If you’re a fan of chocolate and peanut butter together (who isn’t?), these peanut butter swirl brownies might just become your new favorite dessert. They’re rich and chocolatey with a creamy peanut butter swirl that hits the perfect sweet-and-salty balance. Quick to prep and ready in just 30 minutes, these chocolate peanut butter brownies are as easy as they are irresistible!
Chocolate Peanut Butter Brownies
When I was developing this peanut butter brownie recipe, I thought, what better way to amp up homemade chocolate brownies than with a creamy, salty peanut butter swirl? These fudgy brownies are rich and decadent with melted chocolate and cocoa powder for a flavor that holds its own against the peanut butter. The result is a perfectly balanced brownie that is moist and decadent!
I make these in a 9×9-inch pan, which is perfect for slicing into thick squares to share with friends and family. That is, if you can resist scarfing them down right away. They seldom last more than a day at my house because they’re just that good!
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Swirl the Peanut Butter Like a Pro
To get the perfect peanut butter swirl, use a butter knife to lightly drag the melted peanut butter through the brownie batter. Because of the difference in densities, the peanut butter will mainly sit on top, and you can simply direct it as you like.
Peanut Butter Swirl Brownies Recipe
Equipment
- Kitchen Scale (optional)
- 9×9-inch Baking Pan
- Hand Mixer or Stand Mixer
Ingredients
- 4 ounces semisweet baking chocolate chopped*
- ½ cup unsalted butter (1 stick)
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
- 1 cup all-purpose flour
- 3 tablespoons unsweetened cocoa powder **
- ⅓ cup creamy peanut butter ***
Instructions
- Preheat oven to 350°F. Lightly butter a 9×9-inch metal baking pan and set aside.
- In a small saucepan, melt the baking chocolate and butter over low heat until completely melted. Let cool slightly.4 ounces semisweet baking chocolate, ½ cup unsalted butter
- Pour the melted chocolate into a mixing bowl and use a hand mixer to mix in the granulated sugar, eggs, vanilla extract, and sea salt.¾ cup granulated sugar, 2 large eggs, 1 teaspoon pure vanilla extract, ¼ teaspoon fine sea salt
- Stir in the flour and cocoa powder.1 cup all-purpose flour, 3 tablespoons unsweetened cocoa powder
- Spread the brownie batter into the prepared pan.
- Place the peanut butter in a microwave-safe bowl and microwave for 30-60 seconds, or until it becomes runny.⅓ cup creamy peanut butter
- Drizzle the peanut butter over the brownie batter and use a skewer or butter knife to swirl the peanut butter and brownie batter.
- Bake for 25-28 minutes, or until the middle is no longer jiggly. Allow to cool completely in the pan before cutting into squares and removing.
Notes
- I recommend using a metal baking pan. If using glass or ceramic, lower the oven temperature by 25°F.
- You can use a double-boiler or microwave-safe bowl to melt your chocolate if you prefer. Just be sure to melt low and slow to avoid scorching the chocolate.
- Measure the flour using the spoon-and-level method to avoid dense, dry brownies.
- Prefer your brownies more cake-like? Add an extra egg or reduce the butter by a tablespoon or two for a lighter crumb. Just keep in mind: the texture will shift, and the swirl might not hold quite as beautifully.
- Always bake brownies on the middle rack of the oven to avoid burning the tops or bottoms.
Why Too Much Peanut Butter Can Ruin Brownies
While it might sound like a fun shortcut, I don’t recommend replacing the eggs or butter with more peanut butter in this recipe. Trust me, I’ve tested it. Too much peanut butter overwhelms the chocolate, makes the texture way too dense, and adds an oily mouthfeel that’s honestly unpleasant. One batch I made using only peanut butter instead of butter and eggs was so heavy and crumbly, it felt more like a rich candy bar than a brownie. (Also, it gave me a stomachache!)
If you’re looking to experiment, the only swap I’d stand behind is replacing one egg with about 3 tablespoons of peanut butter. That change keeps the structure and flavor mostly intact. Anything more than that, though, and you’ll lose the balance that makes these peanut butter chocolate brownies so good.
How to Make Peanut Butter Brownies Step-by-Step
Prep: Gather the list of ingredients. Bring the eggs to room temperature for 30-60 minutes before beginning. Preheat your oven to 350°F, lightly butter a 9×9-inch metal baking pan, and set aside. Chop the baking chocolate so that it melts more easily.
Melt the Chocolate: In a small saucepan set over low heat, melt 4 ounces of semisweet baking chocolate and ½ cup of unsalted butter until completely melted and smooth. Remove the pan from the heat and let the chocolate cool slightly before moving onto the next step.
Mix the Wet Ingredients: Pour the melted chocolate into a large mixing bowl and use a hand mixer to mix in ¾ cup of granulated sugar, 2 large, room-temperature eggs, 1 teaspoon of vanilla extract, and ¼ teaspoon of fine sea salt. Take care when adding the eggs, mixing quickly and continuously to avoid accidentally cooking them in the warm chocolate.
Add the Dry Ingredients: Stir in 1 cup of all-purpose flour and 3 tablespoons of unsweetened cocoa powder. You shouldn’t need to sift the cocoa, as the residual heat from the chocolate should help break up any clumps. But if you’re cocoa is super lumpy, you may want to sift it anyway just to be sure. Gently fold at this point to avoid overmixing the brownies and making them too cakey.
Fill the Pan: Spread the brownie batter evenly into the prepared pan, smoothing out the top so that it bakes evenly.
Swirl the Peanut Butter: Place ⅓ cup of creamy peanut butter in a microwave-safe bowl and microwave for 30-60 seconds, or until it becomes runny. Drizzle the peanut butter over the top of the brownie batter in a long zig-zag or in dollops, then use a skewer or butter knife to drag the peanut butter back and forth along the brownie batter in long strokes. Take care not to overdo it, or the peanut butter will disappear into the batter.
Bake the Brownies: Bake your peanut butter brownies in the preheated oven for 25-28 minutes, or until the middle is no longer jiggly and a toothpick inserted into the center comes out with moist crumbs (but not wet). Allow the brownies to cool completely in the pan before cutting into squares and removing.
How to Store, Freeze, and Reheat
Store leftover chocolate peanut butter brownies in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying at room temperature or gently warmed in the microwave. I have found that these brownies taste best when consumed within 1-2 days.
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