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Parve
Easy
45 Minutes
Diets 
Amp up your brownie game with these Peanut Butter Swirl Brownies! They have a rich and gooey brownie base with a peanut-buttery kick.
Yields 1 8-inch pan
1/2 cup Mishpacha All Purpose Flour
1/2 cup Gefen Cocoa Powder
1 cup light brown sugar, lightly packed
3/4 cup white sugar
2 teaspoons instant coffee
1/2 cup neutral-flavored oil such as vegetable or canola
2 large eggs
2 teaspoons vanilla extract
1/4 cup plus 3 tablespoons Gefen Creamy Peanut Butter, divided (see note)
1/2 cup chocolate chips
Preheat your oven to 350 degrees Fahrenheit and grease an eight-inch square brownie pan.
In a medium-sized bowl, add your flour, cocoa powder, white and brown sugars, and instant coffee. Mix until incorporated.
In the same bowl as your dry ingredients, add the oil, eggs, and vanilla extract. Mix to combine, making sure not to overmix.
Fold in one-fourth cup of peanut butter and the chocolate chips. You’re looking for a thick, pancake-like batter consistency.
Spread the batter evenly into your brownie pan. Dollop three tablespoons of peanut butter on top of your batter. Swirl it around using a toothpick or a knife.
Bake the Peanut Butter Swirl Brownies for 25 to 30 minutes or until a toothpick comes out clean.
How Would You
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was good tasting, but came out a bit heavy… maybe I overmixed the batter?
They definitley are denser, fudgier brownies but I would try not to mix it too much
I do not like the taste of coffee and can taste even miniscule amounts. Can I leave it out? Or substitute it? With what? Otherwise, this looks like an amazing recipe!
I make these with lotus instead of peanut butter and they’re sooo good!