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.

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.

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

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.

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.

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.

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

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.

Did you make this recipe?


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


  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.

Only Eats

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What’s your favorite brownie recipe?