Peanut Butter Swirl Brownies
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Rich, decadent Peanut Butter Swirl Brownies! Vanilla-spiked peanut butter is swirled into the perfect fudgy brownie batter for the perfect dessert! Enjoy these easy brownies by themselves or warmed with a scoop of ice cream.
Try these tasty peanut butter recipes now you’ve got the jar open! You’ll also love my Easy No Bake Peanut Butter Bars, Flourless Peanut Butter Cookies, No Bake Peanut Butter Pie, Old Fashioned Peanut Butter Bars with Oatmeal, and my Peanut Butter Chip Peanut Butter Oatmeal Cookies!
Why This Recipe Works
They’re the best of both worlds: Love chocolate? Love peanut butter? They come together in this perfect balanced chocolate peanut butter dessert, the perfect Peanut Butter Swirl Brownie!
Super fudgy brownies every time: I’ve used my go-to brownie recipe as the base here, adding a delicious peanut butter and vanilla swirl for the perfect fudgy, chewy brownie just with some added peanut butter goodness!
Ingredients
- Dark chocolate: with around 70% cocoa solids
Here’s How To Make It
- Prep the pan: Pre-heat the oven to 350F and prepare a 9×14 brownie pan with cooking spray and baking parchment. (not pictured)
- Melt the chocolate: Place a heatproof bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the surface of the water, and that the water does not come to the boil. Add the butter and the dark chocolate, allowing them to melt, keeping the stirring to the bare minimum. Remove from the heat to cool a little. (photos 1-2)
- Beat the eggs: In a second large, clean bowl using a hand mixer beat together the eggs and the sugar until light and thick. (photo 3)
- Add the chocolate: Using a metal spoon, gradually fold the chocolate mixture into the egg mixture. Then stir in the vanilla. (photo 4)
- Add the cocoa: Fold in the flour and the cocoa until you have a smooth batter. (photo 5)
- Warm the peanut butter: In a small saucepan, gently warm the peanut butter until it has reached a pouring consistency. Stir in the vanilla. (photos 6-7)
- Swirl: Pour the brownie batter into the prepared pan and drizzle over the peanut butter. Using the tip of a knife, swirl the peanut butter into the brownie batter. (photos 8-9)
- Bake: Bake for 40 minutes until slightly puffed and set. Leave to cool in the tin for 30 minutes before transferring to the fridge to cool completely before slicing. (photo 10)
Expert Tips
- Use a very sharp knife. Brownies with a flavored swirl are harder to slice cleanly than regular brownies. For best results, use a large, very sharp knife, and wipe it clean on a piece of kitchen paper between each slice.
- Add flaky sea salt. These easy, fudgy peanut butter swirl brownies are delicious just the way they are, and kids will love them! But, if you’re making them just for adults and you’re looking for that grown up touch, a little flaky sea salt sprinkled over the pan as you take them out the oven will take these brownies to a whole new level!
- Choose a shelf-stable peanut butter. For best results choose a brand of peanut butter with emulsifiers rather than a natural one that separates in the jar.
- Don’t overmix the batter. Overmixing will lead to dry, tough brownies!
- Underbake rather than overbake. If you’re not sure if your brownies are done or not, take them out the oven. A slightly underdone brownie will still taste great, but overcooked brownies can be really dry!
Frequently Asked Questions
These brownies will keep for up to 3 days in an air tight container at room temperature.
With the vanilla-spiked peanut butter I think these are rich enough already without chocolate chips, but chopped peanuts would be great sprinkled over the top for some crunch!
Yes — they’ll be just as delicious as the peanut butter version!
More Easy Brownie Recipes To Try
- Best Easy Chocolate Mousse Brownies (without gelatine)
- Easy Crockpot Brownies
- Best Cream Cheese Cheesecake Brownies
- Easy Salted Caramel Brownies with Caramel Sauce
- Easy Flourless Peanut Butter Brownies with Cocoa Powder
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Peanut Butter Swirl Brownies
Ingredients
For the Brownie Batter
- 8 oz butter
- 7 oz dark chocolate, 70% cocoa solids
- 4 eggs
- 1 ½ cups sugar
- 2 tsp vanilla
- 3 oz flour
- 2 tbsp cocoa powder
For the Peanut Butter Swirl
- 1 cup smooth peanut butter
- ½ tbsp vanilla
Instructions
- Pre-heat the oven to 350F and prepare a 9×14 brownie pan with cooking spray and baking parchment.
- Place a heatproof bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the surface of the water, and that the water does not come to the boil.
- Add the butter and the dark chocolate, allowing them to melt, keeping the stirring to the bare minimum. Remove from the heat to cool a little.
- In a second large, clean bowl using a hand mixer beat together the eggs and the sugar until light and thick.
- Using a metal spoon, gradually fold the chocolate mixture into the egg mixture. Then stir in the vanilla.
- Fold in the flour and the cocoa until you have a smooth batter.
- In a small saucepan, gently warm the peanut butter until it has reached a pouring consistency. Stir in the vanilla.
- Pour the brownie batter into the prepared pan and drizzle over the peanut butter. Using the tip of a knife, swirl the peanut butter into the brownie batter.
- Bake for 40 minutes until slightly puffed and set. Leave to cool in the tin for 30 minutes before transferring to the fridge to cool completely before slicing.
Notes
- Use a very sharp knife. Brownies with a flavored swirl are harder to slice cleanly than regular brownies. For best results, use a large, very sharp knife, and wipe it clean on a piece of kitchen paper between each slice.
- Add flaky sea salt. These easy, fudgy peanut butter swirl brownies are delicious just the way they are, and kids will love them! But, if you’re making them just for adults and you’re looking for that grown up touch, a little flaky sea salt sprinkled over the pan as you take them out the oven will take these brownies to a whole new level!
- Choose a shelf-stable peanut butter. For best results choose a brand of peanut butter with emulsifiers rather than a natural one that separates in the jar.
- Don’t overmix the batter. Overmixing will lead to dry, tough brownies!
- Underbake rather than overbake. If you’re not sure if your brownies are done or not, take them out the oven. A slightly underdone brownie will still taste great, but overcooked brownies can be really dry!
- These brownies will keep for up to 3 days in an air tight container at room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
For all of my peanut butter and chocolate lovers, this one is for you! Chewy, moist, perfectly rich brownies with the best PB+Chocolate ratio. Everyone at your next party will be asking for the recipe.
I definitely did something wrong here because these lumpy bumpy brownies look nothing like the cute little packages look nothing like the pics in this recipe. Case in point, my 7 yr old son just walked in and said ewww! What’s that. Anyone have any experience to share?
The ratios are off in this recipe. I had a ton of peanut butter topping. I had more peanut butter mixture then brownie, which defeats the purpose of this recipe. I also didn’t have enough for the final frosting. So my dessert is not attractive. Have not tasted yet.
Yum!
I’m a huge PB fan and it’s what my book was about. Totally pinned these babies! Incredible!
Oh you absolutely must make these. Scratch that, I’ll make a batch and mail them to you. 🙂 🙂
these sound amazing!
Great recipe, my children will love it!
Just discovered your site and am enjoying browsing. These choc-PB brownie bites look a-maz-ing! Stop by to visit sometime when you have a chance.