Marbled Peanut Butter Brownies Recipe
Meet your new favorite sweet treat- Peanut Butter Brownies! As a true dessert lover, I’ve always had a soft spot for gooey chocolatey brownies. But when you add a generous swirl of creamy peanut butter into the mix it takes these delectable treats to a whole new level of indulgence. The contrasting fudginess of the chocolate brownie to the nuttiness of the smooth peanut butter creates the perfect mixture of indulgent taste and texture that leaves you longing for more. But not only are these peanut butter brownies absolutely delicious, they’re also incredibly quick and easy to make! With just a handful of basic pantry staples, you can have a batch of these goodies ready to serve in under an hour. Whether you need something sweet to treat your family, sell at a bake sale, take to a potluck, or serve at a party, these brownies are sure to impress and magically disappear right before your eyes!
Dark Chocolate – The rich and intense flavor of dark chocolate adds depth. However, you can substitute it with semi-sweet chocolate if you prefer. Unsalted Butter – Brings moisture and richness to the brownies. You should always use unsalted butter to control the amount of added salt. Coconut oil can be used as a substitution. Unsweetened Cocoa Powder – Provides another layer of chocolate flavor. Choose high-quality Dutch-processed cocoa powder for the best results. Granulated sugar – Add sweetness to these treats. I find that granulated sugar works the best due to its fine texture. Eggs – Room temperature eggs bind the ingredients together and add structure to the brownies. If you’re egg-free, you can try using flax eggs as a substitute. Vanilla Extract – Just a dash enhances the overall flavor of both the chocolate and peanut butter. Flour – Basic all-purpose flour provides the base. You can use a gluten-free flour, which has xanthan gum in it, to make gluten-free peanut butter brownies. Salt – Helps to balance the sweetness and enhance the chocolate flavor. If you’re using salted butter, omit this ingredient. Creamy Peanut Butter – Adds the heavenly swirl of nutty goodness. Natural peanut butter that doesn’t have any added sugar is a good choice. You can also experiment with other nut butters such as cashew butter or almond butter.
This yummy brownie recipe uses the same easy swirl technique that I use in my popular Marbled Chocolate Banana Bread. If you just follow my simple instructions, you’ll be sinking your teeth into a batch in less than an hour! To begin you need to preheat your oven to 350°F (175°C). Then generously grease an 8×8-inch square baking pan and line it with parchment paper making sure to leave some overhang. This helps to prevent the brownies from sticking to the pan and ensures effortless removal later. Now, let’s start getting the chocolate ready! Combine the chopped dark chocolate and unsalted butter in a microwave-safe bowl. Then heat the mixture in 30-second intervals, stirring thoroughly after each interval until both the chocolate and butter are completely melted and the mixture is smooth. Alternatively, you can use a double boiler to melt them together over low heat, stirring constantly. Both methods work well, but just be cautious not to overheat the chocolate or it will burn. Next, you need to stir the granulated sugar into the melted chocolate mixture until well combined. Now, add the room-temperature eggs one at a time, mixing each one fully into the batter before adding the next. Then stir in the vanilla extract. Your batter should be smooth and glossy. First, whisk the flour, cocoa powder, and salt together in a separate bowl. Next, combine the flour mixture with the chocolate mixture and stir just until combined. It’s important to not overmix the batter. Then pour the finished batter into the prepared baking pan and spread it out into an even layer with a rubber spatula or spoon. Now, for the fun part! Heat the peanut butter in the microwave for approximately 20 to 30 seconds until it reaches a slightly runny consistency. Next, drizzle the warm peanut butter over the brownie batter while moving your hand in a swirling motion. Then use a knife or toothpick to carefully swirl the peanut butter more into the batter to create a marbling effect. After you’ve marbled your brownies, transfer the baking pan to the preheated oven and bake them for 25 to 30 minutes. The brownies are ready when a toothpick inserted into the center comes out clean and the edges of them start to pull away from the sides of the pan. Then remove the pan from the oven and place it on a wire rack. Now, let the brownies cool completely in the pan. Once you let the brownies fully cool, gently lift them out of the pan with the overhanging parchment paper. Then cut your peanut butter brownies into squares and serve with a scoop of vanilla ice cream or a dollop of whipped cream if you like!
Storage
You can store leftover peanut butter brownies in an airtight container at room temperature for about 2 days or in the fridge for about 1 week. You can also store them in the freezer for up to 3 months. Just let the frozen brownies thaw out at room temperature before serving.
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