Peanut Butter Brownies Recipe

overhead view of cut peanut butter brownies on a white cutting board.

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: brownies

Calories: 719kcal

Author: Becky Hardin

This easy and delicious peanut butter brownies is one of my all-time favorite chocolate and peanut butter desserts.

Print Recipe

Equipment

Kitchen Scale (optional)
9x9-inch Baking Pan

Ingredients

For the Brownies

4 ounces bittersweet chocolate 113 grams, chopped (1 bar)
¾ cup unsalted butter 170 grams, cut into chunks (1½ sticks)
½ cup unsweetened cocoa powder 42 grams
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
¾ cup all-purpose flour 90 grams
½ teaspoon kosher salt
¾ cup chopped peanut butter cups 128 grams, plus more for topping
¾ cup peanut butter baking chips 128 grams, plus more for topping

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!
⅓ cup powdered sugar 38 grams
1 teaspoon pure vanilla extract 4 grams

Instructions

Preheat oven to 350°F. Grease and line a 9x9-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.
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. 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.

Video

Notes

Feel free to use your favorite high-quality chocolate in these brownies, such as milk, dark, or semisweet.
You can use an equal amount of neutral oil, such as vegetable, canola, or coconut, in place of the butter.
Feel free to use whatever cocoa powder you have on hand in these brownies.
For cakier brownies, omit 1 of the eggs and vigorously whisk the wet ingredients before stirring in the dry.
Feel free to omit the espresso powder.
For gluten-free peanut butter brownies, swap the all-purpose flour for an equal amount of gluten-free 1:1 baking flour.
Feel free to change up the mix-ins. Try chopped Snickers bars, Butterfingers, or Peanut M&Ms.
You can swap the peanut butter baking chips for a different flavor, such as chocolate, white chocolate, or caramel!
Try swapping the peanut butter for an equal amount of almond or sunflower seed butter.
Use high-quality chocolate, such as Ghirardelli, for the best results.
When melting the chocolate, do not get any water into the mix or it could seize up.
Use room temperature eggs for the smoothest batter.
If your cocoa powder is lumpy, be sure to sift it.
Do NOT overmix the batter; otherwise, your brownies will come out tough.
I do not recommend using a natural peanut butter in this recipe, as it can separate and make your brownies oily.
Take care not to over-swirl the brownies, or the peanut butter will disappear.
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.

Storage: Store peanut butter brownies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Nutrition