Prepare to have your taste buds blown away by the most decadent, Instagram-worthy dessert that combines two all-time favorite treats into one mind-blowing creation! These Peanut Butter Cookie Red Velvet Brownies are not just a dessert - they're a culinary experience that will make you the hero of every potluck, family gathering, or late-night sweet craving. Imagine the rich, velvety texture of red velvet, the nutty depth of peanut butter, and the indulgent richness of a perfect brownie - all in one incredible bite!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 16 brownies
Ingredients
- 1 cup unsalted butter
- 1 cup peanut butter
- 1 cup sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon cocoa powder
- 1 teaspoon red food coloring
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or line with parchment paper, ensuring complete coverage with overhang for easy removal.
- In a large microwave-safe bowl, melt the unsalted butter and peanut butter together. Microwave in 30-second intervals, stirring between each interval until smooth and fully combined.
- Add both white and brown sugars to the melted butter and peanut butter mixture. Whisk vigorously until the sugars are completely dissolved and the mixture becomes glossy and well-incorporated.
- Crack the eggs into the mixture one at a time, beating well after each addition. Stir in the vanilla extract and red food coloring, mixing until the batter achieves a uniform deep red color.
- Sift together the all-purpose flour, cocoa powder, and salt in a separate bowl to remove any lumps and ensure even distribution of dry ingredients.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, which can make the brownies tough.
- Pour the batter into the prepared baking pan, using a spatula to spread it evenly to the corners and create a smooth top.
- Bake in the preheated oven for 25-30 minutes. To test doneness, insert a toothpick into the center - it should come out with a few moist crumbs but not wet batter.
- Remove from the oven and let cool completely in the pan for at least 1 hour. This allows the brownies to set and makes cutting easier.
- Once cooled, lift the brownies out using the parchment paper overhang. Cut into 16 equal squares using a sharp knife, wiping the blade clean between cuts for neat edges.
- Optional: Dust with powdered sugar or drizzle with melted chocolate for extra decoration before serving.
Tips
- Room Temperature Matters: Ensure your eggs and butter are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining dry and wet ingredients, mix just until incorporated. Overmixing can lead to tough, dense brownies.
- Use Quality Ingredients: Choose a good-quality peanut butter and pure vanilla extract for the best flavor profile.
- Check for Doneness Carefully: The toothpick test is crucial - a few moist crumbs are perfect, but wet batter means more baking time is needed.
- Cooling is Key: Allow the brownies to cool completely before cutting to ensure clean, neat squares and optimal texture.
- Storage Tip: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Serving Suggestion: For an extra touch of indulgence, serve slightly warmed with a scoop of vanilla ice cream or a drizzle of chocolate sauce.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 6g
Fat: 19g
Saturated Fat: 9g
Cholesterol: 55mg
