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Ultimate Chocolate Peanut Butter Football Brownies

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Fudgy chocolate brownies packed with peanut butter cups and swirled with creamy peanut butter, baked into a football shape for the perfect game day treat. These easy brownies come together in under an hour and are guaranteed to be a touchdown at any party.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, melted and slightly cooled
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • ¾ cup (90g) unsweetened cocoa powder
  • 1 cup (125g) all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ cup (130g) creamy peanut butter
  • 1 cup (about 12-15) mini peanut butter cups, roughly chopped
  • ¼ cup chocolate chips (optional)
  • ¼ cup (65g) creamy peanut butter, melted for drizzling (optional)
  • ½ cup white chocolate chips (optional, for drizzle)
  • 1 teaspoon coconut oil (optional, for white chocolate drizzle)
  • Crushed peanuts for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your football pan (or 9×13 pan) with parchment paper, leaving some overhang on the sides for easy lifting. Grease the parchment lightly with butter or non-stick spray.
  2. In a large microwave-safe bowl, melt the butter in 30-second intervals, stirring between each, until fully melted. Let it cool for about 5 minutes.
  3. Add the granulated sugar to the melted butter and whisk vigorously for about 2 minutes until glossy and slightly thickened.
  4. Crack the eggs into the bowl one at a time, whisking well after each addition. Add the vanilla extract and whisk until smooth and well combined.
  5. In a separate bowl, sift together the cocoa powder, flour, salt, and baking powder. Add the dry ingredients to the wet mixture in two additions, folding gently with a rubber spatula until just combined. Do not overmix.
  6. Drop spoonfuls of the ½ cup peanut butter over the batter. Use a knife or skewer to swirl it through the batter in a figure-eight motion.
  7. Gently fold in the chopped peanut butter cups and chocolate chips (if using). Reserve about ¼ cup of the chopped cups to sprinkle on top before baking.
  8. Pour the batter into your prepared pan and spread it evenly. Sprinkle the reserved chopped peanut butter cups on top.
  9. Bake for 25-30 minutes if using a football pan, or 30-35 minutes for a 9×13 pan. The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs attached.
  10. Let the brownies cool in the pan on a wire rack for at least 30 minutes. Then lift them out using the parchment overhang and let them cool completely before cutting.
  11. Once completely cool, melt the remaining ¼ cup peanut butter in the microwave (20-second intervals, stirring between). Drizzle it over the brownies using a fork or a piping bag. If using white chocolate, melt it the same way with coconut oil and drizzle in thin lines across the brownies. Sprinkle crushed peanuts on top while the drizzle is still wet.

Notes

Use room temperature eggs to prevent the melted butter from seizing. For the most even bake, rotate the pan halfway through baking. Dark metal pans absorb more heat, so reduce oven temperature by 25°F if using one. These brownies taste even better the next day as flavors meld together. Store in an airtight container at room temperature for up to 5 days. Freeze individual brownies wrapped in plastic wrap for up to 3 months.

Nutrition

Keywords: football brownies, chocolate peanut butter brownies, game day dessert, fudgy brownies, peanut butter cup brownies, football shaped brownies, easy brownie recipe

Find it online: https://cooksybite.com/ultimate-chocolate-peanut-butter-football-brownies-easy-game-day-recipe/