Peanut Butter Swirl Brownies

Peanut Butter Swirl Brownies ingredients

• 1 cup unsalted butter
• 1.75 cups granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• 0.75 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 1 tsp salt
• 0.5 cup semi-sweet chocolate chips
• 0.5 cup creamy peanut butter
• 0.25 cup powdered sugar
• 2 tbsp unsalted butter
• 1 tbsp milk

How to make Peanut Butter Swirl Brownies

1. Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal, and lightly grease the parchment paper.
2. **Prepare the Brownie Batter:** In a large microwave-safe bowl or using a double boiler, melt 1 cup of unsalted butter. Stir in 1.75 cups of granulated sugar until well combined and smooth.
3. Whisk in 3 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in 2 teaspoons of vanilla extract until fragrant.
4. In a separate medium bowl, whisk together 0.75 cup of unsweetened cocoa powder, 1 cup of all-purpose flour, and 1 teaspoon of salt until the dry ingredients are thoroughly combined.
5. Gradually add the dry ingredient mixture to the wet ingredients, mixing with a spatula until just combined and no streaks of flour remain. Be careful not to overmix the batter.
6. Gently fold in 0.5 cup of semi-sweet chocolate chips, distributing them evenly throughout the brownie batter. Pour the batter into the prepared pan and spread it evenly.
7. **Prepare the Peanut Butter Swirl:** In a small bowl, whisk together 0.5 cup of creamy peanut butter, 0.25 cup of powdered sugar, 2 tablespoons of melted unsalted butter, and 1 tablespoon of milk until the mixture is completely smooth and creamy.
8. Drop spoonfuls of the peanut butter mixture over the brownie batter in the pan, distributing them somewhat evenly.
9. Using a knife or a skewer, gently swirl the peanut butter mixture into the brownie batter to create beautiful marbled patterns. Avoid over-swirling, as this can make the patterns less distinct.
10. Bake for 35-40 minutes, or until the edges are set and a toothpick inserted into the chocolate portion (avoiding large peanut butter swirls) comes out with moist crumbs, not wet batter. The center might still be slightly soft.
11. Remove the pan from the oven and allow the brownies to cool completely in the pan on a wire rack for at least 2-3 hours before lifting them by the parchment paper and cutting into squares. This allows the peanut butter swirl to set properly and ensures clean cuts.

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