Peanut Butter Swirl Brownies
These Peanut Butter Swirl Brownies are rich, fudgy, and bursting with creamy peanut butter swirls. A perfect treat for any occasion!
Servings: 9 servings
Ingredients
- 1 cup unsweetened cocoa powder
- 1 cup sugar granulated
- 1 cup brown sugar
- 1/2 cup unsalted butter melted
- 1/2 cup peanut butter mixed into the batter
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt fine
- 1/2 teaspoon baking powder
- 1/2 cup creamy peanut butter for swirling
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan or line it with parchment paper.
- In a large mixing bowl, whisk together melted butter, sugar, and brown sugar until smooth and glossy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract and 1/2 cup peanut butter until fully incorporated.
- In a separate bowl, sift together cocoa powder, all-purpose flour, salt, and baking powder.
- Gradually fold dry ingredients into wet mixture using a rubber spatula. Fold just until no streaks remain.
- Scrape the batter into the prepared pan and smooth the top with a spatula.
- Spoon dollops of the remaining 1/2 cup creamy peanut butter over the batter. Using a toothpick or skewer, gently swirl the peanut butter through the batter to create a marbled effect.
- Bake for 25-30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but no wet batter.
- Allow brownies to cool completely in the pan on a wire rack before slicing and serving.
Equipment
- 9x9 inch baking pan
- Mixing Bowls
- Whisk or electric mixer
- Rubber spatula
- Measuring Cups and Spoons
- Toothpick or skewer
Notes
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Use crunchy peanut butter for added texture, warming it slightly to swirl easier.
- Double the recipe using a 9x13 inch pan and bake for 35-40 minutes, checking doneness carefully.