Brownies au Beurre de Cacahuète & Chocolat Noir — Fudgy, Nutty & Pure Bliss! 🍫🥜

Hi there! If you’re a chocolate lover with a soft spot for peanut butter (like me!), you’re about to meet your new favorite dessert. These dark chocolate and peanut butter brownies are rich, gooey, and ridiculously satisfying. Each bite combines deep, bittersweet chocolate with that creamy, nutty swirl of peanut butter — an absolute dream come true. Whether you bake them for friends, family, or just yourself (no judgment here!), they’ll vanish fast. Promise.

Why You’ll Love This Recipe

I love this brownie recipe because it’s simple to make but feels special every time. The dark chocolate gives an intense, slightly bitter contrast to the sweetness, while the peanut butter adds smoothness and depth. It’s the kind of treat that makes your kitchen smell heavenly and your day instantly better. And the best part? You don’t need a mixer — just one bowl, a whisk, and a few pantry staples!

Nutritional Benefits

Okay, brownies aren’t exactly “health food,” but these have a few perks! Dark chocolate is full of antioxidants and may boost mood and heart health, while peanut butter offers protein and healthy fats that help keep you satisfied. Using natural peanut butter and reducing the sugar a little can make these a more balanced indulgence. They’re a perfect example of how dessert can be both comforting and a little bit nourishing.

Adaptable Variations

• Fudgier Texture: Bake them a few minutes less and let them cool completely before cutting — the center stays gooey and irresistible.
• Extra Crunch: Add chopped roasted peanuts or chocolate chunks on top before baking for texture and richness.
• Vegan Option: Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) and dairy-free chocolate for a vegan-friendly treat.
• Gluten-Free Version: Replace flour with almond flour or a 1:1 gluten-free baking blend — they’ll be just as decadent.

Peanut Butter & Dark Chocolate Brownies Recipe 🍫🥜

Ingredients

• 1/2 cup (115 g) unsalted butter
• 4 oz (115 g) dark chocolate (70%), chopped
• 3/4 cup (150 g) sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (65 g) all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/3 cup (80 g) creamy peanut butter (natural or regular)
• Optional: a handful of dark chocolate chips or chopped peanuts for topping

Instructions

1. Preheat the oven: Set to 350°F (175°C). Grease and line an 8×8-inch (20×20 cm) baking pan with parchment paper for easy removal.
2. Melt the butter & chocolate: In a heatproof bowl, melt butter and dark chocolate together (microwave or double boiler). Stir until smooth and glossy. Let cool slightly.
3. Add sugar and eggs: Whisk in sugar, then add eggs one by one, mixing until shiny and thick. Stir in vanilla extract.
4. Mix dry ingredients: Add flour, cocoa powder, and salt. Stir just until combined — don’t overmix!
5. Pour and swirl: Spread half of the batter into the pan. Drop spoonfuls of peanut butter across the surface, then add the rest of the batter. Use a knife or skewer to gently swirl the peanut butter for that signature marbled look.
6. Bake: Bake for 22–25 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter). Don’t overbake — fudgy is the goal!
7. Cool & serve: Let cool completely before slicing into squares. They’ll firm up as they rest, giving you that perfect chewy texture.

Practical & Valuable Tips

• Swirl Smart: Don’t over-swirl the peanut butter — a few gentle turns give the prettiest marbled effect.
• Chill Before Cutting: For neat edges, refrigerate the brownies for 30 minutes before slicing.
• Storage: Keep in an airtight container at room temperature for up to 4 days, or refrigerate for a fudgier texture.
• Freezer Friendly: These brownies freeze perfectly — just wrap them individually and thaw at room temp when needed.
• Serving Idea: Warm a brownie slightly and top it with a scoop of vanilla ice cream or a drizzle of melted chocolate — heaven!

Frequently Asked Questions

1. Can I use milk chocolate instead of dark? Yes, but it will make the brownies sweeter and less intense. You can reduce sugar slightly if you do.
2. What type of peanut butter works best? Creamy peanut butter gives the best swirl, but chunky works too if you love crunch.
3. Can I double the recipe? Definitely! Just bake in a 9×13-inch pan and add about 5 extra minutes to the baking time.
4. How do I get that shiny top? Beat the eggs and sugar well before adding the dry ingredients — that’s the secret to that gorgeous, glossy brownie crust!

Call to Action

Did you try these irresistible peanut butter & dark chocolate brownies? 🍫🥜 I’d love to see your creations! Snap a photo and tag me on Pinterest — and don’t forget to save this recipe for your next chocolate craving. Once you taste that fudgy texture and nutty swirl, you’ll want to bake them again (and again)!