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!

Course Dessert

Cuisine American

Keyword Peanut Butter Swirl Brownies

Prep Time 10

Cook Time 35

Total Time 45

Servings bars

Calories 829kcal

Author Michelle

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.

Video

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