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Peanut Butter-Fudge Brownies

A fudgy brownie recipe with peanut butter, chocolate chips, and nuts.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Vanilla and chocolate are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 10,020 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Peanut Butter-Fudge Brownies

Oven350°F
Time15 to 20 minutes

Ingredients

Directions

Prepare

  1. Preheat the oven to 350°F.

  2. While the oven is preheating, lightly grease a 9x13 inch pan (unless using a nonstick pan).

Make the batter

  1. In a medium-large mixing bowl, use an electric mixer on high speed to cream together the butter, peanut butter, and sugars. Lower the speed to medium, and add the eggs one at a time, as well as the vanilla, beating well between each ingredient.

  2. Stir in the remaining ingredients, mixing by hand until everything is uniformly blended.

Bake and serve

  1. Pour the batter into the greased pan, and bake on the center oven rack for 15 to 20 minutes or until the top feels firm and a toothpick inserted into the center comes out clean.

  2. Cut while still hot, but let brownies cool in the pan for at least 30 minutes prior to serving. They can be served warm, cold, or at room temperature.

Nutrition, whole recipe (rough)

1131Calories
28 gProtein
54 gFat
130 gCarbs
What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Peanut1 oz (28g)161
Chocolate1 oz (28g) semisweet155
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Vanilla + chocolatetop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  2. Peanut + chocolatetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,279 recipes

    Shared aroma: 2-ethyl-3,6-dimethylpyrazine (roasted, nutty).

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Vanilla + cocoa powdertop 10% of all pairs
    Smell alikemoderate
    Cooked together2,189 recipes

    Shared aroma: sotolon (curry, maple).

  5. Peanut + vanillatop 10% of all pairs
    Smell alikestrong
    Cooked together1,176 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the batter and set into a firm, structured crumb as they heat.
Butter
Adds fat for a rich, tender texture and moisture.
Peanut butter
Adds fat and a nutty flavor that carries through the brownies.
Light brown sugar
Adds moisture and sweetness, helping keep the brownies chewy.
Unbleached white flour
Provides the structure that holds the brownies together as they bake.
Unsweetened cocoa powder
Supplies deep chocolate flavor and dark color.

The step that matters

Checking the bake time. Brownies keep cooking from residual heat after leaving the oven, so overbaking dries them out. Pull them when the top feels firm and a toothpick comes out clean, then let them cool.

Swap the peanut

How well each one fits the dish's main ingredients (butter, sugar, egg, vanilla, cocoa powder, flour, chocolate):

  1. Almondfits better
  2. Hazelnutfits better
  3. Chestnutfits about as well
  4. Peanutthe original

Fit is the average pairing score against butter, sugar, egg, vanilla, cocoa powder, flour, chocolate. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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