Peanut Butter Brownies Recipe

Peanut Butter Brownies Recipe | Rich, Chewy & Decadent

I’ve baked a lot of brownies over the years, but these peanut butter brownies honestly surprised me in the best way. The first time I pulled them out of the oven, the rich chocolate aroma mixed with warm peanut butter instantly filled my kitchen. When I finally took a bite, the fudgy texture and creamy swirls made me pause for a second—this was next-level comfort baking.

I love how simple the process is, yet the result feels bakery-worthy. If you’re someone who can never choose between chocolate and peanut butter, this recipe truly gives you the best of both worlds, especially when balanced with savory meals like a slow cooker creamy garlic beef pasta recipe earlier in the day.

Ingredients

• Unsalted butter – 170 g (¾ cup), melted; adds richness and keeps the brownies moist, always melt gently for a smooth batter.
• Semi-sweet chocolate – 170 g (6 oz), chopped; real chocolate gives a deep, fudgy flavor that cocoa alone can’t achieve.
• Granulated sugar – 200 g (1 cup); helps create that shiny, crackly top while balancing the bitterness of chocolate.
• Brown sugar – 100 g (½ cup, packed); adds moisture and a subtle caramel depth that pairs perfectly with peanut butter.
• Large eggs – 2, room temperature; bind everything together and mix more evenly when not cold.
• Vanilla extract – 2 teaspoons; enhances both chocolate and peanut butter flavors without overpowering them.
• All-purpose flour – 95 g (¾ cup); just enough to give structure while keeping the brownies soft and fudgy.
• Unsweetened cocoa powder – 30 g (¼ cup); intensifies the chocolate flavor without drying out the brownies.
• Salt – ½ teaspoon; balances sweetness and sharpens all the flavors.
• Creamy peanut butter – 180 g (¾ cup); creates smooth, beautiful swirls and a rich peanut flavor—stir well if using natural peanut butter.

Note: This recipe yields approximately 9–12 brownies, depending on how large you cut them.

Variations

One thing I really enjoy about this recipe is how easy it is to customize. Whether I’m planning a full menu that includes lighter options like a thai chicken salad recipe or focusing purely on dessert, these brownies adapt beautifully.

• Dairy-free option: Replace butter with dairy-free butter and use dairy-free chocolate chips.
• Sugar-reduced version: Swap half of the sugar with a sugar substitute designed for baking.
• Crunchy twist: Use crunchy peanut butter for added texture.
• Flavor boost: Add chocolate chips, chopped peanuts, or even a pinch of espresso powder to deepen the chocolate flavor.
• Swirl upgrade: Mix a little powdered sugar into the peanut butter for a sweeter, more decorative swirl.

Cooking Time

Here’s a quick breakdown so you can plan ahead easily.

• Prep Time: 20 minutes
• Cooking Time: 30–35 minutes
• Total Time: About 55 minutes

Equipment You Need

Having the right tools makes the process smoother and more enjoyable.

• Mixing bowls – for separating wet and dry ingredients
• Heatproof bowl – to melt butter and chocolate together
• Whisk – for smooth, lump-free batter
• Rubber spatula – to fold ingredients gently
• 9×9-inch baking pan – gives the perfect brownie thickness
• Parchment paper – helps lift brownies out cleanly after baking

How to Make Peanut Butter Brownies Recipe?

This recipe comes together in simple steps, and I like to take my time to enjoy the process.

Prepare the Baking Pan

I start by preheating my oven to 350°F (175°C). Then I line a 9×9-inch pan with parchment paper, leaving some overhang. This makes removing the brownies later so much easier.

Melt Butter and Chocolate

In a heatproof bowl, I combine the butter and chopped chocolate. I melt them together gently, stirring until smooth and glossy. Letting it cool slightly prevents scrambling the eggs later.

Mix Sugars and Eggs

I whisk the granulated sugar and brown sugar into the chocolate mixture. Then I add the eggs one at a time, mixing well after each. The batter becomes thick and shiny at this stage.

Add Vanilla and Dry Ingredients

Vanilla goes in next, followed by flour, cocoa powder, and salt. I fold everything gently just until combined. Overmixing here can make the brownies dense instead of fudgy.

Add Peanut Butter Swirl

I pour most of the brownie batter into the prepared pan. Then I drop spoonfuls of peanut butter on top and add the remaining batter. Using a knife, I gently swirl it to create a marbled look.

Bake to Perfection

I bake the brownies for 30–35 minutes. I check doneness by inserting a toothpick—it should come out with a few moist crumbs, not wet batter.

Cool and Slice

This part takes patience. I let the brownies cool completely in the pan before slicing. Cooling helps them set and makes cleaner cuts.

Additional Tips for Making This Recipe Better

After making these brownies several times, here are a few tips I swear by:

• I always use good-quality chocolate; it makes a noticeable difference in flavor.
• I don’t overbake them because slightly underbaked brownies stay fudgy as they cool.
• I warm the peanut butter slightly so it swirls more easily.
• I let the brownies rest for at least an hour before cutting for the best texture.

How to Serve Peanut Butter Brownies Recipe?

These brownies are fantastic on their own, but I love dressing them up a bit.

You can serve them slightly warm with a scoop of vanilla ice cream for a classic dessert. I also like drizzling melted chocolate or peanut butter on top for a bakery-style look. For gatherings, cutting them into small squares and dusting with powdered sugar makes them look extra inviting on a dessert table.

Nutritional Information

Here’s a general idea of what you’re getting per serving. Values may vary based on ingredients used.

• Calories: Approximately 380 kcal
• Protein: Around 8 g
• Carbohydrates: About 40 g
• Fat: Roughly 22 g

Make Ahead and Storage

Make Ahead

You can prepare the batter a few hours in advance and keep it covered in the fridge. I usually let it sit at room temperature for 10 minutes before baking.

Storage

Once baked, these brownies stay fresh for up to 4 days when stored in an airtight container at room temperature. For a firmer texture, I sometimes keep them in the fridge.

Freezing and Reheating

Brownies freeze very well. I wrap individual pieces in plastic wrap and freeze for up to 2 months. To reheat, I let them thaw at room temperature or warm them slightly in the microwave.

Why You’ll Love This Recipe?

There are so many reasons this peanut butter brownies recipe has become one of my favorites.

• It’s easy to make with simple pantry ingredients, perfect for any skill level.
• The chocolate and peanut butter combination is rich, balanced, and deeply satisfying.
• You can customize it with different add-ins and dietary swaps.
• The brownies stay fudgy and moist for days, making them great for make-ahead desserts.

If you’re looking for a dessert that feels indulgent but is still approachable to bake at home, these peanut butter brownies are a must-try.

Ben Carraoli

Peanut Butter Brownies Recipe

I’ve baked a lot of brownies over the years, but these peanut butter brownies honestly surprised me in the best way. The first time I pulled them out of the oven, the rich chocolate aroma mixed with warm peanut butter instantly filled my kitchen.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Ingredients Method Notes

Ingredients

  

• Unsalted butter – 170 g ¾ cup, melted; adds richness and keeps the brownies moist, always melt gently for a smooth batter.
• Semi-sweet chocolate – 170 g 6 oz, chopped; real chocolate gives a deep, fudgy flavor that cocoa alone can’t achieve.
• Granulated sugar – 200 g 1 cup; helps create that shiny, crackly top while balancing the bitterness of chocolate.
• Brown sugar – 100 g ½ cup, packed; adds moisture and a subtle caramel depth that pairs perfectly with peanut butter.
• Large eggs – 2 room temperature; bind everything together and mix more evenly when not cold.
• Vanilla extract – 2 teaspoons; enhances both chocolate and peanut butter flavors without overpowering them.
• All-purpose flour – 95 g ¾ cup; just enough to give structure while keeping the brownies soft and fudgy.
• Unsweetened cocoa powder – 30 g ¼ cup; intensifies the chocolate flavor without drying out the brownies.
• Salt – ½ teaspoon; balances sweetness and sharpens all the flavors.
• Creamy peanut butter – 180 g ¾ cup; creates smooth, beautiful swirls and a rich peanut flavor—stir well if using natural peanut butter.

Method

 

1. I start by preheating my oven to 350°F (175°C). Then I line a 9×9-inch pan with parchment paper, leaving some overhang. This makes removing the brownies later so much easier.
2. In a heatproof bowl, I combine the butter and chopped chocolate. I melt them together gently, stirring until smooth and glossy. Letting it cool slightly prevents scrambling the eggs later.
3. I whisk the granulated sugar and brown sugar into the chocolate mixture. Then I add the eggs one at a time, mixing well after each. The batter becomes thick and shiny at this stage.
4. Vanilla goes in next, followed by flour, cocoa powder, and salt. I fold everything gently just until combined. Overmixing here can make the brownies dense instead of fudgy.
5. I pour most of the brownie batter into the prepared pan. Then I drop spoonfuls of peanut butter on top and add the remaining batter. Using a knife, I gently swirl it to create a marbled look.
6. I bake the brownies for 30–35 minutes. I check doneness by inserting a toothpick—it should come out with a few moist crumbs, not wet batter.
7. This part takes patience. I let the brownies cool completely in the pan before slicing. Cooling helps them set and makes cleaner cuts.

Notes

• I always use good-quality chocolate; it makes a noticeable difference in flavor.
• I don’t overbake them because slightly underbaked brownies stay fudgy as they cool.
• I warm the peanut butter slightly so it swirls more easily.
• I let the brownies rest for at least an hour before cutting for the best texture.