These Chocolate Peanut Butter Brownies are made for the Reese's lovers out there! They start with a rich and fudgy brownie batter that's swirled not once but twice with dollops of creamy peanut butter so you get some in every bite.
I absolutely love chocolate and peanut butter together (have you tried my Chocolate Peanut Butter Whoopie Pies?), and I am always looking for new ways to pair these amazing flavors. These homemade peanut butter chocolate brownies are quick and easy to make, and they store really well.
These peanut butter chocolate brownies are thick and gooey and are sure to be a crowd pleaser. Make a double batch so you can pop one in the freezer and have brownies with peanut butter whenever the craving strikes!
If you love peanut butter cups, these brownies taste just like them, but in a gooier dessert bar form! For a bite-size version, try my Mini Peanut Butter Cup Brownies.
Why You'll Love This Recipe
- You'll only need 8 pantry staples you probably already have on hand.
- This recipe teaches you how to make peanut butter brownies in just a few easy steps.
- It's an easy one-bowl brownie recipe that whips up in less than an hour.
- Chocolate and peanut butter - need I say more?
- It's easy to customize with your favorite mix-ins or toppings.
- Unsalted butter adds richness to the brownies and keeps them moist.
- Chocolate chips and cocoa powder make the brownies extra chocolate-y.
- Brown sugar is key to rich, chewy brownies. You can use dark or light brown sugar - whichever is available in your pantry!
- I like to use creamy peanut butter in this recipe, but if you prefer crunchy, you could use that too. I recommend using a brand like Skippy or JIF rather than the natural peanut butters.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- For extra chocolate peanut butter flavor, mix in peanut butter cups, peanut butter chips, peanuts, or Reese's pieces into the batter.
- Substitute crunchy peanut butter if you prefer a little extra crunch in your brownies.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How to Make Peanut Butter Brownies
Step 1: In a microwave safe bowl or pot on the stove, melt the unsalted butter and chocolate chips until smooth.
Step 2: Whisk the brown sugar into the melted chocolate butter mixture, then mix the eggs in really well.
Step 3: Fold the all purpose flour, cocoa powder, and salt into the wet ingredients.
Step 4: Spread half of the batter into a parchment-lined 8x8 inch pan. Drop teaspoons of peanut butter across the batter.
Step 5: Repeat with another layer of batter and peanut butter, then swirl together.
Step 6: Bake at 350°F until a toothpick comes out with some moist crumbs. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Expert Baking Tips
- Make a parchment paper sling to help easily remove your brownies from the pan. Cut parchment paper so you have a 2-inch overhang on opposite sides of the pan. Use the overhang to pull the baked brownies out in one piece.
- Use a toothpick or a butter knife to make large swirls of the brownie batter and peanut butter. Don't overmix it - you want to see distinct swirls of chocolate and peanut butter.
- For moist, fudgy brownies, don't overbake them! Take them out of the oven when they're still slightly jiggly with some moist crumbs sticking to a toothpick inserted in the center.
A light-colored metal pan (aluminized steel) with straight sides works best! I love my USA Pan square pan. Darker non-stick metal pans can work but may bake the bottom/edges faster. Do not use a glass or ceramic pan.
Wait to slice your brownies until they're completely cooled. Use a large chef's knife, heat it under hot water, dry it, and make sure to wipe your knife clean between each cut.
Absolutely! Substitute your favorite nut butter for the peanut butter.
Store cooled chocolate peanut butter brownies in an airtight container on the counter for 3-4 days.
Store cooled brownies wrapped in plastic wrap in a freezer bag or airtight container for up to 3 months. Eat straight from the freezer or allow to come to room temperature!
Easy Homemade Chocolate Peanut Butter Brownies
- 8x8 inch metal pan
- Mixing bowls
- Measuring spoons
- 12 tablespoons unsalted butter room temperature
- ¾ cup semi-sweet chocolate chips the higher quality, the better
- 1½ cups brown sugar light or dark, packed
- 3 large eggs room temperature
- 1 cup all-purpose flour weighed in grams or spooned and leveled
- ½ cup cocoa powder
- ½ teaspoon salt
- ¾ cup creamy peanut butter natural is not recommended
- Preheat oven to 350°F and line an 8-inch square metal pan with parchment paper hanging over the edges.
- In a large microwave safe bowl or in a pan over low heat, melt the butter and chocolate chips until smooth. Whisk in the brown sugar really well, followed by the eggs (make sure it's cool enough at this point that the eggs don't cook). Whisk vigorously until lighter in color.
- In a medium bowl, whisk together the flour, cocoa powder, and salt. Fold the dry ingredients into the wet ingredients just until the flour streaks disappear.
- Spread half of the brownie batter into the prepared pan. Drop spoonfuls of half of the peanut butter over the batter. Repeat with remaining batter and peanut butter, then swirl the peanut butter on top with a butter knife.
- Bake on the middle rack until the edges have set and a toothpick inserted in the center comes out with a few moist crumbs (about 25-35 minutes). Be careful not to over-bake (under-bake for gooier brownies).
- Let the brownies sit in the pan until they're cool and firm enough to pull out of the pan. Transfer to a wire rack, cool completely, slice and enjoy!
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.