Peanut Butter Brownies are the best solution for a busy weeknight when you want a warm, bakery treat without spending hours in the kitchen. These brownies are made from scratch with simple baking staples that are likely in your pantry.
Don’t worry about complicated steps or unique ingredients, because this recipe is simple. It is tasty enough for experienced bakers, thanks to the rich cocoa powder, but simple enough for those new to baking. Peanut Butter Brownies mix delicious peanut butter with rich chocolate for a family-favorite dessert.
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What is a Peanut Butter Brownie?
A peanut butter brownie is a rich, fudgy chocolate dessert bar featuring a deep, multi-dimensional cocoa base marbled with ribbons of smooth, creamy peanut butter. Loved for its dense texture, it perfectly balances the bitterness of dark chocolate with a salty-sweet peanut swirl.
Key Takeaways
- Brownies are ready to eat in less than an hour!
- Uses simple pantry ingredients, no special grocery trips needed.
- Easy to make with the kids and budget-friendly!
- Perfect for a weeknight dessert or for a gathering too.
- Perfectly sliced bars to share with friends and family.
Ingredient Notes
Bittersweet Chocolate – Provides a smooth, premium chocolate base with the perfect balance of sugar and deep cocoa notes.
Unsweetened Chocolate – Adds a pure chocolate foundation that prevents the brownies from being too sweet.
Dutch-Processed Cocoa Powder – Gives the brownies the dark, dramatic color and a smooth chocolate flavor.
Butter – Melts down with the chocolate to form the glossy, rich fat base that ensures the fudge texture.
Sugar – Sweetens the deep cocoa tones and locks in the moisture so the brownie stays soft and chewy.
Eggs – Provide structure and lift without the need for baking powder, creating the crackly brownie top.
Vanilla Extract – Enhances the natural flavors of both chocolate and peanut butter.
Salt – A necessary flavor enhancer that cuts through the sweetness to make the chocolate pop.
All-Purpose Flour – Gives the brownies enough texture to maintain a dense, tight crumb.
Creamy Peanut Butter – Warmed slightly and swirled in to create those salty-sweet ribbons.
How to Make Peanut Butter Brownies
- Preheat the oven to 350°F. Line an 8-inch square baking pan with foil, leaving a few inches of overhang on the sides for easy removal. Lightly grease the foil with butter or cooking spray.
- In a microwave-safe bowl (a 2-cup glass measuring cup works great), combine the bittersweet chocolate, unsweetened chocolate, cocoa powder, and butter. Microwave in short intervals, stirring often, for 1 to 3 minutes or until smooth. Let cool slightly.
- In a large bowl, whisk together the sugar, eggs, vanilla, and salt. Add the melted chocolate mixture and whisk until combined. Stir in the flour just until incorporated.
- Pour the batter into the prepared pan and smooth the top.
- Drop small spoonfuls of peanut butter over the surface of the batter. Use a knife to gently swirl the peanut butter into the brownie batter to create a marbled effect.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Let the brownies cool completely in the pan on a wire rack. Use the foil overhang to lift them out, then cut into squares and serve.
Pro Tips for the Best Peanut Butter Brownies
- Don’t overbake the brownies; they will continue to cook in the hot pan after being removed from the oven. If the toothpick comes out clean, they may be too dry, so look for a slightly moist crumb.
- Soften the peanut butter for short spurts in the microwave for 10 to 15 seconds.
- Do not overmix the batter, stir until the flour is just lightly combined.
- Gently swirl the peanut butter to get the marbled look without overmixing the batter.
- Let the brownies cool completely before slicing. For perfect slices, let the brownies harden up a bit in the fridge before slicing.
- Use premium quality chocolate such as Ghirardelli chocolate.
Variations and Substitutions
- Crunchy Twist – For a crunchy texture, swap the creamy peanut butter for crunchy peanut butter.
- Salted Caramel – Drizzle a tablespoon of warm sea salt caramel over the top, along with the peanut butter.
- Gluten-Free Version – Swap the flour for a high-quality 1:1 gluten-free all-purpose flour such as King Arthur Gluten-Free All-Purpose Flour.
Frequently Asked Questions
Combining the bittersweet chocolate, unsweetened chocolate, and cocoa powder creates a deep, multi-dimensional chocolate profile that mimics high-end bakery brownies.
Use standard peanut butter for the swirl. Natural peanut butters can add too much oil to the brownies, leaving oily pools throughout.
These brownies can be made gluten-free by swapping out the flour for gluten-free all-purpose flour. Use a high-quality 1:1 ratio flour.
The crackly top comes from dissolving the sugar properly into the eggs. Make sure to beat your eggs thoroughly into the warm, melted chocolate and sugar mixture until the batter becomes glossy.
What to Serve With Peanut Butter Brownies
Vanilla Bean Ice Cream
Cold Glass of Milk
Fresh Raspberries
Hot Espresso or Coffee
Storage and Reheating
Room Temperature
Store the cooled brownies in an airtight container at room temperature for up to 4 days. Use parchment paper between each slice to prevent sticking.
Freezer
Place wrapped, individual squares into a freezer-safe storage bag and store for up to 3 months. Thaw at room temperature for at least 1 hour. When ready to serve, heat for 10 seconds on a microwave-safe plate.
More Dessert Recipes
These simple Peanut Butter Brownies prove that with just a few basic pantry items and a single baking pan, you can easily create a decadent, bakery-quality treat. Just whip up a batch this weekend, slow down, and enjoy a sweet, comforting moment with your family!
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Peanut Butter Brownies
Ingredients
- 5 ounces bittersweet chocolate coarsely chopped
- 2 ounces unsweetened chocolate coarsely chopped
- 3 tablespoons Dutch-processed cocoa powder
- ½ cup butter
- 1¼ cups sugar
- 3 eggs
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 cup all-purpose flour
- ⅓ cup creamy peanut butter
Instructions
- Preheat the oven to 350°F. Line an 8-inch square baking pan with foil, leaving a few inches of overhang on the sides for easy removal. Lightly grease the foil with butter or cooking spray.
- In a microwave-safe bowl (a 2-cup glass measuring cup works great), combine the bittersweet chocolate, unsweetened chocolate, cocoa powder, and butter. Microwave in short intervals, stirring often, for 1 to 3 minutes or until smooth. Let cool slightly.
- In a large bowl, whisk together the sugar, eggs, vanilla, and salt. Add the melted chocolate mixture and whisk until combined. Stir in the flour just until incorporated.
- Pour the batter into the prepared pan and smooth the top.
- Drop small spoonfuls of peanut butter over the surface of the batter. Use a knife to gently swirl the peanut butter into the brownie batter to create a marbled effect.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Let the brownies cool completely in the pan on a wire rack. Use the foil overhang to lift them out, then cut into squares and serve.
Notes
- I use Ghirardelli 100% cocoa bars from the baking aisle for the unsweetened chocolate. They are so good.
- Don’t overmix the batter—stir in the flour just until combined to keep the brownies soft and fudgy.
- A toothpick should come out with a few moist crumbs, not completely clean.
- Swirl the peanut butter gently for that pretty marbled look without overmixing it into the batter.
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