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–+ servings

Swirled Peanut Butter Cup Brownies

Fudgy. Creamy. Nutty. A peanut-buttery spin on my classic Fudgy brownie recipe, these Swirled Peanut Butter Cup Brownies are rich, loaded with peanut butter cups, and swirled with additional peanut butter on top!
5 from 4 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Course Dessert, Snack
Cuisine American
Servings 16 brownies

Equipment

Ingredients
  

  • 3/4 cup (170g) Unsalted Butter melted
  • 1 1/2 cup (300g) Granulated Sugar
  • 1/2 cup (40g) Cocoa Unsweetened, Dutch-processed
  • 1 tsp Vanilla Extract
  • 3 Eggs large
  • 1 cup (120g) All-purpose Flour
  • 1 tsp Salt
  • 1 1/2 tsp Espresso Powder
  • 1/2 cup (90g) Milk Chocolate Chips optional
  • 16 Peanut Butter Cups
  • 1/2 cup (135g) Creamy Peanut Butter

Instructions
 

  • Preheat oven to 350F (325F convection bake). Line a 9”x9” baking pan with parchment paper. Set aside. (Note: recipe can also be made with 8"x8" baking pan).
  • In a large mixing bowl, mix melted butter with sugar, and cocoa powder until a wet, dark brown mixture forms.
  • Add vanilla, and eggs to your mixture. Mix for 2-3 minutes, until a smooth and silky chocolate mixture forms.
  • Add flour, espresso powder, and salt to batter. Whisk/Fold ingredients until combined.
  • Add 1/2 of brownie batter into the prepared pan. On top of batter, place peanut butter cups, side by side, until surface is evenly covered (~16 peanut butter cups).
  • Top with remaining 1/2 of brownie batter. Spread smooth.
  • Add small dollops of creamy peanut butter to the top of brownie surface. Using a knife, swirl knife through chocolate and peanut butter until a swirled surface is formed. Sprinkle with milk chocolate chips.
  • Bake in a preheated oven for ~35 minutes, or until edges are set. Once removed from the oven, sprinkle additional milk chocolate chips over brownies as desired. The brownies will continue to cook once removed from the oven.
  • Let brownies cool completely in their baking pan.
  • Cut into squares and enjoy!

Video

Notes

Sofia’s Tips:

  • Underbaked is better than over baked with this recipe! These brownies will continue to bake once removed from the oven 
  • Can I use crunchy peanut butter instead of smooth peanut butter? Yes! you can definitely use crunchy peanut butter instead of smooth but it might make it a little more challenging to get the swirl effect.
  • If making this recipe in a 8×8” pan – bake for ~5 extra minutes.  
  • These brownies last up to 1 week when stored in an airtight container at room temperature. 
  • To freeze these brownies, place them in an air-tight freezer bag for up to 6 months. 
 
Have you tried this recipe!? I would love to know what you think! Leave a comment below! 🙂
Keyword 10 minute recipe, chocolate, fudgy, milk chocolate chips, peanut butter brownies, peanut butter cups
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