The Ultimate Fudge Brownies with Peanut Butter Chips Recipe

Instructions:

1. Preheat oven to 350°F (175°C). Grease an 8x8 inch metal baking pan and line thoroughly with parchment paper, leaving an overhang on two sides to act as handles.
2. In a heatproof bowl set over a saucepan of simmering water (or gently in the microwave), melt the butter and chopped dark chocolate together until completely smooth. Stir well. Remove from heat and let cool slightly (about 15 minutes).
3. Whisk the granulated sugar and brown sugar into the slightly cooled chocolate mixture. Whisk in eggs one at a time, ensuring each is fully incorporated before adding the next. Add vanilla extract.
4. Vigorously whisk the egg/sugar mixture for 60 seconds to help develop the classic crackly, shiny top layer.
5. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
6. Sift the dry ingredients over the wet ingredients. Using a rubber spatula, gently fold the dry into the wet just until streaks of flour disappear. Crucially: Do not overmix!
7. Gently fold in the peanut butter chips. Pour batter into the prepared pan and spread evenly. Sprinkle a pinch of flaky sea salt over the top if using.
8. Bake for 30–35 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist, fudgy crumbs attached—not wet batter.
9. Allow the brownies to cool completely in the pan on a wire rack (at least 2 hours) before lifting out and cutting into squares. This is essential for achieving the dense, fudgy structure.