These fudgy, gooey peanut butter brownies combine rich chocolate and creamy peanut butter for a truly irresistible treat.
Today we’re marrying two favorites — peanut butter and brownies — to create a thick, fudgy, dense, and wonderfully gooey dessert. These brownies have a balanced chocolate-peanut butter flavor that’s salty, sweet, and chocolatey without overwhelming richness. This easy from-scratch recipe folds peanut butter into the batter and adds peanut butter chips for an extra hit of flavor.
Peanut Butter Brownie Recipe
I’ve made peanut butter blondies and peanut butter–frosted brownies before, but here the peanut butter is incorporated directly into the batter for a true chocolate-peanut butter profile. Scroll down for the recipe, or read on for notes about ingredients and techniques that make these brownies reliably gooey and delicious.
- 3/4 cup unsalted butter. Fat is essential for fudgy brownies. Butter gives great flavor and keeps the texture moist and tender.
- 8 oz chopped dark chocolate (around 50%). Melted chocolate (rather than just cocoa powder) creates a fudgier, denser brownie. Use semi-sweet for a sweeter result or 60–70% dark for deeper chocolate flavor. Avoid unsweetened chocolate — it will be too bitter.
- 1/2 cup smooth peanut butter. Use standard commercial smooth peanut butter rather than natural or whipped types, which can separate and add excess oil.
- 1 1/2 cups white sugar. This recipe makes a generous pan of brownies, so the sugar amount balances the rich chocolate and peanut butter.
- 4 large eggs. Eggs bind the batter and contribute to the gooey texture. Beat eggs and sugar together first until glossy and lighter in color — this helps dissolve the sugar and produces a shiny, crinkly top and a thicker, slightly creamy brownie texture.
- 1/4 cup cocoa powder. Adds depth to the chocolate flavor.
- 3/4 cup all-purpose flour. Gently fold in the flour to avoid overworking the batter; vigorous mixing can make brownies cakier instead of chewy and gooey.
- 1/4 teaspoon salt. Balances sweetness and enhances flavor.
- 1 1/2 cups peanut butter chips. Use peanut butter chips, chocolate chips, or candy pieces; I prefer peanut butter chips for extra peanut flavor.
The key to gooey, chewy brownies is correct bake time, which varies by oven and pan type. Metal pans give crisper edges and often require slightly less time, while glass or ceramic pans can add up to five minutes. Bake for 25–35 minutes; the top should look set and a toothpick inserted in the center should come out clean or with a few damp crumbs. The center should not wobble when the pan is nudged.
Allow the brownies to cool completely before slicing so they set and hold together. They’re excellent chilled from the refrigerator, and even more decadent served with a scoop of vanilla ice cream and a drizzle of warmed peanut butter.
For more peanut butter recipes:
- Peanut Butter Cupcakes
- Chocolate Cupcakes with Peanut Butter Frosting
- Peanut Butter Frosting
- Peanut Butter Bread
Peanut Butter Brownies
Ingredients
- 3/4 cup unsalted butter
- 8 oz 50% dark chocolate, chopped
- 1/2 cup peanut butter
- 1 1/2 cups white sugar
- 4 large eggs
- 1/4 cup cocoa powder
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups peanut butter chips
Instructions
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Preheat the oven to 350°F (175°C).
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Line a 9x13x2-inch pan with parchment paper or foil and lightly grease, leaving an overhang to lift the brownies out easily.
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Combine the butter, chopped chocolate, and peanut butter in a microwave-safe bowl. Heat on medium power in 1-minute intervals, stirring between sessions, until almost melted. Stir until smooth.
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In a separate bowl, beat the eggs and sugar until glossy and lighter in color, about 2 minutes.
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Whisk a portion of the egg mixture into the melted chocolate-peanut butter mixture, repeating until incorporated.
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Carefully fold in the cocoa powder, flour, and salt using a rubber spatula or wooden spoon until just combined.
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Fold in the peanut butter chips.
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Pour the batter into the prepared pan and bake 25–35 minutes, or until the top is set and a toothpick comes out clean or with a few damp crumbs. The center should not wobble.
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Cool completely (about 3–4 hours) before cutting into squares with a thin, sharp knife.
Notes