Peanut Butter Cream Cheese Swirl Brownies
These rich and fudgy Peanut Butter Cream Cheese Swirl Brownies combine the intense flavor of chocolate with a creamy, nutty swirl of peanut butter and cream cheese for the ultimate indulgent treat.
Equipment
- Mixing bowl
- Electric mixer
- 9x9 Baking Pan
- Oven
- Parchment paper
- Toothpick
Ingredients
- 1 cup unsalted butter melted
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- 3/4 cup all-purpose flour
- 8 oz cream cheese softened
- 1/4 cup granulated sugar for swirl
- 1 large egg for swirl
- 1/2 cup peanut butter creamy
Instructions
- Preheat the oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper.
- In a mixing bowl, whisk together the melted butter and granulated sugar until smooth.
- Add the eggs and vanilla extract, mixing until fully combined.
- Sift in the cocoa powder, salt, and baking powder, stirring to incorporate.
- Fold in the flour until just combined, being careful not to overmix.
- In a separate bowl, beat the softened cream cheese, sugar, egg, and peanut butter until smooth and creamy.
- Pour the brownie batter into the prepared baking pan and spread evenly.
- Drop spoonfuls of the peanut butter cream cheese mixture onto the brownie batter.
- Use a toothpick or knife to gently swirl the peanut butter mixture into the brownie batter.
- Bake for 28-32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the brownies to cool in the pan for at least 20 minutes before slicing and serving.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Customization: Sprinkle chocolate chips or chopped peanuts on top before baking for extra texture.
- Freezing Tip: Wrap individual brownie squares in plastic wrap and freeze for up to 2 months.