Print

Double Chocolate Peanut Butter Swirl Brownie Bread

double chocolate peanut butter swirl brownie bread - featured image
Print Recipe

This easy double chocolate peanut butter swirl brownie bread is a fudgy, decadent loaf that combines rich cocoa and creamy peanut butter in every bite. Perfect for brunch, bake sales, or satisfying chocolate cravings, it’s a crowd-pleaser that’s simple enough for beginner bakers.

Ingredients

Scale
  • 1 cup (130g) all-purpose flour
  • 1/2 cup (40g) unsweetened cocoa powder (Dutch-processed or natural)
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 6 tablespoons (85g) unsalted butter, melted
  • 1/2 cup (90g) melted dark chocolate (at least 60% cacao)
  • 1/2 cup (120ml) whole milk (or non-dairy milk)
  • 2 teaspoons vanilla extract
  • 1/2 cup (90g) chocolate chips (optional)
  • 1/4 cup plus 2 tablespoons (65g) creamy peanut butter (no-stir recommended)
  • 2 tablespoons (15g) powdered sugar
  • 1 tablespoon milk or cream (as needed for swirling)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, and salt until well combined and free of lumps.
  3. In a medium bowl, whisk eggs until smooth. Add melted butter, melted dark chocolate, milk, and vanilla extract. Whisk until glossy and combined. Let melted butter and chocolate cool slightly before adding to avoid scrambling the eggs.
  4. Pour wet ingredients into dry ingredients. Stir gently with a rubber spatula until just combined. Fold in chocolate chips if using.
  5. In a small bowl, mix peanut butter with powdered sugar. If too thick to swirl, add milk or cream and stir until smooth and pourable but not runny.
  6. Pour half the brownie batter into the prepared loaf pan. Drop half of the peanut butter mixture in spoonfuls over the batter and gently swirl with a toothpick or skewer. Repeat with remaining brownie batter and peanut butter, swirling the top layer.
  7. Bake in the center of the oven for 50-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (but not wet batter). If the top browns too quickly, tent loosely with foil after 40 minutes.
  8. Cool in the pan for 15 minutes, then lift out using parchment and transfer to a wire rack. Cool completely before slicing for clean cuts.

Notes

For best results, use room temperature eggs and milk. Don’t overmix the batter to keep the loaf moist and fudgy. Swirl the peanut butter gently for a dramatic marbled effect. Store leftovers tightly wrapped at room temperature for up to 3 days or freeze for up to 2 months. Gluten-free, vegan, and nut-free adaptations are possible—see blog for details.

Nutrition

Keywords: brownie bread, chocolate peanut butter bread, double chocolate loaf, fudgy quick bread, easy chocolate bread, peanut butter swirl, bakery-style brownie bread, brunch loaf, bake sale recipe, chocolate dessert

Find it online: https://jodierecipes.com/double-chocolate-peanut-butter-swirl-brownie-bread-easy-recipe-for-fudgy-loaf/