Peanut Butter Swirl Brownies
Fudgy chocolate brownies with a creamy peanut butter swirl.
Servings: 12 servings
Ingredients
Ingredients
- 1/2 cupbuttermelted 1 stick, salted – see notes for unsalted butter
- 2 largeeggs
- 1/2 cupsugargranulated
- 1/2 cupbrown sugar
- 1 teaspoonvanilla extract
- 1/2 cupall purpose flour
- 1/2 cupcocoa powderunsweetened
- 1/2 cupchocolate chips
- 1/2 cuppeanut butter chips
- 1/2 cuppeanut buttercreamy or crunchy
Instructions
Instructions
- Preheat the oven to 350°F (175°C). Line a square baking pan with parchment paper or grease the pan well.
- Place the 1/2 cup (1 stick) butter in a small microwave-safe bowl and heat for 45 seconds in the microwave. Set aside.
- Crack the 2 large eggs into a large mixing bowl. Beat the eggs with a whisk or fork until the yolks are broken and the mixture is uniform.
- Add the 1/2 cup granulated sugar, 1/2 cup brown sugar, and 1 teaspoon vanilla extract to the eggs. Mix with a spatula until combined.
- Pour the melted butter into the bowl with the wet ingredients and stir with a spatula until fully combined.
- Add the 1/2 cup all-purpose flour and 1/2 cup unsweetened cocoa powder to the wet mixture. Fold with a silicone spatula until the dry ingredients are just incorporated—do not overmix.
- Add the 1/2 cup chocolate chips and 1/2 cup peanut butter chips to the batter and fold them in evenly.
- Pour the batter into the prepared pan and use the spatula to spread it into an even layer.
- Put the 1/2 cup peanut butter (creamy or crunchy) in a small bowl and microwave for 20 seconds to loosen it slightly.
- Drop the loosened peanut butter over the batter in large dollops (about 9 dollops spread across the surface).
- Use a knife or chopstick to drag through the batter and peanut butter lightly to create swirls—avoid over-swirl for clearer swirls.
- Bake for 25–27 minutes, or until a toothpick inserted in the center comes out fudgy with moist crumbs but not wet batter.
- Allow the brownies to cool completely in the pan, then slice and serve.
Equipment
- 1 8-inch square panyou can use a 9 inch square pan, but the brownies will be thinner
- 1 parchment paperor a good cooking spray can also work
- 1 Whisk
- 2 Small bowls
- 1 Large Mixing Bowl
- 1 Silicone spatula
- Measuring Cups and Spoons
Notes
Notes
If using unsalted butter, mix 1/4 teaspoon of salt into the flour before adding it to the wet ingredients.
Don’t add the butter until after adding the brown sugar and white sugar as the warm butter can cause the eggs to begin to cook. This will cause the possibly of having tiny bits of cooked scrambled eggs in the brownies.
I used a metal baking pan for this recipe. If you use a glass pan, the baking time may be slightly more as it takes glass longer to heat in the oven.
I don’t recommend using natural peanut butter with the oil that needs mixed in for these brownies. Natural peanut butter can easily separate and make the brownies feel a little oily.
To measure the peanut butter, first spray the measuring cup with spray cooking oil. The peanut butter then slides right out of the measuring cup.
Don’t heat the peanut butter for any more then 20-30 seconds or it can become too runny. If the peanut butter is too warm and runny it will make the peanut butter swirl look not as pretty on top of the brownies.
If using unsalted butter, mix 1/4 teaspoon of salt into the flour before adding it to the wet ingredients.
Don’t add the butter until after adding the brown sugar and white sugar as the warm butter can cause the eggs to begin to cook. This will cause the possibly of having tiny bits of cooked scrambled eggs in the brownies.
I used a metal baking pan for this recipe. If you use a glass pan, the baking time may be slightly more as it takes glass longer to heat in the oven.
I don’t recommend using natural peanut butter with the oil that needs mixed in for these brownies. Natural peanut butter can easily separate and make the brownies feel a little oily.
To measure the peanut butter, first spray the measuring cup with spray cooking oil. The peanut butter then slides right out of the measuring cup.
Don’t heat the peanut butter for any more then 20-30 seconds or it can become too runny. If the peanut butter is too warm and runny it will make the peanut butter swirl look not as pretty on top of the brownies.