Peanut Butter Swirl Brownies

Good news! Everyone here made it through the hurricane a-okay.

In bad news, tomorrow is the very last day of summer vacation! I’ve spent the last few days shopping for school supplies and finishing up summer homework before we dive back into the world of essays and tests. I’m not feeling terribly excited.

This calls for some serious baking therapy. And by baking therapy, I mean brownies. Ooey, gooey, fudgy, sadness-eliminating brownies.

With a peanut butter swirl, of course. We all know about my chocolate and peanut butter obsession 🙂

I used my go-to super fudgy brownie as a base, and took the swirl recipe from Brown Eyed Baker. Look at this peanut butter oozing out from the bottom. I’m practically drooling.

So, next time you’re feeling a bit down in the dumps, make these brownies. Chocolate ALWAYS makes everything better, especially when there’s peanut butter involved.

Peanut Butter Swirl Brownies

Base recipe adapted from Baking at Home with the Culinary Institute of America

Swirl recipe adapted from Brown Eyed Baker

For the base:

3/4 cup of butter

4 ounces of unsweetened chocolate, chopped

2 large eggs

1 1/3 cups of sugar

2 teaspoons of vanilla extract

1/4 teaspoon of salt

1/4 cup of all-purpose flour


For the swirl:

1/2 cup (1 stick) of butter, melted

1 cup of powdered sugar

1 cup of creamy peanut butter

1/2 teaspoon of salt

1 teaspoon of vanilla extract

Preheat the oven to 350 F. Spray a 9 inch square baking pan with nonstick spray.

In a double boiler* over medium heat, melt the chocolate and butter. Let cool.

In a stand mixer fitted with the whisk attachment, cream the eggs, sugar, vanilla extract, and salt together until thick and light in color. Stir some of the egg mixture into the melted chocolate. Pour the chocolate into the rest of the egg mixture and mix to combine. Add in the flour stirring until just blended. It should look like chocolate soup, and you should be tempted to drink it.

Pour the batter into the prepared pan and spread evenly with a spatula. Set aside.

In a separate bowl, mix together the ingredients for the swirl: the butter, sugar, peanut butter, salt, and vanilla extract. Place spoonfuls of the swirl all over the top of the batter. Run a knife back, forth, up, and down through the batter to artfully swirl. Place in the oven and bake for 30-40 minutes, or until a toothpick inserted comes out with a few moist crumbs. Enjoy your chocolate therapy!


*For the double boiler, fill a big saucepan with 2 inches of water and place a smaller saucepan inside. Place the chocolate and other ingredients in the smaller one to prevent the chocolate from burning. Voila!


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