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!
Servings: 12 -16 brownies
Ingredients
Brownie Batter
- 4 ounces bittersweet chocolate chopped
- 3/4 cup salted butter cut into chunks
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 cups chopped peanut butter cups reserving a handful to sprinkle on top
Peanut Butter Swirl
- 3 Tablespoons salted butter melted
- 3/4 cup creamy peanut butter not the all-natural kind
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. 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.4 ounces bittersweet chocolate, 3/4 cup salted butter, 1/2 cup unsweetened 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.1 cup granulated sugar, 1/2 cup light brown sugar, 3 large eggs, 2 teaspoons vanilla extract
- 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.3/4 cup all-purpose flour, 1/2 teaspoon salt, 1 1/2 cups 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.3 Tablespoons salted butter, 3/4 cup creamy peanut butter, 1/3 cup powdered sugar, 1 teaspoon vanilla extract
- Drop about 2/3 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.
Notes
- 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.
Nutrition
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
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