Peanut Butter Brownies
Fudgy chocolate brownies swirled with creamy peanut butter for a rich, nutty bite.
Dietary
Vegetarian, Halal, Kosher
Allergens
Dairy, Eggs, Wheat, Peanuts
These brownies layer a dense, fudgy chocolate base with ribbons of peanut butter swirled across the top before baking. The combination of melted butter and cocoa keeps the crumb moist, while the peanut butter adds a salty-sweet contrast. They travel well, making them suited for potlucks, lunchboxes, or an after-dinner treat.
Ingredients
- 1 cup cup unsalted butter, melted
- 2 cups cups granulated sugar
- 4 eggs
- 1 teaspoon teaspoon vanilla extract
- 3/4 cup cup unsweetened cocoa powder
- 1 cup cup all-purpose flour
- 1/2 teaspoon teaspoon salt
- 1/4 teaspoon teaspoon baking powder
- 1 cup cup creamy peanut butter
- 2 tablespoons tablespoons unsalted butter, melted (for peanut butter swirl)
- 2 tablespoons tablespoons granulated sugar (for peanut butter swirl)
Method
-
Preheat the oven to 350°F and line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides, then grease the parchment.
-
In a large bowl, whisk the melted butter and granulated sugar together until combined.
-
Add the eggs one at a time, whisking well after each addition, then whisk in the vanilla extract.
-
Sift the cocoa powder, flour, salt, and baking powder over the wet mixture and fold with a spatula just until no streaks of flour remain.
-
Pour the brownie batter into the prepared pan and spread into an even layer.
-
In a small bowl, stir the peanut butter, 2 tablespoons melted butter, and 2 tablespoons sugar together until smooth.
-
Drop spoonfuls of the peanut butter mixture over the brownie batter, then swirl with a knife or skewer in a figure-eight pattern to create a marbled pattern.
-
Bake until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs, 28 to 32 minutes.
-
Cool the brownies completely in the pan on a wire rack before lifting out with the parchment overhang and slicing into 16 squares.
Rate this recipe
Peanut Butter Brownies
These brownies layer a dense, fudgy chocolate base with ribbons of peanut butter swirled across the top before baking. The combination of melted butter and cocoa keeps the crumb moist, while the peanut butter adds a salty-sweet contrast. They travel well, making them suited for potlucks, lunchboxes, or an after-dinner treat.
1 hr 15 min 16 slices 310 cal
Ingredients
- 1 cup cup unsalted butter, melted
- 2 cups cups granulated sugar
- 4 eggs
- 1 teaspoon teaspoon vanilla extract
- 3/4 cup cup unsweetened cocoa powder
- 1 cup cup all-purpose flour
- 1/2 teaspoon teaspoon salt
- 1/4 teaspoon teaspoon baking powder
- 1 cup cup creamy peanut butter
- 2 tablespoons tablespoons unsalted butter, melted (for peanut butter swirl)
- 2 tablespoons tablespoons granulated sugar (for peanut butter swirl)
Method
- 1
Preheat the oven to 350°F and line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides, then grease the parchment.
- 2
In a large bowl, whisk the melted butter and granulated sugar together until combined.
- 3
Add the eggs one at a time, whisking well after each addition, then whisk in the vanilla extract.
- 4
Sift the cocoa powder, flour, salt, and baking powder over the wet mixture and fold with a spatula just until no streaks of flour remain.
- 5
Pour the brownie batter into the prepared pan and spread into an even layer.
- 6
In a small bowl, stir the peanut butter, 2 tablespoons melted butter, and 2 tablespoons sugar together until smooth.
- 7
Drop spoonfuls of the peanut butter mixture over the brownie batter, then swirl with a knife or skewer in a figure-eight pattern to create a marbled pattern.
- 8
Bake until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs, 28 to 32 minutes.
- 9
Cool the brownies completely in the pan on a wire rack before lifting out with the parchment overhang and slicing into 16 squares.