These super fudgy dark chocolate brownies topped with rich peanut butter swirls will be the best brownies you’ll ever taste! They’re eggless too, so you enjoy these even if you’re a vegetarian!
If you love chocolates and peanut butter you are going to LOVE these brownies! Fudgy in the centre, these ultra rich brownies will melt in your mouth as soon as you bite into these..The dense squidgy centre is my absolute favorite, that’s where the good stuff is..right?! 😀 They are the best brownies I’ve ever made and probably tasted! I have no shame in accepting that I will pick these brownies over any cake recipe in my blog..at any point of the day..maybe my lemon loaf cake once in a while but 9 out of 10 times I will pick these..! They are that good!
Whoever thought of adding peanut butter to brownies was complete genius..I’m in love with it! PB and chocolates go so well..they should probably get married.. 🙂 My brownies are the closest you will get to getting these two married. They’re simple and the pattern on top makes them look super fancy too! These brownies take about 45 minutes to 1 hour depending on your speed but they are totally worth it. Even on a sunday when all you want to do is laze around..these brownies will make up for the time lost in the kitchen. They are perfect! There is not one thing that I would wanna change in these…Except the quantity. I would double it! 😀 If you don’t like peanut butter I would still suggest you to try these because there’s not a lot of it (how wish I there was) but if you’re still insistent on eating No PB brownies simply skip it and continue with the recipe minus the peanut butter part. They will still taste great, I promise!
Despite being eggless, these brownies are super moist..The centre is crazy dense and the brownie literally sticks to the top of your mouth as you eat it..It’s so good! 😀 I’ve used condensed milk to add some moisture to the brownies and I’m surprised at what a great job it has done. To get extra fudgy texture I’ve used a combination of white and brown sugar.. if you didn’t know already, brown sugar adds moisture to a recipe..totally worth going to the grocery store to get it if you don’t have it at hand.
Look at that golden goodness on top..so rich and creamy..! Please use only creamy peanut butter for these brownies, nutty or homemade grainy peanut butter will not do. They won’t give you that velvety texture on top like the creamy category. You will notice the difference I swear.
These brownies are double chocolate brownies that’s why they’re so dense and fudgy.. I’ve used cocoa powder with some melted cooking chocolate to the batter. Use only the best quality of cocoa powder, I’m speaking from experience here.. you don’t want your brownies to taste like dirt, do you? The don’t use dirt in the batter. You will see the difference..I use Cadbury’s cocoa powder, which is the best I’ve ever used without being priced astronomically high! Use the best one you have available and get on with making these super delicious, Peanut Butter Swirl Brownies.
RECIPE: Peanut Butter Swirl Brownies (Eggless)
Makes: One 9″ x9″ Prep Time: 20 minutes Baking Time: 20-25 minutes
For the Chocolate Brownie
- All Purpose Flour, 1 cup (128 grams)
- Baking Powder, 1 teaspoon
- Cocoa Powder, 1/3 cup
- Softened Butter, 2 tablespoons
- Sugar, 2/3 cup (mix of white granulated and dark brown)
- Condensed Milk, 100 grams
- Melted Dark Chocolate, 100 grams
- Milk, 1/2 cup (or 120 ml)
- Vanilla Essence, 1 teaspoon
For the peanut butter swirls
- Creamy Peanut Butter, 1/3 cup
- Melted Butter, 1 tablespoon
- Powdered or Caster Sugar, 2 tablespoons
- Vanilla Essence, 1/2 teaspoon
In a bowl, whisk all ingredients listed under “for the peanut butter” until properly combined, set aside.
In another bowl, sift together flour, cocoa powder and baking powder. Keep aside to be used later.
In a third bowl, whisk butter for a few minutes until light in color and fluffy. Add in the sugars and whisk again for a 3-4 minutes. Add in the condensed milk and whisk thoroughly for only a couple of minutes.
Add in the dry flour mix set aside to the wet mix little by little until everything is evenly combines. DO NOT OVERMIX or your brownie will sink in the centre. Mix until you no longer see dry flour, then add in the milk and incorporate with the batter followed by the melted chocolate and vanilla essence.
Preheat your oven to 180 degrees Celsius for 10 minutes
Grease your pan and line the bottom with parchment or butter paper. Pour half of the brownie batter in the tin and smooth the surface with a spatula. Now drop spoonfuls of peanut butter over the brownie and move a knife or wooden stick back and forth on it. Pour the remaining brownie batter over the top and repeat the pattern with the remaining peanut butter.
(Remember to not overcrowd the peanut butter drops or you will not get a beautiful pattern. Drop a few and the run a skewer lengthwise and then again breadth wise in continuous motions.)
Bake in the preheated oven for 20-25 minutes in the medium rack at 175 degrees Celsius. The top will be really soft and a skewer will not come come clean because of the melted chocolate, so bake for maximum 25 minutes. If the brownie looks cooked before 20 minutes, by all means take it out. Mine took 25 minutes at 180 degrees celsius but all ovens are different.
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Homemade Oreos (eggless)