Oh, where do I even begin with these Peanut butter brownies? If there’s one treat that consistently makes my family squeal with delight, it’s this recipe. It’s more than just a dessert; it’s a warm hug in brownie form, a little slice of pure happiness. I remember making these for the first time years ago, hoping to find something that hit that perfect sweet-and-salty spot, and let me tell you, these delivered. They have this incredible, fudgy texture that just melts in your mouth, and the ribbon of creamy peanut butter running through them? Pure magic. They’re a little bit like a classic brownie, but with that irresistible peanut butter twist that takes them to a whole new level. If you’re a fan of peanut butter cups, get ready, because these are essentially a giant, baked version of that heavenly flavor combo.
What is peanut butter brownie?
So, what exactly are peanut butter brownies, you ask? Think of them as your favorite fudgy brownie, but with a luscious, swirled layer of creamy peanut butter baked right into the middle. It’s not just a topping; it’s an integral part of the experience. The peanut butter layer bakes into this soft, slightly gooey ribbon that complements the rich chocolate without being overpowering. The beauty of these peanut butter brownies lies in their simplicity – they’re pretty much a one-bowl wonder for the brownie batter itself, and the peanut butter swirl is ridiculously easy to achieve. They’re the kind of treat that feels decadent and special, but honestly, they’re super straightforward to whip up, even on a busy weeknight. It’s that perfect balance of chocolate and peanut butter that just makes sense, you know?
Why you’ll love this recipe?
Honestly, there are so many reasons why I keep coming back to this Peanut Butter brownie recipe, and I have a feeling you’ll fall in love with it too. First off, the flavor is just… *chef’s kiss*. You get that deep, rich chocolate from the brownie base, which is perfectly fudgy, and then that sweet, slightly salty, creamy peanut butter ribbon cuts through it all. It’s a flavor combination that’s universally loved for a reason! But it’s not just about the taste; these are surprisingly simple to make. I’m talking about minimal fuss, minimal dishes – it’s a lifesaver when you need a quick dessert fix. And the ingredients? All pantry staples, really. No fancy or hard-to-find items here, which means you can probably whip these up right now. They’re incredibly versatile too. I’ve found they’re perfect for potlucks, bake sales, holiday gatherings, or just for that late-night craving when you need something sweet and comforting. What I love most about these peanut butter brownies is that they always impress. People always ask me for the recipe, and it’s so rewarding to share something that brings so much joy. They’re a step up from your basic brownie, but without any extra effort, which is my favorite kind of upgrade!
How do I make peanut butter brownies?
Quick Overview
This recipe is all about creating a wonderfully fudgy chocolate brownie base and then swirling in a creamy Peanut Butter mixture before baking. You’ll mix your dry ingredients, then your wet ingredients, combine them gently, fold in the peanut butter mixture, and bake until a toothpick comes out with moist crumbs. It’s straightforward, with a few key steps to ensure that perfect texture. The goal is minimal mixing for the brownie batter and a beautiful, marbled effect from the peanut butter swirl. Trust me, it’s easier than it sounds!
Ingredients
For the Main Batter:
1 cup (2 sticks) unsalted butter, melted: Using good quality butter really makes a difference here, adding a rich flavor base.
2 cups granulated sugar: This gives us that classic sweetness and helps create that signature fudgy texture.
4 large eggs: Eggs are essential for binding and richness. Make sure they’re at room temperature if you can – it helps them incorporate better.
1 teaspoon vanilla extract: Pure vanilla extract is best for a cleaner, more authentic flavor.
1 cup all-purpose flour: Just enough to bind everything together without making the brownies cakey.
3/4 cup unsweetened cocoa powder: Use a good quality cocoa powder; it’s where all that deep chocolate flavor comes from. Natural or Dutch-process both work!
1 teaspoon baking powder: Just a touch to give them a little lift, but we don’t want them puffy.
1/2 teaspoon salt: This is crucial for balancing the sweetness and enhancing the chocolate and Peanut Butter flavors.
For the Filling:
1 cup creamy peanut butter: Natural peanut butter can sometimes separate, so a standard creamy one often works best here for a smooth swirl. Make sure it’s at room temperature so it’s easy to mix and swirl.
1/4 cup powdered sugar: This helps to sweeten the peanut butter layer and give it a slightly softer texture when baked.
2 tablespoons milk (any kind works!): This thins out the peanut butter mixture just enough to make it swirlable.
For the Glaze (Optional, but highly recommended!):
1/2 cup chocolate chips (milk or semi-sweet): These melt down beautifully for a smooth, glossy glaze.
1 tablespoon unsalted butter: Adds shine and makes the glaze extra smooth.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheated to 350°F (175°C). This ensures even baking from the start. Then, grab an 8×8 or 9×9 inch baking pan. I like to grease it really well with butter or baking spray, and then line it with parchment paper, leaving some overhang on the sides. This makes lifting the brownies out so much easier later on, and also helps with cleanup. Make sure the parchment paper lays flat in the bottom of the pan.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Whisking them together ensures that the leavening agent and salt are evenly distributed throughout the flour, which means no salty bites or flat spots in your brownies. You want a nice, uniform mixture. I usually give it a good whisk for about 30 seconds to a minute.
Step 3: Mix Wet Ingredients
In a large bowl, pour in your melted butter. Add the granulated sugar and whisk them together until they’re well combined. Then, crack in the eggs, one at a time, whisking after each addition until everything is smooth and glossy. Finally, stir in the vanilla extract. This mixture should look rich and emulsified.
Step 4: Combine
Now, it’s time to bring the wet and dry ingredients together. Pour the dry ingredients into the bowl with the wet ingredients. Here’s the crucial part: mix gently! Use a spatula or a wooden spoon to fold everything together until just combined. You don’t want to overmix, or your brownies can become tough. Stop mixing as soon as you don’t see any more dry streaks of flour. A few lumps are perfectly fine, honestly. The batter will be thick and fudgy.
Step 5: Prepare Filling
While your batter is resting for a moment, let’s get the peanut butter swirl ready. In a small bowl, combine the creamy peanut butter, powdered sugar, and milk. Stir it with a fork or a small whisk until it’s smooth and has a pourable but still thick consistency. If it seems too thick, add another teaspoon of milk; if it’s too thin, add a little more powdered sugar. You want it to be like a thick, spreadable frosting.
Step 6: Layer & Swirl
Pour about two-thirds of your chocolate brownie batter into the prepared baking pan and spread it out evenly. Dollop spoonfuls of the peanut butter mixture over the top of the chocolate batter. Then, add the remaining chocolate batter on top of the peanut butter dollops. Now comes the fun part: swirling! You can use a knife, a skewer, or even a toothpick to gently swirl the peanut butter through the chocolate layers. Don’t over-swirl; you want distinct ribbons of peanut butter, not a completely uniform color. Aim for figure-eights or random zig-zags. This creates those beautiful marbled patterns.
Step 7: Bake
Pop the pan into your preheated oven. Bake for about 25-35 minutes. The exact time will depend on your oven and the size of your pan. You’ll know they’re done when the edges look set and a toothpick inserted into the center (avoiding a peanut butter swirl) comes out with moist crumbs attached. You don’t want it to be completely clean, as that means they’ll be overbaked and dry. They should still be slightly fudgy in the middle. A little under-baked is better than over-baked with these!
Step 8: Cool & Glaze
This is probably the hardest part: letting them cool! Once they’re out of the oven, let them cool in the pan on a wire rack for at least 30 minutes, preferably longer. This allows them to set up properly. If you’re adding the glaze, gently melt the chocolate chips and butter in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Once the brownies have cooled significantly, drizzle the melted chocolate over the top. You can spread it with a spatula or just let it drip naturally for a rustic look. Let the glaze set completely before slicing. This can take another 30 minutes to an hour.
Step 9: Slice & Serve
Once everything is cooled and the glaze is set, use the parchment paper overhang to carefully lift the entire slab of brownies out of the pan. Place it on a cutting board. For clean slices, use a sharp knife that you’ve run under hot water and dried. Wipe the knife between cuts if needed. These are fantastic served slightly warm, at room temperature, or even chilled. The combination of warm, gooey center and rich chocolate glaze is just divine. My family loves them best at room temperature, when the fudgy texture is at its peak.
What to Serve It With
These peanut butter brownies are pretty much a meal in themselves, but they do pair wonderfully with a few things, depending on the occasion. For a casual breakfast (yes, I’ve totally had a brownie for breakfast!), a strong cup of coffee is essential. The bitterness of the coffee cuts through the sweetness beautifully. For a more elegant brunch spread, I love serving them cut into smaller, neat squares alongside fresh berries – raspberries are particularly good! The tartness of the berries is a lovely contrast. As a dessert, they’re outstanding served with a scoop of good quality vanilla bean ice cream. The cold ice cream against the slightly warm brownie is pure bliss. And for those cozy snack times, just a tall glass of cold milk is all you really need. My kids always go for the milk, and honestly, it’s the perfect pairing for these rich peanut butter brownies. They also hold up really well for afternoon tea or a coffee break, served on a pretty plate with a doily, if you’re feeling fancy!
Top Tips for Perfecting Your Peanut Butter Brownies
I’ve made these peanut butter brownies more times than I can count, and over the years, I’ve picked up a few tricks that really help ensure they turn out perfectly every single time. For the brownie batter, the key is not to overmix once you combine the wet and dry ingredients. Seriously, stop as soon as you don’t see any more dry flour. A few lumps are your friends here; they mean you haven’t developed the gluten too much, which keeps them tender and fudgy. When you’re prepping the peanut butter filling, make sure your peanut butter is at room temperature. If it’s too cold, it will be hard to mix smoothly, and if it’s too oily, it might make the brownie batter separate a bit. I’ve experimented with natural peanut butters, and while they can work, sometimes they make the swirl a bit greasier. A standard creamy peanut butter usually gives the most consistent, smooth results. For that beautiful swirl, resist the urge to over-swirl! You want distinct ribbons of peanut butter peeking through the chocolate, not one muddy mixture. Think of it as creating art! Using a toothpick or a skewer and making just a few figure-eight motions is usually enough. When it comes to baking, ovens can be notoriously different. So, while the 25-35 minute window is a good guideline, always rely on the toothpick test. Moist crumbs, not clean! That’s your golden ticket to fudgy perfection. If you’re a bit nervous about baking them perfectly, err on the side of slightly under-baking. They’ll continue to cook as they cool in the pan, and you’ll end up with that lovely, gooey center.
Storing and Reheating Tips
These peanut butter brownies are so good, you’ll want to make sure you store them properly to enjoy them later. If you’ve got any leftovers (which is rare in my house!), they’re quite happy sitting at room temperature. Just make sure they’re covered tightly with plastic wrap or stored in an airtight container. They’ll stay delicious for about 2-3 days this way. If you need them to last a bit longer, the refrigerator is your best friend. Wrap the brownies individually in plastic wrap, then place them in an airtight container or a freezer bag. They’ll keep well in the fridge for up to a week. When you want to enjoy them from the fridge, I find they’re best if you let them sit out at room temperature for about 15-20 minutes to soften up a bit. For longer storage, freezing is an excellent option. Again, wrap them tightly in plastic wrap, then in aluminum foil, and pop them into a freezer-safe bag. They can stay frozen for up to 2-3 months. To thaw, just transfer them to the refrigerator overnight, and then let them come to room temperature before serving. If you’ve added the chocolate glaze, it generally holds up well to all these storage methods, but if you’re freezing, sometimes the glaze can get a little frosty. It doesn’t affect the taste, though! I usually add the glaze just before serving if I know I’m not going to eat them all within a couple of days, but for eating them fresh within a day or two, glazing after they’ve cooled is perfect.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite peanut butter brownies. They are truly a labor of love, but the payoff is enormous. That perfect balance of rich chocolate and creamy peanut butter, all in one wonderfully fudgy bite, is something truly special. They’re the kind of treat that brings smiles, sparks conversations, and creates little moments of pure joy. I really hope you give these a try, and I can’t wait to hear how they turn out for you! If you’re a fan of these, you might also enjoy my Fudgy Chocolate Chip Cookies or my No-Bake Oatmeal Raisin Bars – they’re in a similar vein of comforting, delicious home baking. Happy baking, and enjoy every single bite!
Peanut Butter Brownies
Ingredients
Main Ingredients
- 0.75 cup all-purpose flour spooned and leveled
- 0.5 cup unsweetened cocoa powder
- 0.5 teaspoon baking powder
- 0.5 cup chocolate chips your choice of milk, semi sweet or dark chocolate chips
- 0.5 cup salted butter melted and cooled
- 0.75 cup granulated sugar
- 0.75 cup light brown sugar
- 2 extra large eggs room temperature
- 2 teaspoons pure vanilla extract
- 0.5 teaspoon kosher salt
- 1 cup creamy peanut butter Divide 2/3 for body of brownies and 1/3 cup for peanut butter swirls
Instructions
Preparation Steps
- Preheat the oven to 350°F. Line a 9x9 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.
- In a medium-sized mixing bowl, add the melted and cooled butter.
- Add the granulated and light brown sugar, room temperature eggs, vanilla extract and kosher salt to the butter and stir just until combined.
- 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 2/3 cup creamy peanut butter on top of the brownie batter. You can add the creamy peanut butter to a piping bag for more control.
- Spread the remaining brownie batter over the top of the creamy peanut butter dollops.
- Heat the 1/3 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.
