Peanut Butter Swirl Brownies (ORIGINAL RECIPE)
Fudgy brownies filled with peanut butter cups and topped with a peanut butter swirl.
- ⅔ cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- ⅓ cup powdered sugar
- ¾ teaspoon salt** see note
- 1 cup all purpose flour*
- ½ teaspoon espresso powder or instant coffee optional
- ½ cup semisweet chocolate chips
- 3 large eggs
- ½ cup vegetable oil
- 2 tablespoons water
- ⅔ cup chopped peanut butter cups
- ½ cup creamy peanut butter not natural**
Preheat oven to 350°F. Line a 9x9 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). 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 with a rubber spatula or wooden spoon until combined. Fold in peanut butter cups (the batter will be thick).
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.
*To properly measure flour, fluff the flour with your measuring cup, scoop a heaping portion, then level it off with the back of a knife.
**Use a commercial brand of peanut butter that is fully combined/emulsified. I do not recommend using a "natural - no stir" peanut butter with oil separation. If your peanut butter is salted, you can reduce the amount of salt to ½ teaspoon.
Calories: 362kcal | Carbohydrates: 45g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 41mg | Sodium: 215mg | Potassium: 211mg | Fiber: 3g | Sugar: 32g | Vitamin A: 60IU | Calcium: 23mg | Iron: 2mg