Rich, fudgy and swirled with creamy smooth peanut butter, these decadent peanut butter swirl brownies are sure to become a real hit! I guarantee you won’t be able to stop at one!
I came to love the chocolate peanut butter flavour combo quite late in life (well, I think I was about 35!) and ever since I just can’t get enough of it (I’m still trying to get my kids to appreciate it though). These indulgent and rich peanut butter swirl brownies will hit the spot nicely and are the perfect treat any time of the day. Best of all they freeze really well, and I’ll let you into a little secret…I often enjoy one of the beauties straight out of the freezer. Try it!
✔️ Why should you try it?
- Easy to make
- Can be frozen
- Rich and decadent
- Butter – use unsalted butter.
- Dark Chocolate – 70% cocoa solids.
- Light Muscavado Sugar – 200g is needed and gives the brownies a fudgy texture.
- Dark Muscavado Sugar – 100g is needed and gives the brownies a lovely smoky undertone.
- Eggs – 4 large free-range eggs.
- Plain Flour – 175g is needed
- Peanut Butter – smooth peanut butter is best for this recipe.
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Melt the butter, chocolate and sugars in a heavy based saucepan. Set aside and allow to cool for 5 minutes.
Two: Beat in the eggs.
Three: Stir through the flour.
Four: Pour the brownie mixture into a prepared tin and dollop with peanut butter (melt in the microwave for 20 seconds to make it a bit runnier). Use a skewer to swirl the peanut butter into the brownie batter and bake in the oven for 30 minutes.
🍴 Serving suggestions
These brownies are delicious served with a glass of cold milk. They can also double up as an easy pudding served warm with homemade no churn ice cream.
Here a few ways to vary the basic peanut butter brownie recipe;
- Add a handful of white chocolate chips to the brownie batter to add a bit of sweetness.
- A handful of unsalted peanuts would add a nice crunchy texture.
- Try using half dark chocolate and half milk chocolate for a less intense chocolate flavour.
🧊 Suitable for freezing?
The cooked and cooled brownies freeze really well. Place the cut brownies in a freezer safe container, separating each layer with non stick baking paper. The brownies can be frozen for up to 3 months.
The best way to cut brownies so they have a nice neat edge to to make sure they are fully cooled to room temperature. Another little trick is to place the tin of brownies in the freezer for 10 minutes, which will help you get a clean cut. Don’t forget to wipe the knife off between every cut!
Some more bar and brownie recipes you might like;
- Raspberry Brownies (gluten-free)
- Mini Egg Brownies
- White chocolate and Cranberry Brownies
- Dark Chocolate Orange Brownies
- Easy Nutella Brownies
- Nutella Blondies
- Biscoff Blondies
- M&M Cookie Bars
Or how about trying this single serving Biscoff Mug Cake for a quick and easy dessert?
Don’t want to miss a thing?
Come over and join the Effortless Foodie VIP Facebook group, where we share recipes, meal planning tips and tricks, and have a good old chat about all things food related.
If you have a question about this recipe, please get in touch using the form on my contact page, or leave a comment on this post.
Grab your free pantry checklist!
A well-stocked pantry is the key to whipping up quick and easy meals, which is an absolute must when you have hungry kids to feed! Download my FREE Pantry Checklist and make sure you have everything on hand, to create delicious, fuss-free family food when time is against you, and the kids are STARVING! You’ll also be added to our mailing list to receive new recipes via email as soon as they are published.
Peanut Butter Swirl Brownies
- 250 g Butter
- 300 g Dark Chocolate chopped into pieces
- 200 g Light Muscovado Sugar
- 100 g Dark Muscavado Sugar
- 4 Eggs
- 175 g Plain Flour
- 250 g Peanut Butter
- Preheat the oven to 180°c (160 fan/ 350F/ Gas 4) and line a 30 x 20 cm brownie tin with baking paper
- In a heavy based saucepan melt together the butter, dark chococlate and sugars. Set aside to cool for 5 minutes.
- Beat in the eggs.
- Fold in the flour until everything is combined.
- Pour the brownie mixture into the tin.
- Heat the peanut butter for about 20 seconds in the microwave to make it a but runnier then dollop on spoons over the brownie mixture. Use a skewer to make a swirl patter in the brownies.
- Bake in the oven for 30 minutes. Cool completely before slicing.
I’m linking this up to #CookBlogShare which this week is hosted by Karen over at Lavender and Lovage