The classic combination does it again in these Peanut Butter Swirl Brownies with super fudgy decadent brownies, a swirl of creamy peanut butter, and lots of gooey chocolate chips. The ultimate comfort food treat!
Peanut Butter Swirl Brownies
Chocolate and peanut butter is one of the most well-loved, cozy, comforting flavor combination, and it's absolutely heavenly in these Peanut Butter Swirl Brownies.
These homemade brownies feature a gooey, fudgy brownie, with creamy, rich peanut butter. They're quick to whip up from scratch and are truly decadent in every bite.
Why Do I Need Espresso Powder?
When a small amount is used in brownies or other chocolate baked goods, the espresso powder as richness and depth of flavor that makes it taste even more decadent and chocolatey.
You can also leave the espresso powder out, and the brownies will still turn out fine.
What Kind of Peanut Butter Should I Use?
This recipe has been tested with typical, commercial peanut butter.
Natural peanut butter would probably also work, but the mixture would be runnier and may combine with the brownie portion a bit more than swirl.
Peanut Butter Swirl Brownies Recipe Variations
- Peanut Butter - As stated above you can use commercial no-stir peanut butter or natural peanut butter. But you can also use any nut butter in place of it if there is a peanut allergy to be mindful of, or you just like it better!
- Baking Chips - This recipe calls for mini Reese's to be stirred into the brownie batter. You can also use chocolate chips, peanut butter chips, white chocolate chips, or any other flavor of baking chips that your heart desires.
- Nuts - Add even more peanutty flavor by sprinkling chopped peanut on top or mixing them into the brownie batter.
More Sweet Peanut Butter Recipes You'll Love
- Peanut Butter Chip Chocolate Cookies - Decadent chocolate cookies with peanut butter chips and mini Reese's.
- Peanut Butter Buckeyes - Sweet and creamy peanut butter balls dipped in smooth, rich chocolate.
- Peanut Butter Blossoms - Tender peanut butter cookies topped with a Hershey's kiss make a super cute cookie. These are super moist and chewy!
- Butterfinger Pie - Peanut butter pie filling with Butterfinger pieces in a chocolate Oreo crust, topped with whipped cream.
- 2 Ingredient Peanut Butter Fudge - No chocolate in this one, but you just can't beat this 2 ingredient, ridiculously easy fudge that you can literally make in the microwave.
Peanut Butter Swirl Brownies Video
Peanut Butter Swirl Brownies
The classic combination does it again in these Peanut Butter Swirl Brownies with super fudgy decadent brownies, a swirl of creamy peanut butter, and lots of gooey chocolate chips. The ultimate comfort food treat!
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Servings: 9 bars
Calories: 829kcal
Ingredients
Brownies
- 5 ounces semi-sweet chocolate coarsely chopped
- ¾ cup unsalted butter sliced
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1½ tablespoons unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- ¼ teaspoon salt
- 1½ cups Reese's minis (optional)
Peanut Butter Swirl
- ⅔ cup peanut butter
- ⅓ cup powdered sugar
- ½ teaspoon vanilla extract
- 3 tablespoons heavy cream
Instructions
- Preheat oven to 350°F.
- Line a metal 9"x 9" baking pan with parchment paper. Set aside.
- Add chocolate and butter to a medium glass mixing bowl. Microwave for 45 seconds. Stir. Return to the microwave for 30 seconds, and stir again. Continue heating in 30 second intervals, stirring thoroughly between each one, until chocolate is creamy and smooth. (Be careful not to introduce water or moisture or the chocolate will seize).
- Once chocolate is melted, whisk in granulated sugar and brown sugar.
- Add eggs and vanilla and whisk again.
- In a separate medium mixing bowl, add flour, cocoa powder, and espresso powder. Whisk to combine.
- Add flour mixture to chocolate mixture, and whisk until just combined. Some lumps are okay.
- Spread the batter into the prepared pan.
- For the peanut butter swirl, add peanut butter to a medium mixing bowl. Microwave for 30 seconds.
- Add powdered sugar, vanilla, and cream Whisk until combined and smooth. Make sure no lumps remain.
- Drop spoonfuls on top of the brownie base, then swirl lightly with a knife, ensuring you leave whole chunks of peanut butter mix intact.
- Bake for about 35 to 38 minutes at 350°F, until a cake tester or toothpick comes out with very fudgy crumbs, the top looks dry, and the center still jiggles slightly. It's important not to overbake them..
- Let cool on a wire rack completely before cutting into squares for serving.
Notes
- Use a metal pan! When using a glass pan, they do not set correctly in the center. Metal is necessary for this recipe.
- Storage: Cover and store leftover brownies at room temperature for up to 1 week.
- Freezer Directions: Brownies freeze well up to 3 months. Allow to cool completely, then cover tightly. To use, thaw overnight in the refrigerator then bring to room temperature before serving.
Nutrition
Serving: 1brownie | Calories: 829kcal | Carbohydrates: 89g | Protein: 14g | Fat: 49g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 347mg | Potassium: 446mg | Fiber: 5g | Sugar: 69g | Vitamin A: 660IU | Vitamin C: 0.2mg | Calcium: 91mg | Iron: 3mg
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