I have made so many types of brownies on the blog over the years. There have been easy Nutella brownies, melt in your mouth Kit Kat brownies, fudgy flourless brownies, and so many more!
But there are yet to be peanut butter swirled brownies.
What?! Seriously.
As soon as I realised this, the situation had to be rectified. Immediately.
So here we have them. I took an old favourite, very easy to whip together, fudgy, ultimate-type brownie recipe, swirled in fat spoonfuls of peanut butter, under baked them every so slightly, and BOOM. We have these bad boys.
I cut them up, store them in the freezer and eat them super cold, chewy and half-frozen.
Want one?
PEANUT BUTTER SWIRLED BROWNIES
Ingredients
- 350g unsalted butter, cubed (12½ oz, approx. 1⅓ cups)
- 400g dark chocolate (14 oz, approx. 2 cups)
- 1 tsp instant coffee/espresso powder
- 300g eggs (11 oz, approx. 6 extra large eggs)
- 300g caster (superfine) sugar (11 oz, approx. 1⅓ cups)
- 1 tsp salt
- 1 tsp vanilla
- 100g plain flour (3½ oz, ⅔ cup)
- 140g peanut butter, softened a little (5 oz, ½ cup)
Method
- Preheat the oven to 180 C (350 F) and line an 9 x 13 inch pan with baking paper.
- Melt the butter, chocolate and coffee together in a bowl set over a pot of simmering water until smooth and combined. Set aside to cool.
- In a medium bowl, mix together the eggs, sugar, salt and vanilla. Do not whisk. You don’t want to aerate the batter.
- Mix the chocolate into the egg mixture. Add the flour and stir until just incorporated.
- Pour the batter into the prepared pan. Drop spoonfuls of peanut butter around the batter, and use a knife to swirl it in.
- Bake for about 25 - 30 minutes, until a skewer comes out with some wet crumbs. For the ultimate fudgy brownie, I would err on the side of under baking.
- Chill completely before cutting. Makes 28 small brownies.
- Happy baking!