Peanut Butter Swirl Brownies
These Peanut Butter Swirl Brownies are the ultimate dessert for chocolate-peanut butter lovers! A double chocolate brownie batter is swirled with peanut butter fudge, and loaded with peanut butter cups. This recipe is perfect for holidays or a crowd!
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Brownies and bars
Cuisine: American
Servings: 12 -16 brownies
Calories: 457kcal
Brownie Batter
- 4 ounces bittersweet chocolate chopped
- ¾ cup salted butter cut into chunks
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- ½ cup light brown sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon salt
- 1 ½ cups chopped peanut butter cups reserving a handful to sprinkle on top
Peanut Butter Swirl
- 3 Tablespoons butter melted
- ¾ cup creamy peanut butter not the all-natural kind
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees. Line a square 9x9" baking dish with a parchment paper sling or spray with baking spray.
In a large microwave-safe bowl, combine the bittersweet chocolate and butter. Microwave on high in 20-30 second bursts, stirring well between bursts of heat until melted and smooth. Whisk in cocoa powder.
Add granulated sugar and brown sugar, whisking well to combine. Add eggs and vanilla, beating well either by hand with a whisk or using an electric mixer.
Sprinkle the flour and salt over the brownie batter and gently stir it in with a wooden spoon or spatula. Stir in most of the chopped peanut butter cups.
In a separate bowl, make the peanut butter swirl by beating the melted butter, peanut butter, powdered sugar, and vanilla together until smooth.
Drop about ⅔ of the brownie batter into the prepared pan by spoonfuls. Fill in gaps with spoonfuls of the peanut butter mixture. Drop remaining brownie batter on top, then swirl both together with a knife.
Bake for 30 to 35 minutes, until a toothpick inserted into the center of the brownies comes out mostly clean with only a few crumbs attached. Be sure not to overbake.
Cool completely before cutting. Store in an airtight container for up to 5 days on the counter or in the fridge.
- 8x8-inch baking pan: These will be thicker and take longer to bake, more like 40-45 minutes.
- 9x13-inch baking pan: This recipe can be spread into a larger pan and baked thinner for 20-25 minutes.
Calories: 457kcal | Carbohydrates: 47g | Protein: 8g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 327mg | Potassium: 264mg | Fiber: 3g | Sugar: 35g | Vitamin A: 515IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg