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Stack of three peanut butter brownies
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4.8 from 43 votes

Peanut Butter Brownies

Fudgy brownies filled with peanut butter cups, peanut butter chips, and topped with a peanut butter swirl.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
Calories 296kcal


  • 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
  • cup chocolate chips
  • cup (total) peanut butter chips or chopped peanut butter cups or a combination of both
  • cup creamy peanut butter preferably not natural/separated


  • Preheat oven to 350°F. Line an 8x8 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.
    Brownie batter and peanut butter in a foil lined pan.
  • 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.



*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. 
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.


Calories: 296kcal | Carbohydrates: 37g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 157mg | Potassium: 125mg | Fiber: 2g | Sugar: 28g | Vitamin A: 287IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg