Peanut Butter Brownies Recipe

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

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

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Servings: brownies

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
9x9-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 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. 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.

Video

Notes

Use any cocoa powder you prefer, as long as it is unsweetened. Use natural cocoa powder for a more natural taste, and use Dutch-process cocoa powder for a smoother taste.

Nutrition