Peanut Butter Swirl Brownies Recipe

Peanut Butter Swirl Brownies Recipe

Course: Bars, Dessert

Cuisine: American

Prep Time: 25

Cook Time: 25

Total Time: 50

Servings: brownies

Calories: 356kcal

Author: Becky Hardin

These peanut butter brownies are moist and fudgy with a creamy, salty peanut butter swirl on top to take them to the next level!

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
9x9-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 9x9-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

*Be sure to use high-quality baking chocolate for the best melt and texture. Dark, milk, or semisweet will all work well.

**You can use any unsweetened cocoa powder here. Natural cocoa powder will have a slight acidity, while Dutch-process will have a smoother taste.

***I used Jif No Added Sugar, but any creamy peanut butter or other nut butter (almond, cashew, tahini, or sunflower seed) should work fine.

Tips:

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.

Make-Ahead: You can chill the brownie batter in the refrigerator for up to 2 days for a richer and chewier brownie.

Storage: Store 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.

Nutrition