These Peanut Butter Brownies combine two irresistible flavors: peanut butter and chocolate. If you love peanut butter as much as I do, this decadent brownie with a creamy peanut butter layer is a must-try.
Ingredients
Notes about a few key ingredients:
- Use a quality chocolate bar (not chocolate chips) that melts smoothly.
- Use commercial peanut butter rather than natural, oil-separating varieties so the filling holds together.
- Black cocoa powder is recommended to balance sweetness, but regular unsweetened cocoa works too.
The rest of the ingredients are standard: sugar, flour, salt, and eggs. See the recipe card below for exact measurements.
Use the JUMP TO RECIPE button at the top of the post or scroll to the recipe card to view the full ingredient list and instructions.
Method
Prepare the peanut butter filling first by mixing peanut butter and powdered sugar until combined. If too stiff, warm it in the microwave in 30-second intervals until spreadable.
Melt butter and chopped chocolate together in a heatproof bowl over simmering water (double boiler) or in short microwave bursts, stirring until smooth. Add the granulated sugar and warm briefly until no longer grainy, then let the mixture cool to room temperature.
Whisk in the eggs and vanilla until the mixture is frothy, which helps create a desirable crackly top. Fold in cocoa powder, flour, and salt until just combined—avoid overmixing.
Spread half the batter into a prepared 9×13-inch pan lined with parchment. Dollop or spread the peanut butter filling to cover the surface, then top with the remaining batter, ensuring the filling is fully covered.
Bake at 350°F (175°C) for 35–40 minutes, until the edges are set and a toothpick inserted in the center comes out with moist crumbs but not wet batter. Let cool in the pan for 20–30 minutes, then transfer to a cooling rack to cool completely before cutting. I like to cut mine into small two- to three-bite brownies.
Notes & Tips
I find it easiest to beat the peanut butter and powdered sugar in a stand mixer, then reuse the bowl for the brownie batter to save cleanup. If the peanut butter filling becomes too firm, warm briefly to make it pliable.
Melt chocolate and butter using a double boiler for the most control, but a microwave works fine if you heat in 20–30 second increments, stirring between intervals.
Whisk the eggs into the cooled chocolate mixture until light and frothy to help produce the classic crackle on top of the brownies.
If the peanut butter filling is thick, press it flat with your hands or dollop it across the batter—slightly uneven distribution creates delightful peanut butter pockets.
Substitutions
Chunky peanut butter works well and adds texture, but smooth peanut butter is an easy swap. Choose a baking chocolate bar that melts well—avoid chips that hold their shape. If you don’t have black cocoa, regular unsweetened cocoa powder is a good alternative.
Recipe
Peanut Butter Brownies
Ingredients
For the peanut butter filling:
- 2 cups Crunchy Peanut Butter (not natural)
- ¾ cup Powdered Sugar
For the brownie batter:
- 20 tablespoons Unsalted Butter (2 ½ sticks)
- 8 ounces Semisweet Baking Chocolate, chopped
- 2 cups Granulated Sugar
- 5 large Eggs
- 2 teaspoons Vanilla Extract
- 1 cup All-Purpose Flour
- ½ cup Black Cocoa Powder (or regular unsweetened cocoa)
- ½ teaspoon Kosher Salt
Instructions
Peanut butter filling
- In a bowl or stand mixer, combine peanut butter and powdered sugar until just mixed. If too stiff, warm for 30 seconds to make it spreadable.
Brownie batter
- Preheat oven to 350°F (175°C). Line a 9×13-inch metal pan with parchment, leaving an overhang for easy lifting.
- Melt butter and chopped chocolate together in a heatproof bowl over simmering water or in the microwave, stirring until smooth. Remove from heat.
- Add granulated sugar and whisk until combined and no longer grainy. Let cool about 5 minutes.
- Whisk in eggs and vanilla until light and frothy.
- Fold in flour, cocoa powder, and salt with a rubber spatula until just combined. Do not overmix.
- Pour half the batter into the prepared pan and smooth to the edges.
- Drop or spread the peanut butter filling over the batter to cover, stretching or dolloping as needed.
- Top with the remaining batter, covering the peanut butter completely.
- Bake 35–40 minutes, until set with moist crumbs on a toothpick but no wet batter.
- Cool in the pan on a rack for at least 1 hour before removing and cutting.
- Store leftovers in an airtight container at room temperature for up to 5 days, or refrigerate for a fudgier texture.
Nutrition Information:
Yield:
24
Serving Size:
1
Amount Per Serving: Calories: 392; Total Fat: 26g; Saturated Fat: 11g; Unsaturated Fat: 13g; Cholesterol: 64mg; Sodium: 149mg; Carbohydrates: 33g; Fiber: 4g; Sugar: 22g; Protein: 9g.
Estimated values—actual numbers may vary based on ingredients used.