Best Crunchy Peanut Butter Swirl Brownies Recipes

PEANUT BUTTER MARBLED BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, water, oil and eggs until well blended. Spread in pan.
• In small microwavable bowl, microwave peanut butter uncovered on High 30 seconds; stir. Drop 20 spoonfuls of peanut butter in 5x4 rows over brownie batter. For marbled design, pull knife through batter and filling about 1 inch apart; turn pan and repeat.
• Bake 26 to 28 minutes or until toothpick inserted 2 inches from side of pan comes out clean. To cut warm brownies easily, use a plastic knife and short sawing motions. Store tightly covered.

PEANUT BUTTER BLONDIE BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Beat peanut butter and butter together in a bowl with an electric mixer until smooth. Gradually beat brown sugar into peanut butter mixture. Beat eggs into peanut butter mixture 1 at a time, beating well after each addition; add vanilla extract.
• Gradually sift flour into peanut butter mixture and mix until batter is well-combined. Pour batter into prepared baking dish and spread evenly in the dish.
• Bake in the preheated oven until a toothpick inserted into the center of the blondies comes out clean, about 35 minutes. Cool in the baking dish for 15 minutes before slicing into 24 bars. Remove to a wire rack to cool until just warm.

PEANUT BUTTER BROWNIES

Steps:

• Prepare the brownies: Heat the oven to 350 degrees. Coat a 9-by-13-inch pan lightly with cooking spray and line it with parchment paper, leaving a 2-inch overhang on the two long sides.
• In a small saucepan, heat the butter and cocoa over low heat until the butter melts, about 5 minutes. Whisk to combine then set aside to cool, 5 minutes.
• In a stand mixer fitted with the paddle attachment, combine the granulated sugar, flour and salt. Add the butter mixture and beat on medium speed until well blended, 1 to 2 minutes. Add the eggs one by one, incorporating each before adding the next, then add the vanilla and mix until combined.
• Spread the mixture evenly in the prepared pan. Bake until a tester inserted into the center comes out with a few moist crumbs, 20 to 25 minutes.
• Let the brownies cool completely, about 30 minutes.
• Prepare the topping: Add the peanut butter to a microwave-safe bowl and microwave until softened, about 15 seconds. Stir it well to distribute heat evenly then spread it in an even layer on top of the brownies. Freeze the brownies for at least 30 minutes.
• Prepare the frosting: In a medium saucepan, melt the butter and marshmallows over medium heat, stirring often, until both are melted and no lumps remain, about 5 minutes. Add the confectioners' sugar, milk and cocoa, and whisk until smooth, about 2 minutes.
• Spread the frosting over the peanut butter layer and freeze for 30 minutes.
• Remove the brownies from the pan: First, cut the brownies away from the pan edge on both short sides, then lift them out using the parchment paper handles. Cut into 24 squares. Keep refrigerated.

PEANUT BUTTER SWIRL BROWNIES

Steps:

• In a large bowl, cream butter and sugars. Add eggs and milk; mix well. Combine the flour, baking powder and salt; add to creamed mixture and mix well., Divide batter in half. To one portion, add peanut butter and peanut butter chips; mix well. To the other portion, add the cocoa and chocolate chips; mix well. , In a greased 9-in. square baking pan, spoon chocolate batter in eight mounds in a checkerboard pattern. Spoon seven mounds of peanut butter batter between the chocolate batter. Cut through batters with a knife to swirl. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.