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Erin's Peanut Butter Swirl Brownies

Delicious and rich chocolatey brownie with milk chocolate chips and a peanut butter swirl filling. This recipe was created at high altitude (6,300 ft), but it will work at lower elevations, too.
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Course Dessert

Equipment

  • Brownie pan, 9' x 9"
  • Parchment paper

Ingredients
  

Brownie Batter

  • 3/4 Cup Butter, melted and slightly cooled
  • 1 Cup Semi Sweet Chocolate Chips
  • 1 Cup Sugar, granulated
  • 3/4 Cup Dark Brown Sugar
  • 1 Tbs Vanilla extract
  • 3 ea Eggs, large
  • 1/2 Cup Dutch processed cocoa powder
  • 2 - 3 Tbs Black Onyx cocoa powder
  • 1.5 Cups AP Flour
  • 1/2 tsp Kosher salt
  • 1/2 Cup Milk chocolate chips

Peanut Butter Filling

  • 3/4 Cup Peanut butter (creamy or chunky)
  • 2/3 C Sugar, granulated
  • 1 ea Egg, large
  • 1/4 tsp Vanilla extract
  • 1 pinch Kosher salt

Optional

  • Chocolate syrup and vanilla ice cream

Instructions
 

Peanut Butter Mixture

  • Combine peanut butter, sugar, egg, vanilla, and salt. Whisk well. Set aside

Brownie Batter

  • Sift together the cocoa powders, flour, and salt, set aside.
  • Melt the semi sweet chocolate chips in a microwave safe container for about 45 seconds. Stir and microwave another 15-30 seconds until melted. Stir again an let cool slightly.
  • Combine the melted (and cooled) butter, sugars, and eggs in a bowl, whisk well.
  • Whisk the melted chocolate into the butter, eggs and sugar mixture and stir until well combined.
  • Put 2/3 of the brownie batter in the bottom of a parchment lined brownie pan. (I used a 9 x 9 pan. If you use a smaller pan the brownies will be thicker, and if you use a larger pan they will be thinner.)
  • Drop the peanut butter mixture across the top of the brownie batter.
  • Drop the remaining brownie batter on top of the peanut butter mixture. Swirl with a knife.
  • Place in a preheated oven and bake for 40-45 minutes.
    ** For gooy-er brownies bake for 40 minutes. For firmer brownies bake up to 45 minutes.
  • Let brownies cool 10 minutes before removing from the pan and cutting. Enjoy with ice cream and chocolate sauce!

Notes

This recipe was developed at high altitude at 6,300 ft elevation.  It will probably work at lower elevations since there is no leavening other than the eggs.
I purchase my Black Onyx cocoa powder at Savory Spice Shop but you can purchase it also on Amazon.  This is the best black cocoa powder I have ever used and gives baked goods and hot cocoa a bit of an "Oreo" chocolate flavor.  Pro tip: When using Black Onyx cocoa powder you can mix it in with regular cocoa powder but you should only substitute no more than 1/3 of the total cocoa called for in a recipe. 
Black Onyx Cocoa Powder https://amzn.to/3CvBjUS
 
 
Keyword Brownies,, Desserts, High Altitude, Recipe