The ultimate fudgy dark chocolate brownies swirled with salty, creamy peanut butter on top! These peanut butter swirl brownies are truly decadent.
Prep Time 20minutes
Cook Time 35minutes
Total Time 55minutes
Author Katiebird Bakes
8x8 inch pan
4ozdark chocolate, chopped(112g - about 3/4 cup)
½cupbrown sugar, packed(100g)
1teaspoonpure vanilla extract(4g)
¼cupnatural salted creamy peanut butter**, warmed until pourable(67g)
Preheat your oven to 325 degrees F. Grease an 8x8 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, ¼cocoa 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!
*If you'd like, you can substitute ¼ cup (30 grams) of chickpea/garbanzo bean flour for ¼ cup or 30 grams of the 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.
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