Peanut Butter Swirl Brownies

August 9, 2011 at 8:20 pm 1 comment

This week I was looking for something that I could bring into work to share with my coworkers.  The first thing that came to mind was brownies!  However, I wanted to do something a little different from just plain brownies.  I was debating between peanut butter, caramel and mint brownies and eventually landed on peanut butter since I absolutely love pb and chocolate together.  I searched around the internet for a while trying to find a recipe that I liked.  I noticed a lot of the recipes called for brownie mix out of a box.  Maybe its the culinary school in me, maybe I’ve become a baking snob, but I HATE making baked goods out of a box.  It takes away all the fun!  Plus, boxed stuff never tastes as good as from scratch.  I finally found a recipe I liked on

Brownie Recipe

  • 1 1/4 cup all-purpose flour
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1 stick of butter
  • 4 ounces unsweetened chocolate
  • 4 ounces semi-sweet chocolate
  • 1 1/2 cups sugar
  • 2 tsp vanilla extract
  • 4 large eggs
  1. Preheat the over to 350 degrees.  Grease a 13 by 9 inch baking pan.
  2. Combine the flour, baking powder and salt in a small bowl.
  3. Melt the butter and both chocolates in a saucepan over low heat until melted, stirring frequently.  Remove saucepan from heat and stir in the sugar. (at this point I transferred the chocolate mixture to a larger bowl.)  Add the vanilla and eggs and stir well.
  4. Stir the flour mixture into the chocolate mixture until blended.

Peanut Butter Swirl Recipe

  • 1 cup creamy peanut butter
  • 1/3 cup sugar
  • 4 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 1 large egg
  1. In a mixing bowl, beat the peanut butter, sugar, butter, flour, vanilla and egg until well blended
  2. Spread 2 cups of the chocolate batter in the greased baking pan.  Top with 6 large dollops of the peanut butter mixture. 
  3. Spoon remaining chocolate batter over and between the peanut butter dollops.  With the tip of a knife, cut and twist through the mixtures to create the swirled effect.
  4. Bake for 30 to 35 minutes or until a toothpick inserted 2 inches from the edge comes out almost clean.  Cool in the pan.  Cut into desired shapes when completely cooled.

While I was in the middle of making these brownies, I noticed that I only had about 3 ounces of unsweetened chocolate left.  I debated running out to the store to get more but decided it wasn’t worth it for one ounce.  So instead I used the 3 ounces of unsweetened and 5 ounces of semi-sweet chocolate to compensate.  The brownies still turned out great and you couldn’t tell the difference.  I wouldn’t suggest using all semi-sweet chocolate though since that would make the brownies overly sweet.


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1 Comment Add your own

  • 1. katj012  |  August 9, 2011 at 8:56 pm

    Um – yum. Can you bring some of those next week to share?!?


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