Get ready to experience the most mind-blowing brownie sensation that will make your taste buds dance with pure delight! These Mary Gooey Brownies aren't just another dessert - they're a chocolate and peanut butter symphony that promises to transform your ordinary baking routine into an extraordinary culinary adventure. With a perfect balance of rich chocolate and creamy peanut butter, these brownies are about to become your new obsession that will have everyone begging for your secret recipe!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 16 brownies
Ingredients
- 1 cup unsalted butter
- 2 cups sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1/2 tsp salt
- 1 cup creamy peanut butter
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large microwave-safe bowl, melt the unsalted butter completely. Use 30-second intervals, stirring between each to ensure even melting.
- Add sugar to the melted butter and whisk vigorously until the mixture becomes smooth and slightly lighter in color, about 2-3 minutes.
- Crack the eggs into the butter-sugar mixture one at a time, beating thoroughly after each addition to create a smooth, glossy batter.
- Sift together the all-purpose flour, cocoa powder, and salt in a separate bowl to remove any lumps.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Pour half of the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
- Warm the creamy peanut butter in the microwave for 30 seconds to make it more spreadable.
- Drizzle the warm peanut butter over the first layer of brownie batter, creating a swirled pattern.
- Pour the remaining brownie batter over the peanut butter layer, using a knife to create additional swirls.
- Sprinkle chocolate chips evenly across the top of the batter.
- Bake in the preheated oven for 25-30 minutes. The brownies are done when the edges start to pull away from the pan and a toothpick inserted near the center comes out with a few moist crumbs.
- Remove from the oven and let cool completely in the pan for at least 1 hour.
- Use the parchment paper overhang to lift the brownies out of the pan, then cut into 16 equal squares.
- Serve at room temperature or slightly warm. Store in an airtight container for up to 5 days.
Tips
- Use room temperature eggs for smoother batter integration
- Don't overmix the batter - this keeps brownies fudgy and tender
- Use high-quality cocoa powder for deeper chocolate flavor
- Check brownies early - they're best when slightly underbaked
- Let brownies cool completely for clean, neat cutting
- For extra richness, use European-style butter with higher fat content
- Line your pan with parchment paper for easy removal and perfect squares
- Store brownies in an airtight container to maintain moisture and freshness
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 10g
Fat: 30g
Saturated Fat: 15g
Cholesterol: 95mg
