These Peanut Butter Swirl Brownies are so simple to make from scratch with a crinkly crust! Plus, they make the most decadent, moist and thick brownies ever with a sweet swirl of peanut butter to top it all off.
Brownies are one of my favorite indulgent treats. Just like our cream cheese brownie recipe, Biscoff Brownies, and pumpkin bread, these have an extra special twist in them – Peanut Butter. Marbled and full of flavor, these brownies are definitely a winner.
In fact, I think I have outdone myself this time. I love this recipe because you get the best of both – chocolate and peanut butter – WITHOUT having to make two different batter mixes. I mean, they are SUPER simple and yes, they are ridiculously good.
Brownies and texture are a big thing. So how would I describe these? Well, they are definitely on the fudgy side but are dense with some texture. I would not call them gooey or crumbly (cake-like) like some other variations can be.
The top of my classic brownie recipe gives a nice shiny layer that hints to the dense heaven that is just below the surface. That’s just how they should be in my humble opinion. And, well, there is the peanut butter ribbon that perfectly accents the chocolatey-brownie flavor without overwhelming it.
Oh, and these Peanut Butter Swirl Brownies are over an inch thick! Mine were an inch and a quarter but I know it may vary a slight bit. So let’s get to the recipe, shall we?!
Here is an overview of the ingredients you will need to make these Peanut Butter Brownies.
Flour: I use all-purpose flour. I cannot speak to how flour substitutes work with this recipe.
Chocolate: This particular recipe works with any chocolate you prefer. I have used chocolate chips, baking chocolate, and high quality dark chocolate bars. The better the chocolate, the more decadent and fudgy these taste.
Peanut Butter: Use creamy peanut butter that is fresh. The oils in the peanut butter keep the top moist. If your peanut butter is drier, you may add a teaspoon of vegetable or peanut oil.
Butter: Use unsalted butter. If you have salted, decrease the salt by ¼ tsp. The butter must be softened to room temperature. In a pinch, you can cut it into tablespoon sized pieces and pop in the microwave for a few seconds. Do not melt the butter.
Step By Step Recipe Guide
The recipe quantities and notes are further down the page, but these quick instructions give you an idea of how it all comes together.
- Whisk together the dry ingredients – Flour, salt, and baking soda.
- Whisk together wet ingredients – Cream together eggs and sugar, until the eggs are broken and incorporated.
- In a small saucepan, melt the butter over low heat. Add 1 cup of chocolate chips and stir until fully melted. Take off heat and allow to cool 1-2 minutes.
- Add the melted chocolate to the egg mixture and cream together. Add in the dry ingredient mixture and mix until smooth. With a spoon or flat spatula, stir in the remaining ½ cup of chocolate chips.
*Expert Tip : If you like very fudgy brownies, I recommend using high quality chocolate bars rather than chips and another ½ stick of butter.
How To Marble Brownies
The secret to these brownies is the marbled top. It’s actually really easy to do!
- Pour the batter into a greased 8×8 pan. Smooth out all the way to the edges.
- Warm the peanut butter for about 15 seconds in the microwave. With a spoon, add dollops of peanut butter all around the top of the brownie batter. I like to swirl it a little to make the net step look organic.
- Take a knife and pull around the pan in “S” shapes, a few inches apart and make sure to get up to the edges. Then swirl around in opposing directions to get that marbled style and make it look random.
- Once you are satisfied, gently pat the side of the pan to make the top smooth out from swirling. Bake in the oven 26-30 minutes at 350 degrees.
Peanut Butter Brownie FAQs
To make brownies more fudgy, add more fat — i.e. butter, oil, or real chocolate (not chips) . A cakey brownie has more flour and baking powder. The amount of sugar and eggs does not change the texture.
The surface of your brownies should start to crack and crinkle. Using a toothpick inserted in the center, it should come out clean with maybe a few moist crumbles on it. I usually wiggle the toothpick around a bit to make sure. You do not need to wait until the toothpick comes out completely clean. Brownies will continue to cook a tiny bit during the cooling process.
Store brownies at room temperature either well-wrapped in plastic or an airtight container such as a freezer bag. They are best enjoyed within 1-2 days.
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Peanut Butter Brownies
- 1 ¼ cup All-Purpose Flour
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 3 Eggs
- 1 cup Granulated Sugar
- ½ teaspoon Vanilla Extract
- 8 tablespoon Unsalted Butter 1 stick
- 1 ½ cup Semi-Sweet Chocolate Chips divided
- ¼ cup Creamy Peanut Butter
- Preheat oven to 350 degrees F. Grease an 8×8 pan.
- In a medium bowl, combine flour, baking soda, and salt.
- In a separate large mixing bowl, add eggs, granulated sugar, and vanilla. Mix until eggs are broken and well incorporated.
- In a small saucepan, melt the butter over low heat. Add 1 cup of chocolate chips and stir until fully melted. Remove from heat and allow to cool 1-2 minutes, but not harden.
- Add the melted chocolate to the egg mixture and cream together.
- Add in the dry ingredient mixture and mix until smooth. With a spoon or flat spatula, stir in the remaining ½ cup of chocolate chips.
- Pour the brownie batter into the greased pan. In a small bowl or cup, heat the peanut butter in the microwave for about 15 second and stir until smooth and slightly runny. Using a spoon, put small dollops of peanut butter over the surface of the brownie batter. Using a knife, marble the surface of the batter in a random pattern. When satisfied, gently shake the pan if the surface needs to be leveled.
- Bake for about 23-30 minutes or a toothpick inserted in the center comes out only with a few moist crumbs. Metal pans take longer than glass. Do not over-bake- brownies will continue to cook a tiny bit during the cooling process.