If you can’t get enough chocolate and peanut butter recipes, here’s another one for your collection. These Peanut Butter Swirl Brownies are awesome! They’re similar to another Peanut Butter Fudge Brownies, yet a little simpler because they don’t have the ganache. They also stack nicely and are easy to wrap, which is handy if you plan on making these for bake sales or giving as gifts.
The brownies are dense and fudge-like and in my opinion, very pretty because the peanut butter topping sinks into the batter and forms a swirl — or at least in some of the pieces. In some pieces the peanut butter mixture stayed closer to the top.
Here’s what the brownies looked like before going in the oven.
And here they are after. They didn’t take very long to cool, but I admit I sped things up by throwing them in the refrigerator because I couldn’t wait to cut in and see the swirl!
For this batch I used Hershey’s semisweet chips, Jif creamy style peanut butter and natural style (as opposed to Dutch processed) cocoa powder. The brownies are very rich. If you are wrapping them in cellophane and selling them at a bake sale or giving them as gifts, you’ll probably want to cut 9. However, if you’re putting them on a tray and serving them along with other things, you could cut into 18 or even 36 pieces. A little bit goes a long way here.
- 1 cup (6 oz) semisweet chocolate chips, plus a small handful
- 8 tablespoons unsalted butter, cut into chunks
- 3 tablespoons unsweetened natural cocoa powder
- 3 large eggs
- 1 1/4 cups granulated sugar (250 grams)
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1 cup unbleached all-purpose flour (130 grams)
- 3 tablespoons unsalted butter, melted (42 grams)
- 1/2 cup creamy peanut butter (128 grams)
- 1/3 cup powdered sugar
- 1/4 tsp salt (I omitted this)
- 1/2 teaspoon vanilla extract
- Preheat oven to 350º F. Line an 8-inch metal baking pan with nonstick foil..
- In a microwave-safe bowl, heat the chocolate and butter on high for 30 seconds. Stir and heat again for another 30 seconds. Stir and repeat until melted. Whisk in cocoa powder until smooth; set aside to cool.
- In a mixing bowl, whisk the eggs, sugar, salt and vanilla until combined.
- Whisk melted chocolate mixture into egg mixture, then add flour and stir just until mixed.
- Pour almost all of the chocolate mixture into the prepared pan, holding back about 1/3 cup (just eyeball it -- doesn't need to be exact).
- For peanut butter swirl, combine melted butter, peanut butter, powdered sugar, salt (if using, I left it out) and vanilla in a bowl and stir until smooth.
- Sprinkle your reserved handful of chocolate chips over the batter, then drop peanut butter mixture over batter and gently spread to cover most of the top. Drop reserved 1/3 cup or so of chocolate batter in small dollops over peanut butter batter and drag a knife gently through for a marbled look.
- Bake until a toothpick inserted comes out mostly clean, about 38-45 minutes (Internal temperature should top out at 212). Let cool on a wire rack. When cool, lift from pan by grasping foil. If desired, chill brownies before cutting, but serve at room temperature.