Peanut Butter Swirl Brownies
These Peanut Butter Swirl Brownies combine the deep, rich flavor of Ghirardelli-inspired brownies with ribbons of creamy peanut butter. With no chunks or chips, every bite is smooth, fudgy, and bakery-worthy.
Servings: 12 brownies
Ingredients
For the brownies:
- 1 cup salted butter melted
- 2 tbsp vegetable oil
- 1 ¼ cups granulated sugar
- 1 cup light brown sugar packed
- 4 eggs room temperature
- 1 tsp vanilla extract
- ½ tsp salt
- 1 cup all-purpose flour
- 1 cup Ghirardelli cocoa powder you can use any natural cocoa powder
For the peanut butter swirl:
- ½ cup creamy peanut butter not natural
- 2 tbsp powdered sugar
- 1 tbsp melted butter
- ½ tsp vanilla extract
Instructions
For the brownies:
- Preheat oven to 350°F. Grease and line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal. In a large bowl, whisk together melted butter, vegetable oil, granulated sugar, and brown sugar until glossy and well combined.
- Add eggs and vanillawhisk for 30 seconds, until slightly thickened and lighter in color. Sift flour, cocoa powder, and salt into the bowl. Gently fold with a spatula until no dry streaks remain.
- In a small bowl, mix peanut butter, powdered sugar, melted butter, vanilla, and salt until smooth. Microwave for 10–15 seconds to loosen slightly for easier swirling.
- Spread half the brownie batter into the prepared pan. Drop spoonfuls of half the peanut butter mixture over the batter. Top with the remaining batter and dollops peanut butter mixture on top, then use a butter knife to swirl for a marbled look.
- Bake for 30–35 minutes for fudgy brownies, or 5–8 minutes longer for a more cake-like texture. A toothpick should come out with moist crumbs but no wet batter. Cool in the pan for at least 30 minutes before lifting out and slicing into 12 squares.