Best 7 Swirled Peanut Butter Cup Brownies Recipes

SWIRLED PEANUT BUTTER CUP BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Stir brownie mix, vegetable oil, 2 eggs, and water in a large mixing bowl until smoothly combined and gently mix the chopped peanut butter cups into the batter.
• Beat peanut butter, sugar, butter, flour, vanilla extract, and 1 egg together in a bowl with an electric mixer until thoroughly combined. Spread half the brownie batter into the bottom of the prepared baking dish and top with 1/4-cup dollops of peanut butter mixture in an even pattern. Pour remaining brownie batter between the dollops. Use a knife to lightly swirl the peanut butter mixture into the brownie batter; do not overmix.
• Bake in the preheated oven until a toothpick inserted into the center of the brownies comes out with moist crumbs, 30 to 40 minutes. Cool completely before serving.

PEANUT BUTTER SWIRL BOXED BROWNIES RECIPE BY TASTY

Steps:

• Swirl peanut butter into brownie batter and bake according to package.
• Slice and serve.
• Enjoy!

PEANUT BUTTER SWIRL BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Coat a 9-inch square baking pan with cooking spray.
• Beat together the confectioners' sugar, peanut butter, cream cheese, 1/2 teaspoon vanilla extract and 1 egg in a large bowl with an electric mixer on medium-high speed until smooth.
• In a small bowl, combine the flour, cocoa powder, baking powder and salt. Whisk to thoroughly combine.
• In a medium bowl, whisk together the remaining 2 eggs, granulated sugar and remaining 1 teaspoon vanilla. Whisk in the butter.
• Add the flour mixture and chocolate chips to the bowl with the egg-butter mixture and fold together with a spoon or spatula until just combined.
• Add half of the brownie batter to the pan and tap on the countertop to level. Add the peanut butter mixture by the spoonful, making sure that the spoonfuls do not touch each another. Pour the remaining brownie batter over the top and swirl the two batters together with a butter knife.
• Bake until the edges are just set, about 20 minutes. The center should still be soft. Cool in the pan for at least 15 minutes before cutting.

PEANUT BUTTER BROWNIE SWIRL COOKIES

Steps:

• For the peanut butter cookie dough: Whisk together 2 cups flour, 1/2 teaspoon baking soda and 1/2 teaspoon salt in a large bowl.
• Beat 1 stick plus 2 tablespoons butter, 1/2 cup dark brown sugar and 1/2 cup granulated sugar together in a large bowl with an electric mixer until light and fluffy, about 4 minutes. Add 1 egg and beat until completely incorporated, scraping down the sides of the bowl as needed. Beat in the peanut butter and 1 teaspoon vanilla until creamy. Reduce the speed to medium and add the flour mixture, then beat until completely incorporated. Turn out the dough and form into a 3/4-inch-thick rectangle, then wrap tightly in plastic. Freeze until beginning to firm up, 30 minutes. (Do not over-chill or the dough will crack when rolled.)
• Meanwhile, make the sugar cookie dough: Whisk together 2 cups flour, 1/2 teaspoon baking soda and 1/2 teaspoon salt in a large bowl.
• Beat 2 sticks butter and 1 cup granulated sugar together in a large bowl on medium-high speed with an electric mixer until light and fluffy, about 4 minutes. Add 1 egg and 1 teaspoon vanilla and beat until completely incorporated, scraping down the sides of the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until completely incorporated. Turn out the dough and form dough into a 3/4-inch-thick rectangle and wrap tightly in plastic. Freeze until beginning to firm up, 30 minutes. (Do not over chill or the dough will crack when rolled.)
• Make the brownie batter: Whisk the cocoa together with the remaining 1/2 cup flour, 1/2 teaspoon baking soda and 1/4 teaspoon salt in a medium bowl. Melt the remaining 6 tablespoons butter and whisk with the remaining 3/4 cup dark brown sugar in another medium bowl until incorporated. Add the remaining 2 eggs and 1 teaspoon vanilla and whisk until smooth with no large lumps of sugar remaining. Fold the dry mixture into the wet mixture and stir vigorously for 15 seconds until the batter is very thick and smooth.
• Generously flour a large piece of parchment paper and roll the peanut butter dough into a 16-by-12-inch rectangle. Repeat with the sugar cookie dough. Using the parchment to help you, lift the sugar cookie dough and flip it onto the peanut butter dough, parchment-side up, so that edges of both doughs are lined up. Brush off any excess flour and trim the edges to square off all sides. Evenly spread the brownie batter over the entire surface of the sugar cookie dough using an offset spatula. Position the dough so that one of the short sides is facing you. Working from the bottom edge closest to you and using the parchment to help you, roll the dough up tightly, peeling back the parchment as you roll and form a tight log. Keep the log covered in parchment and freeze until firm, about 30 minutes. Remove from the freezer and roll gently on the counter to create a more circular log. Freeze until solid, at least 5 hours and up to 24.
• Position 2 oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper.
• Slice half the frozen dough with a sharp knife into 1/2-inch slices (keep the remaining dough frozen until ready to bake) and place on the lined pans spaced 2 inches apart (about 6 per sheet). Bake, switching the positions of the cookie sheets halfway through, until the peanut butter cookie is golden brown but the sugar cookie is still blonde, 14 to 18 minutes. Let cool for 15 minutes on the baking sheets, then transfer to racks to cool completely.
• Let the baking sheets cool completely, then slice the remaining frozen dough and repeat.
• Store the cookies in a tightly sealed container at room temperature for up to 5 days.

PEANUT BUTTER SWIRL BROWNIES

Steps:

• Heat oven to 350°F. Grease square pan, 9x9x2 inches. Mix sugars, butter, milk and eggs in medium bowl. Stir in flour, baking powder and salt.
• Divide batter in half (about 1 cup plus 2 tablespoons for each half). Stir peanut butter and peanut butter chips into 1 half. Stir cocoa and chocolate chips into remaining half.
• Spoon chocolate batter into pan in 8 mounds, checkerboard style. Spoon peanut butter batter between mounds of chocolate batter. Gently swirl through batters with knife for marbled design.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely about 1 hour. For 16 brownies, cut into 4 rows by 4 rows.

PEANUT BUTTER SWIRL BROWNIES

Steps:

• In a mixing bowl, combine butter and sugars.
• Add eggs and milk; mix well.
• Combine 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.
• To the other portion, add cocoa and chocolate chips; mix well.
• In a greased 9-inch square pan, spoon chololate batter into 8 mounds in a checker board pattern.
• Spoon 8 mounds of peanut butter batter in between the chocolate batter.
• Cut through batter with a knife to swirl.
• Bake at 350F for 25-30 minutes or until toothpick interted near the center comes out clean.
• Cool on a wire rack.

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.