I just had to; don’t ask me why. These Peanut Butter Swirl Brownies are just perfect! Peanut butter is swirled into my chocolate ice cream and I add peanut butter chips to my Deep Dish Peanut Butter Brownies. I even stir peanut butter into chocolate frosting for my Chocolate Peanut Butter Texas Sheet Cake. Perhaps there should be a support group for people who can’t get enough of this combination.
The Brownie Batter:
Heat the butter with the sugar in the microwave until butter is melted, for about a minute. Whisk together and allow it to cool off a bit before whisking in the eggs. In a separate bowl, whisk together the dry ingredients and add them to the wet mixture stirring until thoroughly combined, but do not over mix. Having a clear glass bowl is great for visually ensuring all ingredients are fully incorporated.
I cut 2- 8″ strips of parchment paper and used it to line it both ways. This is great for a quick clean up because, once cooled, you could actually lift the side tabs to lift it out of the pan as shown below.
The Filling:
Combine the peanut butter, confectioner’s sugar, vanilla and cream(or milk). Drop 9 equal scoops in a 3 x 3 array(shown) or 16 in a 4 x 4 array.
Using an offset spatula, knife or wooden skewer, gently cut through the globs of peanut butter both horizontally and vertically. Place pan in a 350 degree oven on a rack placed in the top 1/3. Bake them for 40-45 minutes or until toothpick inserted in center brownie portion comes out fairly clean and not wet with batter.
Shortly after removing them to a cooling rack in the pan, they will begin to settle down. After about an hour, lift the brownies out of the pan using the tabs of the lowest layer of parchment paper back onto the cooling rack. Allow them to continue to cool before cutting.
Cutting Options:
Lift cooled brownies using parchment paper onto a cutting board and cut. Since I used 9 scoops of peanut butter filling, I first cut them into 9 sections.
Another option to serve more people would be to cut them in half as shown below, giving you 18 pieces. There would be more to show here, but the hubs came a snitched one; he couldn’t wait any longer. You can see the interior filling below! Oh, look; the bite-sized brownie is hanging out with his big brothers…lol
Or, if you want them bite size to serve more people, slice them in half once more! These are a perfect mouthful of robust chocolate peanut butter satisfaction! Aren’t they cute?
Either way you choose to serve them, these Peanut Butter Swirl Brownies will be enjoyed by the chocolate peanut butter addicts with whom you live or associate. Excuse me while I take another bite.
Peanut Butter Swirl Brownies
Ingredients
Brownies
- 3/4 c butter, melted
- 1 1/2 c granulated sugar
- 1 T vanilla
- 3 large eggs
- 3/4 c flour
- 1/2 c cocoa
- 1/2 t baking powder
- 1/2 t Kosher salt
Peanut Butter Swirl
- 1/2 c creamy peanut butter
- 1/3 c confectioners sugar `
- 3 T heavy cream
- 1/2 t vanilla
Instructions
Brownies
- Microwave butter and sugar until melted, about 1 minute. Stir and heat for additional 10-15 second increments, if needed until butter has melted. Whisk together to blend. Allow to cool slightly before the next step.
- Once cooled for about 5 or more minutes, stir in the vanilla and eggs until blended thoroughly.
- Whisk the dry ingredients in a separate bowl, then blend into wet ingredients.
- Pour into an 8" x 8" pan lined with parchment paper.
Peanut Butter Swirl
- Blend these ingredients together into a smooth consistency.
- Drop equal portions of peanut butter filling in a 3 x 3 array over the top.
- Gently cut through the blobs horizontally, then vertically using an offset spatula, knife or a wooden skewer.
- Bake at 350°F for about 40-45 minutes until toothpick inserted in center brownie portion , avoiding PB filling, is no longer wet. My brownies took 45 minutes, but ovens vary, so check at 40 minutes to start.
- Allow them to cool completely before cutting.
