Yummy Peanut Butter Brownies

One saucepan, a wooden spoon, and about ten minutes of stirring stand between you and a pan of peanut butter brownies. You melt the butter, then stir everything in right in the same pot, in the order listed, so there’s no mixer and barely any cleanup.

The texture lands between a fudgy brownie and a chewy blondie. Brown sugar brings the moisture and chew while white sugar crisps the edges, and a good scoop of peanut butter folds in real nutty richness.

Self-rising flour does quiet work here, carrying its own leavening and salt so the brownies puff just enough without any extra measuring.

The chocolate stirred through melts into gooey pockets against the peanut butter base, hitting that classic combo in every square. Pull them when the top is golden but the center still looks a touch soft; they firm up as they cool and stay chewy rather than dry.

Pro Tips

• Let the melted butter cool slightly before stirring in the eggs so they don’t scramble.
• Don’t overbake; the center should look just-set, since it keeps cooking in the hot pan.
• Cool completely in the pan before cutting for clean-edged squares.

Variations

• Use chunky peanut butter for more texture, or swirl extra over the top before baking.
• Stir in chopped peanuts, or swap the chocolate for peanut butter chips.
• Scatter a pinch of flaky salt on top to play up the salty-sweet edge.