Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 9 medium squares
Brownies are a super amazing treat! I have tried so many brownie recipes, and these Fudgy Peanut Butter Swirl Brownies are my newest obsessions. This simple recipe takes brownies to the top! Crazy delicious, incredibly gooey, and addicting!
INGREDIENTS
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Brownie base:
¾ c. unsalted butter
3 eggs, at room temperature
¾ c. dark brown sugar
¾ c. granulated sugar
1 c. all-purpose flour
Drops of almond extract
2 tsp vanilla extract
1 ½ tbsp unsweetened cocoa powder
¾ c. (4.5 ounces) semi-sweet chocolate, coarsely chopped
Peanut butter swirl:
5 tbsp powdered sugar
⅔ c. peanut butter
2 or 3 tbsp cream (double, whipping, or heavy)
½ tsp vanilla (optional)
How to make Fudgy Peanut Butter Swirl Brownies
Brownie base:
Step 1: Prepare the oven. Preheat it to 350 degrees F or 180 degrees C.
Step 2: Using parchment paper, line a 9-inch square pan and grease the sides of the pan that are not lined.
Step 3: In a large glass bowl, melt the chocolate and butter. Microwave until the chocolate is smooth, stirring every 10 seconds.
Step 4: Into the chocolate, stir in the granulated and dark brown sugar until well incorporated. Now, add the eggs along with the vanilla, almond extract, and cocoa (if using). Mix well until blended.
Step 5: In 2 parts, add the flour, mixing until just combined.
Step 6: Into the prepared pan, spread the batter.
Peanut butter swirl:
Step 7: Place the peanut butter, powdered sugar, vanilla, and cream in a medium bowl. Mix well until the lumps are gone.
Step 8: On top of the brownie base, drop spoonfuls of the mixture. Lightly swirl with a knife. Ensure to leave whole chunks of peanut butter mix intact.
Step 9: Place in the preheated oven and bake for about 30 minutes or until the top is dry and a tester comes out with fudgy remains. Remove from the oven when done and allow the brownies to cool on a wire rack completely.
Step 10: I like to wrap the brownies in plastic and enjoy them the next day. These brownies are better the day after!
NUTRITION FACTS:
Serving Size: 1/12Calories: 336Sugar: 34.8 gSodium: 27.4 mgFat: 16.9 gCarbohydrates: 44.3 gProtein: 3.8 gCholesterol: 79.8 mg
Ingredients
- Brownie base:
- ¾ c. unsalted butter
- 3 eggs, at room temperature
- ¾ c. dark brown sugar
- ¾ c. granulated sugar
- 1 c. all-purpose flour
- Drops of almond extract
- 2 tsp vanilla extract
- 1 ½ tbsp unsweetened cocoa powder
- ¾ c. (4.5 ounces) semi-sweet chocolate, coarsely chopped
- Peanut butter swirl:
- 5 tbsp powdered sugar
- ⅔ c. peanut butter
- 2 or 3 tbsp cream (double, whipping, or heavy)
- ½ tsp vanilla (optional)
Instructions
Brownie base:
Step 1: Prepare the oven. Preheat it to 350 degrees F or 180 degrees C.
Step 2: Using parchment paper, line a 9-inch square pan and grease the sides of the pan that are not lined.
Step 3: In a large glass bowl, melt the chocolate and butter. Microwave until the chocolate is smooth, stirring every 10 seconds.
Step 4: Into the chocolate, stir in the granulated and dark brown sugar until well incorporated. Now, add the eggs along with the vanilla, almond extract, and cocoa (if using). Mix well until blended.
Step 5: In 2 parts, add the flour, mixing until just combined.
Step 6: Into the prepared pan, spread the batter.
Peanut butter swirl:
Step 7: Place the peanut butter, powdered sugar, vanilla, and cream in a medium bowl. Mix well until the lumps are gone.
Step 8: On top of the brownie base, drop spoonfuls of the mixture. Lightly swirl with a knife. Ensure to leave whole chunks of peanut butter mix intact.
Step 9: Place in the preheated oven and bake for about 30 minutes or until the top is dry and a tester comes out with fudgy remains. Remove from the oven when done and allow the brownies to cool on a wire rack completely.
Step 10: I like to wrap the brownies in plastic and enjoy them the next day. These brownies are better the day after!
