These extra fudgy chocolate brownies are swirled with a peanut butter filling and mixed with miniature peanut butter cups. These homemade brownies only take 20 minutes to make, don’t require a mixer and give you super chewy brownies.
Tell me about this recipe!
- These fudgy brownies are made with cocoa powder and chopped chocolate, giving you an extra chocolatey hit!
- There is no baking powder or baking soda in these brownies, which is what gives them such a chewy and fudgy texture, no cakey brownies here
- The brownies are swirled with a peanut butter filling and then sprinkled with chopped miniature peanut butter cups.
- They only takes 20 minutes to make before putting in the oven, plus you don’t need a mixer!
The printable recipe card with the full list of ingredients and instructions can be found at the bottom of this post.
- Chocolate: these brownies get a double dose of chocolate from the chopped chocolate and cocoa powder. Make sure you use dutch process cocoa powder (in the UK this is just regular cocoa powder) and chocolate that is over 50% cocoa.
- Butter: I love using European style butter in my recipes as it makes what you bake so much creamier
- Oil: Use a neutral tasting oil for these brownies, I used vegetable oil
- Espresso Powder: espresso powder deepens the chocolate taste, but you can leave it out if you wish.
Making the Brownies
One: Whisk together the flour and salt in a small bowl
Two: In a medium bowl or jug, whisk together the eggs, egg yolks, sugars, oil espresso powder and vanilla extract until smooth.
Three: Melt the butter and chopped chocolate together over a double boiler until smooth. Do this by taking a small saucepan and filling it with an inch of water. Bring to a simmer, then place a heat-proof bowl with the butter and chocolate on top of the saucepan. Make sure the bowl doesn’t touch the water!
Four: Once melted, take it off the heat. Add in your cocoa powder and whisk until smooth.
Five: Pour the sugar mixture into the chocolate and whisk until smooth
Six: Pour in your flour and salt, whisking until smooth.
Seven: Chop up your miniature peanut butter cups, and set aside a small handful. You’ll use these to top the brownies just before they go into the oven. Pour the rest of them into the brownie batter and fold them in.
Eight: Time to make the peanut butter filling! Place your peanut butter in a microwave safe bowl, and microwave it to melt it down. I do about 15-20 seconds in the microwave, but you may need a bit longer. Add in your powdered sugar, a pinch of salt, and vanilla. Whisk until smooth.
Nine: Pour the brownie batter into your greased and lined 8″ tin. Dollop the peanut butter filling on top.
Ten: Swirl the peanut butter around using a butter knife, then sprinkle over those peanut butter cups that you had saved. Bake in the oven at 350 for 30 minutes.
- You never want to overbake brownies! This will give you dry, crumbly brownies instead of chewy and fudgy brownies. It’s best to slightly underbake them as the brownies will continue cooking in the pan once you take it out of the oven.
- When adding your dollops of peanut butter, use a butter knife to swirl it around. Don’t swirl too much though or you’ll lose the peanut butter swirls!
- Let them cool completely before cutting into them. It is really tough to wait, but it’ll be difficult to cut them while they’re still warm!
Frequently Asked Questions
I highly recommend using a pan with light metal. Dark metal pans will cause the sides and bottom dry out faster and the texture won’t be as fudgy.
Grease your pan, then create a ‘sling’ with parchment paper. This will make it easier to lift the brownies out when they’ve cooled down a bit.
Yes! Double all the ingredients and bake in a 9×13 inch pan.
Keep them in an airtight container, if you keep them at room temperature they’ll last about 3 days but in the fridge they’ll last about 5 days.
Other Bar Recipes to Try:
Brownies with Peanut Butter Cups
- 8" square pan
- 2 eggs room temperature
- 1 egg yolk room temperature
- ¾ teaspoon vanilla extract
- 5 ½ ounces unsalted butter
- ¼ cup cocoa powder dutch process cocoa
- ½ cup all-purpose flour
- 4 ounces dark chocolate chopped
- 1 teaspoon kosher salt
- ½ cup light brown sugar
- ½ cup granulated sugar
- ¼ cup vegetable oil
- ¼ teaspoon espresso powder
- 1 cup mini peanut butter cups chopped
Peanut Butter Filling
- ½ cup creamy peanut butter
- 2 tablespoon powdered sugar
- ¼ teaspoon vanilla extract
- pinch kosher salt
- Preheat the oven to 350°F/180°C. Grease an 8×8 pan and line it with parchment paper
- In a small bowl, whisk together the flour and salt
- In a large jug, whisk eggs, egg yolk, sugars, oil, espresso powder and vanilla extract
- Over a double boiler, melt the butter and chocolate over low heat until it’s completely melted and smooth
- Add the cocoa powder to the chocolate and whisk until smooth
- Pour the sugar mixture into the chocolate mixture and whisk until smooth
- Add the flour mixture and fold, making sure there are no air pockets
- Fold in most of the chopped peanut butter cups, set aside a small handful that you'll sprinkle on top later
- In a medium bowl, melt the peanut butter for 15-20 seconds in the microwave. Whisk together the peanut butter, powdered sugar, salt and vanilla until smooth
- Pour the brownie batter into the prepared tin, then dollop the peanut butter filling on top. Use a butter knife to create swirls.
- Sprinkle your reserved peanut butter cups on top. Bake for 25-30 minutes. The top should have crackled, and a toothpick inserted will have a few crumbs on it.
- Transfer to a wire rack and let cool
- Peanut butter: do not use natural peanut butter for this and instead use creamy, conventional peanut butter.
- Butter: I use European style butter in this recipe
- Kosher Salt: if you don’t have kosher salt, halve the amount of salt in the ingredient list (1 teaspoon kosher salt = ½ teaspoon fine salt)