These peanut butter swirl brownies are rich, fudgy brownies are taken to the next level with a generous swirl of creamy peanut butter and a handful of melty chocolate chips in every bite. The deep cocoa flavor of the brownie base perfectly balances the sweet-salty peanut butter, creating the ultimate indulgent treat. Each bite is gooey, chocolatey, and packed with just the right amount of crunch from the chocolate chips. Whether you’re baking for a crowd or just need a sweet fix, these peanut butter swirl brownies are guaranteed to disappear fast.
The base of this recipe is my favorite brownie recipe that I’ve used for 20 years, which is fabulous on it’s own, but I also love to make variations like this peanut butter swirl or these oreo brownies. I baked these in my brownie edge pan, which gives you 4 edges per brownie, which we love. I also love this pan for baking small cakes or muffin batter into little loaves. These brownies are super yummy and I’ve made them for a ton of birthdays, get togethers, bbqs etc and everyone always loves them. Hope you give them a try!
Peanut Butter Swirl Brownies
Ingredients
- 1/3 cup cocoa powder
- 1 1/2 tsp instant espresso optional
- 1/2 cup plus 2 tbsp boiling water
- 2 oz unsweetened chocolate
- 4 tbsp butter melted
- 1/2 cup plus 2 tbsp canola oil
- 2 large eggs
- 2 large egg yolks
- 2 tsp vanilla
- 2 1/2 cups sugar
- 1 3/4 cups AP flour
- 3/4 tsp salt
- 6 oz dark or milk chocolate chips I use milk
- 1/2 cup creamy peanut butter you can use natural or regular
Instructions
- Preheat the oven to 350 and if using the brownie edge pan spray with bakers joy or grease and flour well. If using a regular 9×13 pan, line it with heavy duty foil or parchment and spray that with oil spray or bakers joy.
- In a large bowl, whisk together the cocoa powder, water and instant espresso. Chop the unsweetened chocolate and add that and allow to sit for 5 minutes to soften, then whisk until melted.
- Melt the butter and combine with the oil. Add to the mixture and whisk. It will look curdled a bit and that is ok. Now whisk in the eggs, yolks, vanilla and salt.
- Add the sugar and whisk well until it is dissolved. Gently fold in the flour and the chocolate chips and spread or portion batter into whatever pan you are using.
- Microwave the pb for 20 seconds to loosen it up, then scoop blobs of peanut butter onto the brownie batter and swirl with a knife. Bake for 20-35 minutes, depending on your oven and pan. You want the center to be just barely set when you pull them out. Cool before cutting or removing from the pan. These store well at room temp and also freeze really well.