This recipe combines my fudgiest-ever, one-bowl brownies with creamy, dreamy sweetened peanut butter for possibly the best brownie you’ll ever have. If you’ve ever eaten a Reese’s peanut butter cup and wished it was twice as big and three times as rich and decadent, this is the brownie for you!
Peanut Butter Swirl Brownies
WHAT YOU’LL NEED
For the Brownies
- 1 cup 2 sticks unsalted butter
- 1 ½ cups semisweet chocolate chips divided
- 1 ½ cups 300 grams granulated sugar
- ¾ cup 150 grams brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 3 large eggs at room temperature
- 1 ¼ 163 grams cups all-purpose flour
- ⅓ cup 34 grams cocoa powder
For the Peanut Butter Swirl
- 2 tablespoons butter melted
- 1/2 cup 132 grams creamy peanut butter
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- Preheat oven to 350˚F. Grease and line a 9-inch pan with parchment paper. Set aside.
- Add butter and 1 cup chocolate chips to a large, heatproof bowl and place over a pot of simmering water to create a double boiler. Use a rubber spatula to stir constantly until chocolate and butter are just melted, 2-3 minutes, then remove bowl from heat.
- Add sugars, vanilla, and salt to the butter and chocolate mixture, then whisk vigorously to combine and cool mixture, 1-2 minutes. Whisk in eggs, one at the time, until well combined. Sift in flour and cocoa powder, and use a rubber spatula to fold in dry ingredients until a few streaks of flour remain, then add remaining ½ cup chocolate chips and mix until just combined.
- Add peanut butter swirl ingredients to a medium bowl and whisk vigorously until smooth. Set aside.
- Pour batter into prepared pan and spread into an even layer. Dollop peanut butter mixture evenly over top, then swirl it into the batter.
- Bake for 35-45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool for 1 hour before slicing and serving. Cooling can be accelerated by placing brownies into an ice bath.