Chewy Peanut Butter and White Chocolate Brownies

These brownies stack up there pretty close to my all time favorite bittersweet fudge brownies. They are gooey, chewy, crunchy chocolaty, peanut-buttery and sweet and salty… Nom nom nom nom nom… Did I mention that there is white chocoalte and chopped peanuts stirred into the batter, peanut butter swirled into the top of the batter and crushed Nutter Butter cookies scattered over the whole thing? Yes, it is a thing of beauty. The Nutter Butters ontop really add nice texture to the whole thing.


I based this recipe on the chewy brownie recipe on the Cooks’ Illustrated website. I chose to make this recipe instead of my usual fudge brownies because I was totally out of bittersweet chocolate which you melt down and mix into the batter in that recipe. This one relies on cocoa powder and 2 ounces of chopped unsweetened chocolate for it’s chocolate “base”. The original recipe does call for the addition of bittersweet chocolate but I went with white chocolate chips because that’s what I had on hand. Then I thought, why not swirl peanut butter into the batter? I like peanut butter and white chocolate together. I was also going to mix in chopped walnuts but since I was using peanut butter I figured I’d stick with the theme and add in roughly chopped peanuts instead. The ones I had on-hand were salted although you could use unsalted as well.  And as I was about to put it in the oven to bake, I thought, hmmm crushed Nutter Butters on-top! Whew! That’s enough goodies for one batch of brownies I suppose…. YUM!


Chewy Peanut Butter and White Chocolate Brownies

(Adapted from “Chewy Brownies” from


  • 1/3 cup Dutch-processed cocoa
  • 1 ½ tsp. espresso powder (optional)
  • ½ cup plus 2 tbsp. boiling water
  • 2 ounces unsweetened chocolate, finely chopped
  • 4 tbsp. unsalted butter, melted
  • ½ cup plus 2 tsp. vegetable oil
  • 2 large eggs
  • 2 large egg yolks
  • 2 tsp. pure vanilla extract
  • 2 ½ cup granulated white sugar
  • 1 ¾ cups unbleached, all-purpose flour
  • ¾ tsp. table salt
  • 6 ounces white chocolate, chopped (or white chocolate chips)
  • ½ cup roughly chopped peanuts
  • 1/3 cup room-temperature peanut butter, smooth or chunky but NOT the “natural” kind that separates
  • 5 Nutter Butter cookies, roughly chopped or crushed to large crumbs


  • Preheat oven to 350 degrees F with rack in the lowest position
  • Line a 13 X 9 pan with parchment paper and spray with cooking spray (both above and beneath the paper)
  • Whisk the cocoa, espresso powder (if using) and boiling water together in a large bowl until smooth
  • Add unsweetened chocolate and whisk until chocolate is melted
  • Whisk in melted butter and oil (mixture may look curdled)
  • Add eggs, yolks and vanilla. Whisk until smooth
  • Whisk in sugar until fully incorporated
  • Add flour and salt and mix in with a rubber spatula until just combined
  • Fold in the white chocolate and peanuts



  • Pour batter into prepared pan
  • Drop the peanut butter in 10 small dollops over the surface of the batter (heat peanut butter in microwave for 20 seconds if very stiff)



  • Swirl the peanut butter into the batter with a butter knife



  • Sprinkle surface of the brownies with the crushed Nutter Butter cookies



  • Bake the brownies for 35-40 minutes or until a toothpick inserted halfway between the edge and center comes out with just a few moist crumbs attached



  • Transfer to a wire rack and cool for at least 2 hours
  • Remove brownies from the pan to cut or cut in the pan
  • Store in an airtight container




4 responses to “Chewy Peanut Butter and White Chocolate Brownies

  1. Ok sweetie (pun intended) I was sitting here earlier craving some kind of sweet for this weekend! Yay, your recipe is perfect timing! I’m going to the store tomorrow and while there I will get ingredients for this awesome looking recipe of yours and it will satisfy my crave for something fabulous!! Thank you!! Hugz always Lisa and Bear

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