These Peanut Butter Swirl Brownies are the ultimate brownie treat! Chewy, fudgy, easy to make and loaded with creamy peanut butter flavor!

Peanut butter brownies on a wooden table. - 1

Why am I posting peanut butter swirl brownies in the middle of the week? Because next month is Peanut Month, and even better, March 1 is Peanut Butter Lover’s Day!

I’ve got you prepared, no worries.

You probably don’t know this since I barely post peanut butter recipes on the blog, but I’m big on peanut butter. Actually, all nuts, especially almonds and cashews, but peanut butter gets its fair share in my diet. Especially in peanut butter and jelly sandwiches, which are like my favourite, to-go sandwiches. Sorry everyone, I know us food bloggers seem like we always eat extravagantly, which I will agree that for the most part, I’ve been doing pretty well, but sometimes I just want cereal, or PB & J.

Stack of peanut butter brownies on a wood table. - 2 Stack of peanut butter brownies on a wood table. - 3

Now, these brownies. Peanut butter takes brownies to a whole new level of creaminess and flavour by definitely amping it up. I swirled the peanut butter throughout the entire batter so that you got it not only on the top but throughout your brownie, and trust me, it’s good. It adds a different kind of richness than chocolate while complementing the chocolate, almost toning it down a notch to introduce these new delicious flavour. I love how peanut butter isn’t a neutral flavour, but isn’t particularly sweet or salty, it’s just, well perfect. Try it; add peanut butter to your oatmeal, your smoothie, anything, and you’ll see how much more creamy it becomes will balancing out the other flavours.

How do you plan to celebrate Peanut Butter Lover’s Day? I think I will be whipping up another batch of these.

Instagram Jessica in the Kitchen - 4 Instagram Jessica in the Kitchen - 5 Peanut Butter swirl Brownies on a wooden table. - 6 Peanut Butter swirl Brownies on a wooden table. - 7

If you try these Peanut Butter Swirl Brownies please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen ! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.

Ingredients

  • 3/4 cup all purpose flour , 107g
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 3/4 cup brown sugar (I use raw brown sugar, cane sugar or coconut sugar ) , 158g
  • 1/2 cup melted coconut oil , 100g
  • 1 teaspoon vanilla extract
  • 2 tablespoons water , 28g
  • 2 flax eggs
  • 1 cup chocolate chips, melted - I recommend Ghirardelli , 188g
  • 1 cup chocolate chips , unmelted
  • 1/4 cup runny peanut butter

Instructions

  • Preheat oven to 325 degrees F/165 degrees C.
  • Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted.
  • In a medium bowl, sift the flour, salt and baking soda until combined. Set aside.
  • In a separate bowl, add the flax eggs, sugar and oil and mix until combined for about 2 minutes. Add the water and the vanilla extract. Add to the dry mixture to the wet mixture and melted chocolate chips and stir for about 3 minutes until combined.
  • Stir in the 1 cup unmelted chocolate chips.
  • Pour into a greased, parchment lined, or a greased foil-lined 8x8 square pan.
  • Warm up peanut butter in a microwave safe bowl for about 15 seconds.
  • Add the peanut butter with a spoon in dollops on top of the brownies. Using a dinner knife, swirl the peanut butter throughout the brownies.
  • Bake for 35 minutes. When finished, remove from oven and allow to cool completely in pan on a wire rack.

Notes

  1. It’s up to you what type of chocolate chips you would want to use, but do not use baking chocolate (which is without sugar). You can use semi-sweet or dark chocolate based on the brownie you would like to achieve. I recommend semi-sweet since it’s the best of both worlds. If you’d like a mix use semi-sweet for the base, and either milk or dark for the chips in the brownies.
  2. Oil instead of butter in products tends to create a moister product. All you have to do is switch out equal parts of the butter for the oil.
  3. The pan size makes a huge difference! If you do not use an 8×8 pan for e.g. if you use smaller, your brownies will not be ready in the right amount of time.
  4. Ensure your oven is properly calibrated, and remember your brownies will not be properly set until they are cooled down.

These Peanut Butter Swirl Brownies are the ultimate brownie treat! Chewy, fudgy, easy to make and loaded with creamy peanut butter flavor!

Peanut butter brownies on a wooden table. - 8

Why am I posting peanut butter swirl brownies in the middle of the week? Because next month is Peanut Month, and even better, March 1 is Peanut Butter Lover’s Day!

I’ve got you prepared, no worries.

You probably don’t know this since I barely post peanut butter recipes on the blog, but I’m big on peanut butter. Actually, all nuts, especially almonds and cashews, but peanut butter gets its fair share in my diet. Especially in peanut butter and jelly sandwiches, which are like my favourite, to-go sandwiches. Sorry everyone, I know us food bloggers seem like we always eat extravagantly, which I will agree that for the most part, I’ve been doing pretty well, but sometimes I just want cereal, or PB & J.

Stack of peanut butter brownies on a wood table. - 9

Now, these brownies. Peanut butter takes brownies to a whole new level of creaminess and flavour by definitely amping it up. I swirled the peanut butter throughout the entire batter so that you got it not only on the top but throughout your brownie, and trust me, it’s good. It adds a different kind of richness than chocolate while complementing the chocolate, almost toning it down a notch to introduce these new delicious flavour. I love how peanut butter isn’t a neutral flavour, but isn’t particularly sweet or salty, it’s just, well perfect. Try it; add peanut butter to your oatmeal, your smoothie, anything, and you’ll see how much more creamy it becomes will balancing out the other flavours.

How do you plan to celebrate Peanut Butter Lover’s Day? I think I will be whipping up another batch of these.

Instagram Jessica in the Kitchen - 10 Peanut Butter swirl Brownies on a wooden table. - 11

If you try these Peanut Butter Swirl Brownies please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen ! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.

Ingredients

  • 3/4 cup all purpose flour , 107g
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 3/4 cup brown sugar (I use raw brown sugar, cane sugar or coconut sugar ) , 158g
  • 1/2 cup melted coconut oil , 100g
  • 1 teaspoon vanilla extract
  • 2 tablespoons water , 28g
  • 2 flax eggs
  • 1 cup chocolate chips, melted - I recommend Ghirardelli , 188g
  • 1 cup chocolate chips , unmelted
  • 1/4 cup runny peanut butter

Instructions

  • Preheat oven to 325 degrees F/165 degrees C.
  • Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted.
  • In a medium bowl, sift the flour, salt and baking soda until combined. Set aside.
  • In a separate bowl, add the flax eggs, sugar and oil and mix until combined for about 2 minutes. Add the water and the vanilla extract. Add to the dry mixture to the wet mixture and melted chocolate chips and stir for about 3 minutes until combined.
  • Stir in the 1 cup unmelted chocolate chips.
  • Pour into a greased, parchment lined, or a greased foil-lined 8x8 square pan.
  • Warm up peanut butter in a microwave safe bowl for about 15 seconds.
  • Add the peanut butter with a spoon in dollops on top of the brownies. Using a dinner knife, swirl the peanut butter throughout the brownies.
  • Bake for 35 minutes. When finished, remove from oven and allow to cool completely in pan on a wire rack.

Notes

  1. It’s up to you what type of chocolate chips you would want to use, but do not use baking chocolate (which is without sugar). You can use semi-sweet or dark chocolate based on the brownie you would like to achieve. I recommend semi-sweet since it’s the best of both worlds. If you’d like a mix use semi-sweet for the base, and either milk or dark for the chips in the brownies.
  2. Oil instead of butter in products tends to create a moister product. All you have to do is switch out equal parts of the butter for the oil.
  3. The pan size makes a huge difference! If you do not use an 8×8 pan for e.g. if you use smaller, your brownies will not be ready in the right amount of time.
  4. Ensure your oven is properly calibrated, and remember your brownies will not be properly set until they are cooled down.

These Peanut Butter Swirl Brownies are the ultimate brownie treat! Chewy, fudgy, easy to make and loaded with creamy peanut butter flavor!

Peanut butter brownies on a wooden table. - 12

Why am I posting peanut butter swirl brownies in the middle of the week? Because next month is Peanut Month, and even better, March 1 is Peanut Butter Lover’s Day!

I’ve got you prepared, no worries.

You probably don’t know this since I barely post peanut butter recipes on the blog, but I’m big on peanut butter. Actually, all nuts, especially almonds and cashews, but peanut butter gets its fair share in my diet. Especially in peanut butter and jelly sandwiches, which are like my favourite, to-go sandwiches. Sorry everyone, I know us food bloggers seem like we always eat extravagantly, which I will agree that for the most part, I’ve been doing pretty well, but sometimes I just want cereal, or PB & J.

Stack of peanut butter brownies on a wood table. - 13

Now, these brownies. Peanut butter takes brownies to a whole new level of creaminess and flavour by definitely amping it up. I swirled the peanut butter throughout the entire batter so that you got it not only on the top but throughout your brownie, and trust me, it’s good. It adds a different kind of richness than chocolate while complementing the chocolate, almost toning it down a notch to introduce these new delicious flavour. I love how peanut butter isn’t a neutral flavour, but isn’t particularly sweet or salty, it’s just, well perfect. Try it; add peanut butter to your oatmeal, your smoothie, anything, and you’ll see how much more creamy it becomes will balancing out the other flavours.

How do you plan to celebrate Peanut Butter Lover’s Day? I think I will be whipping up another batch of these.

Instagram Jessica in the Kitchen - 14 Peanut Butter swirl Brownies on a wooden table. - 15

If you try these Peanut Butter Swirl Brownies please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen ! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.

Ingredients

  • 3/4 cup all purpose flour , 107g
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 3/4 cup brown sugar (I use raw brown sugar, cane sugar or coconut sugar ) , 158g
  • 1/2 cup melted coconut oil , 100g
  • 1 teaspoon vanilla extract
  • 2 tablespoons water , 28g
  • 2 flax eggs
  • 1 cup chocolate chips, melted - I recommend Ghirardelli , 188g
  • 1 cup chocolate chips , unmelted
  • 1/4 cup runny peanut butter

Instructions

  • Preheat oven to 325 degrees F/165 degrees C.
  • Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted.
  • In a medium bowl, sift the flour, salt and baking soda until combined. Set aside.
  • In a separate bowl, add the flax eggs, sugar and oil and mix until combined for about 2 minutes. Add the water and the vanilla extract. Add to the dry mixture to the wet mixture and melted chocolate chips and stir for about 3 minutes until combined.
  • Stir in the 1 cup unmelted chocolate chips.
  • Pour into a greased, parchment lined, or a greased foil-lined 8x8 square pan.
  • Warm up peanut butter in a microwave safe bowl for about 15 seconds.
  • Add the peanut butter with a spoon in dollops on top of the brownies. Using a dinner knife, swirl the peanut butter throughout the brownies.
  • Bake for 35 minutes. When finished, remove from oven and allow to cool completely in pan on a wire rack.

Notes

  1. It’s up to you what type of chocolate chips you would want to use, but do not use baking chocolate (which is without sugar). You can use semi-sweet or dark chocolate based on the brownie you would like to achieve. I recommend semi-sweet since it’s the best of both worlds. If you’d like a mix use semi-sweet for the base, and either milk or dark for the chips in the brownies.
  2. Oil instead of butter in products tends to create a moister product. All you have to do is switch out equal parts of the butter for the oil.
  3. The pan size makes a huge difference! If you do not use an 8×8 pan for e.g. if you use smaller, your brownies will not be ready in the right amount of time.
  4. Ensure your oven is properly calibrated, and remember your brownies will not be properly set until they are cooled down.

These Peanut Butter Swirl Brownies are the ultimate brownie treat! Chewy, fudgy, easy to make and loaded with creamy peanut butter flavor!

Peanut butter brownies on a wooden table. - 16

Why am I posting peanut butter swirl brownies in the middle of the week? Because next month is Peanut Month, and even better, March 1 is Peanut Butter Lover’s Day!

I’ve got you prepared, no worries.

You probably don’t know this since I barely post peanut butter recipes on the blog, but I’m big on peanut butter. Actually, all nuts, especially almonds and cashews, but peanut butter gets its fair share in my diet. Especially in peanut butter and jelly sandwiches, which are like my favourite, to-go sandwiches. Sorry everyone, I know us food bloggers seem like we always eat extravagantly, which I will agree that for the most part, I’ve been doing pretty well, but sometimes I just want cereal, or PB & J.

Stack of peanut butter brownies on a wood table. - 17

Now, these brownies. Peanut butter takes brownies to a whole new level of creaminess and flavour by definitely amping it up. I swirled the peanut butter throughout the entire batter so that you got it not only on the top but throughout your brownie, and trust me, it’s good. It adds a different kind of richness than chocolate while complementing the chocolate, almost toning it down a notch to introduce these new delicious flavour. I love how peanut butter isn’t a neutral flavour, but isn’t particularly sweet or salty, it’s just, well perfect. Try it; add peanut butter to your oatmeal, your smoothie, anything, and you’ll see how much more creamy it becomes will balancing out the other flavours.

How do you plan to celebrate Peanut Butter Lover’s Day? I think I will be whipping up another batch of these.

Instagram Jessica in the Kitchen - 18 Peanut Butter swirl Brownies on a wooden table. - 19

If you try these Peanut Butter Swirl Brownies please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen ! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.

Ingredients

  • 3/4 cup all purpose flour , 107g
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 3/4 cup brown sugar (I use raw brown sugar, cane sugar or coconut sugar ) , 158g
  • 1/2 cup melted coconut oil , 100g
  • 1 teaspoon vanilla extract
  • 2 tablespoons water , 28g
  • 2 flax eggs
  • 1 cup chocolate chips, melted - I recommend Ghirardelli , 188g
  • 1 cup chocolate chips , unmelted
  • 1/4 cup runny peanut butter

Instructions

  • Preheat oven to 325 degrees F/165 degrees C.
  • Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted.
  • In a medium bowl, sift the flour, salt and baking soda until combined. Set aside.
  • In a separate bowl, add the flax eggs, sugar and oil and mix until combined for about 2 minutes. Add the water and the vanilla extract. Add to the dry mixture to the wet mixture and melted chocolate chips and stir for about 3 minutes until combined.
  • Stir in the 1 cup unmelted chocolate chips.
  • Pour into a greased, parchment lined, or a greased foil-lined 8x8 square pan.
  • Warm up peanut butter in a microwave safe bowl for about 15 seconds.
  • Add the peanut butter with a spoon in dollops on top of the brownies. Using a dinner knife, swirl the peanut butter throughout the brownies.
  • Bake for 35 minutes. When finished, remove from oven and allow to cool completely in pan on a wire rack.

Notes

  1. It’s up to you what type of chocolate chips you would want to use, but do not use baking chocolate (which is without sugar). You can use semi-sweet or dark chocolate based on the brownie you would like to achieve. I recommend semi-sweet since it’s the best of both worlds. If you’d like a mix use semi-sweet for the base, and either milk or dark for the chips in the brownies.
  2. Oil instead of butter in products tends to create a moister product. All you have to do is switch out equal parts of the butter for the oil.
  3. The pan size makes a huge difference! If you do not use an 8×8 pan for e.g. if you use smaller, your brownies will not be ready in the right amount of time.
  4. Ensure your oven is properly calibrated, and remember your brownies will not be properly set until they are cooled down.
Stakc of peanut butter swirl brownies. - 20

Peanut Butter Swirl Brownies (Chewy & Fudgy)

Ingredients

  • 3/4 cup all purpose flour 107g
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 3/4 cup brown sugar (I use raw brown sugar, cane sugar or coconut sugar) 158g
  • 1/2 cup melted coconut oil 100g
  • 1 teaspoon vanilla extract
  • 2 tablespoons water 28g
  • 2 flax eggs
  • 1 cup chocolate chips, melted - I recommend Ghirardelli 188g
  • 1 cup chocolate chips unmelted
  • 1/4 cup runny peanut butter

Instructions

  • Preheat oven to 325 degrees F/165 degrees C.
  • Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted.
  • In a medium bowl, sift the flour, salt and baking soda until combined. Set aside.
  • In a separate bowl, add the flax eggs, sugar and oil and mix until combined for about 2 minutes. Add the water and the vanilla extract. Add to the dry mixture to the wet mixture and melted chocolate chips and stir for about 3 minutes until combined.
  • Stir in the 1 cup unmelted chocolate chips.
  • Pour into a greased, parchment lined, or a greased foil-lined 8x8 square pan.
  • Warm up peanut butter in a microwave safe bowl for about 15 seconds.
  • Add the peanut butter with a spoon in dollops on top of the brownies. Using a dinner knife, swirl the peanut butter throughout the brownies.
  • Bake for 35 minutes. When finished, remove from oven and allow to cool completely in pan on a wire rack.

Notes

  1. It’s up to you what type of chocolate chips you would want to use, but do not use baking chocolate (which is without sugar). You can use semi-sweet or dark chocolate based on the brownie you would like to achieve. I recommend semi-sweet since it’s the best of both worlds. If you’d like a mix use semi-sweet for the base, and either milk or dark for the chips in the brownies.
  2. Oil instead of butter in products tends to create a moister product. All you have to do is switch out equal parts of the butter for the oil.
  3. The pan size makes a huge difference! If you do not use an 8×8 pan for e.g. if you use smaller, your brownies will not be ready in the right amount of time.
  4. Ensure your oven is properly calibrated, and remember your brownies will not be properly set until they are cooled down.

Nutrition

Peanut Butter Swirl Brownies (Chewy & Fudgy) https://jessicainthekitchen.com/peanut-butter-brownies-2/ February 26, 2014

Blueberry Lemon Pancakes with Lemon Curd will brighten any day! Fresh lemon juice in the pancakes create a burst of flavour that compliments the blueberries, while the lemon curd provides a delicious sweet and tart creamy alternative to usual maple syrup.

Stack of blueberry lemon pancakes with lemon curd on a white plate. - 21

I’m doing my best to make your Mondays better.

Is it working?

These pancakes make my every day better. I’m going to let you know why, and then I am going to get into the lemon curd, which, I might end up spending most the post on because it’s that amazing.

These pancakes are fluffy, yet slightly dense in a good way, soaking up the flavours presented to it without falling apart, but melting softly in your mouth. It’s slightly sweet, which helps with the addition of the lemon curd. The blueberries burst while being cooked, releasing a fresh flavour that I think perfectly compliments the lemon. I love blueberries! Add a few extra blueberries in your lemon curd, trust me, you’ll love it.

Now, the lemon curd.

Top down shot of Blueberry Lemon pancakes with lemon curd. - 22 Top down shot of Blueberry Lemon pancakes with lemon curd. - 23

Let’s just get one thing straight. Do NOT use lemon extract, or bottled lemon juice. Use fresh lemons. Everytime I make this curd, I use bottled lemon juice (Confession #1). It’s been great. But then I used fresh lemon juice.

It was amazing . I finished the entire bottle by myself (Confession #2). You may have noticed that my lemons are HUGE. They are Jamaican lemons; they look different than American lemons but based on what I know, they taste the same. DO fresh lemon juice.

The curd is insanely creamy, and the lemon flavour is exceptional. There is a sharp contrast between the sugar and the sourness of the lemon that comes together perfectly.

Per-fect-ly.

You need to try these. Especially, on a Monday.

Mondays – 0. Blueberry Lemon Pancakes with Lemon Curd – 1

Blueberry lemon pancakes with lemon curd on white plate with lemons in the background. - 24 Blueberry lemon pancakes with lemon curd on white plate with lemons in the background. - 25

Ingredients

  • 1 cup pastry flour
  • 1 large egg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup buttermilk
  • 3 tablespoons fresh lemon juice
  • 1/2 cup fresh blueberries
  • 2 Tablespoons butter , melted and cooled slightly
  • oil or butter for cooking

Lemon Curd:

  • 1/3 cup juice , from about 2 lemons
  • 2 large eggs plus 1 large egg yolk
  • 1/2 cup sugar , 3 1/2 oz.
  • 2 tablespoons cold butter , cut into 1/2-inch cubes
  • 1 tablespoon heavy cream
  • 1/4 teaspoon vanilla extract
  • pinch of salt

Instructions

  • In a large bowl, add the flour, sugar, baking powder, baking soda and salt. Add the egg, buttermilk, butter and lemon juice. Stir until just combined; the batter may be lumpy.
  • Heat a griddle pan or a cast iron skillet over medium heat and grease with oil or butter.
  • Using 1/4 cup measuring cup, fill it half way and pour the butter onto the pan in a circle. Add a few blueberries on top. Wait until some bubbles start to form and then flip the pancakes over. Cook for about 3 more minutes until batter is cooked through. Serve pancakes hot.

Lemon Curd

  • Heat the lemon juice in a small non-reactive pan on medium heat until hot, but not boiling. Whisk the eggs in a small bowl, then gradually whisk in the sugar. Whisking constantly, slowly pour the hot lemon juice into the egg/sugar mixture, then return the mixture to the saucepan and continue to heat over medium heat, stirring constantly until the mixture reaches 170 F and is thick enough to cling to the spoon, about 3 minutes. Immediately remove the pan from the heat and add in the cold butter and mix until incorporated. Stir in the cream, vanilla and salt, then pour through a strainer into a small nonreactive bowl. Cover the surface of the curd directly with plastic wrap and refrigerate until needed.

Put it Together

  • Top the pancakes with any amount of lemon curd you desire.
  • Enjoy!

Notes