A chocolatey Peanut Butter Swirl Brownie Pizza with swirls of natural peanut butter, chocolate chips, and a chewy brownie base. This easy recipe will delight any brownie lover!
Peanut Butter Swirl Brownie Pizza
I don’t know what it is, but there’s something about eating a slice of brownie in pizza form that just makes it better. These brownies are thin and chewy all the way around, and, no matter what, you get that chewy edge. YUM. Add a swirl of peanut butter and chocolate chips and I’m there!
This recipe has my favorite brownie pizza base with natural peanut butter swirled into the batter pre-bake. The best part? They bake up in only 10 minutes! And if you’re new to making homemade brownies, WELCOME. You just may never go back to the boxed kind! To keep this thin brownie pizza nice and chewy, you want to under-bake it just a bit. Since ovens around the world can vary, I like to check my bakes early to make sure my brownies (and cookies, cakes, etc) don’t get over-baked.
Some of the Ingredients You’ll Need + Substitutions
- Chocolate chips are necessary for the perfect crackly top. Plus, you’ll want chocolate chips to sprinkle on top before baking.
- Olive oil is used in place of butter in this recipe. Feel free to use your favorite vegetable oil, butter, or melted coconut oil instead.
- Instant coffee deepens the chocolate flavor of the brownie. It’s totally optional, but I highly recommend it! You can use espresso powder instead.
- Eggs act as a binder for the brownie. If you’re looking for a vegan replacement, I recommend checking out my Vegan Classic Brownies recipe instead.
- Granulated sugar is necessary for the brownie – feel free to use white, brown, raw, or coconut sugar.
- Dutched cocoa has a deeper flavor and color than regular cocoa powder. If you don’t have any on hand, regular cocoa will work just fine – your brownie will just be lighter in color.
- All-purpose flour bulks up the brownie batter. I like to use an unbleached variety. I haven’t tested this recipe with any GF flours.
- Natural peanut butter (the kind made with just peanuts) is the best peanut butter for this recipe. It’s runny and easy to swirl into the brownie batter.
More Brownie Recipes
- 1 cup + 1/4 cup chocolate chips, divided
- 1/3 cup olive oil (or other oil/melted butter of choice)
- 1 tsp instant coffee
- 2 large eggs, room temp
- 3/4 cup granulated sugar (raw, coconut, white, or brown)
- 1 tsp vanilla extract
- 1/4 cup Dutch-process cocoa powder
- 3/4 cup unbleached all-purpose flour
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1/2 cup creamy natural peanut butter, room temp (the runny kind made with just peanuts)
- Preheat your oven to 350°F and spray a 12" pizza pan with non-stick spray. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
- In a microwaveable bowl, add 1 cup of the chocolate chips, olive oil, and instant coffee. Microwave in 30 second intervals, stirring well between each interval, until chocolate is melted; set aside.
- In a stand mixer fitted with a whisk attachment, add the eggs and then the sugar. Whisk on medium-high until mixture is thick and light in color. Whisk in the vanilla. Gently fold in the melted chocolate mixture until well combined.
- Sift in the cocoa powder, flour, salt, and baking powder. Mix until no flour pockets remain. Pour batter into your greased pizza pan.
- Drop spoonfuls of runny peanut butter randomly over the brownie batter. Use a chopstick, knife, or similar tool to swirl the peanut butter into the batter. Top with the remaining 1/4 cup of chocolate chips.
- Bake at 350°F for 9-11 minutes. Allow brownie to cool completely before slicing, or dig in while it's warm!
- Store leftovers in an airtight container at room temperature.