Peanut Butter Brownies
Fudgy dark chocolate brownies, marbled with a peanut butter swirl! So quick and easy to make, from scratch! If you like Reese’s, you’ll love these peanut butter brownies.
Brownies and bars are so easy to make, and the result is always a huge hit! Some of our favorites include these Simply Perfect Rice Krispie Treats, Caramel Apple Oatmeal Carmelitas, and Oreo Cheesecake Brownie Bars.
But of course, chocolate and peanut butter trumps them all. I don’t know a single person that doesn’t swoon at the mere mention of peanut butter brownies.
This recipe is so easy to make, and the result is so ooey-gooey, fudgy, and peanut buttery! If you know a peanut butter lover, you’ve gotta make them these peanut butter brownies!
HOW DO YOU MAKE PEANUT BUTTER BROWNIES?
It all starts with the best ever brownie recipe. This Simply Perfect Brownies from Scratch recipe is all I ever use.
It’s so easy to make, in just one bowl, and you don’t even need a mixer. Just grab a few simple ingredients from your pantry and stir them all together. It’s incredible just how rich, dark chocolate-y, and fudgy these brownies are.
WHAT KIND OF PEANUT BUTTER SHOULD I USE IN MY PEANUT BUTTER BROWNIES?
Use whatever you have on hand. Creamy peanut butter, crunchy peanut butter, natural peanut butter, or just regular old peanut butter like you ate on your sandwiches as a kid. I am partial to this brand, but truly, anything will work. You could even sub almond butter or any other kind of nut butter.
If you are using a natural nut butter, there are just a few things to be aware of:
- Be sure to stir it well to blend the oils and solids.
- The consistency might be a little runnier. This is totally fine and the peanut butter brownies should still bake up perfectly.
- It will be a little less sweet, so give it a taste and add more powdered sugar if you think it needs it.
HOW LONG SHOULD I BAKE MY PEANUT BUTTER BROWNIES?
You’ll know your peanut butter brownies are done when they’re set around the edges but still soft towards the middle. The toothpick test doesn’t really work that well for this recipe, because the brownies are so fudgy.
I like to bake these in a 9×9-inch square pan. In my oven, they take about an hour.
But you can use a 9×13-inch pan too, and because they’ll bake up thinner they probably won’t need quite as much time. I recommend checking them after about 45 minutes.
They’ll be quite soft in the center while they’re still warm, but as they cool they will firm up. I know it’s torture, but wait until they’re completely cool before you cut into them! You’ll get much nicer squares if you can just be patient!
Ny favorite tool for cleanly cutting brownies is this pastry scraper. Push straight down and wipe the blade clean after each cut. Your squares will be perfect!
My dad loved anything peanut butter, and so does my husband. So whenever I think of Father’s Day, peanut butter desserts are always the first thing to pop into my mind!
Check out my Father’s Day category, for lots more peanut butter and dad-friendly dessert ideas.
And here’s an idea for you: If you really want to take this recipe to the next level, try topping a peanut butter brownie with No-churn Vanilla Ice Cream and drizzling it with Hot Fudge Sauce. Peanut Butter Brownie Sundaes- holy yum!
More great brownie recipes on my “Brownies & Bars” Pinterest board!
This post contains affiliate sales links.
Peanut Butter Brownies
Ingredients
For the peanut butter swirl
- 3/4 cup (193.5 g) peanut butter
- 1/2 cup (60 g) powdered sugar
- 1/4 cup (56.75 g) half a stick unsalted butter, , melted
- 3/4 teaspoon (0.75 teaspoon) kosher salt
For the chocolate brownie batter
- 2 1/2 cups (500 g) granulated sugar
- 1 1/4 cups (283.75 g) unsalted butter, , melted
- 1 3/4 cups (150.5 g) unsweetened cocoa powder
- 1/2 teaspoon (0.5 teaspoon) kosher salt
- 4 large eggs
- 1 cup (125 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
Instructions
To make the peanut butter swirl:
- Stir the powdered sugar, peanut butter, melted butter, and salt together in a medium bowl.
To make the chocolate brownie batter:
- Preheat the oven to 325 degrees F, mist a 9x9-inch pan with non-stick spray, and line it with parchment.
- Place the sugar, melted butter, cocoa, and salt in a large bowl and stir together until combined.
- Stir in the eggs.
- Add the flour and baking powder, and mix until smooth.
- Stir in the vanilla, then pour half the batter into the prepared pan.
- Drop about half the peanut butter swirl mixture in dollops over the surface of the brownie batter. Swirl with the tip of a knife.
- Layer the remaining brownie batter on top, and repeat the peanut butter swirl.
- Bake for 45 to 60 minutes, or until set around the edges but still soft towards the center.
- Cool completely in the pan, then transfer to a cutting board and cut into squares.
your recipe say then pour half the batter into the prepared pan.
Drop about half the peanut butter swirl mixture in dollops over the surface of the brownie batter. Swirl with the tip of a knife.
Layer the remaining brownie batter on top, and repeat the peanut butter swirl.
but in the video you didn’t do that
This was one super rich brownie, that’s for sure!
I subbed peanut oil, although not the really good expeller pressed, for the butter (for both the brownie part and the peanut butter part), especially since I didn’t have unsalted butter. I liked the peanut oil v. butter, so I think I’d use it again, but the nice expeller pressed, so it will have a bit of peanut flavor.
Unfortunately, perhaps because of the substitution, the batter was super dry, so I added 1/8 c. heavy cream and 1/8 c. filtered water. It was still absolutely not pourable, rather quite a bit, instead, like fudge or a truffle.
I forgot to layer it, so I just put dabs of the peanut butter mixture on top and swirled it. Since it’s just hubby and me, I also halved the recipe – and we will most likely have to freeze some. (Some guidance on how to do would be nice!)
It turned out to be a bit cakier than the photos, which is fine, since I like brownies a bit more like cake. But still definitely fudge-like, so, really, a happy medium between the two. The chocolate was Dutched, so, with the amount of sugar, the brownies came out a bit bittersweet. But with the peanut butter, sufficiently sweetened, it made it almost perfect – except for a slight cocoa aftertaste.
I made this because almost all other recipes called for at least one other type of chocolate (e.g., chopped semi-sweet chocolate), which seemed a bit excessive to me.
Quite good – but definitely more expensive than a boxed version. So my suggestion would be to go all the way and use all top quality and/or organic ingredients.
Hi! I want to make this tomorrow for Mother’s Day… But I only have salted butter, is it possible to substitute then omit the salt in the recipe? Hope I can get your advice. Thanks!
Hi there! You can do that but it’s tough to say how much salt you should add or if you should completely omit it. Not all butter brands use the same amount of salt so it’s very inconsistent.
Wow! Thank you Allie for getting back at me… Wasn’t expecting coz it’s Mother’s Day! I know you are celebrating with your family. I hope you are having a great time. I made them anyway this morning, skipping the salt. It wasn’t as gorgeous as yours but they it taste sooo good!! We topped it off with vanilla ice cream. They are THE best! I baked mine in 9×3 pan & checked it at 45min-mark. The only thing I noticed is that when I cut one corner (I love the corners!) it breaks easily. Did I overbaked it? Is that what they call “cakey”? What did I miss? Any tips??
I meant 9×13 baking pan… Sorry!
Very happy you enjoyed!