Irresistible Fudgy Peanut Butter Swirl Brownies: The Ultimate Chocolate & Peanut Butter Bliss
Prepare your taste buds for an extraordinary treat! These fudgy Peanut Butter Brownies are a delightful fusion of two of the culinary world’s most beloved flavors: rich, decadent chocolate and creamy, savory peanut butter. For any peanut butter enthusiast, this recipe is a dream come true, transforming a classic brownie into an unforgettable dessert experience. It’s not just a brownie; it’s a celebration of that perfect peanut butter and chocolate harmony, creating a dessert that’s rich, moist, and utterly irresistible. This recipe takes your standard homemade brownie up several notches, promising a truly decadent and satisfying bite every time.
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Why You’ll Love This Easy Peanut Butter Brownie Recipe
There’s a reason these chocolate peanut butter brownies quickly become a favorite. They offer the best of both worlds in every bite. Imagine a rich, deeply chocolatey brownie base, incredibly moist and fudgy, with delightful pockets and swirls of sweet, buttery peanut butter filling. It’s a texture and flavor explosion that will satisfy even the most intense sweet cravings. Plus, the process is surprisingly straightforward, making it an achievable baking project for anyone looking to impress or simply indulge. Whether you’re a seasoned baker or just starting, this easy peanut butter brownie recipe guarantees spectacular results, from the beautiful crackle top to the soft, chewy interior.
Essential Ingredients for Perfect Peanut Butter Brownies
Crafting the perfect peanut butter brownies starts with selecting the right ingredients. While many components are standard pantry staples, a few key choices can significantly elevate the final taste and texture. I have a couple of important notes on specific ingredients to ensure your brownies turn out perfectly fudgy and flavorful.
- For the Chocolate: This is where quality truly shines. Do not use chocolate chips for this recipe. Chocolate chips contain stabilizers that prevent them from melting smoothly, which is crucial for a fudgy brownie batter. Instead, opt for a good quality baking chocolate bar, such as semi-sweet or dark chocolate. A premium chocolate bar will melt beautifully, creating a rich, glossy, and intensely chocolatey base that sets these brownies apart. Brands like Ghirardelli or Valrhona are excellent choices, but any good baking chocolate will yield superior results compared to chips.
- For the Peanut Butter: The type of peanut butter you choose is vital for the peanut butter filling. Avoid natural peanut butter that separates, as its oil content can make the filling too runny and difficult to spread, potentially sinking into the brownie batter. For optimal performance and that classic “peanut butter cup” flavor, use a commercial, no-stir peanut butter like Jif or Skippy. These brands have a consistent, creamy texture that, when combined with powdered sugar, creates a perfectly spreadable and stable filling that holds its shape and flavor beautifully within the brownies.
- For the Cocoa Powder: You might notice the call for black cocoa powder in this recipe. I specifically like using black cocoa powder here because it provides an incredibly deep, almost OREO-like color and a less bitter, more mellow chocolate flavor compared to natural or Dutch-processed cocoa. More importantly, it helps to balance the sweetness of the brownies, preventing the final product from being overly cloying, especially when combined with the sweet peanut butter swirl. If you don’t have black cocoa, Dutch-processed cocoa powder is a good substitute for its dark color and smooth flavor, though the brownies won’t be quite as dark. Regular unsweetened cocoa powder can also be used, but adjust for potential bitterness and a lighter color.
Beyond these crucial components, the remaining ingredients are common baking staples: granulated sugar, all-purpose flour, kosher salt, and large eggs. Each plays an important role in the overall structure, sweetness, and texture of these delectable homemade brownies.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Crafting Your Peanut Butter Brownies: A Step-by-Step Guide
Making these glorious chocolate peanut butter brownies is a rewarding process. Follow these steps carefully to ensure a truly fudgy, swirled masterpiece.
1. Prepare the Peanut Butter Filling
Begin by creating the rich peanut butter filling. In a medium bowl, combine your chosen commercial peanut butter with powdered sugar. Mix these ingredients thoroughly until they are well incorporated and form a thick, stiff paste. This stiff consistency is key, as it prevents the peanut butter from simply melting and sinking into the brownie batter during baking. If the mixture feels too stiff to spread easily, microwave it in 30-second intervals, stirring after each, until it reaches a spreadable consistency. Be careful not to overheat it, as it can become oily. Once ready, set this delicious filling aside until it’s time to layer.
2. Melt the Chocolate and Butter
Next, it’s time to prepare the base of your fudgy brownies. In a heatproof bowl, combine the unsalted butter and chopped quality baking chocolate. You can melt this mixture either in the microwave or over a double boiler. If using the microwave, heat in 30-second increments, stirring well after each, until smooth and fully melted. For a double boiler, place the bowl over a saucepan with an inch or two of simmering water, ensuring the bowl doesn’t touch the water. Stir gently until the butter and chocolate are completely melted and uniform. This gentle melting process ensures a smooth, luscious chocolate base without any burning.
3. Incorporate Sugar and Eggs
Once the chocolate and butter mixture is smooth, add the granulated sugar to the bowl. Whisk vigorously until the sugar is fully dissolved and the mixture is no longer grainy. This step is crucial for achieving that characteristic shiny, crackly top on your brownies. Allow this warm chocolate-sugar mixture to cool slightly to room temperature; you want it warm to touch but not hot, as hot mixture can scramble the eggs. Once cooled, whisk in the large eggs and vanilla extract. Whip the mixture for about 1 minute, or until it becomes light and frothy. This aeration is what gives the brownies their lift and contributes to their wonderfully chewy texture and crackly crust.
4. Fold in Dry Ingredients
Once your wet ingredients are perfectly combined, gently fold in the cocoa powder, all-purpose flour, and kosher salt using a rubber spatula. The key here is to mix *just* until no streaks of flour or cocoa powder remain. Overmixing can develop the gluten in the flour, leading to tough, cake-like brownies rather than the desired fudgy texture. Be gentle and ensure all ingredients are just incorporated.
5. Layer and Swirl the Brownies
Now for the exciting part – layering! Pour half of the brownie batter into your prepared 9×13 inch pan, which should be lined with parchment paper for easy removal. Spread this first layer evenly to cover the bottom of the pan. Next, drop dollops of the prepared peanut butter filling over the brownie batter. You can gently spread the peanut butter layer to cover most of the surface, or leave it in more defined dollops for pronounced pockets of peanut butter. Don’t worry if it’s not perfectly even; a slightly haphazard spread often leads to more interesting “swirls” and rich peanut buttery pockets. Finally, carefully top the peanut butter layer with the remaining brownie batter. Be sure to gently spread it to fully cover the peanut butter filling, creating a seamless top layer. A slight swirl with a knife can also be added for a beautiful marbled effect, though it’s optional.
6. Bake to Perfection
Bake your peanut butter swirl brownies in the preheated oven at 350°F (175°C) for 35-40 minutes. The brownies are done when the edges are set, but the center still appears slightly gooey. A toothpick inserted into the middle should come out with some moist crumbs attached, but no wet batter. Avoid overbaking, as this can lead to dry, cakey brownies. Remember, brownies continue to set as they cool, so a slightly underbaked center is ideal for that ultimate fudgy texture.
7. Cool and Serve
Once baked, allow the brownies to cool in the pan for at least 20-30 minutes on a wire rack. This initial cooling period helps them firm up and prevents them from falling apart when you try to remove them. For easier handling, you can then lift the entire parchment-lined slab out of the pan and transfer it to a cooling rack to cool completely. Cooling fully is critical for achieving a true fudgy texture and for clean cuts. Once entirely cooled, cut your brownies into desired sizes. I often prefer to cut mine into small “brownie bites” for perfect 2-3 bite servings, showcasing the beautiful peanut butter swirl within. These fudgy peanut butter brownies are now ready to be devoured!
Expert Tips for the Best Peanut Butter Brownies
Achieving bakery-quality peanut butter brownies is easier than you think with these helpful tips and tricks:
- Mixing the Peanut Butter Filling: For quick and clean work, I highly recommend using a stand mixer fitted with a paddle attachment to beat the peanut butter and powdered sugar together. Once combined, scrape it out and you can often use the same bowl for whipping up the brownie batter, minimizing cleanup. If the mixture is too thick to spread, a quick 30-second burst in the microwave, followed by stirring, will make it perfectly pliable.
- Melting Chocolate and Butter: While the microwave is convenient, melting chocolate and butter over a simmering pot of water (a double boiler) offers more control and prevents scorching. If you don’t have a heatproof bowl or a proper double boiler, use a microwave-safe bowl and heat in short 30-second bursts, stirring diligently after each, until fully melted and smooth. Never rush this step!
- Achieving That Crinkly Top: The key to the signature crackle top on brownies lies in vigorously whisking the eggs into the cooled chocolate and sugar mixture until it becomes visibly frothy. This incorporates air, which helps create that desirable thin, shiny crust as the brownies bake. Don’t skip this important step!
- Handling Stiff Peanut Butter: If your peanut butter filling is particularly stiff when it’s time to layer, don’t hesitate to use your hands. Pressing it out into a flat sheet or smaller pieces can make it much easier to distribute evenly over the brownie batter. Think of it like working with a soft dough. Just ensure it’s fully covered by the remaining brownie batter before baking to prevent it from drying out.
- Don’t Overbake! For truly fudgy brownies, it’s better to slightly underbake than overbake. The brownies will continue to set as they cool. Look for set edges and a slight jiggle in the center. The toothpick test should yield moist crumbs, not wet batter, but definitely not a clean toothpick!
Ingredient Substitutions and Variations
While the recipe calls for specific ingredients for optimal results, here are a few substitution ideas and variations to suit your pantry and preferences:
- Peanut Butter Preference: I personally prefer chunky peanut butter and use it for almost all my baked goods for an added textural element. You absolutely can swap chunky peanut butter for smooth if you prefer a silkier, uniform filling. Just ensure it’s a commercial, no-stir variety for consistent results.
- Chocolate Choices: As emphasized, a quality baking bar is crucial. While semi-sweet is recommended for balanced flavor, you can experiment with bittersweet chocolate for a more intense chocolate flavor that beautifully contrasts the sweet peanut butter. Milk chocolate is generally too sweet for the brownie base but could be chopped and added as an extra mix-in.
- Cocoa Powder Alternatives: If black cocoa powder isn’t available, Dutch-processed cocoa powder is your next best bet for a dark color and mellow flavor. It’s often used in OREO-style recipes for its deep hue. Regular unsweetened natural cocoa powder can also be used, but your brownies will have a lighter color and a slightly more pronounced, acidic chocolate flavor.
- Add-ins: Feel free to customize! You can sprinkle a handful of chopped peanuts, chocolate chips, or even mini peanut butter cups over the peanut butter layer before adding the top brownie batter for extra crunch and flavor.
- Salted Caramel Swirl: For an extra decadent twist, consider drizzling a bit of homemade or store-bought salted caramel over the peanut butter layer before adding the final brownie batter.
Storage and Serving Suggestions
These peanut butter brownies are delicious on their own, but a few extras can make them even more special. Serve them slightly warm with a scoop of vanilla bean ice cream, a drizzle of chocolate sauce, or a dollop of whipped cream for an indulgent dessert experience. They also pair wonderfully with a cold glass of milk or a hot cup of coffee.
Storage: Store leftover brownies in an airtight container at room temperature for up to 5 days. For a fudgier, denser eating experience, you can also store them in the refrigerator, which extends their freshness slightly. Before serving chilled brownies, let them come to room temperature for about 15-20 minutes, or gently warm them in the microwave for a few seconds to restore their gooey texture.
Freezing: These brownies freeze beautifully! Once completely cooled, cut them into individual squares. Wrap each square tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw individual brownies at room temperature for an hour or two, or warm gently in the microwave.
More of My Favorite Peanut Butter Recipes
If you’re as obsessed with peanut butter as I am, you’ll love exploring these other fantastic recipes:
- Crunchy Peanut Butter Cookies
- Peanut Butter and Jelly Cookies
- Chocolate Peanut Butter Dirt Pudding
- Peanut Butter Cup Cookies
- Crunchy Peanut Butter Granola
- Peanut Butter Blondies
- Joanna Gaines Peanut Butter Balls
- Chocolate-Covered Peanut Cake
- Peanut Butter Mousse
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📖 Recipe
Peanut Butter Brownies
20 minutes
35 minutes
55 minutes
These Peanut Butter Brownies bring together two of, quite possibly, my very favorite things in the world! Peanut Butter and Chocolate.
Ingredients
for peanut butter filling:
- 2 cups Crunchy Peanut Butter, not natural
- ¾ cup Powdered Sugar
for the brownie batter:
- 20 tablespoons Unsalted Butter (2 ½ sticks)
- 8 ounces Semisweet Baking Chocolate, chopped
- 2 cups Granulated Sugar
- 5 large Eggs
- 2 teaspoons Vanilla Extract
- 1 cup All-Purpose Flour
- ½ cup Black Cocoa Powder
- ½ teaspoon Kosher Salt
Instructions
for peanut butter filling:
- In a large bowl, or in a bowl of a stand mixer fitted with the paddle attachment, fold together the peanut butter and powdered sugar just until combined. This stiffens up the peanut butter so you can place it between the brownie batter and it will not just sink to the bottom. Plus it makes it taste like the inside of a peanut butter cup, YUM! If it does get TOO stiff, you can warm it for 30 seconds in the microwave so you are able to spread it in the brownie batter.
for the brownie batter:
- Preheat the oven to 350°F and line a metal 9×13 pan with parchment paper, leaving an overhang so you can lift your brownies out when they are done.
- Heat a small pan with 1-2 inches of water in it over medium heat on the stove till it begins to simmer then reduce the heat to medium-low. Place a heat-proof bowl over the simmering water and add the butter and chocolate to the bowl. Stir until melted and a uniform mixture has formed. Remove from the heat.
- Add the sugar to the bowl and whisk until well combined and no longer grainy. Let the mixture cool for about 5 minutes at room temp, till the side of the bowl is no longer hot to the touch.
- Place the eggs and vanilla in the bowl and whisk for about 1 minute, or until lightly frothy and very well combined.
- Use a rubber spatula to stir in flour, cocoa powder, and salt until just worked in and no streaks of flour or cocoa powder remain. Take care not to over-mix the batter.
- Pour half of the batter into the prepared pan and smooth out all the way to the edges and corners of the pan.
- Drop the peanut butter filling onto the brownie batter and spread it out all the way to the edges too. The peanut butter gets really thick, so dollop it on or stretch it in your hands to cover it if needed. I don’t get too fussed with it being a little haphazard, that means I get extra peanut buttery pockets and I am ok with that!
- Top with the remaining brownie batter.
- Bake in the preheated oven for 35-40 minutes, or until cooked through but slightly gooey in the center. A toothpick should not come out wet but may have some sticky crumbs on it.
- Let the baked brownies cool in the pan for at least 1 hour on a cooling rack before trying to remove them from the pan.
- You can then lift the whole sheet of brownies out of the pan and cut them, or cut them out of the pan one at a time as desired.
- Store leftover brownies in an air-tight container at room temperature for up to 5 days. They can also be stored in the refrigerator for a fudgier eating experience.
Notes
Notes & Tips
I like to beat the peanut butter and powdered sugar in a stand mixer to make quick and clean work of it. Then scrape it out and use the same bowl to whip up the brownies. If the mixture is too thick you could warm it in the microwave for 30 seconds or so to make it spreadable.
I prefer to melt my chocolate and butter over a simmering pot of water. But if you do not have a heatproof bowl or a double boiler, you can place them in a microwave-safe bowl and heat them in 30 seconds increments until fully melted.
When adding the eggs, give it a really good whip until nice and frothy. This will give the brownies lift and the crackle top brownies are known for.
If the peanut butter is stiff when added, press it out with your hands to flatten it. Adding the sugar makes it kind of like playdough, I just press it flat and drop it into the brownies. Then make sure the peanut butter is fully covered in the remaining batter before baking.
Substitutions
I personally prefer chunky peanut butter, and it is all I keep in my pantry. So you will see that I use that in my baked goods too. But you could swap the chunky peanut butter for smooth if you prefer.
When selecting chocolate to use for this recipe, use a baking bar or other quality bar chocolate. Chocolate chips don’t melt properly for this recipe, you want something that will melt really well.
I prefer black cocoa for this recipe. It helps cut the cloying sweetness of brownies, however, you could use regular unsweetened cocoa powder too.
Recommended Products
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- Scanpan Stainless Steel HAPTIQ 2.75-Quart Covered Saucepan
- Ateco Aluminum Cake Pan, Rectangle, 9- by 13- by 2-Inches
Nutrition Information:
Yield:
24
Serving Size:
1
Amount Per Serving:
Calories: 392Total Fat: 26gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 64mgSodium: 149mgCarbohydrates: 33gFiber: 4gSugar: 22gProtein: 9g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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