These Peanut Butter Swirl Brownies were made for everyone who loves the mix of chocolate and peanut. It’s still the same gooey and fudgy brownie you know with the addition of a peanut butter swirl which makes them unbelievably good.
How to make Peanut Butter Swirl Brownies
The base for this Peanut Butter Swirl Brownies is my Fudgy Gooey Brownies recipe. It’s a simple yet delicious mix that only uses cacao powder, which is very handy. For the Peanut Butter Swirl, I use a mix of soft peanut butter and icing sugar. You dot this mix onto the brownie batter and then use a skewer or even a chopstick to marble the mix. And it’s as simple as that! Bake, cut and enjoy.
How to know when the brownies are ready
We want these Peanut Butter Swirl Brownies to be very fudgy on the inside. For this purpose, it’s essential not to overcook them while baking. The best way to test if they’re ready is to insert a skewer at the centre. A few wet crumbs (crumbs, not raw batter) should stick to it and it should be extremely wet. You should be able to roll those crumbs into a smooth ball between your fingers. If the crumbs are dry, you’ve gone too far.
How to cut the Peanut Butter Swirl Brownies
This section’s title might sound ridiculous but it’s a question I get constantly. For perfectly cut brownies, it’s extremely important to clean your knife between each cut. Since the brownie is fudgy, it will stick slightly to the knife when you cut. Also, since these have Peanut Butter Swirl on top, they will most definitely stick to the knife. So cut carefully and with patience, using a sharp knife and one straight movement down. If you need a brownie pan, this is my favourite one.
Replacements and add-ons
If you’re a creative person, I can already hear your head thinking of how to alter this Peanut Butter Swirl Brownies Recipe recipe and make it more your own. Here are a few options:
- Swapping the peanut butter: if you prefer to make these brownies with another nut butter or even a seed butter, go for it. For example, good ideas are almond butter, pecan butter, walnut butter or even sunflower seed butter.
- Add nuts: If you like your brownies to have a crunchy element, it’s a good idea to add peanuts, walnuts, almonds or another nut you like. Toast them and chop them before adding them to the batter.
- Add chocolate chips: if chocolatey brownies aren’t chocolatey enough for you, you can add chopped-up dark, milk or white chocolate. You can also use chips if you prefer.
Other brownie flavours
Do you love brownies? Then you need more recipes, of course! Here you can see all my brownie and brownie-related recipes and here are a few I suggest:
Peanut Butter Brownies Recipe
For the brownies
- 150 g unsalted butter
- 240 g sugar
- 70 g unsweetened cacao powder
- 1/2 tsp salt
- 1 tsp vanilla essence
- 2 eggs cold
- 70 g all purpose flour
For the peanut butter swirl
- 100 g peanut butter
- 1 tbsp icing sugar
- Put the butter, sugar, cacao, salt and vanilla essence in the bowl where you're going to whip them up later.
- Put the bowl on a bain-marie without touching the surface of the water until everything is melted and mixed together.
- Remove the bowl from the bain marie and wait 5min for it to cool down a bit. You should be able to touch the outside of the bowl without burning yourself.
- Mix using a stand or hand-held mixer and add the eggs one at a time. Mix until fully incorporated + 3 minutes.
- Add the flour and mix for 3 minutes on high speed.
- Put the mix into a mould lined with baking paper and flatten it out.
- Mix the peanut butter with the sugar until smooth. Put teaspoon-sized dollops of it scattered around the brownie and make swirls using a chopstick.
- Take to a preheated oven at 160°C/320℉ for 20-30min or until you can insert a toothpick at the centre and it comes out with a few wet crumbs (we don't want it to dry out completely).
- Let cool and cut.