These Peanut Butter Swirl Brownies are the perfect combination of chocolate and peanut butter. My homemade brownie recipe is studded with peanut butter chips and swirled with creamy peanut butter. A decadent dessert that will be devoured in minutes!
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you. Click HERE to read my policies.
Why We Love These Peanut Butter Swirl Brownies
- This is an easy one bowl recipe!
- Is done and ready to devour in less than an hour.
- A perfect brownie to make ahead and serve at pot lucks, parties and holidays.
- They freeze well so you can make a double batch and always have a good brownie on hand to enjoy.
- Peanut butter and chocolate is the ultimate dessert flavor combo and these brownies do not disappoint!
Peanut Butter Brownies Recipe Ingredients
- Salted Butter
- Unsweetened Cocoa Powder
- White Sugar
- Unbleached All Purpose Flour
- Large Eggs
- Pure Vanilla Extract
- Peanut Butter Chips
- Creamy Peanut Butter
Substitution Suggestions
- Salted Butter: You can use unsalted butter. I suggest adding ¼ teaspoon of salt to the brownie batter.
- All Purpose Flour: White whole wheat flour or whole wheat flour can be used. You can also use a blend of all purpose flour and wheat flour.
- Pure Vanilla Extract: Pure extracts are the best kind to use. Imitation extracts are chemically formed and can leave an unpleasant aftertaste to your baked goods and other desserts.
- Peanut Butter Chips: This recipe is customizable. You can use chopped peanut butter cups or other candy bars, caramel chips, chocolate chips, reese's pieces or peanut butter m&ms.
- Creamy Peanut Butter: I only tested this recipe with creamy peanut butter. I like to use JIF Natural. You can probably use chunky peanut butter if prefer that. Also, if you are using an all natural peanut butter make sure that it is well stirred and the oil is fully incorporated. You can also use almond butter or hazelnut spread if you like.
This peanut butter swirl brownie recipe creates the ultimate fudgy brownie. Chocolate and peanut butter lovers are going to add these brownies to their list of favorite recipes!
How to Make Fudgy Peanut Butter Brownies
- First, preheat oven to 350°F and line an 8x8 baking dish with parchment paper leaving an inch overhang on 2 opposite sides. Or grease the dish well with non-stick cooking spray.
- Melt the butter in a small saucepan over low heat on the stove or in a large glass mixing bowl in the microwave. I almost always use the microwave.
- In a large bowl, whisk together the melted butter and unsweetened cocoa powder until smooth.
- Add in the sugar and whisk together.
- Now add the eggs and vanilla extract. Whisk together well until the batter is airy.
- Using a rubber spatula or wooden spoon, fold in the all purpose flour.
- Add the peanut butter chips and fold in until evenly incorporated.
- Evenly spread the brownie batter in the prepared pan.
- In a microwave-safe bowl or pourable measuring cup, warm the peanut butter for 15-20 seconds.
- Pour or dollop the peanut butter in rows on top of the batter.
- Using a butter knife or chop stick, drag it through the peanut butter and brownie batter starting with the top rows, going back and forth through each row only once. Then drag through the columns only once as well. It will create wonderful swirl patterns.
- Bake the brownies in preheated oven for 25-30 minutes or until a toothpick inserted in center comes out with only a few moist crumbs. Don't overbake the brownies. If they are under baked the brownies will be more fudgy and gooey.
- Let brownies cool for at least 20 minutes before removing from pan. Cool completely before storing.
- Enjoy slightly warm or completely cooled.
Storing Chocolate Peanut Butter Brownies
Storing: These Peanut Butter Swirl Brownies are best stored at room temperature in an airtight container. They'll last up to 5 days, but I'm assuming they'll be gone the day you make them!
Freezing: These fudgy brownies freeze great. Place them in a freezer safe air tight container or zip top bag between layers of wax paper. Or you can individually wrap each brownie in plastic wrap and then place in freezer safe container or zip top bag. Don't forget to label and date! Freeze brownies for up to 4 months.
Thawing: Remove brownie from freezer, unwrap if needed and let thaw on the counter for at least 30 minutes.
Looking for more chocolate peanut butter desserts? Look no further! Here are some of my top favorites!
Tips for Peanut Butter Swirl Brownies
- Gather all your ingredients before you start baking. It is so much easier to bake when all your ingredients are ready. Plus, there is less room for error. Like forgetting an essential ingredient. I'm not saying I've done this, however, I am speaking from experience!
- Always read the recipe from start to finish before you start. Again, I am speaking from experience.
- Make sure to fluff your flour a bit before you measure it. When it sits for periods of time it becomes packed. To fluff your flour, just scoop it and dump it a few times or whisk it and then measure it out and level off.
- For easy removal, line the baking dish with parchment paper. This will allow you to remove the entire pan of brownies all at once and then slice easily.
- For the best brownies and best results don't overbake the brownies, you want them to turn out fudgy.
- Let the brownies cool some before slicing. For perfect clean cuts, cool completely. Slice brownies with a plastic knife in one smooth cut, do not use a sawing motion to cut the brownies. One smooth cut will create nice smooth edges on the brownies when serving, keeping them looking pretty. Wipe knife clean after each cut.
FAQs About Brownies
You can make these brownies 3-4 days in advance before they start to dry out. If the brownies are looking dry you can add a piece of bread or a flour tortilla to the container with the brownies. It will add some moisture back into the brownies.
Most people will say that aluminum pans are the best for brownies and baked goods because they conduct heat the most evenly. They are right too, aluminum is the way to go when baking cakes and cookies. I like baking brownies in glass pans and all the professional bakers will probably argue with me about it. I like glass pans because the center of the brownies are guaranteed to be fudgy. This happens because the glass takes longer to conduct heat. I do agree with the professionals that dark non-stick pans are not good for baking. They conduct heat too fast and aggressively that it can burn the bottom and edges of your baked goods. If you use an aluminum metal pan or glass dish you will end up with tasty brownies.
Absolutely! You can use a 9x9 inch pan and the brownies will be a little thinner and you'll have to reduce the baking time by 5 minutes or so. You can also double the recipe and bake the brownies in a 9x13 pan.
A toothpick or cake tester are your friends when testing for doneness. Stick the toothpick in the center of the brownies and if it comes out with a few damp crumbs the brownies are done. If there is still visible batter on the toothpick keep baking and test brownies again.
More Decadent Brownie Recipes:
Peanut Butter Swirl Brownies
Ingredients
- ½ cup salted butter, melted
- ¼ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 cup all purpose flour
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup peanut butter chips
- ¼ cup creamy peanut butter
Instructions
- Preheat oven to 350°F and line a 8x8 inch baking dish with parchment paper leaving an inch overhang on 2 opposite sides. Or grease the pan well with non-stick cooking spray.
- Melt the butter in a small saucepan over low heat on the stove or in a large glass mixing bowl in the microwave.
- In a large mixing bowl, whisk together the melted butter and unsweetened cocoa powder until smooth.
- Add in the sugar and whisk together.
- Whisk in eggs and vanilla extract until the batter is smooth and airy.
- Using a rubber spatula or wooden spoon, fold in the all purpose flour.
- Add the peanut butter chips and fold in until evenly incorporated.
- Evenly spread the brownie batter in the prepared baking dish.
- In a microwave safe bowl or pourable measuring cup, warm the peanut butter for 15-20 seconds.
- Pour or dollop the peanut butter in rows on top of the brownie batter. Using a butter knife or chop stick, drag it through the peanut butter and brownie batter starting with the top rows, going back and forth through each row only once. Then drag through the columns only once as well. It will create a wonderful swirl.
- Bake the brownies in preheated oven for 25-30 minutes or until a toothpick inserted in center comes out with only a few damp crumbs. Don't overbake the brownies.
- Let brownies cool for at least 20 minutes before removing from pan. Cool completely before storing.
- Enjoy slightly warm or completely cooled.
Leave a comment