Mega Peanut Butter Swirl Brownies

Incredibly moist, rich, and thick peanut butter swirl brownies! Homemade brownies with a decadent peanut butter swirl! Recipe on

Can you believe I’ve never shared a peanut butter swirl brownie recipe on my blog before?

Actually, wait. I did share a *skinnier* version about 5 years ago that’s made with zero flour, a blender, Greek yogurt, and oats. Sounds very strange, but it totally works. By the way, I’ve since made them with coconut sugar and they’re SO GOOD.

Incredibly moist, rich, and thick peanut butter swirl brownies! Homemade brownies with a decadent peanut butter swirl! Recipe on

But, sorry Monday, we’re not on a diet today. This is the real deal. The obnoxiously fudgy dense brownies completely overloaded with chocolate and swirled with an awesomely rich peanut butter filling and– wait for it– filled with chopped peanut butter cups. If you listen closely, you can hear your bikini running away in fright.

I label them “mega” because they’re one of the richest desserts to come out of my oven. The base of the brownies is this homemade brownie recipe, though I add a little more chocolate. If you’ve tried that brownie recipe before, you can imagine how “mega” the peanut butter swirl version is!

I made the first batch of mega peanut butter swirl brownies nearly a month ago when our friends came to visit. I knew neither Kevin nor I could be trusted with an entire batch just to ourselves and I’m going to warn you now– make sure you’ve got company coming over or a large group to help you snack on these! Self control seems to run for the hills. Maybe it’s hanging out with our bikinis.

So here’s how we’re going to make them…

Peanut butter swirl brownies on

Whip up the homemade brownie batter. That’s easy. Curious about the ingredients and why each is important? Here’s that post you can review.

Add chopped peanut butter cups. ♥

Prepare the epic PB swirl next. There’s a lot of it because we want mega peanut butter swirls in every single bite. Clearly, we’re not skimping on anything today.

Only 4 ingredients needed for the peanut butter swirl: creamy peanut butter, confectioners’ sugar, butter, and vanilla extract. You’re using butter and vanilla in the brownie recipe anyway, so really it’s just 2 additional ingredients. The easiest way to combine them all is using a mixer.

Peanut butter swirl for peanut butter swirl brownies on

How to Perfect the Swirl

Since we’re making a super mega dessert, we want to make sure it looks pretty darn good too. The swirling part is an art, but one you can easily master on the first try. All you do is randomly drop spoonfuls of brownie batter and spoonfuls of peanut butter batter into the lined brownie pan. It’s going to be super haphazard like so:

Peanut butter swirl brownies on

Save a couple spoonfuls of brownie batter to fill in any gaps or cover any heavy peanut butter sections. Then take a knife and run it up and down both horizontally and vertically, creating swirls of the two batters like so:

Peanut butter swirl brownies on

Easy stuff, right? Sprinkle the pan with a couple leftover chopped peanut butter cups and pop into the oven.

This brownie recipe, without the peanut butter swirl, takes about 30-32 minutes. The peanut butter swirl adds a couple minutes to the bake time. But I urge you to watch the brownies themselves– not the clock. The bake time is simply a guideline and you shouldn’t be surprised or alarmed if the brownies take longer or shorter. You’ll know the brownies are done when the top looks set. Test them using a toothpick. If there is wet batter on the toothpick, the brownies need more time. If there are a few moist crumbs on the toothpick, the brownies are done. If the toothpick is clean, the brownies are overdone. So keep your eyes on these!

Guaranteed to be the best peanut butter swirl brownies you try! Moist, fudgy, rich, and decadent brownie recipe on

How to Neatly Cut Brownies

Another art you can master on the first try!

  1. Wait until the brownies have completely cooled. What a buzzkill. But this helps ensure some neatly sliced fudgy brownies! I always stick the slightly cooled pan in the fridge for an hour or so to speed up the process.
  2. Use a plastic knife. One of those dinky ones you buy for potlucks and picnics. SO WEIRD, right? But a plastic knife strangely keeps layered or swirled brownies neat. It’s my little trick for neatly cut mint chocolate brownies. If you don’t have one and really don’t feel like getting one, just use a very sharp knife.
  3. Whichever knife you use, wipe it clean with a paper towel between each cut.

That’s all, folks!

Incredibly moist, rich, and thick peanut butter swirl brownies! Homemade brownies with a decadent peanut butter swirl! Recipe on

My last piece of advice: have a mega glass of milk handy. Or at least some sweatpants.

Mega Peanut Butter Swirl Brownies


  • 1 cup (16 Tbsp; 2 sticks; 230g) unsalted butter, divided
  • one 4 ounce (113g) semi-sweet chocolate bar, coarsely chopped1
  • 2 cups (400g) granulated sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract, divided
  • 1 cup (95g) unsweetened natural or dutch-process cocoa powder2
  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 1 teaspoon salt
  • 1 and 1/2 cups chopped peanut butter cups
  • 1 cup (250g) creamy peanut butter3
  • 1/2 cup (60g) confectioners' sugar


  1. Preheat the oven to 350°F (177°C) and grease a 9x13 inch pan or line with aluminum foil or parchment paper, leaving an overhang on the sides to lift the finished brownies out (makes cutting easier!). Set aside.
  2. Brownie batter: In a microwave-safe bowl, combine 3/4 cup butter (12 Tbsp; 1 and 1/2 sticks) and chopped chocolate. Melt in 30 second increments, whisking after each, until completely smooth. Whisk in the granulated sugar until completely combined, then whisk in the eggs and 1 teaspoon vanilla. The batter will be light brown and a little dull looking.
  3. Add the cocoa powder, flour, and salt. Fold it all together with a rubber spatula or wooden spoon. Batter will be very thick. Stir in chopped peanut butter cups, reserving a small handful to sprinkle on top. Set aside.
  4. Peanut butter swirl: Melt the remaining butter. Using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the melted butter, remaining 1 teaspoon of vanilla, the peanut butter, and confectioners' sugar until smooth. Drop big spoonfuls of most of the chocolate batter randomly into the prepared pan-- see photo above for a visual. Top with random spoonfuls of all of the peanut butter batter. Drop random spoonfuls of remaining chocolate batter over any bare spots or heavy peanut butter spots. Using a knife, swirl the batters together. The brownie batter is pretty thick, so do your best. Sprinkle with any leftover peanut butter cups.
  5. (See note about how to tell if brownies are done in the post above.) Bake for 30 minutes, then test the brownies with a toothpick. Insert it into the center of the pan. If it comes out with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until you have moist crumbs. My brownies take 33-36 minutes.
  6. Remove from the oven and place on a wire rack to cool completely before cutting into squares. Cover and store leftover brownies at room temperature for up to 1 week.

Make ahead tip: Brownies freeze well up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.

Recipe Notes:

  1. Chocolate bars are typically sold in 4 ounce bars. I suggest Ghirardelli, Baker's brand, or Lindt. Do not use chocolate chips.
  2. You can use either natural or dutch-process cocoa powder. I prefer dutch-process for a smoother flavor.
  3. Use a generic creamy peanut butter like Jif or Skippy. Crunchy could work too. Do not use natural, homemade, or super oily brand as the swirl will not set up properly.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Here’s that older recipe for the skinny version!

Guaranteed to be the best peanut butter swirl brownies you try! Moist, fudgy, rich, and decadent brownie recipe on
Guaranteed to be the best peanut butter swirl brownies you try! Moist, fudgy, rich, and decadent brownie recipe on



  1. Kayle (The Cooking Actress) on June 6, 2017 at 8:55 pm

    Those peanut butter swirls are deliciously hypnotic! mmmmm

  2. Allison on June 7, 2017 at 10:03 am

    I made these Monday night and they were AMAZING!!!!!!!!!!!!! Everyone that has tried them LOVES them too. Def my new go to brownie recipe but I couldn’t make them look as pretty as yours. My top was just kinda a PB blob. I’ll keep trying but Sally you’re the best!!!!!!!!!

    • Sally on June 7, 2017 at 11:32 am

      A PB blob still sounds delicious 😉

  3. Deb Allmeyer on June 8, 2017 at 8:37 pm

    HI Sally.
    I’ve tried to send you the Chocolate Drop Cookie recipe twice and it won’t deliver!  Arg!  Perhaps I am sending it incorrectly.  Any help?  

    • Sally on June 11, 2017 at 11:34 am

      Hi Deb! Just making sure you know the (at) means @ 🙂 Try one more time!

  4. Laura | Tutti Dolci on June 9, 2017 at 8:14 pm

    I’m seriously craving chocolate and these brownies are just what I need! Love the PB swirl.. I’ll run a few extra miles for these beauties. 😉

  5. Dana on June 9, 2017 at 8:40 pm

    Been waiting all week to make them and they didn’t disappoint!  I undercook my brownies a teeny bit because we like them soft and gooey.  Only my dog was sad because she couldn’t have any.  I’ll make the raspberry swirl pound cake next so she can have some.  I’ve only recently found your blog and it’s the best!

    • Sally on June 11, 2017 at 11:09 am

      I’m so glad you tried and loved these brownies!

  6. Erin M. on June 19, 2017 at 12:46 pm

    These brownies were a HUGE hit at the cookout I went to yesterday. Thanks for another great recipe!

  7. kimberley on June 21, 2017 at 9:51 am

    Absolutely delicious!  I have made the PB stuffed brownies, and the “healthy” PB, but these are my favorite!  The PB cups melted into the batter, and just added peanut butter goodness.  Thanks for another awesome recipe, Sally!  Your site is my favorite.  Thanks for sharing your genius with us!  

  8. Donna Hall on July 3, 2017 at 8:38 am

    I have never left a review or even a comment for a recipe before but I was compelled to leave one for these brownies because they are simply over the top, out of this world delicious.  Sally, yours is my favorite website when I’m looking to treat my family – or take a sure fire hit dessert to an event.  You never miss.  Thank you so much!  Keep the awesome recipes coming!  

    • Sally on July 3, 2017 at 3:19 pm

      Thank you so much, Donna! I really appreciate you coming back to let me know how much you loved the brownies. 🙂

  9. Annie C on July 25, 2017 at 9:47 am

    Sally which ones do you like better? These or the peanut butter stuffed brownies? I’m having a hard time deciding which recipe to bake. 🙂

    • Sally on July 25, 2017 at 11:24 am

      Hmm. Both are wonderful and practically taste the same 🙂 These may be a little more dense (if that’s possible). This recipe also makes a larger batch while the peanut butter stuffed brownies are baked in a 9×9 pan.

  10. Katy on August 1, 2017 at 11:49 am

    I tried making these and followed ingredients and instructions to the letter. They didn’t set in the middle, toothpick kept coming out caked in better. Eventually left them in so long the peanut butter cup chunks on top burnt and STILL the middle was goo. Really disappointed. They just don’t seem to have enough flour in them. And 400g of sugar seems an awful lot.

  11. Marlene on September 16, 2017 at 9:02 pm

    Hi Sally! Can I swap out peanut butter cups for chopped up Oreos? Wanted to make Oreo peanut butter brownies!

    • Sally on September 17, 2017 at 11:07 am

      Sure can! Yum!

  12. Cassandra on June 29, 2018 at 5:10 am

    Can you use milk chocolate chocolate bars instead?

    • Sally on June 29, 2018 at 11:43 am

      Pure milk chocolate bars will work, yes!

  13. Jill on July 6, 2018 at 5:44 pm

    I just made these and had the same problem as another reviewer. They were in the oven for an hour and still had batter coming out on the toothpick, but the edges were starting to burn. I’m not sure what the problem is, but do agree, I felt like 2 cups of sugar was a lot. Is that what everyone else used??

    • Sally on July 9, 2018 at 9:53 am

      Hi Jill! My recommendation is to lower the oven temperature, lower the oven rack, and tent with aluminum foil after about 25 minutes. The bake time will be extended, but the brownies should bake more evenly.

  14. Susan on July 19, 2018 at 10:05 am

    I can’t wait to try these! Before I shop for the ingredients, how many peanut butter cups do you need for one recipe?

    • Sally on July 20, 2018 at 6:40 am

      Hi Susan! I’ve never counted how many peanut butter cups, but I suggest buying a bag of the minis and chopping them up until you reach 1 and 1/2 cups.

  15. Cheryl on August 5, 2018 at 8:03 pm

    This recipe looks amazing. Is it possible to 1/2 the recipe and bake it in an 8×8 pan? Everything is easy to half but the 3 eggs. Thank you.

    • Sally on August 6, 2018 at 9:18 am

      Definitely. I suggest using 2 eggs or 1 egg and 1 egg yolk.



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