Peanut Butter Brownies

A rich, fudgy brownie layered with peanut butter swirl-made with real butter, cocoa, and a touch of coconut sugar for depth and chew.

Why You'll Love Peanut Butter Brownies

They hit every texture note: gooey center, chewy edge, crunchy top. And that salty peanut butter swirl? It's the perfect counterpoint to all the chocolate.

Tips and Tricks

• For cleaner slices, chill before cutting and wipe the knife between cuts.
• Want extra chew? Let the batter rest for 10 minutes before baking.

Variations

• Sub in almond butter or tahini for a different swirl flavor.
• Fold in chocolate chunks or chopped peanuts for texture.

Substitutions

• Use brown sugar instead of coconut sugar if preferred.
• Swap powdered PB for natural creamy peanut butter (just warm slightly for swirling).

Best served with

• A scoop of vanilla ice cream
• Coffee or cold brew
• Crushed over yogurt with fruit for breakfast flex

How to Store Leftovers

• Store in an airtight container at room temp for 3 days or refrigerate up to 5. Freeze for longer storage.

Common Questions

Peanut Butter Brownies

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A rich, fudgy brownie layered with peanut butter swirl-made with real butter, cocoa, and a touch of coconut sugar for depth and chew.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 50 minutes mins

Course: Dessert

Cuisine: American, Californian

Calories: 2009

Ingredients Equipment Method Nutrition

Ingredients

  

Brownie Base

• 10 tablespoon Unsalted butter
• 1 ¼ cups Coconut sugar
• ¾ Unsweetened cocoa powder
• ½ teaspoon Kosher salt* or one packet LMNT*
• 2 Eggs large
• 1 teaspoon Vanilla extract
• ½ teaspoon Vanilla bean paste
• ½ cup All-purpose flour
• 1 teaspoon Baking powder

Peanut Butter Swirl

• 4 tablespoon Powdered peanut butter
• 3 tablespoon Water

Equipment

• 8x8-inch baking pan
• Whisk or rubber spatula
• Mixing Bowls
• Double boiler or heat-safe bowl over pot

Method

 

Prep

1. Position oven rack in lower third of oven. Preheat to 325°F.
2. Line an 8-inch square pan with parchment paper and lightly grease.

Make the Batter

1. In a large glass bowl, combine butter, coconut sugar, cocoa powder, and salt.
2. Set bowl over a small pot of simmering water and stir until butter melts and mixture is smooth. Remove from heat and cool for 5-10 minutes.
3. Stir in vanilla extract and vanilla bean paste.
4. Add eggs and beat vigorously until glossy and well combined.
5. In a separate bowl, mix flour and baking powder. Stir into the batter until fully incorporated.

Swirl + Bake

1. In a small bowl, combine powdered peanut butter and water until smooth.
2. Pour brownie batter into prepared pan. Drizzle peanut butter mixture over top and use a knife to swirl.
3. Bake for ~35 minutes, until a tester comes out with moist crumbs.
4. Cool completely on a wire rack before cutting.

Nutrition

Calories: 2009kcalCarbohydrates: 236gProtein: 18gFat: 118gSaturated Fat: 72gPolyunsaturated Fat: 5gMonounsaturated Fat: 30gTrans Fat: 5gCholesterol: 301mgSodium: 2188mgPotassium: 119mgFiber: 6gSugar: 136gVitamin A: 3604IUVitamin C: 0.1mgCalcium: 306mgIron: 4mg

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