Print

Fudgy Peanut Butter Brownie Swirl Bars

fudgy peanut butter brownie swirl bars - featured image
Print Recipe

These fudgy peanut butter brownie swirl bars combine rich chocolate and creamy peanut butter in a marbled treat that’s quick, easy, and irresistibly indulgent.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 3/4 cup (95g) all-purpose flour, sifted
  • 1/2 cup (50g) unsweetened cocoa powder, preferably Dutch-process
  • 1/4 teaspoon salt
  • 3/4 cup creamy peanut butter (smooth is best for swirling)
  • 1/4 cup (30g) powdered sugar (optional, to lightly sweeten the peanut butter swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides to lift the bars out later.
  2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and glossy. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  3. In a separate bowl, sift together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet using a rubber spatula. Stop when no flour streaks remain.
  4. In a small bowl, mix the creamy peanut butter with powdered sugar (if using) until combined and smooth.
  5. Pour half of the brownie batter into the prepared pan and spread evenly. Dollop half of the peanut butter mixture in spoonfuls over the batter. Repeat with remaining brownie batter and peanut butter. Use a butter knife or skewer to gently swirl the peanut butter through the batter, creating marbled patterns without over-mixing.
  6. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs but not wet batter. The edges should be set and slightly pulling away from the pan.
  7. Remove from oven and let cool in the pan for at least 30 minutes. Use the parchment overhang to lift the bars out and transfer to a wire rack. Cut once cooled to avoid crumbling.

Notes

Do not overmix the batter to keep brownies fudgy. Use room temperature eggs for better texture. Chill peanut butter mixture briefly if it sinks too much. Cool bars completely before cutting to avoid crumbling. Can substitute peanut butter with almond butter or sunflower seed butter for dietary needs. For vegan version, use flax eggs and coconut oil.

Nutrition

Keywords: peanut butter brownies, fudgy brownies, swirl bars, chocolate peanut butter dessert, easy brownie recipe, homemade brownies

Find it online: https://spoonette.com/fudgy-peanut-butter-brownie-swirl-bars-easy-homemade-recipe-for-ultimate-indulgence/