Double Peanut Butter Swirled Brownies
Indulge in the ultimate chocolate and peanut butter treat with these decadent Double Peanut Butter Swirled Brownies. Featuring a rich, fudgy brownie base made from semi-sweet chocolate and cocoa, these brownies are elevated with creamy peanut butter swirls and a sprinkle of peanut butter chips for added texture and flavor. The contrast between the velvety chocolate and the sweet-salty peanut butter creates a dessert that’s irresistibly satisfying. Perfectly baked with a gooey center and a crackly top, these brownies are an easy yet impressive choice for any peanut butter lover. Ready in under an hour and yielding 12 luscious servings, they’re ideal for everything from potlucks to weeknight indulgence. Don't forget to use the parchment overhang for mess-free cutting—a pro tip that guarantees picture-perfect squares!
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Recipe Information
Ingredients
- 0.5 cup Unsalted Butter
- 1 cup Semi-sweet Chocolate Chips
- 1 cup Granulated Sugar
- 0.5 cup Brown Sugar
- 3 large Eggs
- 1 teaspoon Vanilla Extract
- 0.75 cup All-purpose Flour
- 0.25 cup Unsweetened Cocoa Powder
- 0.5 teaspoon Salt
- 0.5 cup Creamy Peanut Butter
- 0.25 cup Powdered Sugar
- 0.5 cup Peanut Butter Chips
Instructions
Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan. Line the pan with parchment paper, leaving an overhang for easy removal.
In a microwave-safe bowl, melt the butter and semi-sweet chocolate chips together in short bursts, stirring in between, until smooth. Let the mixture cool slightly.
Whisk in the granulated sugar and brown sugar until combined. Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt. Fold the dry ingredients into the wet mixture just until combined. Do not overmix.
Pour half of the brownie batter into the prepared pan and spread it evenly.
In a small bowl, mix the creamy peanut butter and powdered sugar until smooth. Drop dollops of the peanut butter mixture over the batter in the pan, using about half of the peanut butter mixture.
Sprinkle half of the peanut butter chips over the dollops. Use a knife or skewer to gently swirl the peanut butter into the brownie batter.
Spread the remaining brownie batter over the swirled layer, smoothing it out carefully. Repeat the dolloping and swirling process with the remaining peanut butter mixture and peanut butter chips.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Let the brownies cool completely in the pan on a wire rack. Lift them out using the parchment paper overhang, and cut into squares to serve.
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 180 mg | 8% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 41.9 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 203 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
