Peanut Butter-Swirled Fudgy Brownies

Name: Peanut Butter-Swirled Fudgy Brownies
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1 serving
Ingredients: 10 tablespoons unsalted butter; 2 large eggs; 1 cup granulated sugar; ¼ cup light brown sugar; 2 tablespoons brewed coffee; 1 cup granulated sugar; ¼ cup light brown sugar; 2 tablespoons brewed coffee; 1 teaspoon vanilla extract; ¾ cups plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process; 1 teaspoon instant espresso granules; ¼ teaspoon salt; ½ cup all-purpose flour; ¼ cup creamy peanut butter

User Reviews

4.0

3 reviews

Good

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Course
Baked Goods

Peanut Butter-Swirled Fudgy Brownies

Jade Rice

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These one-bowl, no-mixer brownies are thick, dense, rich, ultra-fudgy, with zero traces of cakiness nor dryness. Stir the batter together faster than you can open a boxed mix. The peanut butter swirls add a touch of saltiness, balance the chocolate intensity, and everything is better with peanut butter. Plus, it saves you from having to frost them later. If you’ve never tried cocoa powder-based brownies or think they’re somehow inferior to melted chocolate, these brownies will change your mind.

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Ingredients

10 tablespoons unsalted butter 1 1/4 sticks, melted
2 large eggs
1 cup granulated sugar
¼ cup light brown sugar packed
2 tablespoons brewed coffee leftover from the morning brew is fine, optional but recommend to enhance chocolate flavor and does not make brownies taste like coffee
1 cup granulated sugar
¼ cup light brown sugar packed
2 tablespoons brewed coffee leftover from the morning brew is fine, optional but recommend to enhance chocolate flavor and does not make brownies taste like coffee
1 teaspoon vanilla extract
¾ cups plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process I used Hershey’s natural
1 teaspoon instant espresso granules optional but recommend to enhance chocolate flavor and does not make brownies taste like coffee
¼ teaspoon salt optional and to taste
½ cup all-purpose flour
¼ cup creamy peanut butter melted

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Instructions

Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil leaving overhang on the sides, spray with cooking spray; set aside.
In a large, microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute. Allow butter to cool momentarily so you don’t scramble the eggs.
Add the eggs, sugars, optional coffee, vanilla, and whisk to combine.
Add the cocoa powder, optional espresso granules, optional salt, and whisk to combine. If your cocoa powder is lumpy, it could take a couple minutes of vigorous whisking.
Add the flour and stir until just combined, don’t overmix.
Turn batter out into prepared pan; set aside.
In a small microwave-safe bowl, add the peanut butter and heat on high power to melt, about 45 seconds.
Drizzle peanut butter over batter to create swirls. To create the marbled pattern shown, drizzle peanut butter over batter in 5 wide, evenly spaced, parallel lines, each spanning the length of the pan. Like 5 rows of long train tracks. Rotate pan 90-degrees. With a toothpick, starting at the top of the pan, “draw” 4 or 5 evenly spaced lines through the peanut butter. You’re dragging the toothpick perpendicularly through the first set of lines to create the marbling.
Bake for about 20 to 25 minutes, or until done; don’t overbake. A toothpick inserted in the center should come out mostly clean, or with a few moist crumbs, but no batter. Allow brownies to cool in pan for about 1 hour before lifting out with foil overhang and slicing.
Brownies will keep airtight at room temperature or refrigerator for up to 1 week, or in the freezer for up to 6 months. I prefer to store them in the fridge and serve them slightly chilled.
Adapted from The Ultimate Fudgy Caramel Brownies