Rich, fudgy, and packed with protein, these high protein peanut butter swirl brownies are a deliciously indulgent way to satisfy your chocolate cravings.
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A Quick Look At The Recipe
✅ Recipe Name: High Protein Peanut Butter Brownies
🕒 Ready In: 40 minutes
👪 Serves: 12
🍽 Calories: 562 per slice
🥣 Main Ingredients: Dark Chocolate, Butter, Sugar, Eggs, Plain Flour, Peanut Butter
📖 Dietary Info: Good source of protein, vegetarian
👌 Difficulty: Easy
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I only discovered the magic of the chocolate and peanut butter combination later in life-around age 35! Ever since, I just can't get enough (though I'm still trying to convince my kids to love it as much as I do).
These rich, fudgy peanut butter swirl brownies are the ultimate chocolate-peanut butter treat. Perfectly indulgent and satisfying, they're ideal for breakfast, snack time, or dessert.
Even better? They freeze beautifully. Here's a little secret: I often enjoy one straight from the freezer-pure bliss! Whether you're looking for an easy chocolate treat, a high-protein dessert, or a decadent peanut butter dessert, these brownies are sure to hit the spot.
If you love brownies, there's plenty more to try on the blog including: Rolo brownies, chocolate orange brownies, Mint Aero brownies.
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✔️ Why should you try it?
- Versatile & convenient - perfect for breakfast, snack, or dessert; freezes well.
- Family-approved - tastes indulgent enough everyone will love it.
- Easy to make - simple ingredients, minimal fuss, maximum flavour.
🥘 Ingredients
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Unsalted Butter - 150g (or use a dairy-free option).
Dark Chocolate - 150g, 70% cocoa solids (or milk chocolate for a sweeter taste).
Light Muscovado Sugar - or substitute with light brown sugar or coconut sugar.
Dark Muscovado Sugar - for a deeper caramel flavour.
Eggs - 4 large, free-range.
Plain Flour - or gluten-free plain flour.
Smooth Peanut Butter - or almond/cashew butter for a twist.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
📖 Variations
- Add white chocolate chips or chunks for creamy pockets of sweetness.
- Fold in chopped unsalted peanuts or roasted mixed nuts for a crunchy texture.
- Use half dark chocolate and half milk chocolate to make the chocolate flavour milder.
- Mix in crushed pretzels for a sweet‑salty twist.
- Mix in fresh or freeze-dried berries such as raspberries or strawberries for a tart contrast.
- Swirl in Nutella or almond/cashew butter for a different nutty flavour while keeping the marbled effect.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Preheat the oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Line a 20cm (8-inch) square baking tin with baking parchment.
Two: Melt the butter and chocolate together in a pan over a low heat, or gently in the microwave in short bursts, stirring until smooth. Remove from heat and let it cool slightly.
Three: Whisk the eggs and sugars in a large bowl until pale, light, and slightly frothy.
Four: Fold the chocolate mixture into the egg and sugar mixture until fully combined.
Five: Sift in the plain flour and gently fold it into the batter, taking care not to overmix. The batter should be thick and glossy.
Six: Add the peanut butter in dollops and swirl it through the batter with a knife or skewer to create a marbled effect. Fold in any optional mix-ins, such as nuts, chocolate chips, or caramel.
Seven: Pour the batter into the prepared tin, spreading it evenly.
Eight: Bake in the preheated oven for 25-30 minutes, or until the edges are set but the centre is slightly underbaked for a fudgy texture. A skewer inserted into the centre should come out with a few moist crumbs.
Nine: Cool completely in the tin before slicing into squares. Store in the fridge or freezer for longer keeping; they're also delicious straight from the freezer.
Top Tips
- Don't overmix the batter - fold the flour in gently to keep the brownies fudgy and soft.
- Use good-quality chocolate - 70% cocoa dark chocolate gives a rich, deep flavour.
- Swirl, don't stir - when adding peanut butter, gently swirl it for a marbled effect instead of fully mixing it in.
- Check the centre - bake until the edges are set but the middle is slightly underbaked for the perfect fudgy texture.
- Line your tin with parchment - makes it easier to remove the brownies without breaking them.
- Cool completely before slicing - brownies firm up as they cool, giving clean edges and easier portions.
🍴 Serving suggestions
These peanut butter brownies are delicious with a glass of cold milk. They can also double up as an easy pudding served warm with homemade no churn ice cream.
Storage
Store - keep the brownies in an airtight container at room temperature for up to 4-5 days.
Freeze - wrap brownies individually or in portions in cling film and place in an airtight container or freezer bag. They can be frozen for up to 3 months. Enjoy them straight from the freezer or let them thaw at room temperature for a few hours.
❓ Frequently asked questions
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!
If the batter is very warm or thin, the peanut butter can sink.
Troubleshooting Guide
| Problem | Fix |
|---|---|
| Brownies turn out dry or crumbly | Reduce baking time slightly and remove when a skewer shows a few moist crumbs; measure flour accurately to avoid excess. |
| Edges overcooked while centre is underdone | Lower the oven temperature by 5-10°C and bake a little longer; rotate the tin halfway through baking for even heat. |
| Brownies sink in the middle | Ensure correct baking time and correct size tin is used; bake until the centre is mostly set with a slight jiggle; avoid opening the oven door too often. |
😋Related recipes
Some more peanut butter recipes you might like:
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Recipe
High Protein Peanut Butter Swirl Brownies
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Equipment
- Saucepan
- 30 x 20 cm Baking Tin
- Baking Paper
- Wooden Spoon
Ingredients
- 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
Instructions
- Preheat the oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Line a 20cm (8-inch) square baking tin with baking parchment.
- Melt the butter and chocolate together in a pan over a low heat, or gently in the microwave in short bursts, stirring until smooth. Remove from heat and let it cool slightly.250 g Butter, 300 g Dark Chocolate
- Whisk the eggs and sugars in a large bowl until pale, light, and slightly frothy.200 g Light Muscovado Sugar, 100 g Dark Muscavado Sugar, 4 Eggs
- Fold the chocolate mixture into the egg and sugar mixture until fully combined.
- Sift in the plain flour and gently fold it into the batter, taking care not to overmix. The batter should be thick and glossy.175 g Plain Flour
- Add the peanut butter in dollops and swirl it through the batter with a knife or skewer to create a marbled effect. Fold in any optional mix-ins, such as nuts, chocolate chips, or caramel.250 g Peanut Butter
- Pour the batter into the prepared tin, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes, or until the edges are set but the centre is slightly underbaked for a fudgy texture. A skewer inserted into the centre should come out with a few moist crumbs.
- Cool completely in the tin before slicing into squares. Store in the fridge or freezer for longer keeping; they're also delicious straight from the freezer.
Carrie Carvalho says
These look insane! Love the combo of peanut butter and chocolate!
Karen Booth says
These look insanely good Beth and I bet they are very popular in your house! Thank you SO much for linking up to the first #CookBlogShare of 2021. Karen
Cat | Curly's Cooking says
These look absolutely delicious - one of my favourite flavour combinations.
Kat (The Baking Explorer) says
Fudgey heaven! Chocolate and peanut butter belong together!!
Chloe Edges says
Erm, why haven't I made these yet?!!! Right up my alley!