4.9 from 27 votes
Peanut Butter Swirl Brownies
These Peanut Butter Swirl Brownies are the ultimate dessert for chocolate-peanut butter lovers! A double chocolate brownie batter is swirled with peanut butter fudge, and loaded with peanut butter cups. This recipe is perfect for holidays or a crowd!
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 12 -16 brownies
Calories: 457 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
Brownie Batter
- 4 ounces bittersweet chocolate chopped
- 3/4 cup salted butter cut into chunks
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 cups chopped peanut butter cups reserving a handful to sprinkle on top
Peanut Butter Swirl
- 3 Tablespoons salted butter melted
- 3/4 cup creamy peanut butter not the all-natural kind
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line a square 9x9" baking dish with a parchment paper sling or spray with baking spray.
- In a large microwave-safe bowl, combine the bittersweet chocolate and butter. Microwave on high in 20-30 second bursts, stirring well between bursts of heat until melted and smooth. Whisk in cocoa powder.
- Add granulated sugar and brown sugar, whisking well to combine. Add eggs and vanilla, beating well either by hand with a whisk or using an electric mixer.
- Sprinkle the flour and salt over the brownie batter and gently stir it in with a wooden spoon or spatula. Stir in most of the chopped peanut butter cups.
- In a separate bowl, make the peanut butter swirl by beating the melted butter, peanut butter, powdered sugar, and vanilla together until smooth.
- Drop about 2/3 of the brownie batter into the prepared pan by spoonfuls. Fill in gaps with spoonfuls of the peanut butter mixture. Drop remaining brownie batter on top, then swirl both together with a knife.
- Bake for 30 to 35 minutes, until a toothpick inserted into the center of the brownies comes out mostly clean with only a few crumbs attached. Be sure not to overbake.
- Cool completely before cutting. Store in an airtight container for up to 5 days on the counter or in the fridge.
Cup of Yum
Notes
- 8x8-inch baking pan: These will be thicker and take longer to bake, more like 40-45 minutes.
- 9x13-inch baking pan: This recipe can be spread into a larger pan and baked thinner for 20-25 minutes.
Nutrition Information
Calories
457kcal
(23%)
Carbohydrates
47g
(16%)
Protein
8g
(16%)
Fat
28g
(43%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
85mg
(28%)
Sodium
327mg
(14%)
Potassium
264mg
(8%)
Fiber
3g
(12%)
Sugar
35g
(70%)
Vitamin A
515IU
(10%)
Vitamin C
1mg
(1%)
Calcium
39mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12-16 brownies
Amount Per Serving
Calories 457
% Daily Value*
| Calories | 457kcal | 23% |
| Carbohydrates | 47g | 16% |
| Protein | 8g | 16% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 85mg | 28% |
| Sodium | 327mg | 14% |
| Potassium | 264mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 35g | 70% |
| Vitamin A | 515IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.