Photo of Chocolate peanut butter swirl brownies by WW

Chocolate peanut butter swirl brownies

Total Time
45 min
15 min
30 min
If you love the combination of chocolate and peanut butter, you’ll love these fudgy, chewy and dense brownies. They get a double swirl of extra-creamy peanut butter for a rich, nutty version of the classic bar. They’re a welcome treat for a snack, weeknight dessert or bake sale item. For truly moist brownies, be sure to cook them until a wooden pick inserted in the center comes out almost clean. If you bake them until the pick is clean, your brownies will be overcooked and dry. Tightly wrap any leftover brownies in plastic wrap and store them at room temperature for 3 to 4 days.


Reduced fat cream cheese (neufchâtel)

6 oz, softened

Smooth reduced fat peanut butter

¾ cup(s)

Liquid egg substitute

¼ cup(s)

Half and half cream

3 Tbsp

Regular brownie dry mix

1 package(s)

Vegetable oil

¼ cup(s)

Apple butter

¼ cup(s)


¼ cup(s)

Liquid egg substitute



  1. Preheat oven to 350°F.
  2. Mix cheese and peanut butter in a medium-sized bowl until well combined. Add 1/4 cup of egg substitute and beat with an electric mixer until incorporated. Add half-and-half, mixing until creamy and smooth; set aside.
  3. In another bowl, beat brownie mix, oil, apple butter, water and remaining egg substitute until combined.
  4. Spread half of brownie mixture into a 13 X 9-inch baking pan. Dollop with half of peanut butter mixture and swirl with edge of spatula or knife. Repeat with remaining batter and peanut butter mixture to form a second layer. Bake until a toothpick inserted in center comes out almost clean, about 30 minutes. Cut into 32 pieces and serve.