Peanut Butter Swirl Brownies

Name: Peanut Butter Swirl Brownies
Cook time: 80 min
Total time: 80 min
Cuisine: American
Ingredients: bittersweet chocolate — 170 g; butter — 110 g; eggs — 2 pcs; sugar — 200 g; natural ground coffee — 1 tbsp; all-purpose flour — 120 g; cocoa powder — 60 g; salt — 1/2 tsp; peanut butter — 130 g; powdered sugar — 40 g

80 minutes

Medium

So, my dear chocoholics, tell me: Can there ever be too many brownie recipes? I don't think so. Today, I'm sharing another recipe with you.

It combines rich chocolate brownies with velvety peanut paste, which nicely offsets the sweetness of the base batter with a light salty accent and nutty flavor. They're delicious with a cup of unsweetened green tea, but some prefer to enjoy the intense chocolate flavor without any unnecessary liquid.

These brownies also keep well in the fridge in an airtight container for up to a week. Before serving, let them sit at room temperature for 10–15 minutes to restore their original texture and flavor.

Baking Desserts & Sweets American cuisine

17.11.2025

Ingredients for 23*27 cm baking pan:

Batter

For the Top

peanut butter
130 g
powdered sugar
40 g

Recipe:

Ingredient Notes:

Chocolate. Dark chocolate with a cocoa content of 50-60% is best. If you prefer a stronger flavor, you can use chocolate with a cocoa content of up to 72%. Milk chocolate is not recommended in this case because it will be too sweet.
Butter. Butter with a fat content of at least 72% is suitable for brownies.
Peanut Butter. Use either store-bought or homemade creamy peanut butter.
Eggs. You need medium eggs weighing 50-55 grams without the shell. It is best to bring them to room temperature before adding them to the batter.
Sugar. Regular white granulated sugar works perfectly. You don’t even need the finest grain. Even fairly coarse crystallized sugar dissolves well in the batter.
Flour. Use regular all-purpose flour.
Cocoa powder. I use alkalized (Dutch-processed) cocoa powder, but regular cocoa powder works too. The difference is that it will produce a less intense color. Nesquik and other instant cocoa drinks are not suitable here.
Coffee. I use natural ground coffee because, in my opinion, it provides the best flavor. If you decide to use instant coffee, add 1 teaspoon of it.

Let’s start cooking!

Melt the chocolate and butter together in a double boiler or microwave.

Add coffee and sugar, and mix well. Then, add the eggs and mix again.

Add salt, sifted flour, and cocoa, and mix well.

Transfer the batter to a parchment-lined baking pan.

Mix the peanut butter with powdered sugar.

Spread it on top of the chocolate layer.

Create random patterns with a chopstick or the handle of a spoon.

Bake in a preheated 160°C (320°F) oven for about 40-45 minutes. The edges of the brownie should be set.

Remove the pan from the oven. Let the brownies cool in the pan until room temperature, then move them to the refrigerator and let them stabilize for 3-4 hours.

Remove the cooled brownies from the pan and parchment paper. Slice them into bite-sized pieces and serve.

Enjoy!

This Peanut Butter Swirl Brownies recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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