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Peanut Butter Brownies Recipe
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.
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Prep Time 20 minutes
Cook Time 35 minutes
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.