Peanut Butter Swirl Brownies are so good! If you’re a peanut butter + chocolate lover like me, you’ll love the layer of brownie, swirl of peanut butter, and then a peanut butter frosting. Easy, from scratch, and perfect for a craving!
Peanut Butter Swirl Brownie Recipe
I haven’t added to my chocolate + peanut butter desserts collection in awhile, but there was a time that that was nearly all I posted.
There were peanut butter balls, chocolate peanut butter eclair dessert, chocolate peanut butter buckeye cookies, peanut butter chocolate chip cookies…and many more.
I’m pretty sure brownie tops my list of favorite dessert and adding a peanut butter swirl makes them even better.
Why you’ll love this recipe
- Peanut Butter Lovers – This gooey brownie is perfect if you love a lot of peanut butter flavor
- Basic Ingredients – You don’t need anything special to whip these up.
- Ultimate Dessert – Add a scoop of vanilla ice cream and maybe even some hot fudge or peanut butter sauce to really take these fudgy brownies over the top!
Helpful Tools
- Mixing Bowls – my favorite with the grippy bottom.
- Silicone Spatulas – I have far too many but they always come in handy!
- Hand Mixer – I use my hand mixer way more than my stand mixer.
- 8×8 Baking Dish – I love that this one comes with a lid for storing leftovers.
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
JumpThese brownies are made with everyday ingredients. The only thing you might not have on hand are the peanut butter chips but any market (or even Target) should have them in the baking aisle, usually right next to the chocolate chips.
FOR THE BROWNIES
- Butter – I use salted butter because I like the contrast of salty to sweet.
- Sugar – Granulated white sugar is what I’ve tested with.
- Eggs – two large eggs.
- Vanilla Extract – I know vanilla is pricey is expensive right now, but opt for real vanilla if you can. Imitation isn’t the same. I buy it in bulk at Sam’s or Costco or you can make your own vanilla.
- Cocoa Powder – Unsweetened cocoa powder.
- Flour – all purpose white flour.
- Salt & Baking Powder – for lift.
- Peanut Butter Chips
- Peanut Butter – I use creamy peanut butter (like Jif or Skippy). I don’t recommend natural peanut butter for these but crunchy would work!
- Chocolate Chips – optional, but encouraged. Semisweet chocolate or I use Ghirardelli 60% more often than not.
FOR THE PEANUT BUTTER FROSTING
To make the peanut butter frosting, you’ll need: sugar, milk, shortening, butter, salt, vanilla, and peanut butter. I don’t always have shortening on hand, if you don’t either, you can use all butter.
How to make fudgy peanut butter swirl brownies
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- STEP ONE: Beat together the butter and sugar in a large bowl. Then add the eggs and vanilla extract and beat until combined.
- STEP TWO: In another mixing bowl, whisk together the cocoa powder, flour, salt, and baking powder. Beat the flour mixture into the butter mixture until combined. Then stir in the peanut butter chips.
- STEP THREE: Pour the batter into a greased 8×8 baking dish. Microwave the peanut butter until thin in then pour it over the batter and use a butter knife or skewer to gently swirl. Bake for 25 minutes at 350. Allow to cool while you’re making the frosting.
- STEP FOUR: Make the frosting by combining the sugar, milk, butter, shortening, and salt to a saucepan and heating to a boil. Allow to boil for 2-3 minutes untouched. Remove from the heat and stir in the peanut butter and vanilla.
- STEP FIVE: Pour the frosting over the cooled brownies and scatter remaining chocolate chips over the top. Once they get melty, gently swirl them into the frosting with a butter knife or skewer. Let set for about 2 hours before slicing & serving!
How to store leftovers
Leftover brownies should be stored in an airtight container at room temperature for up to 5 days.
Can I freeze them?
Yes, leftover brownies can be frozen in a freezer bag in a single layer for up to 3 months.
Move to the counter to thaw at room temperature when you’re ready to enjoy them.
More Chocolate & Peanut Butter Recipes
Peanut Butter Brownie Bites
Peanut Butter Cookie Cups with Chocolate Ganache
Chocolate Peanut Butter Cornflake Cookies
Peanut Butter Banana Chocolate Chip Muffins
Reese’s Peanut Butter Cup Oreo Bon Bons
More Brownie Recipes
Peanut Butter Brookies
Coconut Oil Dark Chocolate Brownies
Better Than Box Mix Brownies
Easy Chocolate Brownies
Peanut Butter Swirl Brownies
Ingredients
For the Brownies
- ½ cup butter melted
- 1 cup granulated white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup peanut butter chips
- ½ cup chocolate chips
- ½ cup peanut butter
For the Peanut Butter Frosting
- 1 ½ cups granulated white sugar
- ½ cup milk
- 2 Tablespoons shortening
- 2 Tablespoons butter
- 1 teaspoon salt
- 1 teaspoon vanilla
- ½ cup peanut butter
- ½ cup chocolate chips
Instructions
To make the brownies
- Preheat oven to 350°F. Line an 8×8 baking dish with parchment paper and set aside.
- In a large bowl, beat together the butter and sugar until combined.1/2 cup butter, 1 cup granulated white sugar
- Add the eggs and vanilla extract and beat until combined.2 large eggs, 1 teaspoon vanilla extract
- In a medium-sized bowl, whisk together the cocoa powder, flour, salt and baking powder.1/3 cup unsweetened cocoa powder, 1/2 cup all purpose flour, 1 teaspoon salt, 1 teaspoon baking powder
- Beat the flour mixture into the sugar mixture and then add the peanut butter chips & chocolate chips.1 cup peanut butter chips, 1/2 cup chocolate chips
- Pour the brownie batter into your prepared baking dish.
- Add the peanut butter to a microwave safe bowl and heat for 15 seconds to thin it, then spoon over top of the brownies.1/2 cup peanut butter
- Use a butter knife to swirl the peanut butter throughout the brownie batter.
- Bake for 25-28 minutes, until the edges of the brownies are crisp and start to pull away from the pan and an inserted toothpick comes out with just a few crumbs and no wet batter.
- Allow the brownies to cool completely before frosting.
While the brownies are cooling, prepare your peanut butter frosting.
- In a large saucepan over medium-high heat, combine the sugar, milk, butter, shortening and salt.1 1/2 cups granulated white sugar, 1/2 cup milk, 2 Tablespoons shortening, 2 Tablespoons butter, 1 teaspoon salt
- Stir constantly until the mixture reaches a boil, then allow to boil for 2-3 minutes without stirring.
- Remove the saucepan from heat and stir in the vanilla and peanut butter.1 teaspoon vanilla, 1/2 cup peanut butter
- Pour the frosting over the brownies and then scatter remaining chocolate chips over the hot frosting.1/2 cup chocolate chips
- Allow the chocolate chips to melt slightly for about a minute, and then use a butter knife to swirl the chocolate chips into the frosting.
- Let set for 2 hours or overnight before cutting and serving.
Notes
- Brownies can be sliced into 9 or more pieces, depending on the serving size you’re after.
- I use 2% milk.
- All butter can be used in place of shortening.
- Store leftovers covered at room temperature for up to a week.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Originally published August 17, 2020
If you don’t have peanut butter chips, can you use peanut butter instead?
I think I would just skip them. You can use chocolate chips if you want, but otherwise you’ll have the peanut butter frosting & still get the flavors in 🙂
Recipe sounds great except at the end where it says ‘scatter remaining chocolate chips’ on top –
there is no mention of chocolate chips in the ingredient list. (I took a guess & added 1/2 C.)
Oops, sorry Pam. Thanks for catching me! I fixed it now.
Just a question. The picture looks like there is a crust on the brownie bottom. I didn’t see any mention of it? Is the picture incorrect?
It’s just some of the peanut butter settling to the bottom 🙂
Does this recipe work when doubled ? Some times they don’t work out when doubled. Sure sounds good, my family would love these.
Yes, it should be fine. I would use a 9×13 pan and check it at 30 minutes. My Kitchen Conversions chart might be helpful 🙂
Loved the peanut butter flavor, but I found the amount of sugar to be a little much. I plan to make this again but will use less sugar
I registered and just saw I made a mistake with my email. My names is Linda and my correct email is [email protected]. I have probably gained ed 50 pounds by just reading the recipe.
Got it. Welcome! 🙂