Description

Rich, fudgy brownies topped with creamy peanut butter swirls, perfect for any occasion. These brownies are gooey, chocolatey, and just the right amount of nutty.

Ingredients

Scale

1 cup (227g) unsalted butter, melted
1 cup (200g) granulated sugar
1/2 cup (100g) brown sugar
1/2 cup (50g) unsweetened cocoa powder
1 cup (120g) all-purpose flour
3 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup (120g) creamy peanut butter
Optional: 1/2 cup chocolate chips

Instructions

Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a microwave-safe bowl, melt 1 cup (227g) of unsalted butter. Let it cool slightly.
Add 1 cup (200g) granulated sugar and 1/2 cup (100g) brown sugar to the melted butter. Whisk until smooth.
Mix in 3 large eggs (one at a time) and 1 teaspoon vanilla extract. Whisk until the mixture is glossy.
Sift in 1/2 cup (50g) cocoa powder and 1 cup (120g) all-purpose flour. Fold gently until just combined.
Spread the brownie batter evenly into the prepared pan.
In a small bowl, stir 1/2 cup (120g) creamy peanut butter until smooth. If it’s too thick, microwave for 10 seconds.
Drop spoonfuls of peanut butter onto the brownie batter. Use a knife or skewer to swirl it into the batter, creating a marbled effect.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Let the brownies cool completely in the pan before cutting them into squares.

Notes

For cleaner cuts, chill the brownies in the refrigerator for 20-30 minutes before slicing. Use room-temperature ingredients for a smoother batter. Start checking the brownies a few minutes early to avoid overbaking.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 220
Sugar: 18
Sodium: 80
Fat: 12
Saturated Fat: 7
Carbohydrates: 25
Fiber: 1
Protein: 4

Keywords: brownies, peanut butter swirl, chocolate dessert, fudgy brownies, easy dessert