Peanut Butter Brownie Mini Loaves
Rich, fudgy brownies swirled with soft peanut butter cookie dough come together in these irresistible Peanut Butter Brownie Loaves. Baked in mini loaf pans, they’re the perfect personal-sized treat—decadent enough for dessert but just right for sharing (if you’re willing!).
Equipment
- 3 mini loaf pans
- 2 mixing bowls.
Ingredients
For the Brownie Layer
- 1 cup unsalted butter, melted
- 1 ½ cups granulated sugar
- ½ cup brown sugar, packed
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- ½ tsp baking powder
- ½ tsp teaspoon salt
For the Peanut Butter Cookie Layer
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ¾ cup creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
Instructions
Preheat the Oven
- Preheat oven to 350°F (175°C). Grease or line 3 mini loaf pans (5.72" x 3.31" x 1.88").
Make the Brownie Batter
- In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Beat in eggs and vanilla. Stir in flour, cocoa powder, baking powder, and salt until just combined.
Make the Peanut Butter Cookie Dough
- In another bowl, cream together softened butter, sugars, and peanut butter until fluffy. Beat in egg and vanilla. Mix in flour, baking soda, baking powder, and salt until dough forms.
Assemble the Mini Loaves
- Divide brownie batter evenly among the 3 prepared pans. Drop spoonfuls of peanut butter cookie dough over the top. Use a butter knife to gently swirl for a marbled effect.
Bake the Mini Loaves
- Bake for 28–34 minutes, or until a toothpick inserted in the center comes out mostly clean with a few fudgy crumbs.
Cool the Mini Loaves
- Cool in pans for 10 minutes before transferring to a wire rack. Slice and serve warm or at room temperature.