Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (190g) creamy peanut butter
  • 1 cup (200g) packed light brown sugar
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/4 tsp (1.5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Line your 8x8 inch pan with parchment paper, leaving a bit of a hang over the sides so you can lift the whole block out later.
  2. Stir together the melted butter, peanut butter, and packed brown sugar in a large bowl. Mix until the mixture is smooth and the sugar has started to dissolve into the fats.
  3. Whisk in the room temperature egg and vanilla extract. Keep going until the batter looks glossy and fully incorporated.
  4. Sift the flour, baking soda, and salt directly into the bowl. Note: Sifting prevents flour clumps that are hard to stir out of thick PB batter.
  5. Gently fold the dry ingredients into the wet using a spatula. Stop the moment no more white streaks of flour are visible.
  6. Fold in the chocolate chips. Spread the batter evenly into the pan, then press a few extra chocolate chips into the top for that professional look.
  7. Bake for 20-22 minutes. You're looking for the edges to be slightly golden and just starting to pull away from the sides, while the center still looks a bit soft.
  8. Remove from the oven and let them cool in the pan for at least 30 minutes. This is where the magic happens and the texture sets.