These peanut butter swirl brownies are just as amazing as they sound. Rich chocolate brownies with a swirl of peanut butter filling— irresistible!
I’m not much of a chocoholic. Sure, I love chocolate (who doesn’t?), but my world doesn’t revolve around it. Of course, there is an exception to every rule and occasionally I can’t get a chocolate craving out of my head. And if some peanut butter happens to cozy itself up next to that chocolate craving, forget about it. I’m a goner.
In my mind, combining chocolate and peanut butter together may have been the most significant creation of all time. Okay, probably not, but we can all agree that it’s a pretty damn good combo, right?
And these brownies deliver that chocolate-peanut butter flavor in the best way! They’re rich and fudgy, with a delicious sweet and salty swirl of peanut butter in every bite.
How to Make Peanut Butter Swirl Brownies
Gather Your Ingredients
Even with the peanut butter swirl, these brownies are pretty basic. Here’s what you’ll need:
- Dark, bittersweet or semisweet chocolate
- Both granulated sugar and powdered sugar
- Baking powder
- Creamy peanut butter (you can use either traditional or natural-style)
Prepare Brownie Batter and Peanut Butter Filling
There are 2 components to this recipe— the brownie batter base and the peanut butter swirl filling.
The brownie batter is pretty standard. It starts with melting the butter and chocolate on the stove, then off the heat you add the remaining ingredients like sugar, eggs, vanilla, and flour. The filling is prepared in a separate bowl and comes together in seconds. All you have to do is combine melted butter, peanut butter, powdered sugar, and vanilla!
Swirl Them Together and Bake
Pour the brownie batter into a square baking pan (you can use either an 8 or 9-inch pan) and top with dollops of the peanut butter filling. Use a knife to drag the filling through the brownie batter, swirling the two together.
Then, bake until the brownies are set, about 35-45 minutes (depending on the pan you use). The hardest part about these brownies is letting them cool before slicing, but I promise the texture will be so much better and the slices will be cleaner.
A Few Tips for Success
- I always line my pan with parchment paper before making brownies. It makes it so easy to lift the cooled brownies out of the pan before slicing.
- You can use any kind of bittersweet or semisweet chocolate, even chocolate chips. But a nicer, higher quality chocolate will make for a higher quality brownie.
- The kind of peanut butter you use (thick or more runny) can determine how stiff the filling is and how easy or difficult it will be to swirl it into the brownie batter. If it seems extremely thick, warm it in the microwave for 15-20 seconds first before spooning it over the batter. Don’t worry, even if the filling is too tough to get a really beautiful swirl, it will still bake up nicely and taste delicious!
More chocolate-peanut butter recipes to satisfy your craving
- Chocolate Peanut Butter Cup Cookies
- No-Bake Chocolate Peanut Butter Bars
- Peanut Butter Blondies with Chocolate Buttercream
- No-Churn Peanut Butter Chocolate Chunk Ice Cream
- Flourless Peanut Butter Chocolate Chip Cookies
Peanut Butter Swirl Brownies
For the peanut butter filling:
- 2 tablespoons unsalted butter , melted (28 grams)
- ⅓ cup powdered sugar (75 grams)
- ½ cup smooth peanut butter (135 grams)
- ½ teaspoon vanilla extract
For the brownies:
- ½ cup unsalted butter , cut into cubes (113 grams)
- 6 ounces dark, semisweet or bittersweet chocolate , chopped or use chocolate chips (170 grams)
- ⅔ cup all-purpose flour (83 grams)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup granulated sugar (133 grams)
- 3 large eggs
- 2 teaspoons vanilla extract
- Preheat oven to 325°F. Grease an 8 or 9-inch square baking pan and line with parchment paper, letting the sides overhang.
To make the filling:
- Combine the melted butter, powdered sugar, peanut butter, and vanilla extract and stir until smooth. Set aside.
To make the brownies:
- In a saucepan over medium heat, melt the butter and chocolate. Stir until smooth and remove from heat as soon as all of the chocolate is melted. Meanwhile, combine the flour, baking powder, and salt in a bowl.
- Add the sugar to the saucepan and mix until incorporated. Add the eggs one at a time, mixing after each. Stir in the vanilla. Add the dry ingredients and mix just until incorporated.
- Spread batter into the prepared pan.
- Scoop the filling by the rounded tablespoon on top of the brownie batter, leaving about 1 inch between each scoop. Run a knife through the batter and filling, touching the bottom, to swirl the two together.
- Bake until a toothpick inserted into the center comes out with a few dry crumbs, about 35-45 minutes (depending on what size pan you use). Let cool completely in the pan before slicing and serving.
- Brownies may be stored at room temperature or in the fridge for up to 3 days.
- You can use traditional or natural-style peanut butter
- If peanut butter filling is very stiff (for example, if you used a thick peanut butter) warm in microwave for 20-30 seconds to loosen it up a bit)