Peanut Butter Brownies


How to begin deciding what you want to bake? It’s always a tricky one for me. Usually I just want to bake. To make something. It’s a weird craving I get. Do you ever feel that urge? Where do you get inspiration from? Usually my ideas stem from glancing through recipes I see in a magazine (Chatelaine par example! This magazine always seems to have the best ideas, and they’re healthy too), browsing through one of my favourite cookbooks (Amy Atlas’ Sweet Designs!), looking at the endless array of tasty delicacies that pop up on Pinterest, or responding to a specific request from a loved one.

My boyfriend Isaac’s absolute favourite kind of dessert always involves a little bit of PB (no J!). Reeses Pieces are his go-to snackable on the go. Not the healthiest no doubt, but who can deny a little bit of peanut butter and chocolate? They just go so well together!

Last night, because of our growing egg pressure (We had 15 on Sunday!) it was time to get out the ol’ wooden spoon. Peanut butter goodies were top of the request list so I started brainstorming. After checking out some gems on Pinterest I came across this great recipe from the Brown Eyed Baker’s blog and knew it was the one for me! She had me at peanut butter swirl.

Chocolate Peanut Butter Brownies

The Brownies turned out perfectly. They are soft, rich, ooey gooey and have that killer peanut butter punch from the PB drops you gently swirl into the brownie batter. Don’t be scared by the idea of combining layers. It’s really quite simple and I’ll hold your hand through each step. Now if you want a heavenly aroma of chocolate and peanut butter wafting through your home, get out your supplies too and let’s get a move on!

It’s peanut butter brownie time! (Annoying dancing banana) I dare you to not sing that for the rest of the day..

Peanut Butter Brownies

Yield: 24 brownies. Prep time: 35 minutes. Cook Time: 35 minutes. Total time: 1 hour 10 minutes


Brownie Batter: 
1/4 cup all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate (1 1/3 cups), coarsely chopped
8 ounces (1 cup) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
1/2 cups granulated sugar
1/2 cup packed light brown sugar
5 eggs (I know, right?!)
2 teaspoons vanilla

Peanut Butter Swirl:
1/2 cup (8 tablespoons) unsalted butter, melted.
1 cup icing sugar
1/2 cup creamy peanut butter
1/2 teaspoon salt
1 teaspoon vanilla extract

Baking Edit


1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch glass or light-colored baking pan. Line the pan with parchment paper.
2. In a medium bowl, whisk the flour, salt, and cocoa powder together.
3. Put the chopped chocolate, cut butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water (double boiler), stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining 2 eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
6. Pour the batter into the prepared pan and smooth the top.
7. In a medium bowl, whisk together all of the peanut butter swirl ingredients. Using a spoon, place dollops of the peanut butter mixture all over the top of the brownie batter. Using a butter knife, swirl the chocolate and peanut butter, running the knife crosswise and lengthwise through the batters.
8. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.
9. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.

Here are some pictures I took while making these brownies:

Brownie Swirl

The Peanut Butter Swirl in action!


Slicing the brownies into rather generous portions…


The swirly goodness of these brownies


Do you agree that nothing beats a cold cup of milk and a chocolately dessert? For some reason the combination of ‘creamy’ and ‘rich’ is utter perfection in dessert land.

Hope you enjoy making these delectable goodies as much as I did! Now.. what to do with them all?


About Blue Owl Treats

Welcome! I am Heather, a musician, baker, and teacher living in beautiful Vancouver, BC! I use this blog to share my love for baking and the odd DIY or crafting project. Enjoy!
This entry was posted in Baking, Brownies, Peanut Butter Brownies and tagged , , . Bookmark the permalink.

4 Responses to Peanut Butter Brownies

  1. Mmm, they look very yummy! I’ve never made PB brownies but they are definitely on my ‘to bake’ list thus year. :-)

  2. Shannon says:

    mmm from experience, these pb brownies get an A plus!! Super delicious and kind of have a cheesecake texture. Was craving another when I came home from work today!

  3. Christophski McHutchHutch says:

    What do you do with the rest? Mail them to meeeee


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