Description
These Peanut Butter Brownies are rich, fudgy, and perfectly swirled with creamy peanut butter for an irresistible twist on a classic treat. With a balance of intense cocoa flavor and nutty sweetness, they’re easy to make and sure to satisfy any chocolate and peanut butter lover.
Ingredients
Scale
Brownie Batter
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Peanut Butter Swirl
- 1/2 cup creamy peanut butter, slightly warmed
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and prepare an 8×8-inch baking pan by greasing it or lining it with parchment paper to ensure easy removal of the brownies.
- Mix sugars and butter: In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture is smooth and well combined, providing the base for your brownie batter.
- Add eggs and vanilla: Incorporate the eggs and vanilla extract into the sugar and butter mixture, mixing thoroughly until fully blended for a uniform batter.
- Combine dry ingredients: Sift together the cocoa powder, all-purpose flour, salt, and baking powder to remove lumps, then gently fold these dry ingredients into the wet mixture until just combined, taking care not to overmix to keep the brownies tender.
- Prepare batter in pan: Pour the brownie batter evenly into the prepared baking pan, smoothing the surface to create an even layer for baking.
- Add peanut butter swirl: Drizzle the slightly warmed creamy peanut butter in spoonfuls over the brownie batter, then use a knife or skewer to swirl the peanut butter into a decorative marbled pattern across the top.
- Bake: Place the pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to maintain fudgy brownies.
- Cool and serve: Allow the brownies to cool completely in the pan on a wire rack before slicing into 12 squares for clean cuts and best texture.
Notes
- For a chunkier texture, add chopped peanuts to the batter or sprinkle on top before baking.
- Use room temperature eggs for better batter incorporation.
- Warming the peanut butter slightly helps to create smooth swirls without tearing the batter.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
