Get the Recipe:
Peanut Butter Swirl Brownies
These peanut butter swirl brownies are thick, fudgy, and loaded with rich peanut butter. Top with chopped peanuts for added flavor and crunch!
Ingredients
- 3/4 cup (170 g) unsalted butter, melted and slightly cooled
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) firmly packed light brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups (150 g) all-purpose flour
- 1/2 teaspoon salt
- 4 ounces (113 g) unsweetened chocolate, melted and slightly cooled
- 1/4 cup (64 g) chunky or creamy peanut butter
- mini semisweet chocolate chips, for garnish
- chopped peanuts, for garnish
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Instructions
- Preheat oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, and spray the lining with a nonstick cooking spray with flour. (Or skip the lining and grease the pan.)
- Combine the cooled butter, sugar, brown sugar, eggs, and vanilla until thoroughly combined.
- Add the flour and salt, and stir until combined.
- Set aside 1/2 cup of the batter.
- Add the melted chocolate to the remaining batter, stirring until combined.
- Add the peanut butter to the reserved batter, stirring to combine.
- Spread the chocolate mixture evenly into the bottom of the prepared pan. Dot the peanut butter mixture over the top of the chocolate layer, and then use a thin knife to swirl the batters together. Sprinkle with chocolate chips and/or chopped peanuts.
- Bake for 20 to 25 minutes, or until a pick inserted into the center comes out clean or with a few moist crumbs.
- Place the pan on a wire rack, and allow the brownies to cool completely before cutting into bars.
Notes
- Store peanut butter swirl brownies in an airtight container at room temperature for 4 to 5 days. For longer storage, you can freeze the brownies for up to 3 months.
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