Use this easy-to-follow recipe with visuals and make the best ever eggless dark chocolate brownies made even better with rich peanut butter swirls on top.
If you love chocolates and peanut butter you are going to LOVE these brownies! Fudgy in the centre, these ultra rich brownies will melt in your mouth as soon as you bite into these. The moist chocolate centre is my absolute favorite. 😀 These are the best brownies I’ve ever made and probably tasted! I have no shame in accepting that I will pick these brownies over any cake recipe in my blog..at any point in life. These brownies are simple to make and the pattern on top makes them look super fancy too! They take about 45 minutes to 1 hour depending on your speed but are totally worth the time. Even on a sunday when all you want to do is laze around these brownies will make up for the time lost in the kitchen. There is not one thing that I would wanna change in these, except the quantity – I would double it! 😀
Despite being eggless, these brownies are super moist..The centre is crazy dense and the brownie literally sticks to the top of your mouth as you eat it..It’s so good! 😀 I’ve used condensed milk to add some moisture to the brownies and I’m surprised at what a great job it has done. To get extra fudgy texture I’ve used a combination of white and brown sugar. If you didn’t know already, brown sugar adds moisture to a recipe, totally worth going to the grocery store to get it if you don’t have it at hand. And for that golden goodness on top please use only creamy peanut butter only, nutty won’t work.
- For the Chocolate Brownie
- • All Purpose Flour, 1 cup (128 grams)
- • Baking Powder, 1 teaspoon
- • Cocoa Powder, ⅓ cup
- • Softened Butter, 2 tablespoons
- • Sugar, ⅔ cup (mix of white granulated and dark brown)
- • Condensed Milk, 100 grams
- • Melted Dark Chocolate, 100 grams
- • Milk, ½ cup (or 120 ml)
- • Vanilla Essence, 1 teaspoon
- For the Peanut Butter Swirls
- • Creamy Peanut Butter, ⅓ cup
- • Melted Butter, 1 tablespoon
- • Powdered or Caster Sugar, 2 tablespoons
- • Vanilla Essence, ½ teaspoon
- In a bowl, whisk all ingredients listed under "for the peanut butter" until properly combined, set aside.
- In another bowl, sift together flour, cocoa powder and baking powder. Keep aside to be used later.
- In a third bowl, whisk butter for a few minutes until light in color and fluffy. Add in the sugars and whisk again for a 3-4 minutes. Add in the condensed milk and whisk thoroughly for only a couple of minutes.
- Add in the dry flour mix set aside to the wet mix little by little until everything is evenly combines. DO NOT OVERMIX or your brownie will sink in the centre. Mix until you no longer see dry flour, then add in the milk and incorporate with the batter followed by the melted chocolate and vanilla essence.
- Preheat your oven to 180 degrees Celsius for 10 minutes
- Grease your pan and line the bottom with parchment or butter paper. Pour half of the brownie batter in the tin and smooth the surface with a spatula. Now drop spoonfuls of peanut butter over the brownie and move a knife or wooden stick back and forth on it. Pour the remaining brownie batter over the top and repeat the pattern with the remaining peanut butter.
- (Remember to not overcrowd the peanut butter drops or you will not get a beautiful pattern. Drop a few and the run a skewer lengthwise and then again breadth wise in continuous motions.)
- Bake in the preheated oven for 20-25 minutes in the medium rack at 175 degrees Celsius. The top will be really soft and a skewer will not come come clean because of the melted chocolate, so bake for maximum 25 minutes. If the brownie looks cooked before 20 minutes, by all means take it out. Mine took 25 minutes at 180 degrees celsius but all ovens are different.
Looking for similar recipes? Try these..
RED VELVET CHOCOLATE SWIRL BROWNIES
CARAMEL BROWNIES
2- INGREDIENT NUTELLA BROWNIES
Such pretty swirls, Radhika! I can never make my swirls pretty. They look more like globs. 🙂
Thank you Patty! Haha.. My first attempt was a failure too but the second time I dropped the peanut butter carefully and it turned out great..! 🙂
Can I use sweetened condensed milk ? And if yes how does the sugar proportion change ??
Thank you for an eggless recipe! Brownies look great.
Hahaha you’re welcome Namrata! I keep looking for good eggless brownies recipes too but when I didn’t find one I thought I’d make it myself and it turned out great! You Should definitely try these and Thank you!
What a beautiful sweet treat! Craving a bite now!
Thank you so much Pamela! They’re tempting aren’t they? Wait till you make these.. It’s difficult to keep your hands off them! 😀
I love chocolate and PB, so this looks perfect for me!
Yesss… These will be perfect for you! Try them.. I loved these even though I’m not a big fan of PB! 🙂 let me know if you end up trying these !
Hey just tried these brownies, without the peanut butter though. They look amazing! Havn’t got them tasted by anyone yet, but i m sure they wont last too long. 😛
Also a request. Can you please upload a recipe for red velvet cake or cupcakes? I really want to make them since a long time. Thanks. 🙂
Hi Diksha! I’m so glad you liked these and trust me they won’t stay a long time so hide some for yourself! Haha
Anyway, yes.. I’ve been meaning to upload a red velvet recipe and I will super soon. 😀 that’s actually on my to do list. So probably this coming week or the week after that you’ll a red velvet recipe on my blog!
Thanks for visiting and for taking the time out to reply! Means a lot 🙂
Thanks to you for replying! Love your enthusiasm. 🙂
Waiting eagerly for the red velvet recipe. 😀
Thanks you Diksha. In the meantime why don’t you share how the brownies turned out on any social networks you’re active on. You can tag me @sugarnspicebyradhika on Instagram!
Quick tip: don’t cut the brownies until they’re completely cool. If you wait a little the melted chocolate in the brownies will cool down and the cuts will be way cleaner. 🙂 happy baking!
Hey…lovely blog! This is the second recipe I have tried (the first one being Nutella brownies) the I loved both of them! Waiting to try rest of the recipes! I have a doubt, after I took the brownie tin out of the oven, the brownie sank from the middle! Also, it stuck to the butter paper and was quite sticky. Would you be able to help me out with where I went wrong?
Hi pallavee! I’m so glad you like my recipes, thank you for trying them out and giving me your feedback. If you brownie sank it the middle it means you over whisked the batter. Avoid doing that. If you over mix it you incorporate a lot of air in the batter which makes it rise in the oven but as soon as it’s out, it will collapse. Stop mixing when you no longer see dry ingredients.
Try greasing your butter paper before you pour batter into it and try and get another variety. Some butter papers (especially the thin ones) aren’t just as good as the others and they stick. And by sticky brownie do you mean undercooked? If they seem raw bake it for a little while longer and they should be fine. 🙂 hope that helps! Thanks again for writing to me. Radhika x
Hi Radhika,
I made these but mine are more cakey than fudge like. They taste nice but just wondering if There’s something off with my measurements. are they supposed to be more fudge like?
Hi, these ones are more cakey than fudgy. I’m working on a fudgy recipe, do check it out in a couple of days!:)