Ingredients
Method
- Melt butter in a microwave-safe bowl on high for 30 seconds
- Whisk in sugars until fully dissolved and slightly caramelized (2-3 minutes)
- Beat in eggs one at a time until smooth and glossy (2 minutes)
- Stir in vanilla, salt, and baking powder using a spatula
- Whisk flour and cocoa powder in a separate bowl to aerate
- Gradually add dry mixture to wet ingredients, mixing until just incorporated
- Fold in 1/4 cup peanut butter to create a marbled appearance
- Pour batter into a greased 9x9-inch baking dish
- Top with remaining 1/4 cup peanut butter in a staggered pattern using a knife
- Bake on the middle rack of a preheated 350°F (175°C) oven until a toothpick shows few moist crumbs (25-30 minutes)
- Let cool completely in the pan on a wire rack (at least 2 hours) before cutting
Nutrition
Notes
Sift flour and cocoa powder together before mixing
Use the back of a spoon to create swirls with the peanut butter
Storage: Store in an airtight container at room temperature up to 3 days or freeze up to 1 month
Substitute halal-certified peanut butter if preferred
Use the back of a spoon to create swirls with the peanut butter
Storage: Store in an airtight container at room temperature up to 3 days or freeze up to 1 month
Substitute halal-certified peanut butter if preferred