Peanut Butter Chocolate Swirl Brownies
Peanut Butter Chocolate Swirl Brownies
Ingredients
For the Brownies
- 1/2 cup unsalted butter, melted
- 4 ounces unsweetened chocolate, chopped
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
For the Peanut Butter Swirl
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies out later. Lightly grease the parchment paper.
⏱️ 2 min•🌡️ 350
- 2
In a medium microwave-safe bowl, combine the melted unsalted butter and chopped unsweetened chocolate. Microwave in 30-second intervals, stirring after each, until the chocolate is fully melted and smooth. Alternatively, melt over a double boiler.
⏱️ 3 min
- 3
Whisk the granulated sugar into the melted chocolate mixture until well combined. Then, whisk in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
⏱️ 5 min
- 4
In a separate small bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough brownies.
⏱️ 3 min
- 5
In another small bowl, prepare the peanut butter swirl. Combine the creamy peanut butter, powdered sugar, milk, vanilla extract, and salt. Mix until smooth and creamy. If the mixture is too thick, add another 1/2 tablespoon of milk until it reaches a dollop-able consistency.
⏱️ 4 min
- 6
Pour about two-thirds of the brownie batter into the prepared baking pan and spread evenly. Dollop spoonfuls of the peanut butter mixture over the brownie batter. Then, drop the remaining brownie batter in between the peanut butter dollops.
⏱️ 4 min
- 7
Using a butter knife or a skewer, gently swirl the peanut butter and chocolate batters together to create a marbled effect. Be careful not to overmix, or the distinct layers will disappear.
⏱️ 2 min
- 8
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The edges should be set, but the center should still be slightly soft for fudgy brownies.
⏱️ 30 min•🌡️ 350
- 9
Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. This is crucial for clean cuts and fudgy texture. Once cooled, cut into 4 generous squares.
Kitchen Tools
Nutrition Facts (per serving)
Peanut Butter Chocolate Swirl Brownies
Ingredients
For the Brownies
- 1/2 cup unsalted butter, melted
- 4 ounces unsweetened chocolate, chopped
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
For the Peanut Butter Swirl
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies out later. Lightly grease the parchment paper.
⏱️ 2 min•🌡️ 350 - 2
In a medium microwave-safe bowl, combine the melted unsalted butter and chopped unsweetened chocolate. Microwave in 30-second intervals, stirring after each, until the chocolate is fully melted and smooth. Alternatively, melt over a double boiler.
⏱️ 3 min - 3
Whisk the granulated sugar into the melted chocolate mixture until well combined. Then, whisk in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
⏱️ 5 min - 4
In a separate small bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough brownies.
⏱️ 3 min - 5
In another small bowl, prepare the peanut butter swirl. Combine the creamy peanut butter, powdered sugar, milk, vanilla extract, and salt. Mix until smooth and creamy. If the mixture is too thick, add another 1/2 tablespoon of milk until it reaches a dollop-able consistency.
⏱️ 4 min - 6
Pour about two-thirds of the brownie batter into the prepared baking pan and spread evenly. Dollop spoonfuls of the peanut butter mixture over the brownie batter. Then, drop the remaining brownie batter in between the peanut butter dollops.
⏱️ 4 min - 7
Using a butter knife or a skewer, gently swirl the peanut butter and chocolate batters together to create a marbled effect. Be careful not to overmix, or the distinct layers will disappear.
⏱️ 2 min - 8
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The edges should be set, but the center should still be slightly soft for fudgy brownies.
⏱️ 30 min•🌡️ 350 - 9
Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. This is crucial for clean cuts and fudgy texture. Once cooled, cut into 4 generous squares.