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Peanut Butter Swirl Brownie Bread

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This Peanut Butter Swirl Brownie Bread is a fudgy, moist loaf with a crackly brownie top and creamy peanut butter swirls throughout. It’s easy to make, crowd-pleasing, and perfect for breakfast, dessert, or a decadent snack.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (40g) unsweetened cocoa powder (Dutch-process or regular)
  • 1 cup (200g) granulated sugar
  • 1/4 cup (50g) packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) whole milk, room temperature
  • 1/4 cup (60ml) vegetable oil (canola or sunflower)
  • 3 oz (85g, about 1/2 cup chips) melted dark chocolate
  • 2 teaspoons pure vanilla extract
  • 1/3 cup (90g) creamy peanut butter, slightly warmed
  • 1 tablespoon powdered sugar (optional, for swirl)
  • 1/3 cup (60g) chocolate chips (optional)
  • 1/4 cup chopped peanuts (optional, for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, letting some hang over the sides.
  2. In a microwave-safe bowl, melt 3 oz (85g) dark chocolate in 30-second bursts, stirring after each, until smooth. Let cool.
  3. In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, and salt.
  4. In another bowl, whisk eggs until foamy and lighter in color (about 1 minute). Add milk, vegetable oil, melted chocolate, and vanilla extract. Whisk until smooth.
  5. Pour wet mixture into dry ingredients. Fold together gently with a spatula just until no dry flour remains. Batter will be thick and glossy.
  6. If using, fold in chocolate chips and chopped peanuts.
  7. In a small bowl, stir peanut butter with powdered sugar (if using) and microwave for 10-15 seconds to loosen. It should be pourable but not runny.
  8. Pour half the brownie batter into the prepared loaf pan and spread evenly. Dollop half the peanut butter over the batter in spoonfuls. Top with remaining batter, then finish with the rest of the peanut butter.
  9. Use a toothpick or butter knife to gently swirl the peanut butter through the top layer.
  10. Bake for 48-55 minutes, checking at 45 minutes. A toothpick inserted in the center should come out with a few moist crumbs.
  11. Let bread cool in the pan for 15 minutes, then lift out using parchment and transfer to a wire rack. Cool completely before slicing.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, swap milk for almond or oat milk and use dairy-free chocolate. Don’t overmix the batter for best texture. Warm peanut butter just enough to swirl easily. Let bread cool completely before slicing for clean cuts. Store at room temperature for 3 days or freeze slices for up to 2 months.

Nutrition

Keywords: brownie bread, peanut butter swirl, chocolate loaf, fudgy bread, easy dessert, brunch, snack, quick bread, chocolate peanut butter, loaf cake

Find it online: https://jodierecipes.com/peanut-butter-swirl-brownie-bread-recipe-easy-fudgy-and-moist-guide/