Peanut Butter Brownies
These Peanut Butter Brownies are the best brownies I’ve ever eaten! With creamy peanut butter mixed into the batter and peanut butter chips throughout, every bite is perfectly rich and indulgent. You’ll never want to make another brownie recipe again!
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These peanut butter brownies take your average brownie recipe to the next level! They bring together two all-time favorites, peanut butter and brownies, for the ultimate treat. They are thick, fudgy and irresistibly chewy, with a perfect balance of sweet, salty and chocolatey flavors. They’re rich but not overwhelming, and best of all, this easy recipe is made completely from scratch!
I used my favorite homemade brownies as the base and added just the right amount of peanut buttery goodness. The peanut butter is blended into the batter, creating a rich, nutty base that keeps them extra fudgy. Meanwhile, the peanut butter chips melt into each bite, adding bursts of sweet, creamy goodness. This double dose of peanut butter makes every bite irresistibly delicious!
Why this recipe works
- Made with both creamy peanut butter and peanut butter chips for the BEST flavor.
- The perfect combination of ingredients for a thick and fudgy brownie.
- A simple, from-scratch recipe that comes together quickly.
- This is a dessert everyone will love! Enjoy with a scoop of ice cream!
Exactly the recipe I needed! My husband loves chocolate and peanut butter and I really wanted to make him something special for his birthday this year. I’m so glad I found this recipe. It was easy to follow and turned out delicious!! Thanks so much for sharing this recipe with us!
— Pat
Ingredients you’ll need
This peanut butter brownie recipe is made with common pantry staples and tastes way better than using a boxed brownie mix! Here’s the lineup:
- Unsalted butter: Provides richness and moisture, creating a fudgy texture.
- Peanut butter: Adds a creamy, nutty flavor and makes for a soft, chewy brownie.
- Milk chocolate: Brings sweetness and smooth chocolate flavor, complementing the peanut butter.
- Dark chocolate: Adds depth and balances the sweetness.
- Unsweetened cocoa powder: Intensifies the chocolate flavor and provides a rich, deep taste.
- Granulated sugar: For sweetness and a chewy texture.
- Vanilla extract: Enhances the overall flavor.
- Eggs: Provide structure, moisture, and richness, helping to bind the ingredients together.
- All-purpose flour: Gives these structure while keeping them tender.
- Baking powder: Adds a slight lift to prevent the brownies from being too dense.
- Salt: Balances the sweetness and enhances the taste.
- Peanut butter chips: For extra peanut butter deliciousness.
Substitutions and variations
- Nut butter: Swap the peanut butter for almond butter, cashew butter or sunflower seed butter for a different nutty flavor.
- Milk & dark chocolate: Use all milk chocolate for a sweeter brownie or all dark chocolate for a more intense, rich flavor.
- Add nuts: Stir in chopped peanuts for added texture and a nutty crunch.
How to make this recipe
Step 1. Preheat oven to 350 degrees F. Spray a 9×13-inch baking pan with nonstick cooking spray and line it with parchment paper; set aside. Add butter, peanut butter, chocolate, and cocoa to a large pot. Stir together over medium-low heat until fully melted and smooth.
Step 2. Remove from heat and whisk in sugar and vanilla extract.
Step 3. Add in eggs, 1 at a time, stirring vigorously before the next addition. After all four eggs have been mixed in, the batter should be thick and smooth without that granular look to it.
Step 4. Add in the remaining dry ingredients and stir gently until just combined. Do not over mix.
Step 5. Fold in peanut butter chips, and pour batter into prepared pan. Smooth the top into an even layer with a rubber spatula and bake 30-35 minutes, or until the top looks set and an inserted toothpick comes out mostly clean or with a few damp crumbs. To avoid dry brownies, take them out when the center is slightly underbaked, as they will continue to set as they cool.
Step 6. Cool at least 15 minutes before cutting and serving. For really clean slices, cool for 3-4 hours.
Helpful tips
Here are some helpful tips for making the best peanut butter brownies:
- Use high-quality chocolate: Opt for good-quality chocolate bars or wafers instead of low-quality chocolate chips for the richest flavor and smoothest texture.
- Don’t overmix the batter: Overmixing can lead to dense or tough brownies. Stir just until the ingredients are combined.
- Line the pan with parchment paper: This makes it easier to lift the brownies out for clean slicing.
- Measure flour correctly: Spoon and level the flour instead of scooping directly from the bag to avoid dry brownies.
- Don’t overbake: These will continue to cook slightly as they cool, so remove them when they still look slightly underdone in the center.
Frequently asked questions
The type of pan you use really does make a difference! For the best results, use a light-colored metal pan, as it conducts heat efficiently. Avoid dark metal pans, which can cause burnt or dry edges. Glass or ceramic pans may lead to dense, gummy brownies and require a longer bake time, with the risk of an undercooked center. USA Pan Bakeware is my top choice for metal baking pans. Here is the 9×13-inch pan you can use for this recipe.
I recommend avoiding natural peanut butter due to its oil separation. Commercial brands like Jif or Skippy work great.
Overbaking is the most common reason. Take them out when the center is slightly underbaked, as they will continue to set as they cool.
Wait until the brownies have completely cooled to room temperature. Use a long, sharp knife. I like to use a chef’s knife that’s at least 8-inches long. Run the knife under hot water and wipe it off in between EACH slice. This prevents any crumbling or gooey chocolate from smearing the edges of the brownies. Note: I recommend waiting to slice the brownies until just before serving. The more surface area exposed to air, the quicker they’ll dry out and become stale.
Storage recommendations
This recipe yields a 9×13-inch pan of peanut butter brownies (about 24 small bars). If you have leftovers, here’s how to store them to maintain freshness because you won’t want to waste a single bite!
- Storing leftovers: Transfer the brownies to an airtight container or cover the pan with plastic wrap and store at room temperature for up to 2 days.
- In the refrigerator: For longer storage, transfer to the fridge for up to a week. For the best moisture retention, avoid cutting the bars before storing.
- Freezing: To store for longer than a week, individually wrap each brownie in plastic wrap, place them in a freezer-safe bag, and freeze for up to 3 months.
- Reheat: Simply microwave in 20-second intervals until warm and melty!
More favorite desserts to try
If you try this, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Peanut Butter Brownies
Ingredients
- 3/4 cup unsalted butter
- 1/2 cup peanut butter
- 4 ounces milk chocolate wafers, chips or chopped from a bar
- 4 ounces dark chocolate wafers, chips or chopped from a bar
- 3 tablespoons unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons vanilla extract
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups peanut butter chips
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Instructions
- Preheat oven to 350 degrees F. Spray a 9×13-inch lightly colored metal pan with nonstick cooking spray and line it with parchment paper; set aside. Add butter, peanut butter, chocolate, and cocoa to a large pot.
- In a large pot over medium-low heat, melt butter, peanut butter, chocolate, and cocoa together until fully melted and smooth. Remove from heat.
- Mix in sugar and vanilla extract. Add in eggs, 1 at a time, stirring vigorously before the next addition. After all four eggs have been mixed in, the batter should be thick and smooth without that granular look to it. Add in the remaining dry ingredients and stir gently until just combined. Do not over mix.
- Fold in peanut butter chips, and pour batter into prepared pan. Smooth the top and bake 30-35 minutes, or until the top looks set and an inserted toothpick comes out mostly clean. To avoid dry brownies, take them out when the center is slightly underbaked, as they will continue to set as they cool. Cool at least 15 minutes before cutting and serving. For really clean slices, cool for 3-4 hours.
Notes
- Storing leftovers. You can transfer them to an airtight container or cover them in the pan with plastic wrap and store at room temperature for a couple of days or refrigerate for a week. They will stay moist for longer, if you don’t cut them before storing, or cover all the edges that could possibly dry out.
- Freezing. If you DO want to store these brownies for longer than a week, cut each piece individually and wrap well in plastic wrap, store them all in a freezer-safe bag and freeze for up to 3 months.
- Reheat. Simply microwave in 20-second bursts until warmed and melty.
Did you make this recipe?
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These brownies are epic! Thank you for the recipe – everyone loved them.
OMG! I’ve made this recipe 3 times already and it’s so delicious!
These are the best brownies I’ve ever made! Making them again for a party this weekend!
I stumbled upon this recipe while looking for goodies to bake for Mother’s Day. I gave them a go and oh my gosh they are incredible!! They’re incredibly rich but oh so yummy! Guaranteed to be a favorite with any peanut butter lovers like me! Thanks so much for this recipe, one of my all time favorites and I will definitely be making them again. Sadly they didn’t last long around my family!
Tried these and OMG, they were absolutely delicious! If I could I would give them 10 stars, I would! Best brownie recipe ever! Husband and kids LOVED them too. Will definitely be a go to recipe in the future! Thanks!
These are the best brownies I’ve ever made! So good!
TWO WORDS: Keeper Recipe! Made these for family, friends, & coworkers and they are always a hit!! People beg for the recipe! DELISH!!!!!!! Slap yo grandma good! THANKS for the deliciousness:)
Just made these over the weekend and they were a HUGE hit with my guys.
These brownies are absolutely fantastic! I love baking and wanted a good peanut butter brownie and this is a keeper for sure!
I’ve made these about 10 times now and they’re amazing. If you came across this recipe don’t even think, just make it. It instantly became one of my favorite recipes and is on constant rotation in my kitchen. My favorite way to eat them is with a scoop of chocolate ice cream.
I just wanted you to know that I’ve made these many times over the years and they are always a big hit. Thank you so much for the recipe!
Exactly the recipe I needed! My husband loves chocolate and peanut butter and I really wanted to make him something special for his birthday this year. I’m so glad I found this recipe. It was easy to follow and turned out delicious!! Thanks so much for sharing this recipe with us!