Peanut Butter Brownies

See how to bake addictively delicious Mocha Brownies and Peanut Butter Brownies.  Join Chef Michael Smith as he goes back to basics with a twist!


For the Brownies:

  • 8 ounces of dark chocolate
  • 1 cup of butter
  • 1 cup of flour
  • 1 teaspoon of baking powder
  • ½ teaspoon of salt
  • ½ cup of cocoa powder
  • 4 eggs
  • 2 cups of brown sugar
  • 1 tablespoon of vanilla extract

For the Peanut Butter Swirl:

  • 2 tablespoons of butter
  • ¼ cup of confectioner’s sugar
  • ½ cup of your favourite peanut butter
  • ½ teaspoon of vanilla extract
  • ½ teaspoon of ground nutmeg


Preheat your oven to 350°F and turn on your convection fan if you have one. Prepare a 9 by 13- inch pan by lightly oiling it and lining it with lightly oiled parchment paper.

For the Brownies:

Melt the chocolate and butter in a heat-proof bowl set over a small pot of simmering water, protecting the chocolate from the direct heat. Meanwhile whisk together the flour, baking powder, salt and cocoa powder. As the chocolate and butter finish melting whisk them smooth then remove the mixture from the heat. Whisk in the eggs, sugar and vanilla to mixing thoroughly. Carefully stir in the flour mixture.


For the Peanut Butter Swirl:

Whisk together all the ingredients in a small bowl until smooth and delicious.


Pour half the chocolate brownie batter into the prepared pan, shaking and easing it evenly into the corners. Evenly distribute small spoonfuls of the peanut butter batter placed here and there on the chocolate batter, using up about half the mixture. Top with the remaining brownie batter and the remaining peanut butter mixture. Drag a fork through the peanut butter batter to give it a swirl effect. Bake until brownies are firm to the touch, about 45 minutes. Cool thoroughly, cut and share.



Yield: 12 large brownies