Print

Fudgy Peanut Butter Cup Brownies Easy Homemade Gooey Swirls Recipe

fudgy peanut butter cup brownies - featured image
Print Recipe

These fudgy peanut butter cup brownies feature rich chocolate and gooey peanut butter swirls, creating a dense yet soft texture that’s indulgent and satisfying. Perfect for any occasion, they combine simple pantry ingredients with a special swirling technique for the ultimate treat.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup (95g) all-purpose flour, sifted
  • 1/2 cup (50g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1/4 teaspoon salt
  • 1/2 cup (130g) creamy peanut butter (natural, no added sugar)
  • 1/4 cup (30g) powdered sugar
  • 1 cup (about 30 pieces) mini peanut butter cups, chopped (Reese’s or similar)

Instructions

  1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Melt 1/2 cup unsalted butter in a microwave-safe bowl until just melted, about 30-45 seconds. Let cool slightly.
  3. In a medium bowl, whisk together 1 cup granulated sugar and 1/4 cup brown sugar until combined. Add 2 large eggs one at a time, whisking well after each addition. Stir in 1 teaspoon vanilla extract.
  4. Slowly pour the melted butter into the sugar-egg mixture, whisking to combine.
  5. In a separate bowl, sift together 3/4 cup all-purpose flour, 1/2 cup cocoa powder, and 1/4 teaspoon salt.
  6. Gradually fold the dry ingredients into the wet ingredients using a rubber spatula. Mix just until combined; the batter should be thick and fudgy.
  7. In a small bowl, mix 1/2 cup creamy peanut butter with 1/4 cup powdered sugar until smooth to thicken the peanut butter swirl.
  8. Pour half of the brownie batter into the prepared pan and smooth the surface. Scatter half of the chopped mini peanut butter cups evenly over the batter.
  9. Drop dollops (about 1 tablespoon each) of the peanut butter mixture randomly over the batter. Use a toothpick or skewer to gently swirl the peanut butter into the batter, creating marbled patterns without mixing completely.
  10. Pour the remaining brownie batter over the swirled layer and smooth it out. Scatter the rest of the chopped peanut butter cups on top. Add more dollops of peanut butter mixture and swirl lightly again.
  11. Bake for 25-30 minutes. Check doneness at 25 minutes by inserting a toothpick into the center; it should come out with a few moist crumbs but not wet batter.
  12. Let the brownies cool completely in the pan on a wire rack. Use the parchment paper overhang to lift them out, then slice into squares with a sharp knife, wiping the knife between cuts for cleaner slices.

Notes

To prevent peanut butter from separating and becoming oily, mix it with powdered sugar and swirl gently without overmixing. Use room temperature eggs for better batter consistency. Cool brownies completely before slicing for cleaner cuts. Mini peanut butter cups melt better than full-size ones for consistent texture. For gluten-free, substitute all-purpose flour with gluten-free flour blends. Vegan adaptations include flax eggs, dairy-free butter, and vegan peanut butter cups.

Nutrition

Keywords: fudgy brownies, peanut butter cup brownies, gooey peanut butter swirls, easy brownies, homemade brownies, chocolate peanut butter dessert

Find it online: https://pokirecipes.com/fudgy-peanut-butter-cup-brownies-easy-homemade-gooey-swirls-recipe/