Chocolate Peanut Butter Brownies Recipe

Overview

These chocolate peanut butter brownies have a rich cocoa flavor, chewy edges, and a soft, fudgy center. A simple peanut butter mixture is swirled through the batter before baking, so every square gets both chocolate and peanut butter in each bite.

Use a metal 8-inch square pan for the most even bake. The brownies are ready when the edges look set and a toothpick inserted near the center comes out with moist crumbs rather than wet batter. Cool them fully before slicing for the cleanest pieces.

Ingredients

• 1/2 cup (113 g) unsalted butter, melted and cooled for 5 minutes
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 2 large eggs, about 100 g without shells, at room temperature
• 2 teaspoons vanilla extract
• 3/4 cup (75 g) unsweetened natural or regular cocoa powder
• 3/4 cup (95 g) all-purpose flour
• 1/2 teaspoon fine salt
• 1/2 cup (135 g) creamy peanut butter, divided
• 2 tablespoons (25 g) granulated sugar
• 1 tablespoon (15 ml) milk or heavy cream
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon fine salt

How to make it

1. Heat the oven to 350°F (175°C). Line an 8-inch square metal baking pan with parchment paper, leaving some paper overhanging two sides. Lightly grease the exposed sides and parchment.

2. Make the peanut butter swirl. In a small bowl, stir together 1/4 cup (68 g) of the peanut butter, 2 tablespoons sugar, milk or cream, 1/2 teaspoon vanilla, and 1/4 teaspoon salt. The mixture should be smooth and thick enough to hold soft ridges. Set aside.

3. Make the brownie batter. In a medium bowl, whisk the melted butter, 1 cup granulated sugar, and brown sugar until glossy and combined. Whisk in the eggs one at a time, then whisk in 2 teaspoons vanilla. Continue whisking for about 30 seconds; the mixture should look smooth and slightly thickened.

4. Add the cocoa powder, flour, and 1/2 teaspoon salt. Fold with a flexible spatula just until no dry streaks remain. Do not keep mixing once the flour disappears, or the brownies may become firm rather than fudgy.

5. Spread about two-thirds of the batter into the prepared pan. Spoon the peanut butter mixture over it in several small dollops. Add the remaining brownie batter in dollops, then spoon the remaining 1/4 cup (67 g) peanut butter over the top.

6. Drag the tip of a butter knife through the batter in wide, loose S-shaped motions to create a swirl. Stop after a few passes; excessive swirling blends the peanut butter into the chocolate instead of leaving distinct ribbons.

7. Bake for 29 to 35 minutes, rotating the pan once halfway through. The edges should look set and slightly puffed, while the center should still have a small, soft wobble when the pan is gently tapped. A toothpick inserted in the center should come out with several moist crumbs attached, not liquid batter.

8. Set the pan on a wire rack and cool for at least 1 hour. For especially neat slices, chill the cooled brownies for 30 minutes. Lift them out using the parchment, cut into 16 squares with a sharp knife, and wipe the blade between cuts.

Expert tips

• Use regular creamy peanut butter or a well-stirred natural peanut butter. Very runny natural peanut butter can make the swirl loose; stir it thoroughly, or refrigerate it briefly before measuring.
• For thicker brownies, bake in the 8-inch pan specified. A 9-inch square pan will produce thinner brownies and may reduce the baking time by several minutes.
• Do not judge doneness by a completely clean toothpick. That usually means the brownies have gone past their fudgy stage.
• If the top browns before the center is set, loosely cover the pan with foil for the final 5 to 10 minutes.
• For a stronger peanut butter flavor, replace up to 2 tablespoons of the cocoa powder with an extra 2 tablespoons of flour and add 2 tablespoons roasted, chopped peanuts to the batter. The texture will remain similar, but the peanut flavor will be more noticeable.
• To make the recipe with salted butter, use it and reduce the added salt in the brownie batter to 1/4 teaspoon. Keep the salt in the peanut butter swirl unless your peanut butter is already notably salty.

Serving and storage

Serve the brownies at room temperature for the softest texture, or chill them for firmer, cleaner slices. They are good on their own or with a scoop of vanilla ice cream.

Store completely cooled brownies in an airtight container at room temperature for up to 4 days. For longer storage, wrap individual squares and freeze them for up to 2 months. Thaw wrapped brownies at room temperature, then unwrap before serving so condensation does not collect on the surface.

Frequently asked questions

How do I know when chocolate peanut butter brownies are done?

The edges should be set and slightly puffed, while the center should have a gentle wobble. A toothpick inserted in the middle should come out with moist crumbs attached, but no streak of raw batter. The brownies will continue setting as they cool.

Can I use natural peanut butter in this recipe?

Yes. Stir the peanut butter until the oil is fully incorporated before measuring. If it is unusually runny, chill it briefly so the swirl stays defined instead of spreading into the brownie batter.

Why did my brownies turn out cakey?

Overmixing after adding the flour or baking too long can make brownies cakey or firm. Fold only until the dry ingredients disappear, and remove the pan when the toothpick still shows moist crumbs.

Can I bake these brownies in a 9-inch square pan?

Yes, but the brownies will be thinner and will likely finish 3 to 6 minutes sooner. Start checking when the edges are set and the center still looks slightly soft.

Can I freeze chocolate peanut butter brownies?

Yes. Cool them completely, wrap individual squares tightly, and freeze for up to 2 months. Thaw them at room temperature while still wrapped, then unwrap before serving.

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