Peanut butter swirl brownies
Peanut butter swirl brownies combine fudgy chocolate brownies with creamy, nutty peanut butter for a rich dessert experience. Easy to make, they are perfect for gatherings or as an indulgent sweet treat.
Cook time 20 min
Prep time 18 min
Ingredients:
1.50 sticks butter1 cup chocolate candies
1 tsp stevia leaf sweetener
5 eggs
1/3 cup whole-grain wheat flour
1/2 cup peanut butter
Peanut butter swirl brownies are a delicious and indulgent treat that combines the rich, fudgy texture of classic brownies with the creamy, nutty flavor of peanut butter. This recipe is perfect for chocolate and peanut butter lovers and is sure to be a hit at any gathering or as a delightful dessert after dinner.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease an 8x8 inch (20x20 cm) baking pan or line it with parchment paper for easier removal of brownies later.
- In a medium saucepan over low heat, melt the butter. Add the chocolate candies and stir until completely melted and smooth.
- Remove the saucepan from the heat and allow the mixture to cool slightly.
- In a large mixing bowl, combine the melted butter and chocolate mixture with the stevia leaf sweetener. Make sure to stir well to incorporate the sweetener evenly.
- Add the eggs one at a time, whisking well after each addition until the mixture is smooth and well combined.
- Gently fold in the whole-grain wheat flour using a spatula or wooden spoon until just combined. Be careful not to overmix.
- In a small microwave-safe bowl, heat the peanut butter for about 20–30 seconds until it is slightly runny and easier to swirl.
- Pour the brownie batter into the prepared baking pan, spreading it evenly.
- Drizzle the heated peanut butter over the top of the brownie batter. Use a knife or skewer to swirl the peanut butter into the batter, creating a marbled effect.
- Place the baking pan in the preheated oven and bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (be careful not to overbake).
8. Cool:
- Remove the brownies from the oven and allow them to cool in the pan on a wire rack. Once completely cooled, cut into squares.
- Serve the peanut butter swirl brownies as a delicious treat. Enjoy with a glass of milk or coffee!
With just a few simple ingredients, you can create a batch of delightful peanut butter swirl brownies that will impress your family and friends. These brownies are not only easy to make but also offer a perfect balance of sweetness and richness. Enjoy them warm with a scoop of vanilla ice cream or pack them as a sweet snack for any occasion.
Peanut butter swirl brownies FAQ:
Use an 8x8 inch (20x20 cm) baking pan. You can grease it or line it with parchment paper for easier removal.
Bake the brownies for 25–30 minutes. They are done when a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake.
Yes, you can substitute whole-grain wheat flour with all-purpose flour or another gluten-free flour blend, but this may alter the texture.
Store leftover brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week for longer freshness.
You can substitute stevia with granulated sugar or another sweetener of your choice, but adjust the amount to taste, as sweetness levels vary.
Tips:
- Ensure that the butter and chocolate are melted and combined smoothly to achieve a rich and glossy brownie batter.
- Use room temperature eggs to help the ingredients blend more uniformly.
- For an extra crunchy texture, consider adding some chopped peanuts or chocolate chunks into the batter.
- Swirl the peanut butter into the brownie batter gently with a knife to create a beautiful marbled effect.
- Allow the brownies to cool completely before cutting to ensure clean slices and a set texture.
- Store the brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week for longer freshness.
Nutrition per serving
16 ServingsCalories 220kcal
Protein 4.75g
Carbohydrates 10g
Fiber 1.41g
Sugar 6g
Fat 18g
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