Hey friends!
Today, I’m excited to share a baking recipe that’s pure comfort in every bite—rich, fudgy Peanut Butter Brownies that melt in your mouth and satisfy every craving for chocolate, peanut butter, and that chewy brownie bliss.
Picture this: a deep, chocolatey base with crackly tops, swirling ribbons of creamy peanut butter throughout, and just the right amount of chew. These brownies strike the perfect balance between decadence and nostalgia, like a warm hug in dessert form.
Growing up, peanut butter was a pantry staple and brownies were a birthday staple. One day, I swirled in a spoonful of peanut butter “just to see” and never looked back. Chocolate and peanut butter were meant to be, and this recipe proves it in every gooey square.
And yes—this is a baked recipe, because the heat brings out the deep cocoa flavor and gives us that irresistible texture. Think soft centers, chewy edges, and those peanut butter ribbons that toast up golden and fragrant.
Let’s dive in and make magic in your kitchen!
Recipe at a Glance
Total Time:
- Prep: 15 minutes
- Bake: 30–35 minutes
- Cool: 20 minutes
- Total: ~1 hour 10 minutes
Skill Level: Easy – Beginner-friendly!
Yields: 16 brownies (scales beautifully)
Tools Needed:
- 8×8 or 9×9-inch square baking pan
- Mixing bowls
- Whisk or hand mixer
- Rubber spatula
- Toothpick (for doneness test)
- Parchment paper (optional but helpful)
Make-Ahead Tips:
- Can be made 1–2 days ahead
- Freezer-friendly for up to 2 months
- Best texture after cooling completely
Ingredients
Brownie Batter
| Ingredient | Substitutions/Notes |
|---|---|
| 1/2 cup (1 stick) unsalted butter | Can use salted; just reduce added salt by half |
| 1 cup granulated sugar | Swap 1/4 cup with brown sugar for a moister crumb |
| 2 large eggs | Room temp = better texture |
| 1 tsp vanilla extract | Optional but recommended |
| 1/3 cup unsweetened cocoa powder | Dutch-processed gives a richer color, but natural cocoa works |
| 1/2 cup all-purpose flour | Don’t overpack—spoon and level! |
| 1/4 tsp salt | Enhances chocolate flavor |
Peanut Butter Swirl
| Ingredient | Substitutions/Notes |
|---|---|
| 1/3 cup creamy peanut butter | Natural PB works, but stir well and avoid runny kinds |
| 1 tbsp powdered sugar | Helps firm the swirl slightly; skip if you like it softer |
Step-by-Step Instructions
Step 1: Preheat & Prepare the Pan
- Preheat oven to 350°F (175°C).
- Line your pan with parchment or lightly grease it. Parchment makes cleanup (and lifting) easier.
Step 2: Melt Butter & Mix Base
- In a medium bowl, melt the butter (microwave 30–45 seconds).
- Whisk in sugar until glossy and smooth.
- Add eggs and vanilla. Whisk until pale and slightly thickened—this gives that shiny top.
Pro Tip: Whipping the eggs into the sugar helps create that iconic brownie crust!
Step 3: Stir in Dry Ingredients
- Sift in cocoa powder, flour, and salt.
- Gently fold with a spatula just until combined. Don’t overmix! Batter should be thick and glossy.
Step 4: Swirl in the Peanut Butter
- In a small bowl, stir together peanut butter and powdered sugar.
- Pour brownie batter into the pan and smooth the top.
- Drop spoonfuls of peanut butter over the batter. Use a knife or toothpick to gently swirl—don’t overdo it or you’ll lose the beautiful marbled look.
Step 5: Bake to Perfection
- Bake for 30–35 minutes, until a toothpick comes out with a few moist crumbs.
- Let cool in the pan for 20 minutes before slicing.
Checkpoints:
- Edges should look set and slightly pulled from the pan.
- Center should still be a little soft when pressed, but not jiggly.
Serving & Storage Tips
| Storage Method | Duration | Notes |
|---|---|---|
| Room Temp | 2–3 days | Store in airtight container |
| Fridge | 5–6 days | Great for a firmer, fudgier bite |
| Freezer | 2 months | Wrap tightly; thaw before serving |
Serving Tip:
Warm slightly before serving for a gooey treat, or pair with a scoop of vanilla ice cream and a drizzle of warm chocolate sauce. Yes, please!
Troubleshooting & FAQ
| Problem | Solution |
|---|---|
| Brownies too dry | Bake for less time; check at 28 minutes next time |
| Soggy middle | Brownies need a few more minutes in the oven—look for moist crumbs, not wet batter |
| Peanut butter sank | Try chilling the swirl mixture for 5–10 minutes before adding |
| No crackly top | Beat eggs and sugar mixture longer to incorporate air |
Variations to Try
- Double Chocolate Peanut Butter Brownies
Stir in 1/2 cup chocolate chips before baking for extra gooey goodness. - Peanut Butter Cup Brownies
Press mini peanut butter cups into the top before baking. - Banana Peanut Butter Brownies
Swirl in mashed ripe banana with the peanut butter for a twist that’s naturally sweet and moist.
Final Thoughts
These peanut butter brownies are one of those crowd-pleasing, always-devoured recipes that feels fancy but is secretly so easy. You don’t need any special skills—just a love of chocolate, a spoonful of peanut butter, and a little kitchen joy.
Ready to bake some magic?
Leave a comment if you try them—I’d love to hear how they turned out or what twists you put on them! And remember: baking is about having fun and treating yourself along the way.
Happy baking,
