You’ll find it extremely difficult to only have one of these super-moist and fudgy brownies. Their fudge-like texture and gorgeous peanut-butter swirl make them positively irresistible!
If a huge peanut butter swirl in my brownies is wrong, then I don’t ever want to be right.
I also never ever want to stop eating these brownies. So dark and chocolate-y. So dense and fudgy. And OMG that peanut butter swirl!
These brownies are The. Bomb. Seriously, each bite tastes like pure, decadent fudge with a twist of peanut butter. Pure awesomeness.
Put down that boxed brownie mix, because you are never going to want to go back to brownies-from-a-box ever again. These homemade brownies are completely fool-proof and 1000x better than the boxed stuff. Did I mention they take only 30 minutes?? Oh, and they’re healthier too. That’s always a plus.
Obviously because that means you can eat more of ’em. 😉
The batter for these brownies is fairly simple, but all of the ingredients are important, and I wouldn’t recommend subbing any of them. You’ll need to grab your flour (I used white whole-wheat) unsweetened cocoa powder, salt, oil, coconut sugar, (if you need to, brown sugar would be a perfectly fine substitute) room temperature eggs, (bring your eggs to room temperature quickly, by place them in a bowl of warm water for 5 minutes) vanilla extract, and last but not least, your creamy peanut butter.
TIP: Use a light hand while mixing the ingredients, because over-mixing could lead to dry, tough brownies.
How to make your peanut butter swirl: Guys, it’s so easy I promise! Once you have your brownie batter in the pan, simple drop peanut butter by the tablespoon on top. Then, using a knife, gently cut through batter to create a marble pattern. Be careful not to cut through the batter too much, otherwise you will lose the swirl effect.
So what’s the secret to achieving super-moist and super-fudgy brownies every time? Watch them like a hawk while they bake. Now, I don’t mean checking them every 5 minutes, but just keep an eye on them, because it literally only takes as little as 1 minute to overbake and ruin a batch of brownies. — My brownies took exactly 20 minutes at 350º. Just make sure you test them with a toothpick before taking them out of the oven. The brownies will appear very soft when they are done— this is ok and it is exactly what you want.
A toothpick inserted in the middle of your brownies should come out with a few moist crumbs still sticking to it. — If your toothpick comes out with gooey batter stuck to it, the brownies need more bake time. If your toothpick comes out completely clean…well, there’s always ice cream that you can top ’em with to take away the dry texture.
Just do yourself a favor and avoid overbaking these brownies at all costs. Nobody likes a dry brownie. 😉
I don’t know if I’m ever going to be able to go back to regular brownies again. — these are were just way too good….
Bring on the chocolate….♥
You’re gonna want to grab at least two of these brownies as well as a large glass of milk.
Peanut Butter Swirl Fudge Brownies
Ingredients
- 3/4 cup white whole wheat flour
- 3/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 cup coconut sugar or brown sugar
- 1/2 cup vegetable oil
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 1/2 cup creamy peanut butter
Instructions
- Preheat oven to 350F and lightly grease a 9x13 baking pan. Set aside.
- In a medium bowl, combine flour, cocoa, and salt. In a large bowl, whisk coconut sugar, oil, eggs, and vanilla until smooth. Gently fold flour mixture into liquid, until just combined. (batter will be on the thicker side)
- Spread batter evenly in prepared pan and then drop peanut butter by the tablespoon evenly over batter. Using a knife, gently cut through batter to create swirls. (do not stir too much, otherwise you'll lose the swirl effect)
- Bake brownies at 350F 18-20 minutes, or until a toothpick comes out with moist crumbs still sticking to it. (brownies will be very soft---this is ok) Cool brownies on a wire cooling rack completely before cutting into squares.
Notes
Do you have an addiction to chocolate? You’re not alone and you’re definitely in the right place…
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Maria says
I added 3/4c of chocolate chips and they tasted great but the pan size was way too big. They came out SO thin and I had to take them out before 18 minutes to keep it from over baking. Recommend a smallee pan or doubling the recipe.
Sylvia Friessen says
Taste wise I’m sure this recipe is great but it needs baking powder.. I knew it would have to have it but i figured i would go strictly according to recipe.. Bad call.. Add baking powder and it should turn out perfectly