Peanut Butter Brownies

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Three thick, fudgy chocolate brownies with a swirl of peanut butter are stacked on top of each other on a piece of parchment paper, with a blurred background.

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These Rich Peanut Butter Brownies are soft, fudgy, and exactly the kind of brownie I can’t resist. The swirls of peanut butter on top make them look extra impressive, but they’re still easy enough to whip up any day of the week. They’re perfect for an after-school snack, a Sunday night dessert, or bringing along to a party. There’s really never a bad time for brownies if you ask me.

Prep Time10

Cook Time50

Total Time1

Servings: brownies

Calories: 171kcal

Author: Melissa Griffiths

Ingredients

5 ounces bittersweet chocolate coarsely chopped
2 ounces unsweetened chocolate coarsely chopped
3 tablespoons Dutch-processed cocoa powder
½ cup butter
1¼ cups sugar
3 eggs
2 teaspoons vanilla extract
½ teaspoon salt
1 cup all-purpose flour
⅓ cup creamy peanut butter

Instructions

Preheat the oven to 350°F. Line an 8-inch square baking pan with foil, leaving a few inches of overhang on the sides for easy removal. Lightly grease the foil with butter or cooking spray.
In a microwave-safe bowl (a 2-cup glass measuring cup works great), combine the bittersweet chocolate, unsweetened chocolate, cocoa powder, and butter. Microwave in short intervals, stirring often, for 1 to 3 minutes or until smooth. Let cool slightly.
In a large bowl, whisk together the sugar, eggs, vanilla, and salt. Add the melted chocolate mixture and whisk until combined. Stir in the flour just until incorporated.
Pour the batter into the prepared pan and smooth the top.
Drop small spoonfuls of peanut butter over the surface of the batter. Use a knife to gently swirl the peanut butter into the brownie batter to create a marbled effect.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
Let the brownies cool completely in the pan on a wire rack. Use the foil overhang to lift them out, then cut into squares and serve.

Notes

I use Ghirardelli 100% cocoa bars from the baking aisle for the unsweetened chocolate. They are so good.
Don’t overmix the batter—stir in the flour just until combined to keep the brownies soft and fudgy.
A toothpick should come out with a few moist crumbs, not completely clean.
Swirl the peanut butter gently for that pretty marbled look without overmixing it into the batter.

Nutrition