Incredibly gooey and delicious, this brownie recipe has a peanut butter swirl that takes these little morsels up a million notches! They keep for days and can be frozen! And I added a variation with almond butter and cocoa nibs.
Originally posted in November 2014, this post has been updated to serve you better with video, text and some images.
The combination of peanut butter and chocolate never ceases to amaze me for how delicious it is.
I took them to the office and boy, were they a hit! People raved about them and at one point I had a shadow following me around the office asking for an encore, not the recipe mind you, just another batch 'whenever you feel like baking them again'.
And they are as easy to make as they look. No need for fancy equipment or complicated techniques. Just two simple mixtures baked together until gooey.
Simple steps
- Make the brownie base. This recipe is one-bowl, which means you melt the chocolate and butter and add the rest of the ingredients to the same bowl.
- Spread the batter in the prepared pan.
- For the peanut butter swirl, mix all ingredients in a bowl.
- Put dollops over the brownie base (image below). Don't add a layer as it will not have the same effect.
- Marble or swirl using the tip of a knife (second image below). Do this lightly for better results.
- Bake until dry but the center is still jiggly.
- Let cool and cut. I like to eat them the next day. I find the flavor is much better.
I put together a step-by-step video to guide you 👇🏻
These brownies are extra fudgy, so take into account that they will need refrigeration time to set properly. I recommend eating them somewhat cold for a better consistency.
Vintage Kitchen Tip
Top tips
- Peanut butter: I always make them with commercial peanut butter, the traditional type, but they do work with natural peanut butter also.
- Swirl: when marbling or swirling the peanut butter mixture do so lightly. We want two distinctive batters to appear.
- Pan size: it's very important to ensure a fudgy and gooey brownie that bakes well.
- Baking: brownies, in my opinion, should be slightly underbaked to ensure that soft and gooey bite we all love. That means the center should still jiggle when they are removed from the oven.
- Keeping: I suggest eating brownies the next day that they are baked. The flavor is deeper and the texture has time to settle. These can be frozen, well wrapped, for a month at least.
Variation
I have made this recipe as almond butter brownies (they are fantastic and a tad healthier) many times by substituting the following:
- Almond butter for the peanut butter, same amount.
- Cocoa nibs for the cocoa powder: I finely grind 2 tablespoons of cocoa nibs and substitute it for the cocoa powder.
- Coconut sugar: I use it instead of the brown sugar.
The rest of the recipe remains the same.
Other recipes you might like:
Let me know in the comments below if you made this recipe and loved it, and also if you had issues, so we can troubleshoot together. I love to hear what you think, always. Thanks for being here, it's much appreciated.
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Fudgy Peanut Butter Swirl Brownies
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 9 medium squares 1x
- Category: Brownies & Bars
- Method: Baking
- Cuisine: American
Description
Incredibly gooey and delicious, this recipe for Peanut Butter Swirl Brownies takes these little morsels up a million notches! They keep for days and can be frozen!
Ingredients
For the brownie base:
- ¾ cup (130g or 4.5oz) semi-sweet chocolate, coarsely chopped
- ¾ cup (170g) unsalted butter
- ¾ cup (150g) granulated sugar
- ¾ cup (150g) dark brown sugar
- 3 eggs, at room temperature
- 2 teaspoons vanilla extract
- Drops of almond extract
- 1 cup (140g) all-purpose flour
- 1 ½ tablespoons unsweetened cocoa powder
For the peanut butter swirl:
- ⅔ cup peanut butter
- 5 tablespoons (40g) powdered sugar
- ½ teaspoon vanilla (optional)
- 2 or 3 tablespoons cream (double, whipping or heavy)
Instructions
For the brownie base:
- Preheat the oven to 350ºF / 180ºC.
- Line a 9-inch square pan with parchment paper and spray the sides that aren’t lined.
- Melt the chocolate and butter together in a large glass bowl. I do it in the microwave oven, stirring every 10 seconds, until the chocolate is smooth. You can also do it over a pot of boiling water, careful the bottom doesn’t touch the water, stirring until it's melted.
- Mix both sugars into the chocolate.
- Add the eggs, vanilla, almond extract if using, and cocoa. Mix until well combined.
- Add the flour in 2 parts and mix carefully, but don't overmix.
- Spread the batter into the prepared pan.
For the peanut butter swirl:
- In a medium bowl, mix together peanut butter, powdered sugar, vanilla and cream. Make sure no lumps remain.
- Drop spoonfuls on top of the brownie base, then swirl lightly with a knife, making sure you leave whole chunks of peanut butter mix intact. Otherwise it all blends together and it’s not the same effect.
- Bake for about 30 minutes, until a tester comes out with fudgy remains and the top looks dry. It's important not to overbake them.
- Let cool on a wire rack completely.
- I find that they are better the next day. I keep them wrapped in plastic.
- They can be frozen, well wrapped.
Notes
- Peanut butter: I always make them with commercial peanut butter, the traditional type, but they do work with natural peanut butter also.
- Swirl: when marbling or swirling the peanut butter mixture do so lightly. We want two distinctive batters to appear.
- Pan size: it's very important to ensure a fudgy and gooey brownie that bakes well.
- Lining the pan: I strongly recommend you only use a strip of parchment paper wide as the pan. It will only cover the bottom and two of the sides. If you line the whole with a square of paper and end up folding it in the corners, chances are the brownie will stuck in the corners because it is very fudgy.
- Baking: brownies, in my opinion, should be slightly underbaked to ensure that soft and gooey bite we all love. That means the center should still jiggle when they are removed from the oven.
- Keeping: I suggest eating brownies the next day that they are baked. The flavor is deeper and the texture has time to settle. These can be frozen, well wrapped, for a month at least.
Almond butter brownies variation:
- Almond butter for the peanut butter, same amount. Cocoa nibs for the cocoa powder: I finely grind 2 tablespoons of cocoa nibs and substitute it for the cocoa powder. Coconut sugar: I use it instead of the brown sugar. The rest of the recipe remains the same.
Keywords: peanut butter brownies
Adapted from Good Housekeeping Cookbook and Crazy for Crust
Can I use almond milk instead of cream to peanut butter swirl since I don’t have cream?
Hey Lynee, I haven't tried it but you shouldn't have issues. I suggest you start with half the amount as it's thinner than cream and add more if needed. The consistency should be easy to swirl. Hope this helps!
These are very good, and I really tried to mess them up (unintentionally of course, lol). I accidentally measured the cocoa & Powdered sugar with a 'tsp,' not the 'Tbsp' in the recipe. So, I'm posting these comments for folks who like less sweet desserts. For a sweet addict like myself, they were still satisfying enough, even though I'd describe the chocolate flavor as mild bc of my screw-up. I'm sure these are just awesome using the correct measurements. Idk how I made such a novice mistake, but I guess it can happen to anyone. My only other comment about the recipe is (for those looking for something quick to make), these require several bowls & lots of measuring. They are NOT difficult, but they aren't quick to 'throw together' either. Imho, though, they are worth the effort. Note: I did use choc chips (equivalent in ounces per recipe) instead of the chocolate, bc that's what I had on hand.
I will definitely make these again & can hardly wait to try them as they were intended. Ty for the recipe =)
★★★★★
Thanks for the comment Natalie! A little more cocoa powder will add a lot of flavor, especially because it's used together with chocolate. Hope you have many more great batches to eat of these!.
Is that correct that there is no baking powder in the recipe please?
Yes Michaela, there's no baking powder.
I have been making this recipe with melted peanut butter swirl and a different taste smash 2 dead ripen bananas into the brownie batter mixed well then add swirl bake as usual. Many positive comments
How does using or not using the almond extract make a difference in the taste of these brownies
Hi Robyn, it adds a subtle flavor, sort of liquor-ish if you ask me, so I like it in desserts that have a lot of sugar. The brownies are still amazing if you don't use it. You might add a few teaspoons of amaretto liquor, or brandy if you want to.
Thank you I will try the almost and extract when I make them they look so tasty and sound scrumptious