Get the Recipe: Peanut Butter Swirl Brownies
These peanut butter swirl brownies combine two of the best flavors! The brownies are gooey and fudge like. The peanut butter swirl topping is creamy and flavorful. These brownies are quick and easy to make and always a crowd favorite!
Ingredients
- 3 eggs
- 1 ¼ cups granulated sugar
- ¾ cup melted unsalted butter
- ⅔ cup cocoa powder
- ¾ cup flour, all purpose or gluten free flour
- pinch sea salt
- 1 tsp vanilla extract
- ½ cup peanut butter chips
- ½ cup chocolate chips
- ⅓ cup all natural creamy peanut butter
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch pan with parchment paper.
- In a mixing bowl, add eggs and sugar. Whisk vigorously for 2 minutes, until frothy and light.
- Then, add in all remaining ingredients except peanut butter chips, chocolate chips and peanut butter. Stir to combine.
- Fold in peanut butter chips and chocolate chips.
- Pour batter into lined pan. Pour creamy peanut butter on top. Use a knife to swirl.
- Bake for 25 to 27 minutes or until middle is gooey but set.
- Finally, remove from oven. Allow brownies to fully cool before slicing into.
Notes
- To make dairy free, use melted coconut oil instead of butter. Additionally, use dairy free chocolate chips.
- Feel free to use coconut sugar instead of granulated sugar.
- Use either regular all purpose flour or gluten free 1 to 1 flour. For these photos, I used King Arthur gluten free 1 to 1 flour.
- Peanut butter chips add even more flavor! Feel free to replace with more regular chocolate chips if desired.
- Do not over bake! These brownies are meant to be gooey.
- Allow them to cool completely. Then, slice and serve.
- Store covered at room temperature for up to 3 days.
Calories: 237kcal, Carbohydrates: 27g, Protein: 4g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 54mg, Sodium: 104mg, Potassium: 106mg, Fiber: 2g, Sugar: 16g, Vitamin A: 310IU, Calcium: 15mg, Iron: 1mg