A swirl of scrumptious peanut butter takes these fudgy brownies over the top! So easy to make. You likely have most, if not all, of the ingredients in your pantry!
This recipe is adapted from Smitten Kitchen.
Chocolate Brownie Batter
Preheat oven to 350F. Spray the pan, and line an 8″ square pan with parchment, coating the parchment and sides of pan with butter or more cooking spray.
I use natural peanut butter in this recipe because I like many desserts less sweet. I also reduced the sugar in the original recipe from 2/3 c to 1/2 cup. If you prefer sweeter, feel free to use sweetened PB and the additional sugar.
These brownies keep well any way you want to store them: room temperature, refrigerated, frozen.