Rich fudgy brownies filled with peanut butter cups and topped with a peanut butter swirl.
My world has been revolving around chocolate lately. And it is not a bad thing, my friends. I spent the weeks leading up to Valentine’s Day baking with chocolate, then I spent Valentine’s weekend consuming chocolate (duh), and here I am, on a random Thursday, trying to convince you to make brownies. But not just any brownies – Peanut Butter Swirl Brownies.
I realized that although I have shared many brownie recipes (6 and counting), I had yet to share a brownie recipe featuring peanut butter. And, hello, chocolate and peanut butter are only one of the all-time best flavor combinations ever! So, I took my go-to brownie recipe, filled it with chopped peanut butter cups, and then topped it with swirls of peanut butter. Decadence to the max. Fudgy, dense, rich, and outrageous. I’m sorry it took me so long to do this.
Grab a cold glass of milk and cut yourself a big square. Brownies make everything better. I should totally make that into a bumper sticker.
NEVER MISS A RECIPE!
- ⅔ cup unsweetened cocoa powder
- 1½ cups granulated sugar
- ⅓ cup powdered sugar
- ¾ teaspoon salt
- 1 cup all purpose flour
- ½ teaspoon espresso powder or instant coffee (optional)
- ½ cup semisweet chocolate chips
- 3 eggs
- ½ cup vegetable oil
- 2 tablespoons water
- ½ cup chopped peanut butter cups
- ½ cup creamy peanut butter (not natural)
- Preheat oven to 350°F. Butter a 9x9 square pan. Alternately, you can line the pan with foil, leaving a couple inches of overhang on two sides (this will allow you to lift the whole tray of brownies out of the pan for easy removal). If using foil, butter or spray it.
- In a large bowl combine cocoa powder, sugars, salt, flour, espresso powder, and chocolate chips. Whisk until combined. Add eggs, oil, and water and stir until combined. Fold in peanut butter cups.
- Pour the batter into the prepared pan and smooth the top. Drop dollops of peanut butter on the top of the brownies, and use a knife to swirl it around. Bake for about 30 minutes. The brownies are done when the top is dry and a toothpick inserted into the center comes out without raw batter on it (there may be some fudgy crumbs on the toothpick - that's OK). Be careful not to over bake. Remove from the oven and place on a cooling rack. Cool completely.
Looking for more chocolate & peanut butter recipes?