely on a wire rack before slicing and serving for best texture and flavor.
- Serve: Lift brownies out of the pan using the parchment paper edges, slice into 16 squares, and enjoy the gooey peanut butter and chocolate richness.
Notes
- Room temperature eggs help create a smoother batter and better texture.
- Using parchment paper with overhang makes removing brownies easier and mess-free.
- Do not overbake to maintain fudgy brownie texture; the center should be set but slightly soft.
- Microwaving chocolate in intervals prevents burning and ensures smooth melting.
- Feel free to substitute peanut butter chocolate chips with regular chocolate chips or chopped peanuts for texture variation.
