There are few things better than these peanut butter swirl brownies. They’re perfectly fudgy, and the peanut butter swirl (aside from being drop dead gorgeous) pairs wonderfully with the bittersweetness of the chocolate and the cocoa powder in the brownie batter. Add a pinch of sea salt, and you’ve got yourself the perfect dessert.
Today, I bring you comfort and self-care in the form of brownies, swirled through with peanut butter. There’s also a sprinkling of sea salt somewhere in there, because the best way to improve brownies (or anything chocolate, really) is to add a pinch of salt.
I’ve made at least seven different brownies in the last few days, although it might have been more – I’ve lost count by now. There’s a wonderful smell of chocolate and butter and warmth winding itself through the house, and I simply don’t want it to fade.
Yes, you can definitely expect more brownie recipes in the near future.
But that’s for the next days and weeks – today, these peanut butter swirl brownies. Honestly, there are many things you could swirl through brownies: salted caramel, cheesecake batter, raspberry jam, tahini, Nutella… but there’s something comforting about the simplicity of peanut butter + chocolate.
Here’s why you should make and love these fudgy peanut butter brownies:
- They’re super fudgy, bordering on gooey – which, as I’m sure we can all agree, is the perfect brownie texture.
- They’re intensely chocolatey, as they contain both melted dark chocolate and cocoa powder, for an extra depth of flavour.
- They’re also super easy to make: it’s as simple as melting some chocolate and butter, mixing that along with a few other ingredients together into a batter, swirling through the peanut butter, baking, and finishing the whole thing off with a sprinkling of sea salt. That’s it!
- It’s PEANUT BUTTER + CHOCOLATE, which is basically one of the best flavour combinations ever.
- These brownies also happen to be gluten free (yay), although you can easily make them with plain wheat flour if you don’t need them to be gluten free.
And in the end… they’re just pretty. Not three-tiered-cake-with-sugar-roses pretty, but more of a “I’ve had an hour, so I made these for you because I appreciate you and I hope they make you smile” kinda pretty. Also “not much effort required but the results are damn impressive” kinda pretty.
I don’t know about you, but I’ll take that sort of pretty over three tiered cakes any time.
I hope you love these peanut butter brownies as much as I do, friends. Enjoy.
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Fudgy Peanut Butter Swirl Brownies (Gluten Free)
- 3 sticks (350 g) unsalted butter
- 10 oz (280 g) dark chocolate, chopped (I've used 70% dark chocolate, but anything above 60% will work well)
- 2 1/2 cups (500 g) caster sugar (you can use granulated sugar, but caster sugar is recommended)
- 5 medium eggs, room temperature
- 2 cups (240 g) plain gluten free flour blend (I've used Doves Farm Freee plain gluten free flour blend, which doesn't contain xanthan gum)
- 1/2 tsp xanthan gum (omit if your GF flour mix already contains xanthan)
- 1/2 cup (60 g) cocoa powder
- 1/2 - 3/4 tsp salt
- 1/2 cup (120 g) natural unsweetened smooth peanut butter
- Pre-heat the oven to 320 ºF (160 ºC) and line a 9 x 13 inch (23 x 33 cm) rectangular baking tin with greaseproof/baking paper.
- In a heat-proof bowl above a pot of simmering water, melt together the butter and chocolate.
- In a separate large bowl, stir together the sugar and eggs using a wooden spoon or spatula. Don't use a whisk – you want to gently mix the two together until the sugar is partially melted, without whisking the mixture. This will ensure a thin, shiny crust on top of your brownies.
- Pour the melted chocolate+butter mixture into the eggs+sugar mixture, and mix together until homogeneous.
- Sift the gluten free flour blend, xanthan gum, cocoa powder and salt together, and fold into the wet ingredients until you get a smooth brownie batter with no flour clumps.
- Transfer the brownie batter into the lined baking tin and smooth out the top.
- If your peanut butter is too thick for drizzling, heat it in the microwave in 5-10 second bursts until runny. Drizzle the peanut butter over the brownie batter and, using a skewer or toothpick, create swirls.
- Bake at 320 ºF (160 ºC) for 30 - 35 minutes, or until an inserted toothpick comes out covered in many moist crumbs and some half-baked batter. You don't want to over-bake the brownies, as this will dry them out.
- Allow to cool in the baking tin for about 10-15 minutes, then remove the brownies from the baking tin onto a wire cooling rack to cool completely.
- Storage:The peanut butter swirl brownies keep well in a closed container in a cool dry place for 3 - 4 days. (And they stay as fudgy as they were on day 1!)