Glossary entry

What is peanut butter swirl?

Last updated June 13, 2026

A technique for adding a contrasting ingredient (peanut butter, Nutella, dulce de leche, jam, even brownie batter of a different color) on top of a base batter and dragging a knife or skewer through to create marbled patterns visible in the finished bake. Unlike folding in, which distributes the ingredient evenly, swirling creates discrete pockets and visual contrast. For brownies, the standard technique: spread the brownie batter in the pan, dollop 6-8 spots of room-temperature peanut butter on top, then drag the tip of a butter knife through the dollops in a figure-8 pattern. Bake normally — the peanut butter stays distinct from the brownie crumb because the two have different set temperatures.

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Fudge Brownies

Related terms in the glossary

brown butter
Butter cooked past the melting point until the water content evaporates and the milk solids toast on the bottom of the pan, turning golden brown and developing nutty, caramel-edged flavors. Called beurre noisette (hazelnut butter) in French. Cooked at medium heat with frequent swirling, usually 8-12 minutes total: the butter melts, foams, quiets, then the milk solids hit the bottom and start browning — pull from heat the moment you smell nuttiness. Browning evaporates ~15-20% of the butter weight as water, so browned butter weighs less than the raw amount you started with. Used in brownies, financiers, and chewy chocolate-chip cookies for depth that plain melted butter cannot produce. ⚠️ Pour hot brown butter into metal or ceramic — glass containers can shatter, especially in an ice bath cool-down.

More baking terms in the full glossary, or browse the bread library to see recipes use these techniques in context.