Description

Rich and fudgy Chocolate Peanut Butter Brownies featuring a decadent peanut butter swirl, combining the perfect balance of chocolatey intensity and creamy peanut butter goodness. These brownies have a crackly top, a slightly chewy texture, and are ideal for dessert or snack cravings.

Ingredients

Scale

Brownie Batter

1/2 cup (113g) unsalted butter – melted and slightly cooled
4 oz (115g) semi-sweet chocolate – chopped or chips
1 cup (200g) granulated sugar
1/4 cup (50g) light brown sugar
2 large eggs – at room temperature
1 large egg yolk
1 teaspoon vanilla extract
2/3 cup (85g) all-purpose flour – spooned and leveled
1/3 cup (30g) unsweetened cocoa powder – sifted
1/2 teaspoon baking powder (optional)
1/4 teaspoon salt

Peanut Butter Swirl

1/2 cup (125g) creamy peanut butter
2 tablespoons powdered sugar
2 tablespoons heavy cream or milk (optional)

Optional Mix-Ins & Toppings

1/2 cup chocolate chips or chunks
1/4 cup chopped roasted peanuts
Sea salt flakes for garnish

Instructions

Prepare the Pan and Oven: Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper, leaving an overhang to help remove the brownies easily later.
Melt the Chocolate & Butter: In a heatproof bowl, melt the butter and semi-sweet chocolate together using a microwave in 20-second bursts, stirring between, or over a double boiler. Allow it to cool slightly to prevent scrambling eggs.
Whisk Wet Ingredients: Stir granulated and brown sugar into the melted chocolate-butter mixture until smooth and glossy. Whisk in the eggs and egg yolk one at a time, then add vanilla extract, mixing well for a crackly brownie top.
Mix Dry Ingredients: Sift the flour, cocoa powder, baking powder (if using), and salt together. Gently fold these dry ingredients into the wet mixture with a spatula until just combined, avoiding overmixing to keep brownies fudgy.
Make the Peanut Butter Swirl: Combine the creamy peanut butter with powdered sugar in a small bowl. Add heavy cream or milk if needed to create a smooth, creamy consistency that will swirl well.
Assemble the Brownies: Pour half of the brownie batter into the prepared pan. Spoon dollops of the peanut butter mixture onto the batter. Pour the remaining batter over the top, then drop more peanut butter mixture across the surface. Use a knife or skewer to gently swirl, creating peanut butter ribbons without overmixing.
Bake to Perfection: Bake in the preheated oven for 30–35 minutes. Start checking at 28 minutes by inserting a toothpick in the center; it should come out with moist crumbs but not raw batter.
Cool and Cut: Let the brownies cool in the pan for at least 30 minutes before lifting out using the parchment overhang. For sharp, clean edges, chill in the refrigerator for 1 hour before cutting into 16 squares. Use a hot knife wiped between cuts for bakery-style slices.

Notes

Use room temperature eggs for better mixing and texture.
Adjust bake time slightly for fudgier or cakier brownies: less time for fudgy, more time for cakey.
Line the pan with parchment paper to prevent sticking and ease removal.
Do not overmix the batter to maintain a fudgy texture.
Optional mix-ins like chocolate chips or chopped peanuts can add extra texture.
Chilling brownies before cutting ensures neat squares.
A hot knife prevents crumbs when slicing.

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Chocolate brownies, peanut butter swirl, fudgy brownies, dessert recipe, homemade brownies, easy brownies, peanut butter dessert