Get ready for the BEST Peanut Butter Brownies! Fudgy brownies filled with peanut butter cups, peanut butter chips, and topped with a peanut butter swirl. Rich, decadent, over-the-top brownies that you are going to love.
This is what dreams are made of. Do you see that peanut butter swirl? Those chunks of peanut butter cups? That fudgy goodness? So much to love.
I decided that it was time to give my Peanut Butter Brownie recipe a little facelift. I made a few small tweaks and these Peanut Butter Brownies are even better than ever! I used my Homemade Brownies as the base and added tons of peanut buttery goodness.
Why you’ll love this recipe
Flavor: Loads of chocolate and peanut butter in every bite.
Texture: Chewy edges and fudgy centers with little pockets of melty chocolate and peanut butter.
Freezer friendly: Leftovers can be stored in the freezer for up to 2 months.
Basic ingredients: Most of these ingredients are pantry staples. You can also choose between peanut butter cups, peanut butter chips, or both for stirring into the brownie batter.
Perfectly sized: This recipe makes an 8×8 pan of brownies. You can serve anywhere from 9-12 depending on how large you cut them.
Tips for making peanut butter brownies
- Line the pan with foil for easy removal. Once the brownies have cooled, you can lift the whole batch right out of the pan using the foil.
- Adding chocolate chips into the batter guarantees a fudgy texture.
- Use a commercial brand of peanut butter that is fully combined/emulsified. I do not recommend using a “natural” peanut butter with oil separation.
- When swirling the peanut butter into the brownie batter, less is more. Thicker, more noticeable swirls come from less swirling. Drag a sharp knife through in a figure-8 motion.
- Do not overbake them. I can’t stress this enough! If you insert a toothpick into the center it should have moist fudgy crumbs on it, but no batter. As soon as that happens, pull them out. Since all ovens bake differently, set your timer for earlier than the recipe calls for and keep checking them until they’re done.
Serving and storage
Serving: You can serve these brownies warm or at room temperature. They are best served within 3 days of being made. I like to reheat them a little in the microwave before eating.
Storage: Leftovers can be stored in the refrigerator or cool room temperature for 3 days. Leftovers can also be frozen for up to 2 months.
Recipe updated March 2021. If you prefer my original recipe, it can be found HERE.
Recipe
Peanut Butter Brownies
Ingredients
- ½ cup unsweetened cocoa powder
- ½ cup powdered sugar
- ¾ cup all purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, melted and still warm
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon water
- 2 teaspoons pure vanilla extract
- ⅓ cup chocolate chips
- ⅔ cup (total) peanut butter chips or chopped peanut butter cups, or a combination of both
- ⅓ cup creamy peanut butter, preferably not natural/separated
Instructions
- Preheat oven to 350°F. Line an 8×8 baking pan with foil or parchment paper. Lightly grease the foil/parchment.
- In a medium bowl combine cocoa powder, powdered sugar, flour, and salt. Set aside.
- In a large bowl combine butter and granulated sugar, whisk briefly, then allow the mixture to sit at room temp for 5 minutes. After 5 minutes, whisk the mixture vigorously for about 30 seconds. Add eggs, water, and vanilla extract. Whisk until well combined.
- Add the dry ingredients to the wet ingredients and use a rubber spatula or wooden spoon to stir the mixture until it is glossy and well combined. Remove ⅓ cup of brownie batter and set it aside.
- Add chocolate chips, peanut butter chips, and peanut butter cups to the remaining batter and stir gently. Pour the batter into the prepared pan and spread into an even layer.
- Using two spoons, dollop small portions of the peanut butter and the reserved brownie batter all over the top. Use the tip of a sharp knife to swirl the brownie batter and peanut butter together*. Don’t swirl too deep; you are mostly just making visible swirls in the top layer.
- Bake for 28-33 minutes. The brownies should be underbaked just slightly, but not jiggle in the center. If you insert a toothpick into the center it should come out with moist fudgy crumbs, but no thin, raw batter. Place the pan on a wire rack to cool.
Video
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Dag
I’ve made these about 10 times now and it’s amazing. If you came across this recipe don’t even think, just make it. It instantly became one of my favorite recipes and is on constant rotation in my kitchen. My favorite way to eat them is with a scoop of chocolate ice cream.
Here’s some of my findings since I made it so much –
If you’re an edge brownie person like me, make these in a muffin/cupcake tin. It works perfectly. You can still do the swirl. It also might take a little bit less time, it takes about 20 minutes in my oven, so just keep checking.
If you find you end up with too little batter or peanut butter during the swirling phase, rather than doing it by volume, do it by weight. I weigh out 85g of peanut butter for this recipe, so I also weigh out 85g of batter. When I try to separate the batter by volume I never have enough, probably because it is so thick and sticky.
Since the batter is very sticky, I’ve found more success dolloping the peanut butter and batter with a butter knife and toothpick rather than two spoons lol. I use a toothpick to swirl rather than a knife too – it’s tricky to use a knife in the small muffin tins. Also I’m a baker, not a chef, so all my knives are dull lol.
Top notch recipe. If you are a peanut butter and chocolate fiend like me, you need these brownies in your life.