These Peanut Butter Swirl Brownies taste just like peanut butter cups, but in a brownie form! This brownie recipe has the perfect ratio of chocolate to peanut butter.
What's in these Peanut Butter Swirl Brownies?
- Semi-Sweet Chocolate: The chocolate in these brownies comes from chopped semi-sweet baking chocolate.
- Unsalted Butter: There is a substantial amount of butter in these brownies, which is why they are so tasty! The butter is melted with the chocolate to start off the delicious brownie batter.
- Peanut Butter: Creamy peanut butter is swirled into the brownie batter just before baking. There is just enough peanut butter in this brownies for the perfect peanut butter, chocolate balance.
- The Usual Suspects: Sugar, all-purpose flour, salt, eggs, and vanilla extract are also included within this brownie recipe.
These Peanut Butter Swirl Brownies are small batch.
The recipe is for a 9-in by 9-in baking pan or an 8-by-8-inch pan, so these are small batch. The tray will give you nine good-sized brownies, or twelve smaller ones. The recipe specifies creamy peanut butter, but feel free to use whatever brand you like. I used semi-sweet baking bars for the chocolate, but if you don't have that on hand, semi-sweet chocolate chips will be fine.
How to make Peanut Butter Swirl Brownies:
- Preheat oven to 350° F. Grease a 9-in by 9-in square baking pan, set aside.
- Please the chocolate and butter in a microwave-safe bowl. Heat until melted, stirring to combine. (Be careful not to overheat.) Set aside.
- In the mixer bowl of a standing mixer fitted with the paddle attachment, mix together the eggs and sugars until well combined, about 2 min. Add in the vanilla extract. Next, add in the slightly cooled chocolate-butter mixture, mix just until incorporated.
- Add the flour and salt, mixing until just combined. Pour the batter into the prepared pan, spread until even. Drop small amounts of the melted peanut butter around the top of the batter. With a butter knife, carefully swirl the peanut butter into the brownie batter.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. (Careful, the top of these brownies is a little sticky.)
- Allow the brownies to cool completely before cutting into pieces.
Frequently Asked Questions
Yes, you can freeze brownies. Wrap the brownies in plastic wrap before placing them into a freezer-safe zip-top bag. Label with the name of the item and the date made. Freeze for up to 2 months.
Drop small amounts of the topping, in this case, melted peanut butter, around the top surface of the batter. With a butter knife or wooden skewer, carefully swirl the filling into the brownie batter. Swirl in different directions for a beautiful pattern.
The quickest method is to melt the chocolate and butter in a microwave-safe dish and microwave in 30-second intervals (stirring as you go along) until melted. Make sure that the butter and chocolate are in equal size pieces for uniform melting.
It depends on the brownie and its ingredients. Always store brownies in a covered, airtight container. Brownies with ganache or cream cheese are definitely best stored in the refrigerator. Classic brownie recipes or brownies like these Peanut Butter Swirl Brownies can be stored at room temperature. However, the shelf life and freshness will be extended in the refrigerator.
Other Recipes You'll Love
- Fudgy Double Chocolate Walnut Brownies
- Fudgy Brownies with Peanut Butter Frosting
- Almond Joy Brownies
- Black Forest Brownies
One of these peanut butter swirl brownies paired with a glass of cold milk is just perfect. This brownie recipe is quick to make and small-batch which is perfect for when the chocolate craving hits. These brownies are a little sweet and a little salty, these are sure to satisfy anyone you share these with. Comment below if you make this recipe!
📖 Recipe
Peanut Butter Swirl Brownies
Ingredients
- 1 ½ sticks unsalted butter cubed
- 6 oz semi-sweet chocolate chopped
- 2 large eggs room temperature
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 2 teaspoon pure vanilla extract
- ½ teaspoon salt
- 1 cup all-purpose flour
- ½ cup creamy peanut butter melted
Instructions
- Preheat oven to 350° F. Grease a 9-in by 9-in square baking pan, set aside.
- Place the chocolate and butter in a microwave-safe bowl. Heat until melted, stirring to combine. (Be careful not to overheat.) Set aside.
- In a mixer bowl fitted with the paddle attachment, mix together the eggs and sugars until well combined, about 2 min. Add in the vanilla. Next, add in the slightly cooled chocolate-butter mixture, mix just until incorporated.
- Add the flour and salt, mixing until just combined. Pour the batter into the prepared pan, spread until even. Drop small amounts of the melted peanut butter around the top of the batter. With a butter knife, carefully swirl in the peanut butter into the brownie batter.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. (Careful, the top of these brownies is a little sticky.)
- Allow the brownies to cool completely before cutting them into pieces.
Notes
- Semi-sweet chocolate chips can be a substitute for the chopped semi-sweet chocolate.
Did you make this recipe? Let me know!