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- 1/2 cup unsalted butter - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/3 cup unsweetened cocoa powder - 1/2 cup all-purpose flour - 1/4 teaspoon salt - 1/4 teaspoon baking powder - 1/2 cup creamy peanut butter - 1/4 cup chocolate chips (optional) You can swap unsalted butter with coconut oil or margarine for a dairy-free option. For sugar, try brown sugar or a sugar substitute. If you're gluten-free, use almond flour or oat flour instead of all-purpose flour. For cocoa powder, I recommend Dutch-processed cocoa for a richer taste or natural cocoa for a lighter flavor. Each option offers a unique twist to your brownies! {{ingredient_image_1}} 1. First, preheat your oven to 350°F (175°C). This helps the brownies bake evenly. 2. Next, prepare your 9x9-inch baking pan. You can grease it or line it with parchment paper. This makes it easy to remove the brownies later. 3. In a medium saucepan, melt 1/2 cup of unsalted butter over low heat. Stir it often to prevent burning. 4. Once melted, take it off the heat. Add in 1 cup of granulated sugar and mix until smooth. The sugar should blend well with the butter. 1. Allow the butter and sugar mixture to cool slightly. This will keep the eggs from cooking when you add them. 2. Next, whisk in 2 large eggs one at a time. Make sure each egg is fully mixed in before adding the next. 3. Then, add in 1 teaspoon of vanilla extract. This will give your brownies a nice flavor. 4. In a separate bowl, sift together 1/3 cup of unsweetened cocoa powder, 1/2 cup of all-purpose flour, 1/4 teaspoon of salt, and 1/4 teaspoon of baking powder. 5. Slowly blend the dry mix into the wet mixture. Be careful not to overmix. Just stir until you see no dry flour. 1. Now, pour the brownie batter into the prepared baking pan. Use a spatula to spread it into an even layer. 2. In a small microwave-safe bowl, warm 1/2 cup of creamy peanut butter for about 20 seconds. This makes it easy to swirl. 3. Once it's pourable, dollop spoonfuls of the peanut butter on top of the brownie batter. 4. Grab a knife or a toothpick. Gently swirl the peanut butter into the batter. Move in a figure-eight pattern for a nice marbled effect. Be gentle, so you don’t mix it too much. 1. Place your pan in the preheated oven. Bake for 20-25 minutes. 2. Check for doneness by inserting a toothpick into the center. It should come out with a few moist crumbs, not wet batter. 3. When done, take the brownies out and let them cool completely in the pan. This helps them set. 4. Once cool, cut the brownies into squares and enjoy your delicious treat! To get the best brownies, keep them moist and chewy. Here’s how: - Use butter: Always use unsalted butter. It adds richness. - Don’t skip the eggs: They help bind the batter and add moisture. - Check your oven temperature: Make sure your oven is at 350°F (175°C). An oven thermometer can help. - Watch the baking time: Bake for 20-25 minutes. You want a few moist crumbs on your toothpick, not wet batter. To avoid overbaking, set a timer for the minimum time. Check often. If the edges look set, but the middle is soft, take them out. For a beautiful presentation, dust your brownies with powdered sugar. Serve them on a rustic board. Add a scoop of vanilla ice cream on the side. A drizzle of chocolate sauce elevates the dish. Consider pairing these brownies with: - Chopped nuts: They add crunch and flavor. - Fresh berries: Strawberries or raspberries contrast well with chocolate. - Whipped cream: It adds a light, airy touch. Pro Tips Use Room Temperature Ingredients: Ensure that your eggs and butter are at room temperature for better mixing and a smoother batter. Check for Doneness: Instead of relying solely on baking time, use a toothpick to check for doneness; it should come out with a few moist crumbs. Add a Pinch of Espresso Powder: If you love coffee, a pinch of espresso powder can enhance the chocolate flavor in your brownies. Cool Before Cutting: Let the brownies cool completely in the pan before cutting to ensure clean, even squares. {{image_2}} To make gluten-free brownies, you can use almond flour or oat flour. Both options give a nice texture. Make sure to check that your flour is certified gluten-free. When using these flours, you may need to bake the brownies a bit longer. Start checking for doneness at 25 minutes. For a vegan version, replace the eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. Let it sit for about 5 minutes to thicken. Instead of butter, use coconut oil or vegan butter. You can also use dairy-free chocolate chips for a rich taste without animal products. You can add chopped nuts like walnuts or pecans to the batter for crunch. Mix-ins like chocolate chunks or caramel pieces can also enhance the flavor. For a fun twist, try using almond butter or cashew butter instead of peanut butter. These changes can create unique marble effects that surprise your taste buds. Store your brownies in an airtight container. This keeps them fresh and moist. You can use a glass or plastic container with a tight lid. If you want to stack them, use parchment paper between layers. Store brownies at room temperature for about 3 to 4 days. If you like them cold, put them in the fridge. They can last up to a week in the fridge. You can freeze brownies to keep them longer. Here’s how to do it step-by-step: 1. Cool Completely: Let your brownies cool all the way before freezing. This helps them hold their shape. 2. Cut Into Squares: Cut the brownies into squares. This makes it easy to grab one later. 3. Wrap Each Square: Wrap each square tightly in plastic wrap. Make sure there are no gaps. 4. Place in a Bag: Put the wrapped brownies in a freezer bag or container. Squeeze out as much air as you can. 5. Label and Date: Write the date on the bag or container. This helps you keep track of how long they have been frozen. To thaw, take out the brownies and let them sit at room temperature for about 30 minutes. You can also microwave them for a few seconds to warm them up. Enjoy your delicious treats! To check if your brownies are done, use the toothpick test. Insert a toothpick into the center of the brownies. If it comes out with a few moist crumbs, they are ready. If it comes out wet, they need more time. Keep an eye on them to avoid overbaking. Yes, you can make these brownies ahead of time. After baking, let them cool completely. Then, cover them with plastic wrap. Store them at room temperature for up to three days. You can also refrigerate them to extend their life. Just bring them back to room temperature before serving. If you have allergies or dietary needs, try almond butter or sunflower seed butter. Both options work well in this recipe. You can also use cashew butter for a different flavor. Just make sure the butter you choose has a similar texture to peanut butter. If your brownies turn out dry, don't worry. You can revive them with a few tricks. First, try adding a scoop of ice cream on top. The creaminess helps balance the dryness. You can also drizzle some warm chocolate sauce over them. This adds moisture and flavor. If all else fails, serve them with whipped cream. These chocolate peanut butter swirl brownies are a delight! We covered all the key ingredients, like butter, sugar, and cocoa powder. You learned how to prep, mix, and swirl for a perfect bake. Remember, storing them right keeps them fresh. As you try different variations, let your creativity shine. With these tips, your brownies will impress everyone. Enjoy every bite!

Chocolate Peanut Butter Swirl Brownies

Deliciously rich brownies with a creamy peanut butter swirl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 16
Calories 200 kcal

Ingredients
  

  • 0.5 cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.33 cup unsweetened cocoa powder
  • 0.5 cup all-purpose flour
  • 0.25 teaspoon salt
  • 0.25 teaspoon baking powder
  • 0.5 cup creamy peanut butter
  • 0.25 cup chocolate chips (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan or line it with parchment paper.
  • In a medium saucepan, melt the butter over low heat. Once melted, remove it from heat and stir in the sugar until well blended.
  • Allow the mixture to cool slightly, then whisk in the eggs one at a time, followed by the vanilla extract.
  • Sift together the cocoa, flour, salt, and baking powder in a separate bowl. Gradually blend the dry ingredients into the wet mixture until just combined.
  • Pour the brownie batter into the prepared baking pan, smoothing it into an even layer.
  • In a small microwave-safe bowl, warm the peanut butter in the microwave for about 20 seconds until it’s pourable.
  • Using a spoon, dollop spoonfuls of the warmed peanut butter on top of the brownie batter.
  • Use a knife or a toothpick to gently swirl the peanut butter into the brownie batter, creating a marbled effect.
  • If desired, sprinkle chocolate chips on top of the brownies for extra flavor.
  • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
  • Allow the brownies to cool completely in the pan before cutting them into squares.

Notes

Serve with vanilla ice cream or chocolate sauce for an indulgent touch.
Keyword brownies, chocolate, peanut butter