With smooth peanut butter swirled into a rich, chocolate fudgy brownie, these peanut butter swirl brownies are a dream come true!
A beautiful thing happens when you swirl deliciously smooth peanut butter into the most decadent, fudgy chocolate brownies! I do not know why it took me this long to jump on board with putting peanut butter in my brownies, but I am so happy that I finally came around to doing it. Made with simple ingredients, these peanut butter swirl brownies are super easy to make and will literally be gone within days of making it. With that said, you may want to bake an extra batch of these brownies to keep on reserve in the freezer for when that inevitable chocolate craving hits. I sure did!!
In other exciting news, I am working with the amazing team at Nielsen-Massey Vanillas in a three part series (click here to see the first recipe in series) to bring attention to a pretty sweet giveaway they are hosting on instagram now through December. The lucky recipient and chosen family member/friend will have the opportunity to win 13 of Nielsen-Massey Vanillas’ premium vanilla extracts and flavors. To enter, simply upload a new photo to your feed (profile must be public) of you baking at home to share with a loved one during the holiday season and use the hashtag #nmvbaketoshare. To Learn more, visit nielsenmassey.com/baketoshare for official rules.
(NOTE: The full recipe with exact measurements is down at the bottom of this post in the recipe card!)
How to Make Peanut Butter Swirl Brownies
Key Ingredients
- Unbleached All-Purpose Flour
- Unsweetened Cocoa Powder
- Granulated Sugar
- Salt
- Eggs
- Semi-Sweet Chocolate Bar – may substitute with bittersweet chocolate for more profound chocolate flavor in brownies
- Unsalted Butter
- Neutral Flavored Oil – i.e. Vegetable/Avocado Oil
- Vanilla Extract – I used Nielsen Massey’s Indonesian Pure Vanilla Extract
- Smooth Peanut Butter
- Powdered Sugar
To Make Peanut Butter Swirl Brownies
- Preheat – oven to 350F (180C). Line an 8×8 inch pan with parchment paper in a crisscross fashion so that all 4 sides of the pan are lined with parchment paper.
- Sift – flour and cocoa powder into a medium mixing bowl using a fine mesh sieve.
- Melt – chocolate, butter and oil over a double boiler or in the microwave at 30 second intervals. Mixture should be stirred intermittently to prevent chocolate from burning. Once all of the chocolate is melted, set chocolate mixture aside to cool slightly before using, about 10 minutes.
- Add – peanut butter in a small mixing bowl and heat up in the microwave for 20-30 seconds. Peanut butter should have a smooth, pourable consistency. Whisk in the powdered sugar and set aside until ready to use.
- Beat – in a stand mixer fitted with paddle attachment or with a hand-held electric mixer, beat the eggs and sugar together at medium speed until mixture doubles in size and takes on a pale-yellow thick consistency, about 4-5 minutes.
- Mix – vanilla extract into wet batter followed by the cooled chocolate mixture until thoroughly combined, about 1-2 minutes.
- Fold – using a flexible spatula, fold in salt, sifted flour and cocoa powder into wet batter just until brownie batter comes together without any streaks of unmixed flour. Take care not to over mix brownie batter.
- Transfer – brownie batter into prepared pan and smooth into an even layer using the back of a rubber spatula.
- Spoon – peanut butter mixture (about 1/2 tablespoon dollops) over the top of brownie batter and use a butter knife or skewer to swirl dollops of peanut butter into brownie batter.
- Bake – peanut butter swirl brownie batter 25-30 minutes. Brownies are ready when a toothpick inserted into the center comes out clean with a few moist crumbs. I find that the 27-28 minutes mark yields the perfect fudgy brownie consistency.
- Cool – brownies in pan for at least 30 minutes before cutting and serving.
How to Store Peanut Butter Swirl Brownies
- Room Temperature/Fridge – Peanut butter swirl brownies stored in an airtight container will last 2-3 days at room temperature and up to 1 week stored in the refrigerator. I recommend storing brownies in an airtight container in the refrigerator to prevent them from drying out. Peanut butter swirl brownies can easily be warmed up in the microwave or toaster oven to serve warm.
- Freezer – peanut butter swirl brownies stored in an airtight, freezer safe container will last up to 1-2 months stored in the freezer. Simply thaw in the refrigerator overnight when ready to eat. To serve warm, brownies may be heat through in the microwave or toaster oven.
Looking for More Scrumptious Recipes, Checkout the Links Below:
If you make this recipe, please make sure to let me know by tagging me @nourishedendeavors on Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I would love to answer your questions! Happy baking!
PrintPeanut Butter Swirl Brownies
With smooth peanut butter swirled into a rich, chocolate fudgy brownie, these peanut butter swirl brownies are a dream come true!
- Prep Time: 20 Minutes
- Cook Time: 28
- Total Time: 48 minutes
- Yield: 16 Bars 1x
Ingredients
Brownie Batter
- 3/4 Cup (94 g) Unbleached Flour, Spooned and Leveled
- 1 Cup (200 g) Granulated Sugar
- 2 Tablespoons (10 g) Unsweetened Cocoa Powder, Natural or Dutch-Processed
- 1/2 Teaspoon Salt
- 2 Large Eggs, Room Temperature
- 5 Ounces (140 g) Semi-Sweet Chocolate, Roughly Chopped into Chunks
- 4 Ounces (1/2 Cup) Unsalted Butter
- 3 Tablespoons (45 ml) Neutral Flavored Oil i.e. Avocado/Vegetable Oil
- 1 Teaspoon Nielsen Massey Indonesian Pure Vanilla Extract
Peanut Butter Swirl
- 1/4 Cup (2 oz) Smooth Peanut Butter
- 1 Tablespoon (7 g) Powdered Sugar
Instructions
- Preheat oven to 350F (180C). Line an 8×8 inch pan with parchment paper in a crisscross fashion so that all 4 sides of the pan are lined with parchment paper.
- Sift flour and cocoa powder into a medium mixing bowl using a fine mesh sieve.
- Melt chocolate, butter and oil over a double boiler or in the microwave at 30 second intervals. Mixture should be stirred intermittently to prevent chocolate from burning. Once all of the chocolate is melted, set chocolate mixture aside to cool slightly before using, about 8-10 minutes.
- In a small mixing bowl, add peanut butter and heat up in the microwave for 20-30 seconds to soften into a pourable consistency. Whisk in the powdered sugar into peanut butter and set aside until ready to use.
- In a stand mixer fitted with paddle attachment or with a hand-held electric mixer, beat the eggs and sugar together at medium speed until mixture doubles in size and takes on a pale-yellow thick consistency, about 4-5 minutes.
- Mix vanilla extract into wet batter followed by the cooled chocolate mixture until thoroughly combined, about 1-2 minutes.
- Using a flexible spatula, fold in salt, sifted flour and cocoa powder into wet batter just until brownie batter comes together without any streaks of unmixed flour. Take care not to over mix brownie batter.
- Transfer brownie batter into prepared pan and smooth into an even layer using the back of a rubber spatula.
- Spoon peanut butter mixture (about 1/2 tablespoon dollops) over the top of brownie batter and use a butter knife or skewer to swirl dollops of peanut butter into brownie batter.
- Bake peanut butter swirl brownie batter for 25-30 minutes. Brownies are ready when a toothpick inserted into the center comes out clean with a few moist crumbs. I find that the 27-28 minutes mark yields the perfect fudgy brownie consistency.
- Cool brownies in pan for at least 30 minutes before cutting and serving.
Notes
- Peanut butter swirl brownies are best eaten the day it is baked; however, leftover brownies stored in an airtight container will last 2-3 days at room temperature and 1 week in the fridge. Personally, I recommend storing brownies in the refrigerator to prevent them from drying out. Peanut butter swirl brownies can be easily heated in the microwave or toaster oven to serve warm.
- Peanut butter swirl brownies stored in an airtight, freezer safe container will last up to 1-2 months stored in the freezer. When ready to eat, simply thaw in the refrigerator overnight. To serve warm, brownies may be heated through in the microwave or toaster oven.
- Allow peanut butter swirl brownies to rest in pan for at least 30 minutes once baked. This will make it easier to cut into desired shape and serve. Additionally, using a shape knife will help in getting clean even cuts. I like to wipe the knife in between cuts with a clean kitchen towel.
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