Peanut Butter Swirl Brownies (Chewy & Fudgy)

By Jessica Hylton - - Updated

These Peanut Butter Swirl Brownies are the ultimate brownie treat! Chewy, fudgy, easy to make and loaded with creamy peanut butter flavor!

Peanut butter brownies on a wooden table.

Why am I posting peanut butter swirl brownies in the middle of the week? Because next month is Peanut Month, and even better, March 1 is Peanut Butter Lover’s Day!

I’ve got you prepared, no worries.

You probably don’t know this since I barely post peanut butter recipes on the blog, but I’m big on peanut butter. Actually, all nuts, especially almonds and cashews, but peanut butter gets its fair share in my diet. Especially in peanut butter and jelly sandwiches, which are like my favourite, to-go sandwiches. Sorry everyone, I know us food bloggers seem like we always eat extravagantly, which I will agree that for the most part, I’ve been doing pretty well, but sometimes I just want cereal, or PB & J.

Stack of peanut butter brownies on a wood table.

Now, these brownies. Peanut butter takes brownies to a whole new level of creaminess and flavour by definitely amping it up. I swirled the peanut butter throughout the entire batter so that you got it not only on the top but throughout your brownie, and trust me, it’s good. It adds a different kind of richness than chocolate while complementing the chocolate, almost toning it down a notch to introduce these new delicious flavour. I love how peanut butter isn’t a neutral flavour, but isn’t particularly sweet or salty, it’s just, well perfect. Try it; add peanut butter to your oatmeal, your smoothie, anything, and you’ll see how much more creamy it becomes will balancing out the other flavours.

How do you plan to celebrate Peanut Butter Lover’s Day? I think I will be whipping up another batch of these.

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If you try these Peanut Butter Swirl Brownies please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
Peanut Butter swirl Brownies on a wooden table.

Stakc of peanut butter swirl brownies.

Peanut Butter Swirl Brownies (Chewy & Fudgy)

These Peanut Butter Swirl Brownies are the ultimate brownie treat! Chewy, fudgy, easy to make and loaded with creamy peanut butter flavor!
by: Jessica in the Kitchen
Prep Time 12 minutes
Cook Time 35 minutes
Total Time 47 minutes
Servings 9 servings
Course Desserts
Cuisine American
  • 3/4 cup all purpose flour 107g
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 3/4 cup brown sugar (I use raw brown sugar, cane sugar or coconut sugar) 158g
  • 1/2 cup melted coconut oil 100g
  • 1 teaspoon vanilla extract
  • 2 tablespoons water 28g
  • 2 eggs 114g in shells
  • 1 cup chocolate chips, melted - I recommend Ghirardelli 188g
  • 1 cup chocolate chips unmelted
  • 1/4 cup runny peanut butter


  • Preheat oven to 325 degrees F/165 degrees C.
  • Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted.
  • In a medium bowl, sift the flour, salt and baking soda until combined. Set aside.
  • In a separate bowl, add the eggs, sugar and oil and mix until combined for about 2 minutes. Add the water and the vanilla extract. Add to the dry mixture to the wet mixture and melted chocolate chips and stir for about 3 minutes until combined.
  • Stir in the 1 cup unmelted chocolate chips.
  • Pour into a greased, parchment lined, or a greased foil-lined 8x8 square pan.
  • Warm up peanut butter in a microwave safe bowl for about 15 seconds.
  • Add the peanut butter with a spoon in dollops on top of the brownies. Using a dinner knife, swirl the peanut butter throughout the brownies.
  • Bake for 35 minutes. When finished, remove from oven and allow to cool completely in pan on a wire rack.
  1. It’s up to you what type of chocolate chips you would want to use, but do not use baking chocolate (which is without sugar). You can use semi-sweet or dark chocolate based on the brownie you would like to achieve. I recommend semi-sweet since it’s the best of both worlds. If you’d like a mix use semi-sweet for the base, and either milk or dark for the chips in the brownies.
  2. Oil instead of butter in products tends to create a moister product. All you have to do is switch out equal parts of the butter for the oil.
  3. The pan size makes a huge difference! If you do not use an 8×8 pan for e.g. if you use smaller, your brownies will not be ready in the right amount of time.
  4. Ensure your oven is properly calibrated, and remember your brownies will not be properly set until they are cooled down.


Calories: 370kcal | Carbohydrates: 40g | Protein: 5g | Fat: 23g | Saturated Fat: 16g | Cholesterol: 36mg | Sodium: 216mg | Potassium: 96mg | Fiber: 2g | Sugar: 28g | Vitamin A: 53IU | Calcium: 51mg | Iron: 2mg
by Jessica

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  1. says:

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  2. Red says:

    I wondered if anyone has subbed natural peanut butter and gluten free flour with this recipe. It looks delish but my husband is GF and he will not eat regular PB because of the hydrogenated vegetable oil.

    • Jessica says:

      Hi Red,

      Organic PB will be fine, but I’m not sure about the gluten free flour in this recipe!

  3. Alexandra says:

    I love this recipe! I made it once, but substituted peanut butter chips for the ones that don’t get melted and my family died over them! I’m making another batch as we speak, per their request! Thanks again!

  4. Elisha says:

    Hi Jessica,
    Do you use milk or dark chocolate for this recipe?

    • Jessica says:

      Hi Elisha,

      I used semi sweet chocolate. I think milk might be too sweet and dark chocolate a little too bitter. If you wanted to use either maybe mix it half and half with semi sweet chocolate. I hope that helps!

  5. Sheryl says:

    Wow these look awesome my daughter just made vegan they look a little oily but they smell delicios

  6. Amber says:

    The batter was rich and delicious! My first batch is in the oven now and I think they will turn out great! I would consider cutting the oil down in tve future only because it seemed like a lot for thr recipe.

  7. Kassie says:

    I made these today and they are seriously the best brownies I have ever had! I followed the directions exactly as they were written except that I had to cook them for a bit longer. I started with the suggested 35 minutes and the middle was still fairly soupy so I gave it another 10 minutes and they came out perfect! They look just like the photo in the recipe, they’re so gooey and rich! Definitely my new go to brownie recipe!

    • Kassie says:

      I would like to note, though, that they are very rich and very oily. I don’t know that I could eat more than one at a time without ending up with an upset stomach! They are delicious though 🙂

      • Jessica says:

        Hi Kassie,

        Thanks so much for your feedback! I’m so glad you enjoyed them. I re-made these vegan and I cut the oil back a bit and didn’t notice a difference in flavour so I will probably edit these to reflect that.

        • Michelle says:

          When you said you’d probably update the recipe to say 1/2 cup coconut oil, I’m assuming you already did that since it shows 1:: in ingredients right now ? right? Also, for those that don’t like coconut, can you taste it at all in these or do the chocolate & peanut butter flavors take over & it’s not noticeable?

  8. Yuli says:

    Good recipe but would definitely recommend cutting the oil down to 1/2 cup as they were indeed a little oily. I had to bake the brownies for about 5 – 7 minutes extra to be fully cooked as well.
    I also added a bit of cocoa powder to intensify the chocolate flavour, and added melted caramel and sea salt as a topping – so rich!

  9. Quyen says:

    I made this last night with a few substitutions to make it gluren free. I used Bob’s Red Mill Gluten Free all purpose flour, coconut sugar, 70% ghiradelli baking bars, everything else the same. Turned out amazing and not that sweet! I only had crunchy peanut butter so that’s what I used, gave it a nice texture with the crunch and saltiness. It didn’t turn out oily.

    I used a 9×9 pan and baked for 30 min. in my small countertop convection toaster oven. Works just fine!

    Thank you for this recipe!

    • Jessica says:

      Hi Quyen,

      Sorry we never got back to you but thank you so much for your comment! I’m so glad that it turned out so well for you and love that addition for crunch and saltiness! You’re SO welcome!

  10. Ally says:

    I followed the recipe with peanut butter and after 45 minutes of baking it was still torally liquid.
    Dissappointed. Way too much oil if combined with peanut butter since peanut butter is already oily.

    • Jessica says:

      Hi Ally,

      Oh no! Sounds like something went wrong – did you measure out the ingredients with a scale?

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