Ever since I whipped up my first batch of brownies, I’ve been on a quest to find the perfect twist to this classic treat. Imagine my delight when I stumbled upon the idea of combining the nostalgic flavors of peanut butter and jelly with the rich, chocolatey goodness of brownies. It’s a game-changer that’s been a hit at every gathering.
These PB and J brownies are a harmonious blend of sweet and savory, with ribbons of peanut butter and swirls of your favorite jelly dancing through the fudgy base. They’re a childhood throwback in every bite, but with a sophisticated edge that adults can’t resist. As a seasoned baker with a passion for reimagining traditional recipes, I’m thrilled to share this unique take on brownies that’s sure to keep you coming back for more.
Ingredients
Brownie Mix
To start off on the right foot with the PB and J brownies, you’ll need a fudgy and chocolatey base. I’ve found that using 1 pound of unsalted butter and 1 pound and 8 ounces of semisweet chocolate chips, divided, achieves that rich texture everyone craves.
Don’t forget to mix in 6 ounces of unsweetened chocolate for that deeply satisfying chocolate hit. Next, incorporate 8 large eggs to bind the mix; they’re essential for the structure of the brownies.
A surprising twist comes with 3 tablespoons of instant coffee granules—it intensifies the chocolate flavor. 2 tablespoons of vanilla extract add a sweet aroma, while 2 cups of granulated sugar bring in the necessary sweetness.
To solidify our mix, 1 1/4 cups of flour supports the structure, but it’s crucial to reserve some for later use. 1 tablespoon of baking powder and 1 teaspoon of coarse salt ensure a perfect rise and balance in taste. ### Peanut Butter
The unmistakable flavor of peanut butter in these brownies comes from using 1 cup of smooth peanut butter. It’s not just a flavor but also a texture that stands out against the moist chocolate base. The creaminess of the peanut butter contrasts beautifully with the chewy brownie, making for an irresistible mouthfeel.
Jelly or Jam
To capture the ‘J’ in PB and J, you’ll need 1/3 cup of raspberry jam, thinned with 1 tablespoon of water. This step helps the jam to mingle seamlessly with the peanut butter and the brownie batter, creating delightful swirls that are not only a taste sensation but a visual treat as well.
Optional Extras
To elevate these brownies from amazing to incredible, toss in 1/2 cup of roughly chopped roasted salted peanuts. This adds a crunch that complements the smooth peanut butter and a hint of salt to balance the sweets. The roasted aspect intensifies the peanut flavor, anchoring the PB and J theme in every bite.
By including all these components, you’ll have a delicious, multi-dimensional treat that’s as comforting as it is thrilling to the taste buds. Remember to reserve some chocolate chips and flour from the initial measurements—they’ll come into play to add texture and preserve moisture later on in the recipe.
Instructions
Step 1: Prepare the Brownie Mix
To kick things off, preheat your oven to 350 degrees F. Then take your 12 by 18 by 1 1/2-inch sheet pan and thoroughly butter and flour it to ensure the brownies won’t stick. Chocolate is the star here, so you’ll want to melt unsalted butter, 1 pound of semisweet chocolate chips, and unsweetened chocolate together.
It’s best to do this over simmering water in a medium bowl and then let it cool down a bit. In a separate large bowl, accurately mix the eggs with instant coffee granules, vanilla, and granulated sugar—stir, don’t beat these ingredients. After letting it cool, combine the chocolate mixture with the egg mixture and set aside until it reaches room temperature.
Next, sift together 1 cup of flour, baking powder, and coarse salt in another bowl, and then gently fold it into the cooled chocolate concoction.
Step 2: Swirl in the Peanut Butter and Jelly
Grab the remaining chocolate chips and those optional roasted salted peanuts, and toss them with a quarter cup of flour — this helps prevent them from sinking during baking. Stir these into your brownie mix until they’re just distributed.
Spread the mixture out evenly in the sheet pan you prepared earlier. Drop dollops of creamy smooth peanut butter and thinned raspberry jam over top and take a knife to artfully swirl these through the chocolate, creating that signature marbled effect.
Step 3: Bake and Cool
It’s time to bake. Slide the sheet pan into your preheated oven, set a timer for 20 minutes, and wait for the magic to happen. After the initial 20-minute bake, gently rap the sheet against the oven rack. This helps any trapped air escape which is crucial for even baking.
Give it another 10 to 15 minutes in the oven but keep an eye out. You’ll know they’re ready when a toothpick inserted comes out clean — no crumbs sticking to it. Remember: overbaking is a sin here. Once done, let the brownies cool thoroughly; patience is a virtue. For clean-cut lines, refrigerate* them before slicing.
Step 4: Cut and Serve
After refrigeration, you’re finally ready to cut into your creation. Slice the brownies into squares, desired sizes to fit any occasion. Whether it’s for a quick snack or part of a gourmet dessert platter, they’re now ready to serve and sure to impress.
Enjoy the fruits of your labor: moist, deeply chocolatey PB and J brownies with a beautiful balance of sweet and salty notes, ready to captivate anyone’s taste buds. *Refrigeration Note: Chilling in the fridge helps the brownies set, which is essential for slicing them neatly.
PB&J Brownies
Ingredients
- 1 pound unsalted butter
- 1 pound + 8 ounces semisweet chocolate chips divided
- 6 ounces unsweetened chocolate
- 8 large eggs
- 3 tablespoons instant coffee granules
- 2 tablespoons vanilla extract
- 2 cups granulated sugar
- 1 1/4 cups flour divided
- 1 tablespoon baking powder
- 1 teaspoon coarse salt
- 1/2 cup roughly chopped roasted salted peanuts
- 1 cup smooth peanut butter
- 1/3 cup raspberry jam mixed with 1 tablespoon water
Instructions
- Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
- Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
- In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 8 ounces of chocolate chips and peanuts in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter and jam mixture over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.
- Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate*, and cut into squares.
Storage and Serving Suggestions
Storage Tips
Once the PB and J brownies have cooled and you’ve cut them into squares, it’s essential to store them properly to maintain their freshness. Ideally, you’ll want to place the brownies in an airtight container. If you’re layering them, separate each layer with parchment paper to prevent sticking.
For best quality, keep brownies at room temperature where they’ll stay fresh for up to 4 days. If you prefer to extend their shelf life, refrigerate them, and they’ll last for up to a week. Remember, the cooler environment in the fridge could slightly alter their texture, making them firmer.
For those who enjoy baked treats over a longer period or like to bake in bulk, freezing is an excellent option. Wrap individual brownie squares tightly in plastic wrap and then place them into a freezer-safe zip-lock bag or container.
Brownies can be frozen for up to 3 months. When you’re ready to eat them, thaw at room temperature for a few hours or warm them up in the microwave if you can’t wait to dig in.
Serving Suggestions
There’s nothing quite like enjoying a fudgy PB and J brownie. While they’re delicious on their own, you can heighten the brownie experience with a few simple accompaniments. Try serving warm brownies with a scoop of vanilla ice cream.
The contrast between the warm, moist brownie and the cool, creamy ice cream is truly a match made in dessert heaven. A drizzle of peanut butter or extra jam on top adds an extra burst of flavor and a touch of gourmet flair.
For a party or family gathering, make a brownie platter by arranging the squares on a large dish and add a variety of toppings. Include bowls of chopped nuts, whipped cream, and fresh berries, allowing guests to customize their treat.
If you’re catering to a more adult audience, a rich ganache or a pour of chocolate liqueur adds a sophisticated twist.
Implementing these storage and serving tips ensures your PB and J brownies are as enjoyable on the last day as they were on the first. Whether you’re savoring them solo or sharing with loved ones, these brownies are sure to be a hit any way you slice them.
Variations
I’ve shared my favorite ways to store and serve these delightful PB and J brownies but don’t hesitate to get creative. Whether you’re layering them with ice cream for a decadent dessert or adding your own twist with different toppings the possibilities are endless.
Remember these treats are not just delicious but also versatile. Keep them fresh using my tips and you’ll always have a go-to sweet that’s sure to impress. Trust me your taste buds will thank you every time you take a bite of these irresistible brownies.