12 Servings
45 Minutes
Allergens
Amp up your brownie game with these Peanut Butter Swirl Brownies! They have a rich and gooey brownie base with a peanut-buttery kick.
Yields 1 8-inch pan
Preheat your oven to 350 degrees Fahrenheit and grease an eight-inch square brownie pan.
In a medium-sized bowl, add your flour, cocoa powder, white and brown sugars, and instant coffee. Mix until incorporated.
In the same bowl as your dry ingredients, add the oil, eggs, and vanilla extract. Mix to combine, making sure not to overmix.
Fold in one-fourth cup of peanut butter and the chocolate chips. You’re looking for a thick, pancake-like batter consistency.
Spread the batter evenly into your brownie pan. Dollop three tablespoons of peanut butter on top of your batter. Swirl it around using a toothpick or a knife.
Bake the Peanut Butter Swirl Brownies for 25 to 30 minutes or until a toothpick comes out clean.
Notes:
1. You can freeze these brownies for up to three months, and you can pop them in the microwave for 30 seconds to a minute to warm up before enjoying them.
2. Creamy peanut butter will give you the consistency and delicious flavor you’re looking for. The peanuts in crunchy peanut butter will overpower the brownie flavor.
3. Get creative with your chips – add peanut butter, milk, white chocolate chips, etc. There’s no wrong answer.
4. This recipe is parve if you use parve chocolate chips. For gluten-free, substitute all-purpose flour with 1:1 gluten-free flour.
5. Get the full recipe and details here.
was good tasting, but came out a bit heavy… maybe I overmixed the batter?
They definitley are denser, fudgier brownies but I would try not to mix it too much
I do not like the taste of coffee and can taste even miniscule amounts. Can I leave it out? Or substitute it? With what? Otherwise, this looks like an amazing recipe!
I make these with lotus instead of peanut butter and they’re sooo good!