- Dish type
- Chocolate traybakes
If you're a fan of peanut butter and brownies, you're in for a real treat! Chewy brownies are swirled with a peanut butter cream cheese.
39 people made this
IngredientsServes: 36 bars
- 85g cream cheese, softened
- 85g peanut butter
- 4 tablespoons caster sugar
- 1 egg
- 75g chopped peanuts
- 560g dry chocolate brownie mix
- 2 tablespoons water
- 125ml vegetable oil
- 2 eggs
MethodPrep:25min ›Cook:30min ›Extra time:2hr cooling › Ready in:2hr55min
- Heat oven to 180 C / Gas 4. Grease bottom of a 20x30cm baking tin.
- In a small bowl, blend the cream cheese, peanut butter, caster sugar and 1 egg. Beat at medium speed until smooth. Stir in peanuts and set aside.
- In a large bowl combine the brownie mix, water, oil and 2 eggs. Beat for fifty strokes with a wooden spoon.
- Spread half of the batter into the prepared tin. Drop tablespoons of the cream cheese mixture over brownie batter. Spoon remaining batter over cream cheese mixture. Pull a knife through the batter in wide curves, turn tin and repeat for a marbled effect.
- Bake in preheated oven for 30 minutes. Cool completely and cut into bars. Store tightly covered in the refrigerator.
Reviews & ratingsAverage global rating:(39)
Reviews in English (33)
These brownies were fabulous. I wasn't sure what kind of delicious brownie mix to buy (they all look good), so I choose one with the extra chocolate packet I added a bit more peanut butter, cream cheese, and a tad more oil and they turned out to be fabulous-not greasy as I was worried. Also, I added milk choc. chips and peanut butter chips (mixed bag)which added flavor and texture. My husband went crazy over them and I know the whole batch will be gone within 48 hours!-14 Feb 2003
I omitted the nuts as well. I added a bit more pb. These were good. Very rich. The only negative...I thought they came out a little greasier than the usual brownie but they were pretty good and a nice change of pace from the usual boxed brownie mix.-22 Jul 2003
I chose this recipe because I wanted something quick and easy made with ingredients on hand. These brownies don't slap you with peanut butter flavor, but it is definitely there and they aren't bad. I didn't use the chopped nuts because I didn't have any, but I thought the result wasn't affected by that. I was surprised that the brownies came out more cakelike than fudgy, despite the "fudgy" recipe ingredient levels, but then I thought abut it and the peeanut butter cream cheese filling adds an extra egg to the mixture, so that would logically mean a more cakelike result. I might try it again but add only one egg to the brownie mix and 1/2 cup of water to see if the results were moister. My husband didn't like the way it came out as written.-01 Sep 2008
Peanut Butter Swirl Brownies – A Super Fudgy Fun Recipe
Chocolate and peanut butter is one of the ultimate dessert flavor combinations. In this recipe, we’re giving you more of the good stuff. These easy to make peanut butter swirl brownies have been triple fudged inside and amply PB’d on top.
When you’re ready to take your brownies beyond the box mix, this is definitely the way to go!
Here is an overview of the ingredients you will need to make these Peanut Butter Brownies.
Flour: I use all-purpose flour. I cannot speak to how flour substitutes work with this recipe.
Chocolate: This particular recipe works with any chocolate you prefer. I have used chocolate chips, baking chocolate, and high quality dark chocolate bars. The better the chocolate, the more decadent and fudgy these taste.
Peanut Butter: Use creamy peanut butter that is fresh. The oils in the peanut butter keep the top moist. If your peanut butter is drier, you may add a tsp of vegetable or peanut oil.
Butter: Use unsalted butter. If you have salted, decrease the salt by ¼ tsp. The butter must be softened to room temperature. In a pinch, you can cut it into Tbsp sized pieces and pop in the microwave for a few seconds. Do not melt the butter.
- 8 tablespoons (1 stick) unsalted butter, cut into small pieces, plus more for pan
- 2 ounces good-quality unsweetened chocolate, coarsely chopped
- 4 ounces good-quality semisweet chocolate, coarsely chopped
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 4 tablespoons unsalted butter, melted
- 1/2 cup confectioners' sugar
- 3/4 cup smooth peanut butter
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang) set pan aside.
Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water stir until melted. Let cool slightly.
Whisk together flour, baking powder, and salt in a separate bowl, and set aside.
Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture stir until well incorporated.
Make filling: Stir together butter, confectioners' sugar, peanut butter, salt, and vanilla in a bowl until smooth.
Pour one-third of batter into prepared pan, and spread evenly with a rubber spatula. Place dollops of filling (about 1 tablespoon each) about 1 inch apart on top of batter. Drizzle remaining batter on top, and gently spread to fill pan. Place dollops of remaining filling on top.
With a butter knife, gently swirl filling into batter, running knife lengthwise and crosswise through layers. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies let cool completely on a wire rack before cutting into squares.
- 400g softened butter
- 350g sugar
- 2tbsp vanilla sugar
- 100g good quality cocoa powder
- 100ml golden syrup
- 3 pinches sea salt
- 8 free-range eggs
- 175g plain flour
- For the peanut cream:
- 100g butter
- 125g icing sugar
- 350g peanut butter
- 2 pinches sea salt
- 1tsp vanilla sugar
- 50g salted peanuts
Preheat the oven to 180°C (350°F/gas 4).
Beat together the butter, sugar and vanilla sugar until white and creamy. Mix in the cocoa, syrup and salt. Add the eggs, one at a time and the flour last.
To make the peanut cream : melt the butter and whip it together with the icing sugar, peanut butter, salt and vanilla sugar. Let it cool but not harden.
Place baking parchment on the bottom of a baking tin and butter the sides. Spread the brownie batter in the tin and spoon or drizzle the peanut batter over it. Use a knife to draw a pattern through the cake, to create a marbled effect. Sprinkle with salted peanuts.
Bake in the middle of the oven for around 30 minutes. The cake should pull away from the walls and it should be firm. Let it cool and then cut into squares.
Peanut Butter Brownies
- 6 oz Semisweet Chocolate Chips
- 8 Tbsp (1 stick) Butter, cut into quarters
- 3 Tbsp Cocoa Powder
- 3 Eggs
- 1 1/4 cups Sugar
- 2 tsp Vanilla Extract
- 1/2 tsp Salt
- 1 cup Bob's Red Mill All Purpose Flour
- 3 Tbsp Butter, melted
- 1/2 cup Peanut Butter
- 1/3 cup Powdered Sugar
- 1/4 tsp Salt
- 1/2 tsp Vanilla Extract
Set oven rack to middle position and heat oven to 350°F. Coat an 8-inch baking pan with cooking spray. Fold two 16-inch pieces of foil lengthwise to measure 8 inches wide. Put one piece in the bottom of the greased pan, pushing it into the corners and up the side of the pan so that it overhangs. Overlap the second piece in the pan perpendicular to the first. Spray with cooking spray.
In a bowl, microwave chocolate and butter for 30 seconds. Stir and microwave for another 30 seconds. Stir and repeat until melted. Whisk in cocoa powder until smooth and set aside to cool.
For peanut butter swirl, combine peanut butter, powdered sugar, salt, and vanilla in a bowl and stir until smooth. Set aside.
In a large bowl, whisk the sugar, salt, vanilla, and eggs until combined. Whisk melted chocolate mix into egg mix. Stir in the flour until just combined. Do not overmix. Pour mixture into the prepared pan. Drop dollops of peanut butter mixture on top of brownie batter. Use a butter knife to swirl in the peanut butter.
Bake until a toothpick inserted comes out mostly clean, about 35 minutes. Cool on a wire rack for an hour. Pull from pan using foil liner. Cut into 2-inch squares when ready to serve.
Mega Peanut Butter Swirl Brownies
Can you believe I’ve never shared a peanut butter swirl brownie recipe on my blog before?
Actually, wait. I did share a *skinnier* version about 5 years ago that’s made with zero flour, a blender, Greek yogurt, and oats. Sounds very strange, but it totally works. By the way, I’ve since made them with coconut sugar and they’re SO GOOD.
We’re not on a diet today. This is the real deal. The obnoxiously fudgy dense brownies completely overloaded with chocolate and swirled with an awesomely rich peanut butter filling and– wait for it– filled with chopped peanut butter cups. If you listen closely, you can hear your bikini running away in fright.
I label them “mega” because they’re one of the richest desserts to come out of my oven. The base of the brownies is this homemade brownie recipe, though I add a little more chocolate. If you’ve tried that brownie recipe before, you can imagine how “mega” the peanut butter swirl version is!
I made the first batch of mega peanut butter swirl brownies nearly a month ago when our friends came to visit. I knew neither Kevin nor I could be trusted with an entire batch just to ourselves and I’m going to warn you now– make sure you’ve got company coming over or a large group to help you snack on these! Self control seems to run for the hills. Maybe it’s hanging out with our bikinis.
So here’s how we’re going to make them…
Whip up the homemade brownie batter. That’s easy. Curious about the ingredients and why each is important? Here’s that post you can review.
Add chopped peanut butter cups. ♥
Prepare the epic PB swirl next. There’s a lot of it because we want mega peanut butter swirls in every single bite. Clearly, we’re not skimping on anything today.
Only 4 ingredients needed for the peanut butter swirl: creamy peanut butter, confectioners’ sugar, butter, and vanilla extract– pretty much the same ingredients we use for peanut butter balls, too. You’re using butter and vanilla in the brownie recipe anyway, so really it’s just 2 additional ingredients. The easiest way to combine them all is using a mixer.
How to Perfect the Swirl
Since we’re making a super mega dessert, we want to make sure it looks pretty darn good too. The swirling part is an art, but one you can easily master on the first try. All you do is randomly drop spoonfuls of brownie batter and spoonfuls of peanut butter batter into the lined brownie pan. It’s going to be super haphazard like so:
Save a couple spoonfuls of brownie batter to fill in any gaps or cover any heavy peanut butter sections. Then take a knife and run it up and down both horizontally and vertically, creating swirls of the two batters like so:
Easy stuff, right? Sprinkle the pan with a couple leftover chopped peanut butter cups and pop into the oven.
This brownie recipe, without the peanut butter swirl, takes about 30-32 minutes. The peanut butter swirl adds a couple minutes to the bake time. But I urge you to watch the brownies themselves– not the clock. The bake time is simply a guideline and you shouldn’t be surprised or alarmed if the brownies take longer or shorter. You’ll know the brownies are done when the top looks set. Test them using a toothpick. If there is wet batter on the toothpick, the brownies need more time. If there are a few moist crumbs on the toothpick, the brownies are done. If the toothpick is clean, the brownies are overdone. So keep your eyes on these!
How to Neatly Cut Brownies
Another art you can master on the first try!
- Wait until the brownies have completely cooled. What a buzzkill. But this helps ensure some neatly sliced fudgy brownies! I always stick the slightly cooled pan in the fridge for an hour or so to speed up the process.
- Use a plastic knife. One of those dinky ones you buy for potlucks and picnics. SO WEIRD, right? But a plastic knife strangely keeps layered or swirled brownies neat. It’s my little trick for neatly cut mint chocolate brownies. If you don’t have one and really don’t feel like getting one, just use a very sharp knife.
- Whichever knife you use, wipe it clean with a paper towel between each cut.
My last piece of advice: have a mega glass of milk handy. Or at least some sweatpants.
Preheat the oven to 180°C fan/200°C/gas 6. Grease a 20cm loosebottomed square cake tin with margarine and line with baking paper.
Put the flaxseed into a small bowl, stir in 6 tablespoons of water, then set to one side.
Combine the cocoa powder, flour, sugar and a pinch of salt in a large mixing bowl. Pour the oil, vanilla extract, milk and flaxseed mixture into the dry ingredients and stir until fully combined.
Chop the chocolate into small pieces, add to the brownie batter and give it a good stir. Pour the browniemixture into the cake tin, then spoon in the peanut butter and use a knife to drag it through the chocolate mixture and create swirl patterns. Bake for 25–35 minutes, or until a toothpick comes out clean.
I added extra peanut butter to the swirl, based on previous reviews (3/4 c instead of 1/2), and I think this had the additional benefit of making the swirl a little thinner and easier to marble. I did have to bake the brownies 12 min longer than the recipe suggested, they took a while to set. I think the brownies LOOK beautiful, and the crumbs I've tried have been delicious! (Sent to my step daughter in college for her birthday!)
I was amazed how dense these brownies turned out, which was rather nice. However, they lacked enough peanut butter flavor and there needed to be more definition between the flavors, it melded into one taste. I wasn't impressed with the result.
We loved these brownies. They are very rich and delicious. My only complaint is that there could have been stronger peanut butter flavor and I had problems doing the swirl.
A yummy recipe. Nice and chocolatey with a hint of peanut butter. Brownies are rather dense by nature. Light and fluffy is for cakes, or such is our opinion. Use your artistic talents to turn a potentially ugly product into a creative endeavor.
Too heavy and not enough peanut butter flavor. They were ok but nothing to rave about
Very dissappointing brownie recipe. Not enough peanut butter flavor. Too dense. I would not make this recipe again. bnjbnj in Nipomo, CA
Made it for our company open house.. Chocolate lovers dream recipe. Very big hit.
- Nonstick cooking spray
- ¼ cup butter
- ¾ cup granulated sugar (see Tip)
- ⅓ cup cold water
- ¾ cup refrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten
- ¼ cup canola oil
- 1 teaspoon vanilla
- 1 ¼ cups whole-wheat pastry flour, divided
- 1 teaspoon baking powder
- ¼ cup creamy peanut butter
- ½ cup unsweetened cocoa powder
- ¼ cup miniature semisweet chocolate pieces
Preheat oven to 350 degrees Fahrenheit. Line a 9x9x2-inch baking pan with foil, extending foil up over the edges of the pan. Lightly coat foil with nonstick spray. Set aside.
In a medium saucepan, melt butter over low heat remove from heat. Whisk in sugar and the water. Whisk in egg, oil and vanilla until combined. Stir in 1 cup of the flour and the baking powder until combined (batter will be thin at this point.) Place peanut butter in a small bowl gradually whisk in 1/2 cup of the batter until smooth. Set aside. In another bowl, combine the remaining 1/4 cup flour and the cocoa powder. Stir into the plain batter stir in chocolate pieces. Pour chocolate batter into prepared pan.
Drop peanut butter batter in small mounds over chocolate batter in pan. Using a thin metal spatula, swirl batters together. Bake for 20 to 25 minutes or until top springs back when lightly touched and a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack. Cut into bars.
Tip: If using a sugar substitute, choose Splenda(R) Sugar Blend for Baking or Sun Crystals(R) in place of granulated sugar. Follow package directions to use product amount that's equivalent to 3/4 cup granulated sugar. Decrease baking time to 15 to 18 minutes or until top springs back when lightly touched and a toothpick inserted near the center comes out clean. Nutrition analysis per serving: same as below except 140 calories, 13 g carbohydrate.
When it comes time to swirl in the peanut butter, heating helps loosens it up and allows you to drizzle it over the top of the batter. (I’ve only used standard commercial brands with sugar in them it might work differently with varieties that don’t have sugar, or where you have to stir the oils together.)
Then use a butter knife to swirl the peanut butter into the batter. Use both the thin blade and the flat edge of the knife so you get an artful mix of thin swirls and large swooshes of chocolate and peanut butter.