Delight your taste buds with these heavenly Peanut Butter Chocolate Swirl Brownies, a perfect fusion of rich, fudgy chocolate and creamy peanut butter. These mouthwatering brownies are sure to satisfy cravings for both chocolate and peanut butter lovers alike. Featuring a luscious peanut butter batter swirled into a delectable dark chocolate brownie base, every bite promises an irresistible burst of flavor. Ideal for dessert, gatherings, or a little personal indulgence, these Peanut Butter Swirl Brownies are a treat you won’t want to miss.
Please note that I made a double batch and therefore the ingredients photo has more of everything in the picture. When adding the peanut butter mixture to the pan, make them in tablespoon dollops, not as large as shown in the photos. And swirl the batters together well so that there are no large areas of peanut butter (which does not contain flour or egg).
The end result is a very rich, chewy brownie, that practically no one can resist.
Peanut Butter Chocolate Swirl Brownies
Ingredients
Peanut Butter Batter
- 3 Tbsp. Butter (melted)
- Ā¾ cup Creamy Peanut Butter
- ā cup Granulated Sugar
Brownie Batter
- 4 oz. 72% Dark Chocolate Bar (roughly chopped)
- Ā½ cup Butter
- 1 cup Granulated Sugar
- 2 Tbsp. Granulated Sugar
- 2 Large Eggs (room temperature)
- 1 tsp. Bourbon Vanilla Extract
- ā cup All-Purpose Flour
- Ā¼ tsp. Salt (omit if using salted butter)
- 2 oz. 72% Dark Chocolate Bar (chopped)
- About a 1/4 cup of Reeses peanut butter and/or dark chocolate chip morsels (optional)
Directions
Preparation
- Preheat the oven to 350Ā°F and grease an 8ā or 9ā square pan on all sides and bottom, then line with parchment paper, leaving an overhang on the sides to lift out the finished brownies (makes cutting easier!). Grease the top side of the parchment paper that is inside the pan. Set aside.
Peanut Butter Batter
- In a medium bowl, stir all ingredients together until smooth.
Brownie Batter
- In a microwave-safe bowl, combine butter and chopped 4 oz. 72% Dark Chocolate Bar. Melt in 30 second increments, whisking after each, until completely smooth.
- Whisk in the granulated sugar until completely combined, then whisk in the eggs and 1 tsp. Bourbon Vanilla Extract.
- Add flour and fold together with a rubber spatula or wooden spoon until almost combined.
- Add chopped 2 oz. 72% Dark Chocolate Bar, and finish mixing just until no more flour streaks remain.
- To assemble brownies, spread a thin layer of brownie batter in bottom of prepared baking pan. Dollop peanut butter batter all over in big spoonfuls, leaving gaps between spoonfuls.
- Drop remaining brownie batter in pan between the peanut butter batter. Use a butter knife to swirl the batters together in loose figure-8s. Sprinkle peanut butter and dark chocolate chip morsels (if using) on top.
- Bake for 35-40 minutes. To test if brownies are done, insert toothpick into the center of the pan, avoiding the peanut butter batter and chocolate chunks as much as possible. When the toothpick comes out with moist crumbs, the brownies are done. If batter is wet, continue to check every two minutes.
- Remove from the oven and place on a wire rack to cool completely before cutting into squares.
Adapted from a recipe from World Wide Chocolate
Accounting for Taste 