I really love how this recipe turned out! It has all the flavor of a peanut butter cup with the fudgy texture of a brownie- next time, I want to try to get more of a defined swirl on the top, but these still tasted divine!


  • 1 stick butter + 2 tbsp
  • 1 1/4 cup sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • 3/4 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 eggs
  • 1/3 cup flour
  • 1/4 cup milk
  • 1/2 tsp baking powder
  • 1/2 cup crunchy peanut butter
  • 1/2 cup powdered sugar
  • another tsp of vanilla extract

Preheat your oven to 325 degrees and grease a baking dish (I just used a 9-inch cake round).

Melt the stick of butter in a pan. Combine sugar, cocoa, and salt in a separate medium-sized bowl. Pour and whisk in the melted butter. Then, add the eggs and extracts, mixing thoroughly. Stir in the flour and baking powder until just combined. Lastly, gradually add the milk until your brownie batter reaches the perfect smooth consistency.

Transfer the brownie batter to your prepared pan. In another bowl, melt the 2 tbsp of butter. Combine with the peanut butter, powdered sugar, and remaining vanilla extract. Dollop this peanut butter mixture onto the prepared brownie pan and use a toothpick to swirl into the batter. Then, move to oven and bake for about 30 minutes or until cooked all the way through.