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Peanut Butter Swirl Brownies {Brownie Week}

  • Total Time: 1 hour
  • Yield: 12 brownies 1x



Peanut butter swirl

  • ¾ cup creamy natural peanut butter
  • ½ cup granulated sugar
  • ½ teaspoon pure vanilla extract
  • 1 large egg
  • ½ teaspoon flaky sea salt


  • Heaping ½ cup dark chocolate or carob chips
  • 1 stick unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2/3 cup all-purpose flour


  1. Preheat oven to 350 degrees F. Butter an 8 inch square pan.
  2. Make the peanut butter swirl. In a medium bowl, stir together peanut butter, sugar, vanilla, egg, and salt until well combined.
  3. Make the brownies. In a large microwave safe bowl, melt the chips and butter in the microwave in 30 second increments, stirring in between, until fully melted. If using carob take extra care not to overheat. Stir in the sugar, eggs, and vanilla until well combined. Stir in the flour until just combined.
  4. Spread about 1/3 of the brownie mixture into the bottom of the prepared pan. Dollop peanut butter mixture on top. Dollop remaining brownie batter on top as well, trying to place it between the peanut butter dollops. Using a knife, swirl the peanut butter and brownie mixtures together and smooth the top.
  5. Bake 35-45 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Serve warm (I mean warm brownies … YUM!) or cool complete in pan. Brownies may be stored in an airtight container at room temperature for up to 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag. Thaw at room temperature 1 hour, in the microwave for 30-60 seconds, or really, I doubt they’d be anything but amazing straight from the freezer.


Recipe adapted from Smitten Kitchen

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes