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!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 30

Total Time 45

Servings small brownies

Calories 222

Author Kim

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

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

This recipe will make 12 large or 24 small brownies.

Storage:

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.

This recipe was originally published September 25, 2017. It was republished on March 21, 2025 with an updated recipe, new images and tips.

Nutrition