Gooey Peanut Butter Swirl Brownies
Yield: 16 small or 9 large brownies
  • ¼ cup and 2 tablespoons unsweetened cocoa powder
  • ¼ teaspoon baking soda
  • ⅓ cup vegetable oil
  • ¼ cup boiling water
  • 1 cup white sugar
  • 1 egg
  • ⅔ cup all-purpose flour
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • For the filling:
  • 4 tablespoons unsalted butter, melted
  • ¾ cup smooth peanut butter
  • ½ cup confectioners' sugar
  • ¼ teaspoon salt
  • ½ teaspoon pure vanilla extract
  1. Preheat oven to 350 degrees F. Prepare an 8x8 baking pan by either greasing or lining it with parchment.
  2. In a large bowl, stir together the cocoa and baking soda. Add half of the ⅓ cup of vegetable oil and the boiling water. Mix until well blended and thickened. Stir in the sugar, egg, and remaining oil. Finally, add the flour, vanilla and salt; mix just until all of the flour is incorporated. Don't overmix!
For the Filling:
  1. Stir together the peanut butter, melted butter and vanilla until thinned and smooth. Add the confectioner's sugar and salt. Mix until creamy and well-combined.
To assemble:
  1. Pour ⅓ of the brownie batter into the prepared pan. Dot with half of the peanut butter filling. Pour the rest of the brownie batter into the pan. Spoon the remaining peanut butter filling over the brownie batter. Use a butter knife to gently swirl the peanut butter into the batter, making sure it touches the bottom of the pan. (This doesn't have to be perfect.)
  2. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the brownies comes out clean. Allow to cool a bit before serving.
Recipe by The Baker Chick at