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.
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.
- 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
- Line a 13x9 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.