These brownies are a product of buying a huge tub of gross peanut butter. Kellen and I try to buy things in bulk to save money, but apparently you should test the brand before you buy something in bulk. We still managed to power through the jar pretty quickly, but I decided to make peanut butter fudge to finish off the jar.
Wellll, they fudge would have been great if it didn’t taste like cheap peanut butter and chocolate “flavored” chips, not actual chocolate chips. Just like I didn’t want to waste the bad caramel corn I made, I couldn’t waste this fudge either. Let me tell you, some of my best recipes come from previously failed recipes. There’s a lesson in there somewhere.
These peanut butter fudge brownies beat any brownie I’ve ever made. They are SO fudgy (duh!) and dense and chocolatey…omg. Seriously incredible brownies.
I know that fudge isn’t usually something you have laying around, but if you do, you HAVE to make these! If you don’t have fudge, you can use 1/2 cup peanut butter in place of the fudge and up the sugar to 1 cup.
- ½ cup butter
- ¾ cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 1 cup peanut butter fudge, broken into pieces
- Preheat oven to 350 degrees. Grease an 8-inch square pan.
- In a large microwave safe bowl, melt ½ cup butter. *Remove from microwave, and stir in sugar, eggs, and 1 teaspoon vanilla.
- Mix in ⅓ cup cocoa, ½ cup flour, salt, and baking powder, just until incorporated. Spread HALF the batter into prepared pan.
- Evenly distribute the fudge on top of half the batter, then poor the rest of the batter of the top of the fudge until covered.
- Bake in preheated oven for 25 to 30 minutes. Do not overcook; take them out while they’re still slightly gooey.
*Tip: don’t use a mixer to make these… whisk by hand for a gooier, denser brownie. If you like cake-like brownies, then use a mixer.