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A rich, square chocolate brownie topped with a drizzle of caramel sauce, served on a round beige plate.

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9
Course: Dessert
Cuisine: American, Californian
Ingredients Equipment Method Notes

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.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Storage: once fully cooled, keep in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. They also freeze well, wrap pieces individually and thaw at room temp.

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