These peanut butter brownies are thick and chewy, rich and moist, and swirled with a creamy band of smooth peanut butter!
Why this recipe works
Fudge brownies meet creamy peanut butter, a match made in true harmony. Peanut butter brownies begin with a classic fudgey brownie base that’s decked out with a marbled peanut butter top to showcase.
Not to be confused with our fudge brownies with peanut butter frosting, because those have their own special place in our hearts, but these ones are baked and swirled together in the same pan allowing the flavors to mingle and join together to taste something along the lines of a rich, chewy peanut butter cup!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHOCOLATE CHIPS – To melt the chocolate chips, microwave in 30-second increments, stirring between each interval. Chocolate chips are readily available, but you can use your favorite dark chocolate bar or any chocolate you like.
COCOA POWDER – We used regular unsweetened cocoa powder but you can substitute with Dutch-process cocoa powder if preferred.
PEANUT BUTTER – I recommend sticking to processed smooth peanut butter or other smooth processed nut butters for this recipe.
How to Make Peanut Butter Brownies
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the oven to 350°F. Grease an 8×8” glass baking dish, line it with parchment paper, and set aside.
- In a mixing bowl, beat together butter and sugar until combined. Add in vanilla extract and melted chocolate. Beat until well mixed.
- Add in the eggs and beat just until combined.
EXPERT TIP – Beating the eggs with a hand mixer will add extra air to the batter – this causes the brownie to puff more during baking and can lead to high edges and cracking where the center settles. This will happen a little bit anyway, but you can reduce the puffing by mixing the batter by hand once you’ve added the eggs.
- Sift the dry ingredients through a sieve into the brownie batter: cocoa powder, salt, baking powder, and flour.
- Use a rubber spatula to mix the dry ingredients into the brownie batter until combined.
- Spread the brownie batter into the prepared baking dish.
- Microwave the peanut butter for about 15 seconds so that it is smooth and pourable in consistency. Spoon dollops of the peanut butter over the brownie batter.
- Use a knife to swirl the peanut butter into the batter.
- Bake for 35-40 minutes, until fudgy crumbs cling to a toothpick/knife when stuck in the center of the brownies, but there is no wet batter. Remove from oven and allow to cool completely.
- Lift the brownies from the pan by the parchment paper and cut into squares.
Frequently Asked Questions & Expert Tips
Store the brownies in an air-tight container kept at room temperature or in the refrigerator for up to 5 days.
Yes, you can freeze these brownies. Freeze in an air-tight container separated by parchment paper in between each layer or in a large ziptop bag for up to 1 month.
Yes, of course. If you are using an 8×8 steel baking pan instead of glass, reduce the oven temperature to 325F and bake for the same amount of time or until fudgy crumbs cling to a toothpick. Reducing the oven temperature is key for baking in steel baking pans, as they bake faster and more evenly compared to glass.
Serving Suggestions
Enjoy peanut butter brownies warm, at room temperature, or chilled. They’re delicious whichever way!
More Brownie Recipes
- Brownie Brittle
- Chocolate Mint Brownies
- Buckeye Brownie Cookies
- Oreo Cheesecake Brownies
- Chocolate Cheesecake Brownies
- Peanut Butter Marbled Brownie Skillet
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Peanut Butter Brownies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- ½ cup unsalted butter melted
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips melted and cooled slightly
- 2 large eggs at room temperature
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¾ cup all-purpose flour
- ¼ cup creamy peanut butter
Things You’ll Need
Before You Begin
- If you are using an 8×8 steel baking pan instead of glass, reduce the oven temperature to 325F and bake for the same amount of time or until fudgy crumbs cling to a toothpick. Reducing the oven temperature is key for baking in steel baking pans, as they bake faster and more evenly compared to glass.
- The melted butter dissolves some of the sugar crystals when mixed – this helps to make a nice crackle across the top and a chewy edge on the brownies.
- Beating the eggs with a hand mixer will add extra air to the batter – this causes the brownie to puff more during baking and can lead to high edges and cracking where the center settles. This will happen a little bit anyway, but you can reduce the puffing by mixing the batter by hand once you’ve added the eggs.
- To melt the chocolate chips, microwave in 30 second increments, stirring between each interval. Chocolate chips are readily available, but you can use your favorite dark chocolate bar or any chocolate you like.
- I recommend sticking to processed smooth peanut butter or other smooth processed nut butters for this recipe.
- We used regular unsweetened cocoa powder but you can substitute with Dutch-process cocoa powder if preferred.
Instructions
- Preheat the oven to 350°F. Grease an 8×8” glass baking dish, line it with parchment paper, and set aside.
- In a mixing bowl, beat together butter and sugar until combined using a hand mixer. Add in vanilla extract and melted chocolate. Beat until well mixed.1/2 cup unsalted butter, 1 1/2 cups granulated sugar, 1 teaspoon vanilla extract, 1/2 cup semi-sweet chocolate chips
- Add in the eggs and beat just until combined.2 large eggs
- Sift the dry ingredients through a sieve into the brownie batter: cocoa powder, salt, baking powder, and flour.1/3 cup unsweetened cocoa powder, 1/2 teaspoon salt, 1/2 teaspoon baking powder, 3/4 cup all-purpose flour
- Use a spatula to mix the dry ingredients into the brownie batter just until combined.
- Spread the brownie batter into the prepared baking dish.
- Microwave the peanut butter for about 15 seconds so that it is smooth and pourable in consistency. Spoon dollops of the peanut butter over the brownie batter.1/4 cup creamy peanut butter
- Use a knife to swirl the peanut butter into the batter.
- Bake for 35-40 minutes, until fudgy crumbs cling to a toothpick/knife when stuck in the center of the brownies, but there is no wet batter. Remove from oven and allow to cool completely.Cover the brownies with aluminum foil during the last 10 minutes of baking to keep the peanut butter creamy. Alternately, if you’d like the peanut butter more dried out and the top of the brownies a bit darker, you can leave them uncovered the full cook time.
- Lift the brownies from the pan by the parchment paper and cut into squares.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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Kris says
These are soooooo good. I do have to say that I got very nervous that these weren’t going to turn out, as the batter was the thickest batter I’ve ever worked with for brownies. It took a little elbow grease to smear it into my baking pan, but alas, they came out amazing. I used Dutch processed cocoa powder because that’s what I had in the pantry already and it worked out great. They were fudgy and everyone loved them :)
Amanda Davis says
They look amazing, so glad you loved them! Your batter may have been a bit on the thicker side due to the Dutch-process cocoa. It often makes batter and baked goods slightly thicker, denser, and fudgier compared to natural cocoa. Glad it all worked out and they were a hit!
Lesley Reece says
Can you use milk chocolate chips?
Amanda Formaro says
Yes you can it will just be a bit sweeter.