Experience the luscious combination of silky chocolate and creamy peanut butter in these irresistible brownies. Rich cocoa, buttery sweetness, and a delightful peanut butter swirl elevate this classic treat. Perfectly gooey, indulgent, and crumbly, these brownies are a blend of flavors that captivate, delight and leave you longing for more.

Jump to Recipe

I love creating recipes that not only taste amazing but also provide a balanced mix of nutrition. In my Best Peanut Butter Brownies, i use 1/2 cup unsalted butter, melted and slightly cooled, with 1 cup granulated sugar and 2 large eggs to add the right amount of energy.

The 1 teaspoon vanilla extract and 1/3 cup unsweetened cocoa powder give it that rich chocolate flavor while the 1/2 cup all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon baking powder create a fudgy texture. I then swirl in 1/2 cup creamy peanut butter to bring out a twist of peanut butter goodness that reminds me of classic peanut butter swirl brownies similar to some well-known box recipes or even those lunch lady versions.

Despite its indulgence, each bite offers essential protein and fats making it a delightful quick energy boost. These brownies are incredibly gooey and delicious, they keep for days and can be frozen for later treats.

Why I Like this Recipe

1. I love how incredibly gooey and fudgy these brownies turn out. The chocolate and peanut butter swirl mix together so perfectly that every bite feels like a mini explosion of flavor.

2. I really enjoy how simple and quick the process is. Even though the instructions are pretty basic and i sometimes mess up a bit, the end result is always a treat that’s totally worth the effort.

3. I like that these brownies keep well for days and even freeze, so i can always have some ready for when a sweet craving hits, even if i don’t have time to bake a fresh batch every time.

Ingredients

Print Recipe (No Advertisments)

Unsalted butter offers rich fat and flavor, it helps bind batter
Granulated sugar brings sweetness and contributes to fudgy texture in our brownies
Eggs provide protein and structure, making brownies light yet fudgy sometimes
Unsweetened cocoa powder delivers deep chocolate flavor and a beautiful brown color
All purpose flour gives structure without overpowering taste, balancing our rich ingredients
Creamy peanut butter adds nutty taste and extra moisture, its uniquely yummy

Ingredient Quantities

1/2 cup unsalted butter, melted and slightly cooled

1 cup granulated sugar

2 large eggs, at room temp

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

1/2 cup creamy peanut butter

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 350°F and grease an 8-inch square baking pan or line it with parchment paper

2. In a large bowl, mix together the 1/2 cup melted butter and 1 cup granulated sugar until it’s well combined

3. Add in the 2 large eggs and 1 teaspoon vanilla extract then whisk everything until smooth

4. Sift in the 1/3 cup unsweetened cocoa powder, 1/2 cup all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon baking powder and stir gently just until you see no dry spots

5. Pour the batter into your prepared pan and smooth the top out

6. Drop spoonfuls of 1/2 cup creamy peanut butter over the batter all across the top

7. Using a knife or a skewer, lightly swirl the peanut butter into the batter to create a marbled effect

8. Bake in your preheated oven for about 20-25 minutes until a toothpick inserted in the center comes out with a few moist crumbs

9. Remove the pan from the oven and let it cool completely before cutting into squares

10. Serve up these chewy, gooey peanut butter brownies and enjoy every bite even if they arent perfect every time!

Equipment Needed

1. Preheated oven and an 8-inch square baking pan (or parchment paper if you prefer)
2. A large mixing bowl
3. A whisk (or an electric mixer if you have one)
4. Measuring cups and spoons
5. A sifter for the dry ingredients
6. A knife or a skewer to swirl the peanut butter
7. A toothpick to check if the brownies are done
8. A cooling rack to let the brownies cool completely

FAQ

Question: Can I use crunchy peanut butter instead of creamy?

Answer: Yeah, you can but it might change the texture a bit and add some extra crunch to the brownies.

Question: Can I swap out the butter for something dairy-free?

Answer: Sure, you can use an equal amount of coconut oil, just note it might change the flavor a bit.

Question: How do I know when the brownies are done?

Answer: The best tip is to insert a toothpick in the center; if a few moist crumbs stick to it, they’re perfect.

Question: Can I make these ahead of time and store them?

Answer: Yep, store in an airtight container at room temp for up to a week, or freeze them for longer storage.

Question: What does "melted and slightly cooled" butter mean?

Answer: It means melt the butter then let it sit for a few minutes so it’s not too hot when you mix it with the eggs.

The Best Peanut Butter Brownies Recipe Substitutions and Variations

Butter: You can substitute 1/2 cup of melted unsalted butter with 1/2 cup of coconut oil or even margarine if that’s what you have lying around. They add a slightly different flavor but work just fine.
Sugar: Instead of 1 cup of granulated sugar, try using an equal amount of coconut sugar or light brown sugar. It might give your brownies a richer taste.
Eggs: If you’re out of eggs, you can use a flax egg instead. Mix 1 tablespoon of flaxseed meal with 3 tablespoons of warm water per egg and let it sit for a few minutes to thicken.
Vanilla Extract: You may swap the 1 teaspoon vanilla extract with almond extract, although use a little less as it’s a bit stronger in flavor, maybe about 3/4 teaspoon.

Pro Tips

1. Make sure your melted butter is cooled down a bit before you mix it with the eggs so you dont end up scrambling them accidentally.
2. Let your eggs sit at room temp for a little while if ya can, it really helps the batter come together more smoothly.
3. Dont overmix once you add the dry ingredients. Stir ’em just until you see no dry spots to keep your brownies chewy and fudgy.
4. When swirling the peanut butter, try not to go too crazy with the knife. A few light swirls are perfect if ya want some pockets of extra peanut butter goodness in every bite.

The Best Peanut Butter Brownies Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

235

kcal

Equipment: 1. Preheated oven and an 8-inch square baking pan (or parchment paper if you prefer)
2. A large mixing bowl
3. A whisk (or an electric mixer if you have one)
4. Measuring cups and spoons
5. A sifter for the dry ingredients
6. A knife or a skewer to swirl the peanut butter
7. A toothpick to check if the brownies are done
8. A cooling rack to let the brownies cool completely

Ingredients

1/2 cup unsalted butter, melted and slightly cooled
1 cup granulated sugar
2 large eggs, at room temp
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup creamy peanut butter

Directions

Preheat your oven to 350°F and grease an 8-inch square baking pan or line it with parchment paper
In a large bowl, mix together the 1/2 cup melted butter and 1 cup granulated sugar until it's well combined
Add in the 2 large eggs and 1 teaspoon vanilla extract then whisk everything until smooth
Sift in the 1/3 cup unsweetened cocoa powder, 1/2 cup all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon baking powder and stir gently just until you see no dry spots
Pour the batter into your prepared pan and smooth the top out
Drop spoonfuls of 1/2 cup creamy peanut butter over the batter all across the top
Using a knife or a skewer, lightly swirl the peanut butter into the batter to create a marbled effect
Bake in your preheated oven for about 20-25 minutes until a toothpick inserted in the center comes out with a few moist crumbs
Remove the pan from the oven and let it cool completely before cutting into squares
Serve up these chewy, gooey peanut butter brownies and enjoy every bite even if they arent perfect every time!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.