Loaf Pan Peanut Butter Swirl Brownies

I used to make these peanut butter swirl brownies as a small batch loaf pan recipe, but over the years I’ve come to like them so much that I’ve started making the full 13×9 inch version. Since a few people have requested the loaf pan brownie measurements, I’ve listed them below.

My worry back when I first tried the brownies was that the corn syrup would make the peanut butter swirl too sweet. However, it does not. In fact, the corn syrup brings the sweetness of the peanut butter to a level closer to the sweetness of the brownies, thus the two components don’t clash. Just try them and let me know what you think.

Loaf Pan Peanut Butter Swirl Brownie Measurements

• 1/3 cup unsalted butter (75 grams)
• 1 cup dark chocolate chips divided use
• 1 large egg
• 3/4 to 1 teaspoon vanilla extract
• 1/3 cup granulated sugar
• 3 tablespoons plus a teaspoon all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon plus a pinch of salt. If using salted butter use only a pinch
• 2 tablespoons plus 2 teaspoons crunchy peanut butter
• 1 tablespoon plus 1 teaspoon light corn syrup

1. Line an 8 1/2 by 4 1/2 inch loaf pan with nonstick foil or parchment paper. Preheat oven to 350 degrees F.
2. In a microwave safe bowl, heat the butter for 30 seconds on high. Add 1/2 cup of the chocolate chips and stir to coat them with butter. Heat on high again for 30 seconds and stir until chips are melted. If chips aren’t fully melted after you’ve stirred them, microwave for another 10 seconds. Set aside to cool slightly.
3. In a mixing bowl, stir or whisk together the egg, vanilla and sugar. Add the melted chocolate to the egg mixture and stir until blended.
4. Mix flour, baking powder and the salt together, then stir into the batter until absorbed. Make sure the batter is cool, then add remaining chips to batter. Spread evenly in pan.
5. Soften the peanut butter for about 5-10 seconds in the microwave. Stir in the corn syrup. Drop little spoonfuls over the batter and pull a knife through very gently to make a marbled or ripple pattern.
6. Bake the brownies for about 20 minutes to 25 minutes. Let cool, then chill thoroughly. Lift from pan and cut into squares.

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Loaf Pan Peanut Butter Swirl Brownies

Cookie Madness

Fudge brownies with peanut butter marbled through the top. If you like the idea of these brownies but want a smaller batch, make 1/3 of the recipe and bake in a loaf pan for about 22 to 25 minutes.

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Dessert

Cuisine American

Servings 18

Ingredients

 

• 1 cup unsalted butter
• 3 cups dark chocolate chips divided use
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 cup granulated sugar
• 1/2 cup plus 2 tablespoons all-purpose flour
• 1 1/2 teaspoon baking powder
• 3/4 teaspoon plus a pinch of salt. If using salted butter use only a pinch
• 1/2 cup crunchy peanut butter
• 1/4 cup light corn syrup

Instructions

 

• Line a 13×9 inch pan with nonstick foil or parchment paper. Preheat oven to 350 degrees F.
• In a microwave safe bowl, heat the butter for 30 seconds on high. Add 1 1/2 cups of the chocolate chips and stir to coat them with butter. Heat on high again for 30 seconds and stir until chips are melted. If chips aren’t fully melted after you’ve stirred them, microwave for another 10 seconds. Set aside to cool slightly.
• In a mixing bowl, stir or whisk together the eggs, vanilla and sugar. Add the chocolate to the egg mixture and stir until blended.
• Mix 1/2 cup of the flour, the baking powder and the salt together, then stir into the batter until absorbed. Make sure the batter is cool, then toss remaining 1/2 cups chips with remaining 2 tablespoons of flour. Add to the batter and spread evenly in pan.
• Soften the peanut butter for about 5-10 seconds in the microwave. Stir in the corn syrup. Drop little spoonfuls over the batter and pull a knife through very gently to make a marbled or ripple pattern.
• Bake the brownies for about 25 minutes to 30 minutes. Let cool, then chill thoroughly. Lift from pan and cut into squares.

Notes

Adapted from a collector’s issue of Cooking With Paula Deen.

Tried this recipe?Let us know how it was!