Chocolate Peanut Butter Swirl Brownies
These chocolate peanut butter swirl brownies are made with a box mix and topped with a creamy peanut butter swirl.
Servings: 10
Ingredients
- 18.3 ounce fudge brownie mix , I used Pillsbury
- 2 eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 1/2 cup semi-sweet chocolate chips
- 3/4 cup creamy peanut butter
- 2 Tablespoons powdered sugar
Instructions
- Heat oven to 350°F. Coat bottom of 13 x 9-inch baking pan with non-stick cooking spray.
- In a large bowl, combine the brownie mix, water, oil, eggs. Stir to combine then fold in chocolate chips. Spread evenly in prepared baking dish.
- Add peanut butter to a microwave safe bowl and microwave for 30 seconds. Add powdered sugar and stir until smooth and combined.
- Drop peanut butter mixture by teaspoonfuls onto brownie batter and gently swirl with tip of knife.
- Bake for 28-30 minutes or until a toothpick inserted into the brownies comes out clean.
Notes
You can use a 16.3 ounce box brownie mix but will need to reduce the water to 2 Tablespoons.
You can substitute dark chocolate chips for the semi-sweet chocolate chips.
Storage:
Store brownies in an airtight container at room temperature for up to 3 days. Freezing:
Let brownies cool completely, then wrap tightly in plastic wrap and place in a freezer safe bag or container. Freeze for up to 3 months. Thaw at room temperature before serving.
Store brownies in an airtight container at room temperature for up to 3 days. Freezing:
Let brownies cool completely, then wrap tightly in plastic wrap and place in a freezer safe bag or container. Freeze for up to 3 months. Thaw at room temperature before serving.