Makes 1 8-inch pan of brownies

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Chocolate and peanut butter feel like your very first favorite dessert flavor when you are four years old and nothing about that ever really changes. You can flirt with brown butter or pistachio or whatever the internet is into for a minute, but when you want comfort you always come back to the classics. There is something about that salty-sweet peanut butter against deep chocolate that hits the reward center of your brain in a way no trend can touch.

These brownies lean allllll the way into that feeling. They are ridiculously fudgy, almost in chocolate truffle territory, with a peanut butter swirl that runs through every bite like a little ribbon of joy. The batter is thick, closer to cookie dough than the pourable brownie batter you might be used to, and that is exactly what you want. Press it into the pan with your hands or a spatula and trust that it knows where it is going.

In the oven it puffs just enough, gets those shiny crinkly tops that tell you good things are happening, and bakes into something rich and chewy with a tiny bit of goo in the center. The kind of brownie that makes you cut one square, take a bite, and then immediately return to straighten the edge. The kind where you swear you are only having one, but the disappearing corner tells a very different story.

PEANUT BUTTER BROWNIE FAQ

The batter is really thick and the peanut butter is hard to swirl in. Is that right? In our testing these came out great, but some people in the comments felt the batter was too stiff. If yours feels that way, add a tablespoon or so of milk to loosen it up. For most people it comes out just fine. Also make sure your peanut butter is at room temperature and not cold from the fridge, which can make the whole thing seize up. As for swirling, the peanut butter mixture is pretty thick so don’t expect it to glide around like a liquid. Drop small spoonfuls across the top and use a butter knife or toothpick to drag it through. You’re not going for perfection here. Messy swirls look great and every bite ends up with a little pocket of warm peanut butter running through it.

Can I use a different nut butter? Absolutely. Almond butter and cashew butter both work well and each give you a slightly different flavor. Cashew is especially good if you like things a little more buttery and mild. Sunflower seed butter is a good option if you need it nut-free, though it may turn a little green from the baking soda reaction. Still tastes fine.

How long do I really need to bake these? The recipe says 18 to 20 minutes, but ovens vary. Some people find they need closer to 25 minutes. Start checking at 18. You want a toothpick to come out mostly clean with a few moist crumbs. Better to pull them a touch early than overbake. They firm up as they cool and that slightly underdone center is where the magic is.

Can I make these gluten-free? Yes. Use your favorite gluten-free flour blend and add about 1/4 cup more than the recipe calls for. Pamela’s works well here.

How should I store them? Room temperature in a tightly sealed container for up to 4 days, if they last that long. They’re actually even better the next day once everything has had time to settle and get even chewier. You can also freeze them for up to a month.

Vegan Peanut butter swirl brownies

Peanut Butter Brownies

Impossibly fudgy vegan brownies with a salty-sweet peanut butter swirl. Thick, chewy, and dangerously easy to eat.
5 from 8 votes
Print Recipe Pin Recipe
Course Dessert
Cuisine American

Ingredients
  

FOR THE PEANUT BUTTER SWIRL:

  • 1/2 cup creamy natural peanut butter
  • 1/3 cup powdered sugar sifted
  • 1 tablespoon refined coconut oil melted
  • 1/2 teaspoon pure vanilla extract
  • Pinch salt

FOR THE BROWNIES:

  • 3 ounces semisweet chocolate chips
  • 1/4 cup refined coconut oil
  • 1/3 cup unsweetened almond milk or your favorite nondairy milk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon cornstarch
  • 2/3 cup granulated sugar
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 3 tablespoons Dutch-process cocoa powder
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt

Instructions
 

MAKE THE PEANUT BUTTER SWIRL:

  • In a mixing bowl, stir together all the ingredients until smooth. Set aside.

MAKE THE BROWNIES

  • Preheat the oven to 350°F. Line an 8-inch square metal pan with aluminum foil, then coat the foil with nonstick cooking spray.
  • In a large metal bowl set over a saucepan of simmering water, melt the chocolate with the coconut oil, stirring with a rubber spatula, until smooth. Remove from the heat.
  • In a mixing bowl, whisk together the milk, vanilla, and cornstarch. Add the warm chocolate mixture to the mixing bowl and whisk until well combined. Add the sugar and mix well.
  • Sift in the flour, cocoa, baking powder, and salt and fold until combined (a few lumps are okay). Pour the batter into the prepared pan and spread it to the edges.
  • Drop spoonfuls of the peanut butter mixture onto the brownie batter in the pan, then use a butter knife to swirl it in. Bake until a toothpick inserted in the center comes out mostly clean, 18 to 20 minutes.
  • When cool enough to handle, lift the foil out of the pan, slice the brownies, and serve!
Keyword Brownie, Peanut Butter
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