This Peanut Butter Brownies recipe is simply the best! With peanut butter stuffed inside and swirled on top of rich, homemade chocolate batter, every bite is pure fudgy goodness. It’s never too late to fall for this perfect chocolate-peanut butter combo!
Peanut Butter Swirl Brownies
Our easy Peanut Butter Brownie recipe has peanut butter baked in the middle of a homemade batter and even more marbled on top! There’s something so satisfying about finding the gooey peanut butter filling sandwiched in the center—it’s a hidden surprise that makes every slice feel special!
Don’t get me wrong, I’m all for an easy peanut butter brownie recipe that’s made from a brownie mix, but sometimes there’s nothing quite like the rich, fudgy flavor of from-scratch desserts. Plus, the extra effort pays off in every chewy bite, making this brownie recipe a decadent indulgence that stands out from the rest.
Peanut butter chocolate is a classic combination that never goes out of style! Rich, creamy peanut butter pairs perfectly with fudgy brownies; it’s a delicious duo that can be seen in everything from our Reese’s Peanut Butter Chocolate Chip Cookie Bites, Chocolate Peanut Butter Cookies, and Buckeye Brownies.
Peanut Butter Brownies Ingredients
- All purpose flour
- Unsweetened cocoa powder: Adds rich chocolate flavor and contributes to the fudgy texture of the brownies. Unsweetened dutch cocoa powder is a great substitute for regular unsweetened cocoa powder.
- Baking powder
- Salted butter
- Granulated sugar
- Light brown sugar
- Extra large eggs
- Pure vanilla extract
- Kosher salt: Just a bit to balance the sweetness.
- Chocolate chips: Feel free to use milk, semi sweet or dark chocolate chips. You can substitute chopped chocolate baking bars for the chocolate chips or even use peanut butter chips.
- Creamy peanut butter: Use a commercial brand of peanut butter that is fully combined/emulsified. I do not recommend using a natural peanut butter because the oil tends to separate.
See the recipe card for full information on ingredients and quantities.
How to Make Peanut Butter Brownies
- Make The Flour Mixture: Whisk together the flour, cocoa powder, baking powder, and chocolate chips.
- Make The Butter Mixture: Mix the the granulated and light brown sugar, eggs, vanilla extract, and salt into the melted butter.
- Make The Brownie Batter: Stir the flour mixture and chocolate chips into the butter mixture.
- Pour In The Pan: Spread half of the brownie batter into the baking pan. Dollop scoops of peanut butter onto the batter and cover with the remaining brownie batter. Top with drizzled peanut butter and decorate into swirl pattern.
- Bake: Bake at 350 degrees Fahrenheit for about 30 minutes, or until a toothpick inserted comes away with a few moist crumbs.
- Slice And Serve: Cool for 2 hours before cutting square slices and serving. Enjoy!
Serving Suggestions
This peanut butter brownie recipe makes 16 squares, perfect for feeding plenty of friends at backyard barbecues, potlucks, and parties.
Serve your slices with a scoop of ice cream, a dollop of whipped cream, or a drizzle of chocolate sauce to make dessert even more decadent!
Tips & Variations
- Prepare The Pan: I like to line my baking dish with parchment paper, leaving a slight overhang, to help lift the brownies out of the pan. You can use small binder clips to fasten the top edge of the parchment paper to the baking dish to prevent it from folding over onto the brownies as they bake. Lightly spray the parchment paper with nonstick cooking spray.
- Up The Flavor Factor: A tablespoon of instant coffee crystals can be added to the brownie batter for an intense chocolate booster.
- Create Some Crunch: Add chopped nuts to the batter for extra texture.
- Revise The Recipe: Feel free to replace the peanut butter with various kinds of candy, Oreos or chocolate chip cookies, or other sweet treats. Use the same brownie batter, but swap out the “stuffing.” Check out my Rolo brownies, coconut brownies, peanut butter cup brownies, and snickers brownies for inspiration. You can also drop dollops of chocolate chip cookie dough over the batter and bake Brookies instead.
Proper Storage
- To Store: Any leftovers can be stored in an airtight container at room temperature for up to 4 days or covered in the refrigerator for up to 7 days.
- To Freeze: You can freeze the chocolate peanut butter brownies for up to 2 months. Wrap the completely cooled brownies in plastic wrap and then a layer of aluminum foil. Allow the brownies to thaw overnight in the refrigerator before serving.
More Easy Brownie Recipes
- How To Make Better Boxed Brownies
- Chocolate Mousse Brownies
- S’mOreos – S’more Brownies with Oreos!
- Cherry Cheesecake Brownies
If you tried this Peanut Butter Brownies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Peanut Butter Brownies
Video
Ingredients
- ¾ cup all-purpose flour spooned and leveled
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ cup chocolate chips your choice of milk, semi sweet or dark chocolate chips
- ½ cup salted butter melted and cooled
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 extra large eggs room temperature
- 2 teaspoons pure vanilla extract
- ½ teaspoon kosher salt
- 1 cup creamy peanut butter Divide ⅔ for body of brownies and ⅓ cup for peanut butter swirls
Instructions
- Preheat the oven to 350°F. Line a 9×9 baking dish with parchment paper, leaving a slight overhang to help lift the brownies out of the pan. You can use small binder clips to fasten the top edge of the parchment paper to the baking dish to prevent it from folding over onto the brownies as they bake. Lightly spray the parchment paper with nonstick cooking spray.
- In a small bowl, whisk together the flour, unsweetened cocoa powder, baking powder, and chocolate chips.¾ cup all-purpose flour, ½ cup unsweetened cocoa powder, ½ teaspoon baking powder, ½ cup chocolate chips
- In a medium-sized mixing bowl, add the melted and cooled butter.½ cup salted butter
- Add the granulated and light brown sugar, room temperature eggs, vanilla extract and kosher salt to the butter and stir just until combined.¾ cup granulated sugar, ¾ cup light brown sugar, 2 extra large eggs, 2 teaspoons pure vanilla extract, ½ teaspoon kosher salt
- Stir in the flour mixture and chocolate chips just until combined. (It’s very important to not overmix the brownie batter which would make tough textured brownies)
- Use a silicone spatula, or an offset spatula to spread half of the brownie batter evenly into the prepared baking dish.
- Dollop teaspoons of the ⅔ cup creamy peanut butter on top of the brownie batter. (You can add the creamy peanut butter to a piping bag for more control)1 cup creamy peanut butter
- Spread the remaining brownie batter over the top of the creamy peanut butter dollops.
- Heat the ⅓ cup of peanut butter in a microwave safe bowl for about 10 seconds and stir well.
- Drizzle the heated creamy peanut butter over the top of the brownie batter. Use the tip of a knife to create a swirl pattern.
- Bake for about 30 minutes, or until a toothpick inserted comes away with a few moist crumbs.
- Allow the brownies to cool completely at room temperature for 2 hours before cutting 4 slices x 4 slices and serving.
Jenn’s Notes
- To Store: Store any leftovers in an airtight container at room temperature for up to 4 days. You can also store the leftovers covered in the refrigerator for up to 7 days.
- To Freeze: You can freeze the chocolate peanut butter brownies for up to 2 months. Wrap the completely cooled brownies in plastic wrap and then a layer of aluminum foil. Allow the brownies to thaw overnight in the refrigerator before serving.
- I like to line my baking dish with parchment paper, leaving a slight overhang, to help lift the brownies out of the pan. You can use small binder clips to fasten the top edge of the parchment paper to the baking dish to prevent it from folding over onto the brownies as they bake. Lightly spray the parchment paper with nonstick cooking spray.
- A tablespoon of instant coffee crystals can be added to the brownie batter for an intense chocolate booster.
- You add chopped nuts to the batter for extra texture.
Nutrition Info
These Peanut Butter Brownies are truly the best and fudgiest chocolate brownies I’ve ever made! So, what’re you waiting for- go preheat the oven to 350 and get baking!
if I were to triple it what size pan would I use
Just placed a batch into the oven 😋!
Disappointing. Prepared exactly per the directions (with an oven that works just fine for every other recipe) and these came out cakey, not fudgy, and they fall apart. Flavor is fine (it’s PB and chocolate, right?) but otherwise unremarkable. Keep looking.
Also: flour should be measured by weight, never volume.
Sorry my recipe add was messed up so making a new one….Instead of using a bag and half of chocolate chips as stated in the peanut butter brownies I used 1/2 a bag chocolate chips and 4 tablespoons of cocoa. Worked fine.
Made the Brownie Peanut butter
Used 4 tablespoons of cocoa powder and 1/2 instead..worked perfect <3
GREAT recipe! Full disclosure: I am not a baker. I love cooking. I hate baking, but my 7-year-old and I have been watching Kid’s Baking Championship and I felt inspired by the 11-year-olds! 😂 This is a great “base” brownie recipe even if you decide not to add the PB, but who would do such a thing?! PB and chocolate together is life. Definitely wait until they’ve completely cooled before attempting to cut. Enjoy this easy recipe!
These were the BEST homemade brownies I have ever made! They didn’t last long in my house.
Hoping it tastes just as good with only cocoa Powder.
1 cup is how much in gram. Please
Very interesting recipe! My children were delighted. Thank you for sharing such detailed cooking instructions! This is really delicious brownies!