Incredibly gooey and delicious, these brownies with peanut butter swirl are irresistible and the combination of chocolate and peanuts takes these fudgy bars up a million notches! They keep for days and can be frozen. And I added a variation with almond butter and cocoa nibs.
The combination of peanut butter and chocolate never ceases to amaze me for how delicious it is.
I took them to the office, and they were an instant 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. There is no need for fancy equipment or complicated techniques. Just two simple mixtures baked together until gooey.
How to make peanut butter brownies
- 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.
Peanut butter swirl
- Put dollops over the brownie base.
- 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.
Vintage Kitchen tip: these brownies are extra fudgy, so consider that they will need refrigeration time to set properly. I recommend eating them somewhat cold for better consistency.
Type of pan to use
I don't normally specify a certain pan to make brownies, but in this case, it's necessary.
I always use metal pans, the ones you see in the images.
But a few readers commented that the brownies never fully baked and that they were fudgy not in a good way, almost raw. It turns out they use a glass pan.
I tested the recipe again in said pan, and it turns out that the middle never quite sets. It remains extremely soft and underbaked.
So use a metal pan, NOT a glass pan.
Kitchen notes
- Organization: read the recipe first and make sure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Peanut butter: I always make them with commercial peanut butter, the traditional type, but they do work with natural peanut butter, too.
- 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 removed from the oven.
- Storing: 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
I have made this recipe with almond butter and nibs (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: finely grind 2 tablespoons of cocoa nibs and substitute them for the cocoa powder.
- Coconut sugar: I use it instead of brown sugar.
The rest of the recipe remains the same.
Related recipes you might like:
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Fudgy Peanut Butter Brownies
Ingredients
For the brownie base:
- ¾ cup semisweet chocolate, coarsely chopped
- ¾ cup unsalted butter
- ¾ cup white sugar
- ¾ cup packed brown sugar, light or dark
- 3 eggs, at room temperature
- 2 teaspoons vanilla extract
- few drops almond extract, optional but recommended if you have some
- 1 ½ tablespoons unsweetened cocoa powder
- 1 cup all-purpose flour
For the peanut butter swirl:
- ⅔ cup creamy peanut butter
- 5 tablespoons powdered sugar
- ½ teaspoon vanilla, optional
- 2 tablespoons heavy cream, double also works
Instructions
For the brownie base:
- Preheat the oven to 350ºF (180ºC).
- Butter or spray an 8-inch square metal pan (don't use a glass pan). Line it with a piece of parchment paper covering the bottom and two sides. Two sides will remain unlined.
- Melt ¾ cup semisweet chocolate, chopped, and ¾ cup unsalted 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, being careful the bottom doesn't touch the water, stirring until it's melted.
- Mix ¾ cup white sugar and¾ cup packed brown sugar into the chocolate mixture until well integrated. This helps bring the temperature of the chocolate down before adding the eggs.
- Add 3 eggs, 2 teaspoons vanilla extract, a few drops almond extract if using, and 1 ½ tablespoons unsweetened cocoa powder. Mix until well combined.
- Add 1 cup all-purpose flour in 2 parts and stir until well combined, but don't overmix.
- Spread the batter into the prepared pan.
For the peanut butter swirl:
- In a medium bowl, mix together ⅔ cup creamy peanut butter, 5 tablespoons powdered sugar, ½ teaspoon vanilla, and 2 tablespoons heavy cream. 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. Otherwise, it all blends together, and it won't have the same effect.
- Bake for 25-30 minutes, depending on the pan you use, until a cake tester or toothpick comes out with very fudgy crumbs, the top looks dry, and the center still jiggles. 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.
- These bars can be frozen, well wrapped, for a month at least.
Notes
Adapted from Good Housekeeping Cookbook
Kate says
Oh my gosh, I NEED these brownies in my life. They look incredible! Anything peanut butter and chocolate gets me every time 🙂
dentistvschef says
Damn delicious sweet bites!!!
Dana @ Simply Romanesco says
We miss you too, Paula! Hope things will slow down. In the meantime, I'll have to try these scrumptious brownies 🙂
Kitchen Riffs says
Congrats on the twins! Definitely have missed you, but I can see why you haven't been able to post -- you must be super busy. Anyway, lovely brownies -- thanks.
Odelle says
Ooh, delightful, everything that you make is EXTRA SPECIAL, I want to make them all & eat them.
I'm also stuck on thinking of dulce de leche...
I do like the way in which you've made the swirls into the Fudgy Peanut-Butter-Brownies...
I can't thank-you enough for great site, recipes & posts, look forward to many more to come!
Well, I'll have to try these out, just for taste...Ha,ha,ha...That means me!
Odelle.
Anne@FromMySweetHeart says
Wow...Paula...these look incredible! I'd be following you all around the office for more as well! Such a simple, classic combination....but you've got me thinking dulce de leche now! I definitely need to try a batch of these! : )
lemongrovecakediaries says
I must be the only one who hasn't tried the choc and pb combination - I will have to rectify that immediately 🙂
Laura Dembowski says
That swirl looks awesome! Yes, it is winter and yucky here. Send some of those peaches and cherries my way please 🙂
Angie Schneider says
This is a killer combination! These brownies look divine, Paula.
Nancy @ gottagetbaked says
We all miss you too, Paula! I'm always thrilled to see a new post pop up from you. And you definitely didn't disappoint with this one - these brownies look so dense 'n fudgy and those peanut butter swirls are amazing. I hope you're doing well and taking care of yourself. xoxo
Cocoa and Lavender says
Missing you, too, Paula - and was so glad to see this recipe pop in this week! The brownies look amazing! And I think you were wise to adapt the PB so that it swirled easier! Keep breathing and just know that all your fans will be here waiting till you have time! Abrazos, David
The Ninja Baker says
Love the swirl version, Paula...And I don't blame the colleague asking for another batch =)
Looks like you are enjoying spring in many ways in Buenos Aires...And you deserve every single ounce of loveliness and beauty of the season =)
mividaenundulce says
No sabes cómo me gusta la combinación del chocolate con la mantequilla de maní, ese saladito hace que todo quede más rico. Me guardo tu receta!!!
Liz Berg says
I saw this pop in my Triberr feed and was so delighted to see you post! Of course your bars are gorgeous and scrumptious...just like everything you share. Take good care of yourself...you've been missed by so many! xo
Joanna Brittain says
I make a similar pumpkin brownie swirl, but peanut butter is my favorite! I'll have to give these a try.
Renee says
And I miss you very much too! I smiled so big when I saw your post and couldn't wait to get here and see all of its fabulousness. Hugs to you.
laurasmess says
Oh Paula!!! Hello lovely! I've missed you hugely, your beautiful recipes and your heartfelt dialogue. This recipe definitely helps though, I'm a huge fan of chocolate and pb, virtual or non-virtual 😉 I am glad that you've made a decision that suits your life at the moment though. However beautiful it is to be part of the blogging network, life's demands come first. Sending you heaps of love. And (as you know) we're sharing the same beautiful transition from Spring to Summer. I hope that you have a gorgeously bright festive season xoxo
P.S YES. My Argentinean friends are dulce de leche die-hards too. They've converted me!
Isabel Reis Laessig says
You have no idea how much the Sunday Supper Family misses you! We are so happy that you are doing well and look forward to things slowing down and having you join us again.
Happy Thanksgiving my dear friend.
Marissa | Pinch and Swirl says
I miss you too, Paula. I was so excited to see this recipe pop into my Vintage Kitchen Notes feed!! And these brownies are stunners. Chocolate and peanut butter is a classic combo for a good reason - it's awesome. These look wonderful!
Hope that you're having lots of fun with whatever is keeping you so busy. I'll be happy to see you whenever you have time to pop in with one of your great recipes. xoxo
Choc Chip Uru @ Go Bake Yourself says
We have missed you as well! Absolutely love your fudgy and delicious brownies, need to try them!
Cheers
Choc Chip Uru