Description
Rich and fudgy brownies with a creamy peanut butter swirl, perfect for any occasion.
Ingredients
Scale
- ½ cup (107 g) creamy peanut butter
- ¼ cup (30 g) confectioners sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- ½ cup plus 1 Tablespoon (80 g) all-purpose flour, spooned and leveled
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 2 large eggs, at room temperature
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) packed light brown sugar
- ¼ cup (60 ml) canola oil
- 1 teaspoon vanilla extract
- ¼ cup (4 Tablespoons, 57 g) unsalted butter
- 4 ounces bittersweet or semisweet chocolate, chopped
- 2 Tablespoons (13 g) Dutch process cocoa powder
Instructions
- Preheat oven to 350°F (180°C). Prepare an 8×8-inch pan with parchment or non-stick spray.
- Mix peanut butter, confectioners sugar, melted butter, vanilla, and salt until smooth. Set aside.
- Whisk flour, salt, and baking powder in a small bowl. Set aside.
- In a large bowl, whisk eggs, granulated sugar, brown sugar, oil, and vanilla.
- Melt butter and chocolate in a saucepan over low heat. Stir in cocoa powder until smooth.
- Mix chocolate mixture into the sugar-egg mixture.
- Fold in dry ingredients until just combined.
- Spread batter into the pan. Add peanut butter swirls and bake for 25–28 minutes. Cool before cutting.
Notes
- Use room-temperature eggs for better mixing.
- Do not overbake—toothpick should have a few moist crumbs.
- Dutch process cocoa gives a deeper chocolate flavor.
- Prep Time: 15 mins
- Cook Time: 28 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 280
- Sugar: 22g
- Sodium: 120mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg