The Best Peanut Butter Swirl Brownies Ever!

peanut butter swirl brownies


Sometimes you just need to have peanut butter and chocolate together.  Because they are a match made in heaven.  And not to mention: this is the greatest brownie base I have ever used.  I discovered it a few years ago in a book called Cookies Unlimited and ever since then, it’s THE brownie recipe that I use.  Every time.

And this time: it’s with peanut butter swirl!

Equipment Needed:

Peanut Butter Swirl Brownies

brownie batter:
1 cup (2 sticks) butter, softened (find grass-fed butter here)
8 ounces bittersweet chocolate (find bittersweet chocolate here), chopped
2 cups whole cane sugar (find whole cane sugar here)
4 large eggs
1 tablespoon vanilla extract (find good vanilla here)
1 teaspoon sea salt (find unrefined sea salt here)
1 cup freshly ground or sprouted flour* (find organic grains here, sprouted flour here)
2 1/2 cups chocolate chips (how to make chocolate chips here)

*see how to make sprouted flour here

peanut butter swirl:
2 cups organic peanut butter (find organic peanut butter here)
2 eggs
1 cup whole cane sugar (find whole cane sugar here)
2 teaspoons vanilla (find good vanilla here)

  1. Preheat oven to 350 degrees.
  2. Prepare the baking dish: butter completely (all the way up the sides), then lay a piece of parchment paper on the buttered dish with a few inches overhang on two sides.  Then butter the parchment paper as well.  Set aside.
  3. Make the brownie batter: In a medium saucepan, melt the butter completely.  Pour in the chopped chocolate, remove from heat, and let stand for 2 minutes.  Then, whisk smooth.  Set aside.
  4. In the meantime, in the large mixing bowl, pour in the whole cane sugar and crack the eggs over the top.  Mix them together very well, until you cannot see any lumps left in the sugar.  Add the vanilla and the salt and stir to combine.  Then add the flour and stir to combine.
  5. Pour in the reserved chocolate mixture and stir to combine completely.  Add the chocolate chips and stir together.  Pour the brownie batter into the prepared pan and set aside.
  6. Make the peanut butter swirl: In the glass bowl, stir together the peanut butter, sugar, eggs, and vanilla until smooth.
  7. Spoon over the brownie batter in several tablespoonfuls.  Work in the spoonfuls by breaking the peanut butter mixture up a little bit, and spooning a little bit of brownie batter over the peanut butter bits.
  8. Bake for 30-35 minutes, until the middle is set and a toothpick stuck into the center comes out fairly clean with a few moist crumbs attached.
  9. Let cool completely on a cooling rack.  Then transfer to the freezer for 4 hours.
  10. Remove from freezer and use a spatula to loosen the entire brownie cake from the pan.  Use the sides of the parchment paper overhang to lift the entire cake out of the pan.
  11. Using a sharp knife, cut the brownies into 2-3 inch squares.  Store at room temperature in an airtight container.
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.


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  1. I don’t see where you said WHAT SIZE pan to prepare. it’s not listed in the “equipment” section, either. Help, please!

  2. I made these last night and they are amazeballs! I cut the recipe in half and baked them in an 8×8 pan. I will say that there was a LOT of peanut butter mixture to cut in, so next time I will make less. I used enjoy life’s mini chocolate chips for the semisweet chocolate and I didn’t bake it long enough because I was worried I would over do it. Next time I will do the full 35 minutes!

  3. MsMcCoy says:

    I love your site and recipes. Is there anyway you can add pinterest buttons, pretty please?

  4. SalinFL says:

    They look very good! I’d like to save the recipe to my computer so I can make them at a later date, but your print button is linked to the “pin it” link instead of the print feature ;(

  5. Can I ask why you freeze them? Is that necessary? Thanks!

    • It makes them much easier to cut! You can also just refrigerate them overnight to get the same effect, but I find that the freezer works more quickly.


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