Peanut Butter-Swirled Fudgy Brownies

I’ve been making lots of peanut butter recipes recently. Even more so than usual.

But I doubt you’re complaining.

Peanut Butter-Swirled Fudgy Brownies - One Bowl Brownies & Easier Than A Mix at averiecooks.com

I’m on vacation and make things that I know will turn out and that we like. This isn’t the time I want to experiment.

And I’ll never say no to peanut butter and chocolate, especially by way of dense, fudgy, rich, one-bowl brownies.

Peanut Butter-Swirled Fudgy Brownies - One Bowl Brownies & Easier Than A Mix at averiecooks.com

I have three main brownie base recipes on my site, that all others are derived from.

They’re each one-bowl, no-mixer recipes, that you can make in less than 5 minutes. As fast as using a boxed mix and they include:

Three eggs with melted chocolate in a 9×9 pan

Two eggs with cocoa powder in a 8×8 pan

Two eggs with cocoa powder in a 9×9 pan

Peanut Butter-Swirled Fudgy Brownies - One Bowl Brownies & Easier Than A Mix at averiecooks.com

I went for option two because the smaller the batch size, the better. I’m getting into a swimsuit daily.

Also, I tend not to keep chocolate bars on hand here in Aruba because they melt, whereas I always have cocoa powder stashed.

Peanut Butter-Swirled Fudgy Brownies - One Bowl Brownies & Easier Than A Mix at averiecooks.com

I melted the butter in the micro, whisked in the rest of the ingredients, and since I didn’t want to be bothered with having to frost them after baking, I swirled in peanut butter before baking.

I’m a big fan of peanut butter swirls and swirls in general. They’re a time-saver and they taste good. A win-win.

Peanut Butter-Swirled Fudgy Brownies - One Bowl Brownies & Easier Than A Mix at averiecooks.com

There are two major turnoffs for me with brownies, cakey and dry, and these are neither. They’re thick, dense, rich, ultra-fudgy, with zero traces of cakiness nor dryness.

Although cocoa powder sometimes gets a bad rap compared to melted chocolate, thousands of people love these cocoa powder brownies as I wrote about. You’ll change your mind about cocoa powder after trying them.

Peanut Butter-Swirled Fudgy Brownies - One Bowl Brownies & Easier Than A Mix at averiecooks.com

They’re not too sweet, very chocolaty, and I amp the chocolate intensity with a splash of coffee and espresso granules to bring out and enhance the chocolatiness, but they don’t make the brownies taste like coffee.

The peanut butter adds a touch of saltiness and balances the chocolate intensity.

And everything is better with peanut butter.

Peanut Butter-Swirled Fudgy Brownies - One Bowl Brownies & Easier Than A Mix at averiecooks.com

Print Print Recipe

Peanut Butter-Swirled Fudgy Brownies

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.

Yield: one 8-by-8-inch pan, 9 generous squares

Prep Time: 5 minutes

Cook Time: about 20 minutes

Total Time: 25 minutes

Ingredients:

10 tablespoons unsalted butter (1 1/4 sticks), melted
2 large eggs
1 cup granulated sugar
1/4 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
3/4 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
1/4 teaspoon salt, optional and to taste
1/2 cup all-purpose flour
1/4 cup creamy peanut butter, melted

Directions:

  1. 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.
  2. 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.
  3. Add the eggs, sugars, optional coffee, vanilla, and whisk to combine.
  4. 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.
  5. Add the flour and stir until just combined, don't overmix.
  6. Turn batter out into prepared pan; set aside.
  7. In a small microwave-safe bowl, add the peanut butter and heat on high power to melt, about 45 seconds.
  8. 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.
  9. 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.
  10. 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

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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My cookbook, Peanut Butter Comfort

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What’s your favorite brownie recipe?

   

97 Responses to “Peanut Butter-Swirled Fudgy Brownies”

  1. #
    51
    Renee @ Awesome on $20 — August 15, 2013 at 11:03 pm

    I love chocolate and peanut butter together. I’m not usually a fan of cocoa powder brownies, but if you say they’re awesome, I’ll give them a try. Also, please tell me you didn’t cut out little squares of parchment for your photos. You’re supposed to be on vacation. :)

    Reply

    • Averie Sunshine replied: — August 15th, 2013 at 11:41 pm

      Yes, I did. Or else they would literally turn into a melted fudge puddle all over my table but such is life :) I lived.

      And I never!!! thought that cocoa powder could stand a chance to melted choc in brownies but this recipe (adpated from Alice Medrich) made a believer out of me!

      Reply

  2. #
    52
    Trish - Mom On Timeout — August 16, 2013 at 11:43 am

    I love the peanut butter swirls on top Averie – these brownies look just incredible! Pinned :)

    Reply

  3. #
    53
    kabamaiga — August 17, 2013 at 12:08 am

    Do we bake these at 325F?

    Reply

    • Averie Sunshine replied: — August 17th, 2013 at 4:00 pm

      So sorry about that – someone else just told me I didn’t add a baking temp. It’s 350F

      Reply

      • kabamaiga replied: — August 23rd, 2013 at 12:57 am

        I used just “half” of your recipe cause I added cheese and blackberries. I baked at 170C (about 340F). It turned out delicious. Thanks

        • Averie Sunshine replied: — August 23rd, 2013 at 2:17 am

          cheese, blackberries, peanut butter, and brownies – that’s such a unique combo of flavors for brownies! Glad you enjoyed them!

  4. #
    54
    Pam — August 17, 2013 at 12:29 pm

    These look wonderful! Went out & bought some cocoa powder & realized I don’t see a baking temperature. Hate to assume things… could it be the good’ol default temp of 350? Thanks

    Reply

    • Averie Sunshine replied: — August 17th, 2013 at 2:33 pm

      Gah! Sorry about that! Yes – 350F. I updated the post. Not sure how I managed to omit that when I copy/pasted much of the recipe from my own recipe that I adapted it from. But that’s what happens when I have chocolate on the brain :)

      Enjoy the brownies & LMK how you like them!

      Reply

  5. #
    55
    Bella — August 21, 2013 at 7:41 am

    These look so tasty! I will definitely make them once the weather isn’t so hot out. Chocolate and peanut butter are always a winning combination! :)

    Reply

  6. #
    56
    Melanie @ Just Some Salt and Pepper — August 21, 2013 at 4:00 pm

    These look so good. I am definitely not complaining about the peanut butter!

    Reply

  7. #
    57
    Amanda — February 11, 2014 at 8:58 am

    These were so good! I love that the brownies have a really intense chocolate flavor and aren’t overly sugary-sweet. This will definitely be one of my go-to desserts. Thanks!

    Reply

    • Averie Sunshine replied: — February 11th, 2014 at 6:40 pm

      Thanks for trying them & glad you really enjoyed them – and you’re right, not overly sugary sweet!

      Reply

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