Peanut butter chocolate brownies combine two classic flavors into one irresistible treat. These brownies are rich, fudgy, and have a beautiful peanut butter swirl that adds both flavor and visual appeal. Perfect for parties, bake sales, or a simple dessert, this recipe is a surefire way to satisfy any chocolate and peanut butter craving.
Ingredients
- 1/2 cup (115g) unsalted butter
- 8 oz (225g) semi-sweet chocolate, coarsely chopped
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) light brown sugar, packed
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (65g) all-purpose flour
- 2 tablespoons (12g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 2/3 cup (170g) creamy peanut butter (not natural style)
- 2 tablespoons (25g) powdered sugar
Instructions
- Preheat your oven. Set your oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the paper.
- Melt the butter and chocolate. Place the butter and chopped chocolate in a medium heatproof bowl. Microwave in 30-second intervals, stirring after each, until completely melted and smooth. Alternatively, use a double boiler on the stovetop. Allow to cool slightly (about 5 minutes).
- Mix in sugars. Whisk the granulated sugar and light brown sugar into the melted chocolate mixture until fully incorporated.
- Add eggs and vanilla. Whisk in the eggs, one at a time, ensuring each is fully combined before adding the next. Stir in the vanilla extract. The batter should look thick and glossy.
- Add dry ingredients. Sift the flour, cocoa powder, and salt directly into the bowl. Gently fold with a spatula until just combined—do not overmix.
- Make the peanut butter swirl. In a separate small bowl, stir together the peanut butter and powdered sugar until smooth. This helps the peanut butter swirl nicely and prevents it from sinking.
- Assemble the brownies. Pour about two-thirds of the brownie batter into the prepared pan and spread evenly. Drop spoonfuls of the peanut butter mixture over the surface, then dollop the remaining brownie batter on top. Use a knife or skewer to gently swirl the peanut butter and chocolate layers together, creating a marbled effect. Don’t over-swirl.
- Bake. Bake for 28–32 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). For fudgier brownies, err on the side of slightly underbaking.
- Cool and cut. Let the brownies cool completely in the pan on a wire rack. Use the parchment overhang to lift them out. Cut into 16 squares with a sharp knife, wiping the blade between cuts for clean edges.
Tips
- Substitutions: If you don’t have semi-sweet chocolate, use bittersweet or dark chocolate (60-70% cacao). For a dairy-free version, substitute plant-based butter and check that your chocolate is dairy-free.
- Peanut Butter: Avoid using “natural” peanut butter with separated oil, as it can make the swirl greasy or cause it to sink. Creamy, shelf-stable peanut butter works best for smooth swirls.
- Don’t Overbake: Brownies continue to cook as they cool. Remove them when the center is just set and a toothpick comes out with moist crumbs for the best fudgy texture.
- Storage: Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week for a firmer texture.
Serving Suggestions
- With Ice Cream: Serve warm brownies with a scoop of vanilla or chocolate ice cream for a decadent dessert.
- Drizzle: Add a drizzle of melted chocolate or extra peanut butter on top before serving for an elegant finish.
- Fruit: Pair with sliced bananas or strawberries for a fresh, fruity contrast to the rich brownie.
- Whipped Cream: Top with homemade or store-bought whipped cream and a sprinkle of chopped peanuts for added crunch.
Variations
- Nutty Crunch: Fold in 1/2 cup chopped roasted peanuts or chocolate chips for extra texture.
- Gluten-Free: Substitute a 1:1 gluten-free all-purpose flour blend for the regular flour.
- Vegan: Use plant-based butter, a flax egg substitute (1 tablespoon ground flaxseed + 3 tablespoons water per egg), and dairy-free chocolate.
- Espresso Kick: Add 1 teaspoon instant espresso powder to the batter for a deeper chocolate flavor.
- Swirl Flavors: Try almond butter, cashew butter, or even Nutella in place of peanut butter for a twist.
Storage and Reheating
Once cooled and cut, store brownies in an airtight container at room temperature for up to 3 days. They will remain soft and fudgy. To keep them longer, refrigerate for up to 1 week—just note that refrigeration will make them firmer, so let them come to room temperature before serving for best texture. For longer storage, wrap individual brownies tightly in plastic wrap and freeze in a freezer-safe bag for up to 2 months. Thaw at room temperature for 1-2 hours before eating.
To reheat, microwave a brownie square for 10–15 seconds for that just-baked warmth. If reheating from frozen, microwave for 20–25 seconds, or until soft and gooey.
Frequently Asked Questions
- Can I use chunky peanut butter instead of creamy?
Yes, you can use chunky peanut butter if you prefer extra texture and bits of peanut throughout the swirl. Just be aware the swirl won’t be as smooth, but it will add a pleasant crunch. - How do I know when the brownies are done?
The brownies are ready when the edges look set and a toothpick inserted in the center comes out with a few moist crumbs. If it comes out clean, they may be overbaked; if it’s wet, give them a few more minutes and check again. The top should look slightly glossy and crackly. - Can I double this recipe?
Absolutely! To double the recipe, use a 9×13-inch (23×33 cm) baking pan. Increase the baking time to 35–40 minutes, checking for doneness as usual. Make sure not to overfill the pan, and line it well with parchment for easy removal. - Why did my peanut butter swirl sink?
If you used natural peanut butter (the kind that separates), it may be too runny and can sink during baking. Mixing powdered sugar into the peanut butter helps stabilize it. Also, make sure to layer and swirl gently to keep the peanut butter near the surface. - Can I make these brownies ahead of time?
Yes, these brownies are perfect for making ahead. Bake, cool, and cut them up to 2 days in advance and store in an airtight container. For longer storage, freeze and thaw as needed. The flavors often deepen after a day, making them even better! - What if I don’t have parchment paper?
If you don’t have parchment paper, generously grease your baking pan with butter or non-stick spray. The brownies may be harder to remove, so allow them to cool completely before cutting and use a thin spatula to lift them out.
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Peanut Butter Chocolate Brownies Recipe: Fudgy, Swirled & Easy