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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Brownies with Peanut Butter
Homemade peanut butter brownies are easy to pull together for the holidays or any night of the week. Your friends and family will LOVE devouring these killer brownies anytime you decide to make them. They are so good!
Why You’ll Love this Peanut Butter Brownies Recipe:
- Easy to Make: This chocolatey treat is so simple to make. Just mix, pour, and bake!
- Simple Ingredients: All the ingredients in this recipe are simple and easy to find in any grocery store–you might even have them all in your pantry!
- A Family Favorite: As soon as the batter starts rising in the oven, the irresistible aromas of chocolate and peanut butter will grab your family’s full attention.
How to Make Peanut Butter Brownies
You can jump to the recipe card for full ingredients & instructions!
- Preheat the oven and prepare the baking pan.
- Melt the chocolate and butter in the microwave.
- Whisk in the cocoa and sugars.
- Stir in the remaining wet and dry ingredients.
- Fold in the peanut butter cups and chips.
- In a separate bowl, make the peanut butter swirl.
- Inside the baking pan, swirl the peanut butter with the brownie batter.
- Before baking, top with more peanut butter cups and chips.
- Cool before slicing and serving, warm or at room temperature.
These brownies are definitely fudgy! They contain a mix of melted chocolate and cocoa powder for a rich chocolate flavor, and they have a high fat-to-flour ratio, which makes them ultra-fudgy. To make these brownies cakey instead, omit one of the eggs and whisk the wet ingredients more vigorously to incorporate more air into the batter.
You can 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.
Butter gives these brownies a lot of flavor. Oil tends to make fudgier brownies, but there is so much delicious chocolate and fat in this recipe that they don’t need oil!
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 that swirl.
The center of your brownies should be chewy and moist, but not necessarily gooey. You want to make sure that the batter is cooked and not still raw in the center before removing them from the oven.
Serving Suggestions
These brownies are good to go straight out of the oven but if you are feeling extra decadent, serve them with melty vanilla ice cream and drizzled with chocolate sauce.
Make Ahead Instructions
Peanut butter brownies can be made up to 2 days in advance of when you plan to serve them. Store the brownies in an airtight container at room temperature until ready to serve.
Storage Instructions
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.
Freezing Instructions
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.
Substitutions
- 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.
Tips for the Best Peanut Butter Brownies
- 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.
More Decadent Brownie Recipes We Love
- Fudge Brownie Pie
- Best Gluten-Free Brownies Recipe
- Ferrero Rocher Brownies Recipe
- Cream Cheese Brownies
I hope you love making this peanut butter brownie recipe as much as I do. When marrying chocolate with peanut butter, these brownies are a match made in heaven!
More Chocolate Dessert Recipes to Try:
- Chocolate Peanut Butter Blossoms
- Chocolate Peanut Butter Cake
- No Bake Chocolate Peanut Butter Cheesecake
- Chocolate Pound Cake
- Coconut Fudge
- S’mores Bars
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
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)
- 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 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.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
Becky’s Tips
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
