Peanut Butter Swirled Brownies
Got a craving for something chocolatey and peanut buttery? Peanut Butter Swirl Brownies are crazy easy to make and even more fun to swirl, especially baking with the kids.
Equipment
- 1 8-inch square pan you can use a 9 inch square pan, but the brownies will be thinner
- 1 parchment paper or a good cooking spray can also work
- 1 Whisk
- 2 Small bowls
- 1 Large Mixing Bowl
- 1 Silicone spatula
- Measuring cups and spoons
Ingredients
- 1/2 cup butter melted, 1 stick, salted - see notes for unsalted butter
- 2 large eggs
- 1/2 cup sugar granulated
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup all purpose flour
- 1/2 cup cocoa powder unsweetened
- 1/2 cup chocolate chips
- 1/2 cup peanut butter chips
- 1/2 cup peanut butter creamy or crunchy
Instructions
- Preheat the oven to 350 degrees. Line the square pan with parchment paper or grease the pan well. Place the butter in a small bowl and heat for 45 seconds in the microwave.1/2 cup butter
- Crack the eggs into a large mixing bowl. Beat the eggs with a whisk or fork until the yolks break. Add sugar, brown sugar and vanilla to the bowl and mix well with a silicone spatula until combined. Pour the melted butter into the bowl with the wet ingredients and mix with a spatula until combined.2 large eggs, 1/2 cup sugar, 1/2 cup brown sugar, 1 teaspoon vanilla extract
- Add flour and cocoa to the wet ingredients and mix with a silicone spatula until well combined. Watch to make sure all of the flour and cocoa just dissolves into the wet ingredients, but don't overmix as it can give the brownies more of a cake like texture.1/2 cup all purpose flour, 1/2 cup cocoa powder
- Pour the chocolate chips and peanut butter chips into the batter and fold them in with a silicone spatula.1/2 cup chocolate chips, 1/2 cup peanut butter chips
- Pour the brownie batter into the pan. Use your spatula to spread the batter evenly in the pan.
- Place the peanut butter in a small bowl and place in the microwave for 20 seconds, just enough to loosen it up a little bit. Dollop the peanut butter in large dollops all over the pan, I usually do about 9 dollops. Drag a knife or a chopstick through the batter and peanut butter to make the swirls but only a little! Less swirling produces better swirls.1/2 cup peanut butter
- Bake brownies for about 25-27 minutes or until when you insert a toothpick in the center, the brownies are fudgy but not wet with batter. They are really fudgy and will be a little loose in the center. Allow the brownies to cool completely, then slice and enjoy!
Notes
If using unsalted butter, mix 1/4 teaspoon of salt into the flour before adding it to the wet ingredients.
Don't add the butter until after adding the brown sugar and white sugar as the warm butter can cause the eggs to begin to cook. This will cause the possibly of having tiny bits of cooked scrambled eggs in the brownies.
I used a metal baking pan for this recipe. If you use a glass pan, the baking time may be slightly more as it takes glass longer to heat in the oven.
I don't recommend using natural peanut butter with the oil that needs mixed in for these brownies. Natural peanut butter can easily separate and make the brownies feel a little oily.
To measure the peanut butter, first spray the measuring cup with spray cooking oil. The peanut butter then slides right out of the measuring cup.
Don't heat the peanut butter for any more then 20-30 seconds or it can become too runny. If the peanut butter is too warm and runny it will make the peanut butter swirl look not as pretty on top of the brownies.
Nutrition
Calories: 213kcal | Carbohydrates: 30g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 88mg | Potassium: 166mg | Fiber: 2g | Sugar: 22g | Vitamin A: 56IU | Calcium: 33mg | Iron: 1mg