Ingredients
For the brownies:
1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
For the peanut butter swirl:
1/3 cup creamy peanut butter
2 tbsp unsalted butter, melted
1/4 cup powdered sugar
1/4 tsp vanilla extract
🥣 Instructions
1. Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or grease it lightly.
2. Make the brownie batter:
In a large bowl, whisk together melted butter, sugar, eggs, and vanilla until smooth.
Add cocoa powder, flour, salt, and baking powder. Stir until just combined (don’t overmix).
3. Make the peanut butter swirl:
In a small bowl, mix peanut butter, melted butter, powdered sugar, and vanilla until smooth and creamy.
4. Assemble:
Pour about 2/3 of the brownie batter into the prepared pan.
Spoon the peanut butter mixture on top in dollops.
Add the remaining brownie batter in between.
Use a knife to gently swirl the two mixtures together for a marbled effect.
5. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
6. Cool completely before cutting into squares for clean slices.
💡 Tips
For extra chocolatey brownies, stir in 1/2 cup of chocolate chips.
Warm a square slightly before serving for that gooey texture.
Store at room temperature up to 3 days or refrigerate for up to a week.
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