{"url":"https://www.americastestkitchen.com/recipes/2112-peanut-butter-swirl-brownies","title":"Sturdy Peanut Butter Swirl Brownies","domain":"americastestkitchen.com","imageUrl":"https://images.pexels.com/photos/34224587/pexels-photo-34224587.jpeg?auto=compress&cs=tinysrgb&h=650&w=940","pexelsSearchTerm":"Peanut Butter Swirl Brownies","category":"Lifestyle","language":"en","slug":"e9bb0d93","id":"e9bb0d93-1968-45d3-862d-5a6eddb4ac6f","description":"America's Test Kitchen shares a recipe for moist chocolate brownies swirled with peanut butter that hold together when cut.","summary":"## TL;DR\n- America's Test Kitchen shares a recipe for moist chocolate brownies swirled with peanut butter that hold together when cut.\n- Uses **3 ounces unsweetened chocolate**, **⅔ cup flour**, and **⅓ cup peanut butter** for **16 brownies** baked in an **8-inch pan**.\n- Baking powder creates sturdy texture without crumbling, ideal for lunches, picnics, or home with optional chocolate frosting.\n\n## The story at a glance\nAmerica's Test Kitchen developed peanut butter swirl brownies that stay moist and fudgy with rich chocolate flavor while resisting crumbling for easy slicing and transport. The recipe calls for melting unsweetened chocolate with butter, mixing in eggs and a bit of baking powder for structure, then swirling in peanut butter before baking. It's designed for everyday use like lunchboxes or bake sales, with an optional chocolate frosting for extra indulgence.\n\n## Key points\n- **Ingredients for brownies**: **3 ounces** chopped unsweetened chocolate, **8 tablespoons** unsalted butter, **1 cup** sugar, **½ teaspoon** baking powder, **¼ teaspoon** salt, **2 large eggs**, **1 teaspoon** vanilla, **⅔ cup** all-purpose flour, **⅓ cup** room-temperature peanut butter (creamy or chunky).\n- **Optional frosting**: **4 ounces** semisweet or bittersweet chocolate and **1 tablespoon** vegetable oil.\n- Bake in foil-lined, greased **8-inch** pan at **350°F** for **22-27 minutes**, until toothpick halfway between edge and center comes out clean.\n- Swirl peanut butter in **10 dollops** with a paring knife just before baking to create patterns.\n- Total time: **1¼ hours** plus **1 hour** cooling (longer with frosting); yields **16** 2-inch squares, storable for days.\n- Baking powder gives cakey yet sturdy texture; unsweetened chocolate boosts flavor without sweetness overload.\n\n## Details and context\nThe recipe avoids old-fashioned peanut butters with separated oil for consistent results. Melting chocolate and butter separately ensures even incorporation, and whisking wet ingredients first prevents overmixing flour, which could toughen the batter.\n\nA clean toothpick edge but moist center signals perfect doneness—overbaking dries them out. Science behind it: baking powder aerates for sliceable structure, while minimal flour keeps them fudgy.\n\nOptional frosting adds decadence: melt chocolate with oil for smooth spreadability that sets firm. These brownies suit packing since they won't fall apart, unlike fragile fudgier versions.\n\n## Key quotes\nNone.\n\n## Why it matters\nThese brownies deliver reliable chocolate-peanut butter satisfaction without the common crumbling issue that ruins portability. Home bakers get sturdy, flavorful results for school lunches, picnics, or sharing, saving time on trial-and-error testing. Watch for peanut butter brand consistency and toothpick doneness to replicate success.","hashtags":["#brownies","#peanutbutter","#baking","#recipes","#chocolate","#dessert"],"sources":[{"url":"https://www.americastestkitchen.com/recipes/2112-peanut-butter-swirl-brownies","title":"Original article"}],"viewCount":2,"publishedAt":"2026-04-08T21:51:53.258Z","createdAt":"2026-04-08T21:51:53.258Z","articlePublishedAt":"2013-02-11T00:00:00.000Z"}