Updated
Who doesn’t love a chewy brownie? Fudgy brownies with peanut butter, peanut butter cups, and peanut butter chips are next-level decadent! This easy and delicious peanut butter brownie recipe is one of my all-time favorite chocolate and peanut butter desserts.
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Pin ItBrownies with Peanut Butter
There’s nothing quite like the combination of peanut butter and chocolate—it’s one of my favorite flavor combinations, hands down.
These homemade peanut butter brownies are easy to pull together and my go-to treat for holidays or any day of the week when I’m craving a little indulgence. Believe me, your friends and family will LOVE devouring these killer brownies. They are so good!
Tips for Beginners
- For cakier brownies, omit 1 of the eggs and vigorously whisk the wet ingredients before stirring in the dry.
- Take care not to overbake these brownies. A toothpick inserted in the center should come out with moist crumbs.
- For the cleanest cuts, let the brownies cool completely, then let them chill in the refrigerator for a few hours before cutting. Use a sharp knife and wipe it off between cuts.
- To create a beautiful swirl, start by dolloping spoonfuls of the peanut butter randomly around the batter. Drag a skewer or chopstick through the peanut butter in a swirly pattern to distribute the mixture into an even swirl. Take care not to overmix, or you will lose the swirl.
Peanut Butter Brownies Recipe
Equipment
- Kitchen Scale (optional)
- 9×9-inch Baking Pan
Ingredients
For the Brownies
- 4 ounces bittersweet chocolate 113 grams, chopped (1 bar), milk, dark or bittersweet. Use high-quality chocolate, such as Ghirardelli, for the best results.
- ¾ cup unsalted butter 170 grams, cut into chunks (1½ sticks), sub with any neutral oil
- ½ cup unsweetened cocoa powder 42 grams, sifted if lumpy
- 1 cup granulated sugar 200 grams
- ½ cup brown sugar 107 grams
- 3 large eggs 150 grams, room temperature
- 1 tablespoon pure vanilla extract 12 grams
- ½ teaspoon instant espresso powder 1 gram, optional
- ¾ cup all-purpose flour 90 grams, use 1-1 gluten free if required
- ½ teaspoon kosher salt
- ¾ cup chopped peanut butter cups 128 grams, plus more for topping, try chopped Snickers bars, Butterfingers, or Peanut M&Ms.
- ¾ cup peanut butter baking chips 128 grams, plus more for topping, chocolate, white chocolate, or caramel also work
For the Peanut Butter Swirl
- 3 tablespoons unsalted butter 42 grams, melted (⅜ stick)
- ¾ cup creamy peanut butter 203 grams, NOT the all-natural kind, almond or sunflower also work
- ⅓ cup powdered sugar 38 grams
- 1 teaspoon pure vanilla extract 4 grams
Instructions
- Preheat oven to 350°F. Grease and line a 9×9-inch baking pan with a parchment paper sling.
- Add the chocolate and butter to a large microwave safe bowl. Microwave at 50% power, stirring every 30 seconds, until the mixture is melted and smooth.4 ounces bittersweet chocolate, ¾ cup unsalted butter
- Whisk in the cocoa powder, sugar, and brown sugar.½ cup unsweetened cocoa powder, 1 cup granulated sugar, ½ cup brown sugar
- Stir in the eggs, vanilla, espresso powder, flour, and salt until combined.3 large eggs, 1 tablespoon pure vanilla extract, ½ teaspoon instant espresso powder, ¾ cup all-purpose flour, ½ teaspoon kosher salt
- Fold in the chopped peanut butter cups and peanut butter chips. Set aside.¾ cup chopped peanut butter cups, ¾ cup peanut butter baking chips
- In a separate medium bowl, stir together the peanut butter swirl ingredients until well combined. Do not overmix.3 tablespoons unsalted butter, ¾ cup creamy peanut butter, ⅓ cup powdered sugar, 1 teaspoon pure vanilla extract
- Dollop two-thirds of the brownie batter into the pan, then dollop in the peanut butter mixture filling. Top with the remaining one-third of the brownie batter. Swirl the two together with a butter knife gently. Do not over-swirl. Top with more chopped peanut butter cups and peanut butter chips.
- Bake for 30-35 minutes or until a toothpick inserted into the center of the brownies comes out with just a few moist crumbs. Let cool before slicing and serving.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Peanut Butter Brownies Step by Step
Get the oven going and prepare the baking pan: Preheat oven to 350°F. Grease and line a 9×9-inch baking pan with a parchment paper sling.
Melt the chocolate: Add 4 ounces of chocolate and 3/4 cup butter to a large microwave-safe bowl. Microwave at 50% power, stirring every 30 seconds, until the mixture is melted and smooth.
Add cocoa powder and sugar: Whisk in 1/2 cup of cocoa powder, 1 cup of granulated sugar, and 1/2 cup of brown sugar.
Add remaining wet and dry ingredients: Stir in 3 eggs, 1 tablespoon of vanilla, 1/2 teaspoon of espresso powder, 3/4 cup of flour, and 1/2 teaspoon of salt until combined.
Stir in the mix ins: Fold in the 3/4 cup of chopped peanut butter cups and 3/4 cup of peanut butter chips. Set aside.
Prepare the swirl: In a separate medium bowl, stir together 3 tablespoons of peanut butter, 3/4 cup creamy peanut butter, 1/3 cup powdered sugar, and 1 teaspoon vanilla extract.
Add brownie batter and swirl to pan: Dollop two-thirds of the brownie batter into the pan, then dollop in the peanut butter mixture. Top with the remaining one-third of the brownie batter. Swirl the two together with a butter knife. Top with more chopped peanut butter cups and peanut butter chips.
Bake the brownies: Bake for 30-35 minutes or until a toothpick inserted into the center of the brownies comes out with just a few moist crumbs.
Cool and serve: Let cool before slicing and serving. Enjoy!
How to Store
Store leftover peanut butter brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Serve room temperature or gently warmed in the microwave.
Freeze peanut butter brownies whole or in individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw at room temperature before serving.
Serving Suggestions
These brownies are perfect to serve straight out of the oven with a tall glass of cold oat milk, but if you’re feeling extra decadent, consider serving them with a scoop of red velvet ice cream or drizzled with chocolate sauce.
