Avoid using a glass pan, as the brownies won’t set properly in the center—always use a metal pan for best results.
For the peanut butter, I usually go with traditional commercial peanut butter, but natural peanut butter works just as well.
When creating the swirl, be gentle. You want the peanut butter mixture to remain distinct from the brownie batter, so don’t over-swirl—this helps maintain those beautiful ribbons and rich flavor contrast.
Pan size is key to achieving a perfectly fudgy, gooey texture that bakes evenly throughout.
When lining your pan, I highly recommend using just a single strip of parchment paper cut to the width of the pan. This will line only the bottom and two opposite sides. Avoid lining the whole pan with a square of paper that folds in the corners—since the brownie is very fudgy, it may stick to those folds.
When baking, aim to slightly underbake the brownies. The center should still have a jiggle when you take them out of the oven—this ensures that soft, gooey bite everyone loves.
For the best flavor and texture, wait until the next day to eat them. Letting them sit allows the brownies to fully develop in taste and structure. These brownies also freeze very well when wrapped tightly and can last at least a month in the freezer.
For an almond butter variation, substitute almond butter in the same amount as peanut butter. You can also replace the cocoa powder by grinding 2 tablespoons of cocoa nibs into a fine powder. For a different sweetness, try using coconut sugar instead of brown sugar. The rest of the recipe stays exactly the same.
For the peanut butter, I usually go with traditional commercial peanut butter, but natural peanut butter works just as well.
When creating the swirl, be gentle. You want the peanut butter mixture to remain distinct from the brownie batter, so don’t over-swirl—this helps maintain those beautiful ribbons and rich flavor contrast.
Pan size is key to achieving a perfectly fudgy, gooey texture that bakes evenly throughout.
When lining your pan, I highly recommend using just a single strip of parchment paper cut to the width of the pan. This will line only the bottom and two opposite sides. Avoid lining the whole pan with a square of paper that folds in the corners—since the brownie is very fudgy, it may stick to those folds.
When baking, aim to slightly underbake the brownies. The center should still have a jiggle when you take them out of the oven—this ensures that soft, gooey bite everyone loves.
For the best flavor and texture, wait until the next day to eat them. Letting them sit allows the brownies to fully develop in taste and structure. These brownies also freeze very well when wrapped tightly and can last at least a month in the freezer.
For an almond butter variation, substitute almond butter in the same amount as peanut butter. You can also replace the cocoa powder by grinding 2 tablespoons of cocoa nibs into a fine powder. For a different sweetness, try using coconut sugar instead of brown sugar. The rest of the recipe stays exactly the same.