Recipes and Cooking Peanut Butter Swirl Chocolate Brownies 3.3 (35) 2 Reviews Other fall desserts pale in comparison to ultra-rich brownies. These peanut butter brownies are as pretty as a piece of artwork. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 2, 2014 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Bake Time: 20 mins Total Time: 45 mins Servings: 20 Yield: 20 brownies Jump to Nutrition Facts Ingredients Nonstick cooking spray ¼ cup butter ¾ cup sugar* ⅓ cup water ¾ cup refrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten ¼ cup canola oil 1 teaspoon vanilla 1 ¼ cup all-purpose flour** 1 teaspoon baking powder ¼ cup creamy peanut butter 3 tablespoon milk ½ cup unsweetened cocoa powder ¼ cup miniature semisweet chocolate pieces Directions Preheat oven to 350°F. Line a 9x9x2-inch baking pan with foil, extending the foil over edges of pan. Lightly coat foil with cooking spray; set pan aside. In a medium saucepan heat butter over low heat until melted. Remove from heat. Stir in sugar and the water until sugar is dissolved. Stir in egg, oil, and vanilla. Stir in 1 cup of the flour and the baking powder until combined (batter will be thin). Transfer 1/2 cup of the batter to a small bowl; whisk in peanut butter and 1 tablespoon of the milk until smooth. In another small bowl stir together the remaining 1/4 cup flour and the cocoa powder. Stir flour mixture and the remaining 2 tablespoons milk into the remaining batter; stir in chocolate pieces. Pour the chocolate batter into the prepared baking pan. Spoon the peanut butter batter in small mounds onto chocolate batter. Using a table knife or a narrow metal spatula, swirl batters slightly to marble. Bake for 20 to 25 minutes or until top springs back when lightly touched and a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Using the edges of the foil, lift uncut brownies out of pan. Cut into brownies. *Sugar Substitute: Choose Splenda Sugar Blend. Follow package directions to use product amount equivalent to 3/4 cup sugar. Decrease baking time to 15 to 18 minutes.Per Serving with Substitute: Same as basic recipe, except 141 cal., 13 g carb. (6 g sugar). **Flour Substitute Substitute 3/4 cup whole grain oat flour, whole grain corn flour, or white bean flour for 3/4 cup of the all-purpose flour. Or substitute 1/2 cup full-fat almond meal/flour for 1/2 cup of the all-purpose flour. Or substitute 1 1/4 cups high-fiber flour or gluten-free baking flour (if using gluten-free baking flour, increase water to 1/2 cup) for all of the all-purpose flour. If using two flours, stir them together before adding to recipe. Rate it Print Nutrition Facts (per serving) 152 Calories 8g Fat 17g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 20 Calories 152 % Daily Value * Total Fat 8g 10% Saturated Fat 3g 15% Cholesterol 6mg 2% Sodium 66mg 3% Total Carbohydrate 17g 6% Total Sugars 10g Protein 3g Calcium 37mg 3% Iron 0.9mg 5% Potassium 48mg 1% Folate, total 25.9mcg Vitamin B-12 0.2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.