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.
Loaf Pan Peanut Butter Swirl Brownies
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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
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 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.
Notes
Adapted from a collector's issue of Cooking With Paula Deen.
Rebecca, thanks! It’s 350F. I added it to the first step.
Meredith, I love peanut butter and milk chocolate, but for brownies and baked goods I usually prefer dark. I do have a good milk chocolate brownie recipe, though. You could use that recipe and keep the topping the same. Since milk chocolate is so much sweeter, it’s probably best to use a brownie recipe designed for milk chocolate.
Sarah, the Biscoff swirl is a great idea. You might need to re-formulate the recipe a bit, though. Have fun experimenting!
Cookie Sleuth, just keep an eye on the time.
These look delicious.
This looks tasty! I think I will commit to a whole 13×9 pan!
I’m going to give this a whirl with Biscoff spread (I’m allergic to peanuts). Mmmm…
How do you think that this would be with milk chocolate chips instead of dark/semisweet?
I didn’t see a temp listed – is this in a 350F oven? Sounds like my kind of dessert, but I need a no-bake or microwave version of this so I don’t have to turn on my oven today!