Peanut butter swirl brownies

These brownies take me back to my favorite combination – chocolate and peanut butter. I have a brownie with peanut butter frosting that is a regular in my repertoire, but these brownies with the peanut butter swirled right in are a new favorite. Fudgy and dense, these are great served straight from the fridge.

Peanut Butter Swirl Brownies (click here for printable recipe)


1 stick butter

9 ounces bittersweet chocolate

2 eggs

1 cup firmly packed brown sugar

2 teaspoons vanilla extract

1/2 teaspoon salt

1/3 cup flour

1/3 cup smooth peanut butter (not natural-style)


Preheat oven to 300 degrees F. Spray an 8-inch baking pan with cooking spray, line with parchment paper, and spray the paper lightly to coat. Melt the chocolate and butter in the microwave, stopping frequently to stir and checking to prevent scorching. Once the chocolate mixture is melted and smooth, whisk in the eggs, sugar, vanilla and salt. Whisk in the flour, stir until just combined, and transfer to prepared baking pan.

Place the peanut putter in a quart-sized zip lock bag and snip off one corner. Squeeze the peanut butter into the cut corner of the bag and twist the bag closed. Pipe the peanut butter in four long, straight lines across the top of the batter. Using a butter knife, swirl the peanut butter into the batter, so it looks marbled.

Bake until a knife comes out just clean from a a middle chocolate portion – peanut butter swirl will not look dry – 40-45 minutes. Do not overcook! Let cool completely and cut into small squares. Store in refrigerator for up to one week.

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