Peanut Butter Swirl Chocolate Brownies

Annacia *


Peanut butter batter? say that 10 times fast!. The sticky snack essential reunites with old friend chocolate in these lovely swirled brownies. Be sure to use a skinny spatula or knife to help create the marbled look. Originally from B.H.& G.

☆☆☆☆☆ 0 votes
makes 20
25 Min
20 Min


nonstick cooking spray
1/4 c
3/4 c
sugar or splenda
1/3 c
3/4 c
cup refrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten
1/4 c
canola oil
1 tsp
1 1/4 c
all-purpose flour
1 tsp
baking powder
1/4 c
creamy peanut butter
3 Tbsp
1/2 c
unsweetened cocoa powder
1/4 c
miniature semisweet chocolate pieces


1Preheat oven to 350 degrees F.

Line a 9x9x2-inch baking pan with foil, extending the foil over edges of pan.

Lightly coat foil with cooking spray; set pan aside.
2In a medium saucepan heat butter over low heat until melted.

Remove from heat and stir in sugar and the water until sugar is dissolved.

Stir in egg, oil, and vanilla.

Stir in 1 cup of the flour and the baking powder until combined (batter will be thin).
3Transfer 1/2 cup of the batter to a small bowl; whisk in peanut butter and 1 tablespoon of the milk until smooth.

In another small bowl stir together the remaining 1/4 cup flour and the cocoa powder.

Stir flour mixture and the remaining 2 tablespoons milk into the remaining batter; stir in chocolate pieces.
4Pour the chocolate batter into the prepared baking pan.

Spoon the peanut butter batter in small mounds onto chocolate batter.

Using a table knife or a narrow metal spatula, swirl batters slightly to marble.
5Bake for 20 to 25 minutes or until top springs back when lightly touched and a wooden toothpick inserted near the center comes out clean.

Cool in pan on a wire rack.

Using the edges of the foil, lift uncut brownies out of pan. Cut into squares.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian, Soy Free