These easy peanut butter swirl brownies from scratch are so fudgy and rich, with a creamy peanut butter swirl on top, and a fudgy brownie, healthier and using only 6 ingredients and made in one bowl in 30 minutes.
Preheat oven at 350 F. Measure ingredients. Line a loaf pan with parchment paper
Melt peanut butter and chocolate chips for 1 minute and stir until smooth.
½ cup chocolate chips, ⅓ cup peanut butter
In a large bowl, combine the sugars and apple sauce and vanilla and milk, use a hand-mixer or spoon to combine. Fold in the melted chocolate and peanut butter mixture.
½ cup cane sugar, ½ cup brown sugar, 6 tablespoon unsweetened apple sauce, ¼ cup milk, ½ teaspoon vanilla
In a strainer and a sieve, combine the flour, cocoa, baking powder and salt, and add to the wet ingredients.
½ cup cocoa powder, ½ cup all purpose flour, 1 teaspoon baking powder, pinch of salt
Mix the batter until combined, but not more than a minute to prevent the gluten from being released, causing a tough texture.
Fold the batter into the pan, tap to even the surface.
Microwave the peanut butter for about 15 seconds or more, and stir until creamy. Then dollop on peanut butter in teaspoons spaced apart on the surface of the batter.
¼ cup peanut butter, melted
Swirl the peanut butter dollops with the tip of a knife.
Bake the brownies for 25-30 minutes. Watch for the peanut butter swirl to brown and remove when it looks dry and cracked but not browned.
Let them cool in the pan for 15 minutes at room temperature.
Slice with serrated knife.
Video
Notes
To store, cut these brownies, then wrap individually or put in a sealed container to store at room temperature around 2 days. After that, chill them in a sealed container in the refrigerator for up to a week.To store in the freezer, wrap them individually, put in a sealed container and freeze for up to three months.