Ultimate Fudgy Chocolate Peanut Butter Brownie Cake
A rich, fudgy chocolate brownie cake with luscious peanut butter swirl, perfect for quick and easy homemade dessert cravings.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (225 g) unsalted butter, melted
- 1 ½ cups (300 g) granulated sugar
- ½ cup (100 g) brown sugar, packed
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (125 g) all-purpose flour
- ¾ cup (75 g) unsweetened cocoa powder, sifted (Dutch-processed recommended)
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ cup (125 g) creamy peanut butter (natural or classic)
- ¼ cup (30 g) powdered sugar
- 1 tablespoon (15 ml) heavy cream or whole milk
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a 9×9 inch (23×23 cm) baking pan.
- In a large bowl, whisk together the melted unsalted butter, granulated sugar, and brown sugar until glossy and well combined (about 2-3 minutes).
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, salt, and baking powder.
- Gently fold the dry ingredients into the wet mixture using a rubber spatula until no flour streaks remain. Do not overmix.
- In a small bowl, mix the creamy peanut butter with powdered sugar and heavy cream until smooth and spreadable. Add more cream if needed.
- Spread the brownie batter evenly in the prepared pan. Drop spoonfuls of the peanut butter mixture over the top in random spots.
- Using a butter knife or skewer, gently swirl the peanut butter into the brownie batter to create a marbled effect without overdoing it.
- Bake for 30-35 minutes, starting to check at 30 minutes by inserting a toothpick into the center. It should come out with a few moist crumbs but no raw batter.
- Cool completely in the pan on a wire rack before slicing.
Notes
Use warm but not hot melted butter to avoid cooking eggs prematurely. Fold dry ingredients gently to keep fudgy texture. Sift cocoa powder to avoid lumps. Start checking brownies at 30 minutes to avoid overbaking. Use a light hand when swirling peanut butter to keep distinct ribbons. For gluten-free, substitute flour with 1:1 gluten-free baking blend. For dairy-free, swap butter with coconut oil and use plant-based milk in the swirl.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 320
- Sugar: 25
- Fat: 18
- Carbohydrates: 35
- Protein: 5
Keywords: fudgy brownies, peanut butter swirl, chocolate brownie cake, easy dessert, homemade brownies, quick dessert, peanut butter brownies