These Peanut Butter Swirl Brownies are just the thing when you’re craving chocolate and peanut butter. They’re rich and fudgy and have just the right amount of peanut butter!
It costs approximately $8.93 to make these brownies. The recipe makes sixteen servings for about $0.55 per serving.
In addition to these Peanut Butter Swirl Brownies, I also love these Chocolate PeanutButter Cupcakes, No-Bake Chocolate Peanut Butter Bars, Chocolate Peanut Butter Macarons, and these Peanut Butter Chocolate Chip Cookies.
Peanut Butter Swirl Brownies
Who wants to eat a boring ol’ plain brownie when you can make them into mega delicious Peanut Butter Swirl Brownies?!
This is an excellent ol’ recipe classic to have in your repertoire. They’re easy to make, and take just one bowl to whip everything together! My 8-year-old loves making this brownie recipe with me on the regular!
These homemade, double chocolate fudgy brownies become even more irresistible after the smooth peanut butter swirl is added in. They become the ultimate dessert, perfect for family game nights, potlucks, work parties, summer swim parties, you name it!
These brownies are fabulous for any occasion. The hardest part is waiting for them to cool before being able to inhale them.
Ingredients and Estimated Cost
Per Serving Cost: $0.55
Recipe Cost: $8.93
- 6 ounces semisweet chocolate – $3.72
- 2 ounces unsweetened chocolate – $1.24
- 8 Tablespoons butter – $0.88
- ¼ cup cocoa powder – $0.38
- 3 large eggs – $0.69
- 1 ¼ cups granulated sugar – $0.21
- 2 teaspoons pure vanilla extract – $1.36
- ½ teaspoon salt – $0.01
- 1 cup all-purpose flour – $0.19
- ½ teaspoon baking powder – $0.02
- ⅓ cup smooth peanut butter – $0.23
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Peanut Swirl Brownies
- First, preheat the oven to 350 degrees F. Spray a 9×13-inch baking pan with nonstick cooking spray, line it with foil, and then spray the foil.
- Using a large microwave-safe bowl, add the chopped chocolate and butter and microwave it for one minute. Stir the mixture and microwave again for thirty seconds. Continue this process until the mixture is smooth.
- Whisk in the cocoa powdered and set aside to cool.
- Then, whisk together the eggs, sugar, vanilla, and salt into the chocolate mixture until combined.
- Next, mix in the flour and baking powder using a wooden spoon.
- Evenly pour and spread the batter into the baking dish.
- Then place dollops of peanut butter on top of the brownie batter.
- Use a butter knife to create swirls by running the butter knife through the batter.
- To finish, bake the brownies for about twenty-five to thirty minutes. Place the brownies on a wire rack to cool for about two hours.
***For complete recipe instructions, see the recipe card below.
Recipe Variations
- To make this brownie recipe super decadent, serve them with a thin layer of my Peanut Butter Buttercream spread over the top!
Serving and Storage Tips
SERVE: Serve the brownies on their own or with some Vanilla Frozen Custard Ice Cream or Loaded No-Churn Peanut Butter Ice Cream.
STORE: Leftover brownies can be kept in an air-tight container in the refrigerator for up to 5 days.
FREEZE: The Peanut Butter Swirl Brownies will keep in an airtight container or Ziploc bag in the freezer for up to 2 months.
Recipe FAQs
Fudge-like brownies have a higher fat-to-flour ratio than cake-like brownies do. Adding more chocolate and butter makes brownies have that hard-to-resist fudge-like texture. If brownies are more cake-like in texture, they will have more flour and baking powder on the ingredient list.
This typically happens as a result of overcooking the brownies. Each oven is different in how it operates and functions. Each recipe should be used as a guide when cooking anything. While my recipe states to cook the brownies for twenty-five to thirty minutes, it is always a good idea to check on them before that time in case your oven temperature is different or it cooks fast than my oven.
I recommend you bake your brownies on the middle rack of the oven. This is where the air circulates the best, and the heat sources are evenly distributed, getting you that perfectly cooked brownie we are striving for that doesn’t burn or brown too quickly as it may on the top or bottom racks.
More Desserts
- Snickers Cheesecake Brownies
- Buckeye Brownies
- Peppermint Bark Brownies
- Peanut Butter Cup Crunch Brownies
- Triple Chocolate One Bowl Brownies
- Brownie Ice Cream Cupcake Sundaes
- 10 Outrageous Brownie Recipes
- Copycat Brownie Brittle Recipe
Peanut Butter Swirl Brownies
Ingredients
- 6 ounces semisweet chocolate chopped
- 2 ounces unsweetened chocolate chopped
- 8 Tablespoons butter cut into 8 pieces
- ¼ cup cocoa powder
- 3 large eggs at room temperature
- 1 ¼ cup granulated sugar
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ⅓ cup smooth peanut butter I used Jif Peanut Butter
Instructions
PREP OVEN AND PAN:
- Adjust the oven rack to the middle position and heat the oven to 350 degrees F.
- Lightly spray the pan with nonstick cooking spray, and line the 9×13-inch baking pan with two pieces of foil, leaving a 3-inch overhang on all sides. Spray with nonstick cooking spray again, and set aside.
MAKE BROWNIE BATTER:
- In a large heat-proof bowl, add chopped chocolate and butter. Microwave on 50% power for 1 minute. Stir and microwave on 50% power for 30 seconds. Stir, and repeat until chocolate and butter are melted and smooth.
- Whisk in cocoa powder until smooth. Set mixture aside to cool for 5 minutes.
- Whisk eggs, sugar, vanilla, and salt into the chocolate mixture until combined.
- Then mix in flour and baking powder with a wooden spoon until combined.
- Pour batter into prepared pan, smooth into corners, and level surface.
- Evenly place dollops of peanut butter on top of the brownie batter. Using a butter knife create swirls by running the butter knife through the batter. Ensure you don’t touch the bottom layer of foil with the knife.
BAKE BROWNIES:
- Bake on middle rack until slightly puffed and a toothpick inserted in center comes out with just a few moist crumbs, about 25-30 minutes.
COOL AND SERVE:
- Cool the brownies to room temperature on a wire rack for about 2 hours.
- Remove brownies from pan using foil overhang, and cut into 16-24 squares.
Dayna Jankowski says
I can’t wait to try these! Peanut Butter and Chocolate! Yes please!
Jillian says
PB and chocolate is the best flavor combination!
Ginny says
These brownies are so tender. The swirls of chocolate and peanut butter are just perfect!
Jillian says
Thank you!
Lisa Bryan says
These sound amazing! And I’d probably have a hard time stopping at one. 😉
Jillian says
Exactly!
Leslie-Anne says
Peanut butter and chocolate is a winning combination for sure! I am a big fan of cashew butter and dark chocolate as well!
Jillian says
Yum! That’s a killer combination, too!
Natalie says
YUM! These brownies look delicious!
Veena Azmanov says
Brownie and Peanut butter – two words to get my attention. This looks so yum. My kids would love this. Saving for my peanut butter craving moment.
Linda says
You ll be surprised how much better natural creamy peanut butter works!
Jillian says
Ohhh, I’ll have to try that the next time I make these brownies! Thanks for the tip!
Beth says
Nothing’s better than peanut butter and chocolate. NOTHING. I cannot wait to make these.
Amanda Wren-Grimwood says
Peanut butter and chocolate is one of my favourite combinations and these turned out perfectly but didn’t last very long!
Kate says
Made these for my high school daughter’s field hockey team for pre-season and there were no leftovers! Thank you!
Tayler says
This is my new favorite brownie recipe! The perfect amount of peanut butter and so decadent!