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Peanut Butter Brownies

What’s better than simple fudge brownies? Rich and dreamy peanut butter brownies, that’s what!

This marbled masterpiece is impossibly indulgent and deliciously luxurious. One bite will satisfy all your deepest cravings.

The brownie base is dense and chewy, while the peanut butter adds a creamy, salty-sweet twist that takes these treats to the next level. 

They’re perfect for sharing with friends and family, too (if you can bear to part with them!).

Sliced peanut butter brownies in a plate with parchment paper in white plate.
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Why You’ll Love These Peanut Butter Brownies

Decadent Flavor Combination: The much-loved blend of semisweet chocolate and creamy peanut butter is enough to make you swoon!

Beautiful Presentation: The marbled effect created by swirling the peanut butter into the brownie batter is simple yet stunning.

Effortless Elegance: The brownie is incredible but super straightforward. Just swirl in some PB, and it’s instantly gourmet. 

Whole peanut butter brownies in a baking pan with parchment paper.

Ingredients

  • Creamy Peanut Butter: Get shelf-stable peanut butter for the best taste and texture. Crunchy would work, but I prefer smooth. Avoid natural peanut butter with oil.
  • Unsalted Butter: Provides moisture and helps create a fudgy texture.
  • Semisweet Chocolate: Adds deep, intense chocolate flavor to the brownie base. Aim for high-quality 50-60% cocoa content for the perfect balance of sweetness and richness.
  • Granulated Sugar and Light Brown Sugar: The combination of white and brown sugars provides sweetness, moisture, and a hint of caramel flavor.
  • Large Eggs: Act as a binder, add moisture, and help create a tender texture.
  • Vanilla Extract and Salt: Enhance the overall flavor and balance every bite. 
  • All-Purpose Flour: Provides structure to the brownies. Measure accurately to avoid dense or cakey results.
  • Unsweetened Cocoa Powder: Intensifies the chocolate flavor and adds a rich color to the batter.
Two slices of peanut butter brownies stack on each other.

How to Make Peanut Butter Brownies

The pairing of peanut butter and chocolate isn’t new. But if you’re not adding peanut butter to brownies, you’re really missing out!

Check out how easy it is:

1. PREP: Preheat the oven to 350°F and line an 8×8-inch pan with parchment paper.

2. MELT: In a saucepan, melt the butter and half of the chocolate until smooth. 

3. MIX: Add the sugars to the melted mixture and whisk. Cool slightly, then whisk in eggs and vanilla.

4. COMBINE: In a separate bowl, whisk the dry ingredients and gently stir into the wet until nearly combined. Add the remaining chopped chocolate and stir until no flour streaks remain.

5. LAYER: Pour half of the batter into the pan and spoon over half of the peanut butter. Repeat these steps, then gently swirl the peanut butter with a knife. 

6. BAKE: Bake for 35-40 minutes until the edges are firm and the center doesn’t wobble. Tent with foil if peanut butter browns.

7. COOL: Let cool completely before cutting, and enjoy!

Square slice of peanut butter brownies in plate.

Tips For the Best Peanut Butter Brownies

These brownies are foolproof! But if you struggle with getting that signature fudgy finish, check out these tips.

  • Melt carefully. Melt the butter and chocolate slowly over low heat to avoid burning. Also, be sure to let it cool slightly before adding the eggs. 
  • Use room-temperature eggs. They’ll blend much easier and create a smoother batter.
  • Be gentle. Gently fold the dry ingredients into the wet just until combined to avoid over-mixing, which can lead to tough brownies.
  • Warm the peanut butter. Some brands are soft enough to spoon and spread, but if yours is firm, warm it in the microwave for 10-15 seconds. 
  • Skip the filling. These brownies are VERY rich. So feel free to skip the middle filling and just add 1/4 cup of peanut butter on top. 
  • Test for doneness. Insert a toothpick into the center. For fudgy brownies, it should come out with a few moist crumbs but not wet batter. If the toothpick comes out clean, the brownies are likely overbaked. Look for 165-170°F (74-77°C) on a thermometer. 
  • Chill out. Let the brownies cool for 5 minutes, then place the tray in the fridge. The quick transfer to the fridge stops the cooking process abruptly, ensuring the brownies don’t overbake and dry out.
  • Double up! Make a double batch and bake them in a 9×13-inch tray. Add 5-10 minutes to the baking time.
Squares of peanut butter swirl brownies stacked in a white plate.

How to Store

Whether you’re a die-hard peanut butter lover or a chocolate enthusiast, these peanut butter brownies are sure to become your new obsession. 

They’re so good, I don’t see them lasting too long! But if you have more willpower than me, here’s how to store the leftovers:

To Store: Store cold brownies in an airtight container for 4-5 days at room temperature or in the fridge for 6-7 days. 

To Freeze: Wrap chilled brownies tightly in plastic wrap and aluminum foil, then place in an airtight freezer bag or container. Freeze for up to 3 months, then thaw in the fridge overnight. 

Warm chilled brownies to room temperature before enjoying for the best taste and texture. 

More Incredible Brownie Recipes You’ll Love

No-Bake Brownies
Cream Cheese Brownies Recipe
Pecan Pie Brownies
Brownie Bread

Peanut Butter Brownies

Course: DessertCuisine: American
Servings

16

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servings
Prep time

15

minutes
Cooking time

40

minutes
Calories

337

kcal

Rich and dreamy peanut butter brownies – need I say more? They’re impossibly indulgent and deliciously luxurious. One bite will satisfy all your cravings.

Ingredients

  • 1 cup unsalted butter

  • 8 ounces semisweet chocolate, chopped and divided

  • 1 cup granulated sugar

  • 1 cup light brown sugar, packed

  • 3 large eggs, at room temperature

  • 1 teaspoon vanilla extract

  • 1 1/4 cup all-purpose flour

  • 1/2 cup unsweetened cocoa powder

  • 1/4 teaspoon salt

  • 1/2 cup creamy peanut butter, divided

Instructions

  • Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides and set aside.
  • In a medium saucepan over low heat, melt the butter and 4 ounces of chopped chocolate. Stir constantly until smooth, then remove from the heat and transfer to a large bowl.
  • Add the sugars and whisk until very well combined. Allow to cool slightly, then whisk in the eggs, one at a time, followed by the vanilla.
  • In a separate bowl, whisk the flour, cocoa powder, and salt. Slowly stir the dry ingredients into the batter by hand with a spatula until not quite combined. Add the remaining chopped chocolate and stir just until you no longer see streaks of flour.
  • Pour half of the batter into the prepared pan. Spoon 1/4 cup of peanut butter over the top, then cover with the remaining batter. Dollop the rest of the peanut butter on top and swirl gently with a sharp knife. (If the peanut butter is firm, warm it in the microwave.)
  • Bake for 35-40 minutes, until the edges are firm and center doesn’t wobble when the pan is gently shaken. Tent the top with foil if the peanut butter looks to be browning.
  • Let cool completely in the pan on a wire rack before lifting out and slicing into squares. Serve and enjoy!

Notes

  • Use good quality chocolate for the richest flavor.
  • You can skip the middle layer of peanut butter and just add 1/4 cup on top. They’ll be just as yummy but less nutty.
  • Slightly underbake the brownies and allow to set for the fudgiest texture.

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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