Peanut Butter Swirl Fudge Brownies
These moist and fudgy peanut butter swirl brownies combine layers of peanut butter cookies with fudge brownies baked right on top.
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Ingredients
Peanut Butter Cookie
- 1 cup granulated sugar
- 1 large egg
- 1 cup creamy peanut butter
Brownies
- ½ cup unsalted butter
- 1 cup granulated sugar
- ½ cup dark or semi-sweet chocolate chips
- 2 tsp vanilla extract
- 2 large eggs
- ⅔ cup unsweetened cocoa powder (preferably Dutch-processed)
- ⅓ cup all-purpose flour, spooned and leveled
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 tbsp creamy peanut butter, for swirling on top
Instructions
Peanut Butter Cookie Layer
- Preheat the oven to 325 F. Line an 8×8 inch baking pan with parchment paper.
- In a bowl, stir together the sugar, egg and peanut butter until smooth and well combined.
- Spread the peanut butter cookie dough into the prepared baking pan, and bake for 20 minutes. The cookie base will be slightly puffed, but will not be fully cooked through. Set aside until you're ready to add the brownie layer.
Brownie Layer
- Meanwhile, make the brownie batter. In a large saucepan, melt the butter and sugar over medium heat. Once it begins to bubble hard enough that you can't stir down the bubbles, cook for two minutes.TIP: If you have an instant read digital thermometer, check the temperature. You want the butter and sugar mixture to reach between between 230-235 degrees Fahrenheit, which will help get the shiny crackly top on the brownies.
- Remove from the heat and use a wooden spoon to stir in the chocolate chips and vanilla until melted; the mixture will be grainy. Let cool for 10 minutes.
- Beat in the eggs, one at a time, until the mixture comes together into a smooth batter.
- In a bowl, sift together the cocoa powder, flour and salt. Add the dry ingredients to the batter and mix just until no dry streaks remain. The batter will be thick but spreadable.
- Gently spread the brownie batter over the hot peanut butter cookie layer. Add small dollops of peanut butter on top of the brownie batter and use a toothpick to create swirls in the brownies.
- Bake on the center oven rack for exactly 30 minutes. The brownies will be crackled on top and slightly puffed.
- Cool the brownies completely before cutting into squares, at least 4-5 hours, or overnight. It's normal for the center of the brownies to settle and sink down as they cool. Because they do take a while to cool and fully set, I like to bake them in the evening, cool for several hours, then cover with plastic wrap to finish cooling overnight before cutting them the next day.
- Lift the cooled brownies out of the pan by the parchment paper onto a cutting board to cut them into servings. Use a damp cloth to wipe your knife clean in between cuts for neat, clean edges on your brownies.
Notes
Store leftover brownies in an airtight container for up to 3 days, or wrap well and freeze to enjoy later.
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