Peanut Butter Swirl Brownies with Peanut Butter Cups
Fudgy cocoa brownies swirled with sweet peanut butter filling and topped with chopped peanut butter cups.
Equipment
- 9x9 inch baking pan
- Parchment paper
- microwave safe bowl
- Butter knife
- Wire rack
Ingredients
Main Ingredients
- 4 oz bittersweet chocolate chopped
- ¾ cup unsalted butter cut into chunks
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- ½ cup brown sugar packed
- 3 large eggs room temperature
- 1 tbsp pure vanilla extract
- ½ tsp instant espresso powder optional
- ¾ cup all purpose flour
- ½ tsp kosher salt
- ¾ cup chopped peanut butter cups plus more for topping
- ¾ cup peanut butter baking chips plus more for topping
- 3 tbsp unsalted butter melted, for the swirl
- ¾ cup creamy peanut butter conventional style, for the swirl
- ⅓ cup powdered sugar for the swirl
- 1 tsp pure vanilla extract for the swirl
Instructions
Cooking
- Prep the pan. Heat the oven to 350 degrees F, grease a 9x9 inch pan, and line it with a parchment sling.
- Melt the chocolate. Microwave the chocolate and butter at half power in 30 second pops, stirring until smooth.
- Make the batter. Whisk in the cocoa, both sugars, eggs, vanilla, espresso powder, flour, and salt, then fold in the peanut butter cups and chips.
- Make the swirl. Stir the melted butter, peanut butter, powdered sugar, and vanilla in a separate bowl until just combined.
- Layer and swirl. Spread two thirds of the batter in the pan, dollop on the filling, cover with the rest of the batter, and swirl once or twice with a butter knife. Top with more cups and chips.
- Bake. Bake for 30 to 35 minutes, until a toothpick shows a few moist crumbs, then cool for 1 hour before cutting.
Notes
Substitutions: Use almond or sunflower butter in the swirl, or swap the peanut butter chips for chocolate or caramel chips.
Tips: Do not overswirl. Use conventional creamy peanut butter so the swirl holds its shape. Do not taste the raw batter because it contains raw eggs.
Storage: Keep at room temperature for up to 4 days, refrigerate for up to 1 week, or freeze for up to 3 months.