Peanut Butter Swirl Brownies with Chocolate Drizzle

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup creamy peanut butter
• 1/4 cup semi-sweet chocolate chips
• 2 tablespoons heavy cream

Steps

1. 1 Preheat oven to 350°F and line an 8x8 inch baking pan with parchment paper.
2. 2 In a microwave-safe bowl, melt butter. Stir in sugar and cocoa powder until smooth.
3. 3 Beat in eggs and vanilla until mixture is shiny and thick.
4. 4 Gently fold in flour and salt until just combined.
5. 5 Spread half the batter into the prepared pan.
6. 6 In a small bowl, mix peanut butter until smooth, then drop spoonfuls over the brownie batter.
7. 7 Spoon remaining brownie batter over peanut butter, gently swirling with a knife.
8. 8 Bake for 25 minutes, or until a toothpick comes out with a few moist crumbs.
9. 9 While brownies cool, melt chocolate chips with cream in a microwave-safe bowl.
10. 10 Drizzle melted chocolate over cooled brownies.
11. 11 Cut into squares and enjoy!

Equipment

• 8x8 inch baking pan
• parchment paper
• mixing bowls
• whisk
• rubber spatula

Variations

• Add a layer of crushed pretzels for a salty-sweet contrast.

Substitutions

• Use almond butter instead of peanut butter for a nut-free option (ensure no nut allergies).

Pairings

• Vanilla ice cream
• Fresh berries

Nutrition

Tips

• Don't overmix the batter to keep the brownies fudgy.
• Use a skewer to create intricate swirl patterns.

Storage

Store brownies in an airtight container at room temperature for up to 3 days. Reheat in a microwave for 10-15 seconds.

Freezing: Freeze brownies for up to 3 months in an airtight container. Thaw at room temperature.

Serving Suggestions

• Serve with a glass of milk or a scoop of vanilla ice cream.

FAQ