If you love peanut butter, you have to try these chocolate Peanut Butter Brownies. It's a homemade brownie recipe with swirls of rich and salty peanut butter. I enjoy the balance, as it keeps them from being way too sweet. This has become one of my all-time favorite brownie recipes.
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Not only do I make these just to enjoy at home after a delicious meal, but I also bring them to family gatherings and other special occasions. Everyone always asks for the recipe, and I never have leftovers to make at home. I probably should start making a double batch!
If you like sweet treat recipes with peanut butter, you will love peanut butter dipped Oreos. Our peanut butter cookie bars are really good too.
Why You'll Love This Recipe
- It's easy and homemade: These are homemade peanut butter brownies with rich melted chocolate and cocoa that are super easy to make. You'll never buy a boxed mix again!
- It's inexpensive: This is a cheap recipe, too. There's no need to spend a fortune to make a delicious treat.
- It's quick to prepare and bake: Prep for these chocolate and peanut butter brownies is pretty fast. Even baking only takes about 30 minutes.
Ingredients
Essential ingredients for making this recipe are highlighted below. It's a fairly simple brownie batter with the addition of creamy peanut butter.
- Butter: This is melted with the chocolate to create a rich brownie batter base. I use unsalted to control the salt level because I add some with the dry ingredients, and the peanut butter is a little salty.
- Chocolate: I like semi-sweet chocolate because it's the perfect balance between sweet and bitter. I use baking chocolate and break it into pieces, but chocolate chips are fine, too.
- Flour: Just simple, all-purpose flour is perfect for this recipe. Feel free to try it with your favorite gluten-free blend.
- Cocoa powder: I like the texture and flavor that Dutch-processed cocoa powder gives this peanut butter brownie recipe.
- Peanut butter: Use any brand of peanut butter that you prefer for this. I do not recommend natural peanut butter because of its separation.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Salted caramel. Swirl in caramel sauce with the peanut butter, and then finish the brownies with a little flaky salt on top.
- Nutella. Add a swirl of Nutella with the peanut butter for more chocolate flavor and a hint of hazelnut.
- Mocha. Add a teaspoon of espresso powder to the brownie batter to enhance the chocolate and give it a subtle coffee flavor.
Try taking a peanut butter shot when enjoying this recipe. They pair together quite nicely.
How to Make This Recipe
Here are the instructions needed for this yummy recipe. Line a 9x9-inch pan with parchment paper and preheat the oven to 320°F.
Step 1: Melt the butter and chocolate. Combine the butter and chocolate in a microwave-safe bowl and heat it in 30-second intervals until it's smooth.
Step 2: Add sugar, eggs, and vanilla. Next, whisk in sugar, eggs, and vanilla extract until it's fully combined.
Step 3: Stir in dry ingredients. Add flour, cocoa powder, and salt to the mix. Whisk until a smooth batter forms.
Step 4: Add batter and peanut butter to the pan. Pour half of the brownie batter into the prepared baking pan. Add some dollops of peanut butter. Then, pour over the remaining batter and dollops of peanut butter. Gently swirl it.
Step 5: Bake and cool. Bake the peanut butter fudge brownies for about 30-35 minutes. The edges will be set, but the center will be soft.
Step 6: Slice and serve. Carefully remove the brownies once cooled and slice them. Serve your peanut butter brownie bars!
Recipe Tips
- Melt the chocolate on the stove top: Instead of using the microwave, you may use the double boiler method with a pot of hot water and an oven-safe bowl to melt the chocolate and butter.
- The toothpick won't be totally clean: If you insert a toothpick into the center of these brownies, it won't be completely clean. Some moist crumbs are fine, which is why I judge doneness by the edges.
- Don't overbake the brownies: A soft center is fine! If you overbake the brownies, they will become tough, crumbly, and dry.
- Storing: Store the brownies in an airtight container for up to 3 days at room temperature or up to 5 days in the refrigerator. Freeze them in an airtight container for up to 3 months.
If you love brownie recipes with peanut butter and chocolate, you may also enjoy peanut butter banana brownies.
Serving Suggestions
- Serve a brownie with a scoop of peanut butter brownie ice cream or monster cookie ice cream.
- Drizzle some banana syrup on top to add a fun flavor.
- Enjoy a peanut butter brownie with chocolate pudding recipe instead of ice cream.
Do you love all things peanut butter like I do? If so, you need to check out and try this Peanut Butter Chex Mix. It's great for snacking or serving or both. One handful and you'll be a lover for life!
Recipe FAQs
You can, but I prefer the creaminess of smooth peanut butter. It's also much easier to swirl than crunchy peanut butter.
You can use nonstick cooking spray instead, but the parchment makes it easier to lift out of the baking pan.
Sure, warm it in the microwave slightly to make it easier to swirl into the brownie batter. It's optional!
More Delicious Brownie Recipes
Do you like brownie recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Peanut Butter Brownies
Equipment
- Heatproof/microwave proof large mixing bowl
Ingredients
- ½ cup butter 1 stick
- 4.5 ounces semi-sweet chocolate broken into pieces
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup all purpose flour
- ¼ cup cocoa powder
- ½ teaspoon salt
- 1 ¼ cups peanut butter
Instructions
- Preheat the oven to 320°F/160°c. Line a 9-inch/20cm square baking tin with baking parchment, or spray with non-stick cooking spray. Set aside.
- Add the butter and semi-sweet chocolate to a large microwave safe mixing bowl. Microwave in 30 second bursts, stirring in between, until melted and smooth.
- Add the granulated sugar, eggs and vanilla extract to the chocolate mixture. Whisk until well combined.
- Add the all-purpose flour, cocoa powder and salt to the batter, and whisk until just combined.
- Pour half of the brownie batter into the baking tin and smooth the surface. Spoon over ¾ cup of the peanut butter. Top with the remaining brownie batter and gently smooth the surface, trying not to disturb the peanut butter blobs underneath.
- Spoon over the remaining peanut butter. Swirl gently over the surface of the batter with a knife or skewer.
- Bake the brownie for 30-35 minutes, or until the edges have just set, and the center is still soft. Allow to cool in the tin before removing and slicing (unless serving warm).
Notes
- Store extra brownies with peanut butter in an airtight container. They will stay fresh on the counter for 3 days or in the fridge for 5 days.
- Don't overbake the brownies to prevent them from becoming tough and dry.
- Use nonstick cooking spray instead of parchment paper to prevent the brownies from sticking to the pan.
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