Eggless Peanut Butter Swirl Brownies
This eggless brownie recipe delivers an irresistible, crowd-pleasing treat. It is wonderfully rich, decadent, and guaranteed to delight everyone.
Equipment
- 8x8-inch baking pan
- parchment paper
Ingredients
For the Brownies
- 1/2 cup Unsalted Butter
- 1/2 cup Unsweetened Cocoa Powder
- 1 can (14 oz) Sweetened Condensed Milk
- 1 tsp Vanilla Extract
- 3/4 cup All Purpose Flour
- 1/4 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Semisweet Chocolate Chips
For the Peanut Butter Swirl
- 1/2 cup Creamy Peanut Butter
- 1 tbsp Unsalted Butter
- 2 tbsp Powdered Sugar
- 1/2 cup Mini Peanut Butter Cups, Halved
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides.
- Melt the butter in a large microwave-safe bowl and whisk in the cocoa powder until smooth. Add the sweetened condensed milk and vanilla and whisk until thick and glossy.
- Sprinkle the flour, baking powder and salt over the mixture and fold until combined, then fold in the chocolate chips. Spread the batter evenly into the prepared pan.
- Microwave the peanut butter with the butter for 20 to 30 seconds, then stir in the powdered sugar until smooth and pourable.
- Drop spoonfuls of the peanut butter mixture over the brownie batter. Drag a toothpick through it a few times to swirl, stopping before it blends in so you keep distinct ribbons.
- Bake for 26 to 30 minutes, until the edges are set and a toothpick inserted in the center comes out with moist crumbs. As soon as the pan comes out, gently press the halved peanut butter cups into the warm top.
- Let cool completely in the pan, about 2 hours, then lift out and cut into 16 squares.
Nutrition
Serving: 1servingCalories: 280kcalCarbohydrates: 28gProtein: 6gFat: 16g
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