Lunchbox Peanut Butter Brownies
Get ready to upgrade your lunchbox treats with these irresistibly fudgy Lunchbox Peanut Butter Brownies! Featuring a decadent blend of melted semi-sweet chocolate and unsweetened cocoa powder, this recipe creates rich, chewy brownies swirled with creamy peanut butter for a marbled masterpiece. Perfectly portioned into 12 squares, these brownies are ideal for both on-the-go snacking and satisfying sweet cravings. With just 15 minutes of prep time and pantry staples like vanilla extract, brown sugar, and all-purpose flour, this easy yet indulgent dessert is a crowd-pleaser for kids and adults alike. Plus, they stay moist for days, making them a fantastic make-ahead option for busy weeks.
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Ingredients
- 115 grams unsalted butter
- 150 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 100 grams brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 95 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 0.5 teaspoons salt
- 120 grams peanut butter (creamy)
Directions
Step 1
Preheat your oven to 175°C (350°F). Line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving some overhang for easy removal, and lightly grease the paper.
Step 2
In a medium microwave-safe bowl, combine the unsalted butter and semi-sweet chocolate chips. Microwave in 20-second intervals, stirring after each, until the mixture is smooth and melted. Let it cool slightly.
Step 3
Whisk in the granulated sugar and brown sugar until fully incorporated. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
Step 4
Sift in the all-purpose flour, unsweetened cocoa powder, and salt. Fold the dry ingredients into the wet mixture using a rubber spatula until no streaks of flour remain. Be careful not to overmix.
Step 5
Pour the brownie batter into the prepared pan and spread it out evenly with a spatula.
Step 6
Warm the creamy peanut butter slightly in the microwave for 15 seconds to make it more spreadable. Drop spoonfuls of peanut butter evenly over the brownie batter. Use a knife or skewer to swirl the peanut butter into the batter, creating a marbled effect.
Step 7
Bake the brownies in the preheated oven for 25-30 minutes, or until a toothpick inserted an inch from the edge comes out with moist crumbs. Avoid overbaking for fudgy brownies.
Step 8
Let the brownies cool completely in the pan on a wire rack. Once cooled, use the parchment overhang to lift the brownies out of the pan. Slice into 12 squares and serve.
Step 9
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
| Serving size | (971.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4044.1 |
| Total Fat 218.7g | 0% |
| Saturated Fat 100.8g | 0% |
| Cholesterol 812.6mg | 0% |
| Sodium 1961.7mg | 0% |
| Total Carbohydrate 519.4g | 0% |
| Dietary Fiber 30.9g | 0% |
| Total Sugars 390.1g | |
| Protein 74.7g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 316.8mg | 0% |
| Iron 18.8mg | 0% |
| Potassium 1690.5mg | 0% |
Source of Calories