Peanut Butter Swirly Brownies

    1 hour

    I like undercooking these brownies just a little so that they are a bit gooey. A big hit with my family and friends.

    59 people made this

    Serves: 36 

    • 2 cups (440g) white sugar
    • 3 eggs
    • 250g butter, melted
    • 2 1/2 teaspoons vanilla essence
    • 1 1/4 cups (155g) plain flour
    • 3/4 cup unsweetened cocoa powder
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 cup (250ml) milk chocolate chips
    • 500g cream cheese, softened
    • 3/4 cup (185g) creamy peanut butter
    • 1/4 cup white sugar
    • 1 egg
    • 2 tablespoons milk

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C. Grease a 20x30cm baking dish.
    2. In a large bowl, beat 2 cups sugar and 3 eggs together until foamy. Stir in the butter and vanilla. Combine the flour, cocoa, baking powder and salt; stir into the egg mixture. Stir in the chocolate chips. Reserve one cup of the batter, and spread the rest into the bottom of the prepared pan.
    3. In a medium bowl, beat the cream cheese, peanut butter, 1/4 cup of sugar, 1 egg and milk until smooth and creamy. Carefully spread the peanut butter batter over the layer of chocolate batter. Drop reserved chocolate batter, by tablespoonfuls onto the peanut butter layer. Cut through the batter with a knife to swirl.
    4. Bake for 35 to 40 minutes in the preheated oven, or until brownies are set when shaken gently. Cool completely before cutting into bars. Refrigerate until serving.

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    Reviews and Ratings
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    Reviews in English (58)


    I made a few very minor alterations after following the recipe exactly the first time. All of this is just FYI. With the second batch I skipped the milk chocolate chips. They made the first batch very fudgy, and my preference is a cakey brownie. It is also a great lesson learned to ensure that the cream cheese is definitely softened but also, cutting it into cubes before you blend it is also helpful. It makes it much smoother and easier to spread. Finally, I took the reserved cup of batter the second time around and dropped many more much smaller amounts than the tablespoon size the first time. this just made it easier for me to marbelize it. :-) GREAT recipe - love it, my husband loves it, and it's worth the home-made effort!  -  17 Dec 2006  (Review from Allrecipes USA and Canada)


    These are really rich, but if you want a chocolate fix, this is definitely one of the best brownie recipes I have baked! And I bake all the time. YUMMMMMM!  -  20 Mar 2001  (Review from Allrecipes USA and Canada)


    I only had one 8oz. block of cream cheese. A lot of the reviewers were complaining that the cream cheese was too much so I just used the one block. They turned out great and were even better after they had been in the fridge.  -  25 Aug 2008  (Review from Allrecipes USA and Canada)