Peanut Butter Swirl Brownies |Cooking With Amanda

When tasked with baking a dessert I know both kids and adults will love I always turn to peanut butter swirl brownies. They are one of those desserts that are always an insta-hit with everyone. Part of the reason is because they are reminiscent of everyone's (or at least my) favorite candy. (Who doesn't want to be reminded of a childhood favorite?!) But they are a little more sophisticated and have the texture of a thick, moist chocolate cake.

Many people have told me that they don't see the point in baking brownies from scratch, that the box mix tastes just as good. But I beg to differ. I once used to believe the same thing - until I realized that a fresh batch of brownies easily comes together in one bowl! Plus, the only equipment you need is a microwave or the stovetop to melt the butter and chocolate.

In this case you need to use an additional bowl for the peanut butter mixture, but, still, that leaves you with two bowls and one spoon to clean. Not bad for a baking project if you ask me.

The key to these brownies is not to overwork the batter. There is a small amount of flour in them, and the more you stir it, the more gluten will form, making for a tougher brownie. Fold the flour in ever so slightly until just smooth and leave it at that. It may look a little thin when poured in the pan, but I promise it will fluff up!

The peanut butter swirl requires the same light touch. Dollop, swirl once or twice, and put it in the oven. They bake slowly and evenly and after the agonizing 45 minute wait, you have a gorgeous pan of chocolate peanut butter brownies.

The fun part is, of course, serving them. My kids normally like the bars as they are, grab-and-go style, to be eaten in the hut on top of the swing set. For the adults, however, I am all about fancying them up. A big scoop of ice cream, chocolate sauce, maybe even peanut butter or chocolate sauce (or both!), and whipped cream. A fancy brownie sundae to take this simple dessert to a whole new level.

Print Save

Peanut Butter Swirl Brownies Recipe

Embed

Ingredients

1 stick unsalted butter, cut into four pieces
6 ounces semisweet baking chocolate, finely chopped (do not use chocolate chips)
1/2 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour, unbleached
1/2 teaspoon baking powder
1/2 teaspoon kosher salt

For the Filling:

3 tablespoons unsalted butter, melted and cooled
1/4 cup granulated sugar
2/3 cup creamy peanut butter, stick with store-brands, natural peanut butter might separate and ruin the topping
1/2 teaspoon kosher salt
1 teaspoon pure vanilla extract

Directions

Heat the oven to 325°F. Spray the bottom and sides of an 8x8 glass baking dish and set aside.
Put the butter the chocolate in a large microwave-proof bowl and heat in 30-second bursts until the butter and chocolate have melted and can be stirred together until smooth. Working quickly, whisk in the sugar until the batter is smooth, then whisk in the eggs, and vanilla.
Combine the flour, baking powder, and salt in a small bowl and fold it into the brownie batter. Stir it until the flour is just incorporated and the batter is smooth. Then stop stirring so the batter does not get overworked.
Make the peanut butter filling by combine all of the filling ingredients in one bowl and stirring it until smooth and creamy.
Use a tablespoon to dollop the peanut butter mixture randomly top of the brownie in even amounts. Then, use a dull knife to swirl the peanut butter into the batter, running the knife horizontally through the peanut butter once or twice. Do not over-swirl the peanut butter or it will get too blended into the batter and disappear.
Bake the brownies for 40 to 45 minutes, or until a cake tester insert into the center comes out clean. Allow the brownies to cool completely in the pan, then cut into squares to serve.