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February 19, 2020 By Katie 16 Comments

Peanut Butter Swirl Brownies

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The ultimate fudgy dark chocolate brownies swirled with salty, creamy peanut butter on top!  These peanut butter swirl brownies are truly decadent and rich in every bite.

Peanut Butter Swirl Brownies | katiebirdbakes

This post is sponsored by Bob’s Red Mill and Bake from Scratch Magazine as part of their Better Baking Academy – but the opinions (and many devoured brownies during the testing process) are all mine.

Hello hello! We’re making brownies today!

And not just any brownies. Peanut butter swirl brownies…oh yes. If you could pick my two favorite flavors in the world and bring them together, you would have peanut butter and dark chocolate…and these peanut butter swirl brownies would be the result.

Peanut Butter Swirl Brownies | katiebirdbakes

I’m so excited to share this recipe with you as my interpretation of this month’s Better Baking Academy recipe – The Ultimate Brownie. The Better Baking Academy is a totally free, online baking school developed by Bob’s Red Mill and Bake from Scratch Magazine. Each month they will release a new recipe focusing on fundamental baking skills, with with step-by-step photos and expert tips.

Last month was a versatile Do-it-all Dough, and this month is brownies, aka one of my favorite desserts in the world. If you’re interested in joining the Better Baking Academy (again, it’s free!), click here to sign up.

When Bob’s and Bake from Scratch reached out to me to play with their new recipe for The Ultimate Brownie, it was a no-brainer. I already have a few brownie recipes on here, including a flourless skillet brownie and my favorite fudgy brownies, but seriously, you can never have enough brownie recipes in your life.

If you want to hear me talk about all things brownies, chocolate, how I learned to bake and my double life as an attorney and blogger, I’ll be appearing this week on The Crumb Podcast with Brian Hart Hoffman and Kyle Grace Mills from the Bake from Scratch editorial team. I had so much fun talking to them about this recipe and love their passion for baking! You can listen to it anywhere you get your podcasts.

Peanut Butter Swirl Brownies | katiebirdbakes

Brownies are my go-to for any party, birthday, breakup, bad day, good day, and random Tuesday. They make everyone light up and never fail to satisfy that chocolate craving at the end of a meal…if they’re done correctly.

Unfortunately, there are way too many subpar brownie recipes out there. And let’s not even talk about the fact that most people rely on brownie mixes to do the job…some people don’t even think it’s possible to make a homemade fudgy brownie without a box mix.

Well I am here to say: false.

Peanut Butter Swirl Brownies | katiebirdbakes

Secrets to homemade fudgy brownies

You can read the Better Baking Academy post for more detail on this, but for me after much trial and error, it comes down to the following:

  1. Melted, good quality chocolate. This adds moisture, flavor, fat, and that amazing mouthfeel we all crave. I like to use a dark chocolate with at least 60% cocoa for best flavor. In this recipe we are melting the butter and chocolate together for fudgiest results.
  2. Eggs. The proteins provide structure to the brownie as it bakes, but also richness and fat from the yolk. Often you’ll see recipes add an extra egg yolk for even more richness (it’s not needed here).
  3. Slightly under-baking. Anyone who has baked a box mix knows this, but if you bake brownies just a couple minutes under the recommendation, the fudge factor is massively higher. Don’t worry, everything is fully cooked by the time we take them out.
  4. Refrigeration. This was a new technique to me with this recipe, but it really works! After letting the pan cool for a couple minutes, we put the entire thing in the fridge (sitting on a tea towel to protect the shelf) until cold, and once cut, we store the brownies covered in the fridge too. It keeps the brownies from drying out and losing their richness.
  • Peanut Butter Swirl Brownies | katiebirdbakes
  • Peanut Butter Swirl Brownies | katiebirdbakes

This recipe also has the option of using chickpea (aka garbanzo bean) flour in addition to all-purpose flour. The chickpea flour lends a subtle sweet note in the final brownie and adds protein and fiber to give the brownie structure. If you don’t have it, though, you can absolutely use 100% all-purpose flour and the results will be just as magnificent. I’m including instructions both ways in the recipe!

Now, let’s talk about the final element: the peanut butter on these peanut butter swirl brownies.

Peanut Butter Swirl Brownies | katiebirdbakes

Is there a better pair than peanut butter and chocolate? I really don’t think so. But there’s definitely a limit to how much peanut butter one can use for the right balance.

I didn’t want huge mouthfuls of peanut butter in my fudgy brownie, so I kept it to a thin swirl sitting on top of the batter. I used just 1/4 cup of room temperature, unsweetened, natural creamy salted peanut butter (the kind with just peanuts and salt as the ingredients – Trader Joe’s, Whole Foods, and most major grocery stores all have great versions). You can also use shelf-stable peanut butter if you prefer. I tested with Skippy Natural and it definitely still worked, but because it has a thicker, less liquid texture, it didn’t swirl quite as prettily.

Peanut Butter Swirl Brownies | katiebirdbakes

My best tip to getting a good pattern with the swirl is to dollop the peanut butter evenly in very small spoonfuls over top, then use a toothpick to randomly swirl it around. Don’t do it in a uniform way; rustic is best here.

For the cleanest cuts on the brownies, make sure they are completely cold and use a large, sharp knife like a chef’s knife so you can cut completely across the width of them. Wipe off the knife between each cut!

Peanut Butter Swirl Brownies | katiebirdbakes

The best part is when you finally get to sink your teeth into that first bite of fudgy, peanut butter swirl brownie decadence. The richness and sweet chocolate depth of the brownie contrasts beautifully with the creamy, salty peanut butter.

These are definitely not diet food…but they are worth it.

Peanut Butter Swirl Brownies | katiebirdbakes
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5 from 3 votes

Peanut Butter Swirl Brownies

The ultimate fudgy dark chocolate brownies swirled with salty, creamy peanut butter on top! These peanut butter swirl brownies are truly decadent.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings: 16 brownies
Author: Katiebird Bakes

Equipment

  • 8×8 inch pan

Ingredients

  • 4 oz dark chocolate, chopped (112g – about 3/4 cup)
  • ½ cup unsalted butter (113g)
  • ½ cup granulated sugar (100g)
  • ½ cup brown sugar, packed (100g)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract (4g)
  • ½ cup all-purpose flour (60g)
  • ¼ cup chickpea/garbanzo bean flour* (30g)
  • ¼ cup cocoa powder (21g)
  • 1 teaspoon salt (3g)
  • ½ teaspoon espresso powder (1g)
  • ¼ cup natural salted creamy peanut butter**, warmed until pourable (67g)

Instructions

  • Preheat your oven to 325 degrees F. Grease an 8×8 square pan or line with parchment paper. Set aside.
  • In a large bowl set in the top of a double boiler, or in the microwave in 30 second increments, melt the dark chocolate and butter, stirring occasionally, until smooth and glossy. Turn off heat, whisk in granulated and brown sugar, and let cool slightly.
  • Whisk in the eggs one at a time until fully combined, followed by the vanilla.
  • In a medium bowl, whisk together flour, chickpea flour, cocoa powder, salt, and espresso powder.
  • Add dry ingredients to the wet and stir together just until a stiff batter forms (this is thicker than normal brownie batter!).
  • Scrape the batter into the prepared pan. Dollop small spoonfuls of the peanut butter evenly over the batter, then swirl with a toothpick until desired pattern is reached.
  • Bake brownies for 35-40 minutes, until a toothpick inserted in the center comes out with just a few crumbs attached.
  • Let brownies cool for a few minutes, then transfer to the fridge on top of a tea towel to cool completely in the pan. Store in the fridge for maximum fudginess!

Notes

*If you don’t have chickpea flour, you can substitute an equal amount (¼ cup, 30 grams) of all-purpose flour for a total of ¾ cup or 90 grams all-purpose flour. The results are the same!
**For best swirl, use a natural peanut butter with only peanuts and salt as the ingredients.  The more liquid texture of natural peanut butter produces the best swirl.  Shelf stable peanut butter can be substituted if desired.
Brownies will keep, well-wrapped in the fridge for utmost fudginess, for up to 5 days.

Like this recipe?  Please rate it and leave a comment or tag me on Instagram @katiebirdbakes, and sign up for my email list to receive my recipes straight to your inbox every time I post!

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Filed Under: Brownies & Bars, Chocolate Lovers, Dessert, Party Food, Recipes

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Comments

  1. Joey says

    February 2, 2021 at 3:48 pm

    5 stars
    SO. GOOD.

    I was looking for a PB swirl brownie that didn’t require me to mix in additional melted butter or sugar etc with the PB – and this was it! I doubled the recipe for a 9×13 pan, used AP flour only and omitted the espresso powder. Love the fudgy brownie centers, and love that the PB swirl stays creamy after baking.

    I shared the brownies with some friends and wish I had kept more for myself!

    Reply
    • Katie says

      February 3, 2021 at 9:16 pm

      Thank you SO much for the amazing review, Joey! Wish I had you for a friend 😉

      Reply
  2. Pauline says

    December 1, 2020 at 10:00 pm

    I want to try these, but would it change the flavor a lot if I leave the expresso powder out? They sound delicious! I just don’t do coffee or much caffeine.

    Reply
    • Katie says

      December 2, 2020 at 12:56 pm

      Nope – won’t affect the recipe! You can totally leave it out. Enjoy!

      Reply
      • Pauline says

        December 5, 2020 at 1:05 pm

        Thank you! I will give them a try for Christmas!

        Reply
  3. Pauline says

    December 1, 2020 at 9:56 pm

    I want to try these, but would it be ok to leave the expresso powder out? They sound really good..

    Reply
  4. Hilary says

    October 18, 2020 at 1:44 pm

    Would chunky natural peanut butter work? Or do you recommend smooth? Thanks!

    Reply
    • Katie says

      October 18, 2020 at 5:38 pm

      I think chunky natural PB would work! Hope you love the recipe!

      Reply
  5. Alice says

    June 16, 2020 at 3:13 pm

    5 stars
    If I don’t have chickpea flour do I use an additional 1/4 cup of all purpose?

    Reply
    • Katie says

      June 22, 2020 at 11:35 am

      Yes, that’s exactly what you should do! Hope you love the brownies!

      Reply
  6. Ori says

    May 6, 2020 at 1:22 pm

    5 stars
    I heard about this recipe through The Crumb podcast. Made it with AP flour only and omg it was so good and the very definition of fudginess + so pretty thanks to the swirl 😍

    Reply
    • Katie says

      May 6, 2020 at 10:42 pm

      Thank you Ori!! So glad you enjoyed!

      Reply
  7. Kelsey says

    April 26, 2020 at 7:08 pm

    Looks awesome! Would I be able to use oat flour instead in this recipe?

    Reply
    • Katie says

      April 27, 2020 at 11:36 pm

      I think it would work! Let me know if you try it!

      Reply
  8. Laurie says

    February 22, 2020 at 7:35 pm

    I left a similar question on your IG for this recipe, but I don’t know which one you might see. I want to use dried cherries, pretzels, chocolate chunks and peanut butter to add up to the 1 1/2 cups the original recipe calls for. Obviously a half cup of peanut butter weighs more than a half cup of pretzels or dried cherries, so how do I do the math? It would be so easy if the recipe said, “your mix-ins should weigh 150g ,” but instead it uses 1 1/2 cups. Please help a clueless not-quite-newbie baker.

    Reply
    • Katie says

      March 18, 2020 at 10:34 pm

      Hey Laurie – I know we talked on Instagram about this but wanted to leave a written comment here in case anyone else has the same question – this is a halved scaled down version of the original recipe, so if you want to do add-ins I would limit them to 3/4 cup. So you should do 1/2 cup mix of the other mix-ins and then the 1/4 cup of peanut butter swirled over top. Thanks!

      Reply

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I'm Katie: attorney by day, baker by night. I'm sharing sophisticated yet approachable recipes to convince you that if you can read, you can bake! Thanks for being here. Read More...

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