Chocolate Peanut Butter Brownies
These chocolate peanut butter brownies are rich, decadent, gooey and fudge like! They are loaded with the classic peanut butter chocolate combination. This brownie recipe is great for holidays, birthdays, rainy days, Christmas and more!
Why You’ll Love This Recipe
- These chocolate peanut butter brownies are rich and gooey!
- They are not dry or cake like.
- The salty creamy peanut butter adds the best flavor.
- These brownies are loaded with both chocolate and peanut butter. So is this Chocolate Peanut Butter Pie and these Peanut Butter Rice Krispie Treats!
- The peanut butter swirl is easy but so sophisticated.
- Use gluten free flour to keep this recipe gluten free.
- Feel free to use creamy all natural almond butter or cashew butter if desired.
- Check out these Oreo Brownies for another sweet treat!
Ingredients & Substitutions
These are the main ingredients and substitutions for chocolate peanut butter brownies. Scroll down to the recipe card for full ingredients list and instructions.
Combine creamy all natural peanut butter and powdered sugar for the filling. Use an all natural creamy peanut butter made from only peanuts and salt. Do not use one with added oils or sugars.
Any type of chocolate chips can be used. I recommend using chocolate chips that you enjoy the taste of. The chocolate is a huge flavor. If using sugar free chocolate, the tops of the brownies will not be as shiny.
Granulated sugar adds sweetness. For refined sugar free, use coconut sugar.
Two eggs help bind the brownies together. For Vegan and egg free, make these Vegan Brownies.
Cocoa powder adds even more chocolate flavor. Use regular or dark cocoa powder.
Vanilla extract adds a great homemade flavor.
Both regular all purpose flour and gluten free 1 to 1 flour work well. If needed, substitute cornstarch or tapioca flour in an equal amount.
Use creamy all natural peanut butter for the swirl. The only ingredients should be peanuts and salt. This version is easily pourable and runny.
Taste & Texture
These chocolate peanut butter brownies taste mostly like chocolate and peanut butter! They are sweet, rich and decadent.
These brownies are very gooey and fudge like. They are not dry or cake like. The edges are slightly chewy.
How to Make
Step 1
First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch square pan with parchment paper.
Step 2
Make peanut butter filling. Add creamy peanut butter and powdered sugar to a bowl. Stir to combine. Set aside.
Step 3
In another bowl, add melted butter and chocolate chips. Stir until chocolate is completely melted and creamy. If needed, microwave quickly to melt.
Step 4
In a clean mixing bowl, add sugar and eggs. Whisk vigorously for 2 minutes.
Step 5
Then, pour in melted chocolate mixture. Stir to combine.
Step 6
Add in cocoa powder, vanilla and flour. Stir to combine.
Step 7
Pour half of the brownie batter into the lined pan.
Step 8
Drop the peanut butter filling in dollops on top. Use your hands to spread out into an even layer. This does not have to look perfect.
Step 9
Then, pour remaining brownie batter on top.
Step 10
Pour ⅓ cup creamy peanut butter all over the top. Use a knife or toothpick to swirl.
Step 11
Bake for 28 to 30 minutes or until middle looks set. The brownies should no longer jiggle.
Step 12
Finally, remove chocolate peanut butter brownies from oven. Allow brownies to fully cool before slicing into.
Expert Tips & Tricks
Measure all ingredients carefully.
Use all natural creamy peanut butter.
Stir peanut butter and powdered sugar until combined. It will be thick.
Stir melted butter and chocolate chips until smooth. You may need to quickly microwave.
Whisk eggs and sugar for 2 to 3 minutes, until light and frothy.
Do not over bake these chocolate peanut butter brownies.
Allow brownies to fully cool before slicing into.
How to Serve & Store
Serve chocolate peanut butter brownies once cooled.
They are great served warm with ice cream. Serve with a tall glass of milk or coffee.
Store brownies in an airtight container for up to 4 days.
Freeze for up to 1 month.
Frequently Asked Questions
Add all natural runny peanut butter on top of batter. Then use a knife or toothpick to swirl.
I love Teddie’s all natural peanut butter.
Use gluten free 1 to 1 flour to make them gluten free.
Make these Dairy Free Brownies and then add in the peanut butter layer and swirl.
Sure! Use all natural creamy cashew butter or almond butter.
You May Also Like
- Gluten Free Dairy Free Brownies
- Chocolate Cherry Brownies
- Matcha Brownies
- Lactation Brownies
- Dark Chocolate Brownies
If you make this chocolate peanut butter brownie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Chocolate Peanut Butter Brownies
Ingredients
Peanut Butter Filling
- 1 ½ cups creamy all natural peanut butter
- ⅔ cup powdered sugar
Brownies
- ½ cup melted butter
- 1 ¼ cup chocolate chips
- 1 cup granulated sugar
- 2 eggs
- 3 tbsp cocoa powder
- 1 tsp vanilla extract
- ¼ cup flour, all purpose or gluten free flour
- ⅓ cup creamy all natural peanut butter, to swirl
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch square pan with parchment paper.
- Make peanut butter filling. Add creamy peanut butter and powdered sugar to a bowl. Stir to combine. Mixture will be thick. Set aside.
- In another bowl, add melted butter and chocolate chips. Stir until chocolate is completely melted and creamy. If needed, microwave quickly to melt.
- In a clean mixing bowl, add sugar and eggs. Whisk vigorously for 2 minutes.
- Then, pour in melted chocolate mixture. Stir to combine.
- Add in cocoa powder, vanilla and flour. Stir to combine.
- Pour half of the brownie batter into the lined pan.
- Drop the peanut butter filling in dollops on top. Use your hands to spread out into an even layer. This does not have to look perfect.
- Then, pour remaining brownie batter on top.
- Pour ⅓ cup creamy peanut butter all over the top. Use a knife or toothpick to swirl.
- Bake for 28 to 30 minutes or until middle looks set. The brownies should no longer jiggle.
- Finally, remove from oven. Allow brownies to fully cool before slicing into.
Notes
- The peanut butter filling will be pretty thick. You can use a spoon to stir or add it a stand mixer to combine.
- Stir melted butter and chocolate chips until fully creamy and melted. If needed, quickly microwave.
- Vigorously whisk eggs and sugar.
- See photos above for how to assemble brownies and peanut butter layer.
- Do not over bake! Mine were perfect at 28 minutes.
- These brownies are creamy and gooey. Allow them to fully cool before slicing into.
- Store leftovers in an airtight container for up to 4 days.
- Freeze for up to 1 month.
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16 Comments on “Chocolate Peanut Butter Brownies”
Amazing recipe. They came so delicious. However, peanut butter was definitely harmed making this recipe! Be warned that you will be using a whole jar of peanut butter and it will be everywhere while you’re baking. This is one of the messiest recipes I’ve made but it was so fun and so good as a result.
Hi, it is absolutely outstanding the amount of recipes Addison has created. For this one the Chocolate Peanut Butter Brownies it says , calories: 378kcal, is that per bar or for the entire batch?
Thank you, Bob! That is per brownie.
Do you salted or unsalted butter?
I like unsalted! Enjoy.
These are delicious but I did have trouble with them.
There’s just as much filling as batter, so when I baked for the 28 minutes it called for, only about 1 1/2 inches around the edge were solid and the rest jiggled like pudding. I used an 8×8 metal pan, and my oven usually cooks much faster than what recipes call for. I ended up cooking an extra 20 minutes and it was still jiggly and ended up super gooey in the middle. As in, can’t slice it, needed a spoon to eat it.
Still delicious, but next time I’ll have to cook for at least an hour or I think using half the filling would help.
Hi Brandi! I am glad the flavor was delicious. I would recommend trying this with half the filling instead of baking for an hour. Enjoy!
Ok, these are the best brownies I’ve made in a long time! I saw them on Instagram like 5 times before finally trying and I am so glad I did!! I subbed half the sugar for maple syrup and only did 1/3 cup powder sugar and they still turned out amazing. Thank you!
I am so happy to hear that, Brooklyn! Thank you for trying them and reporting back on your success.
OMG! I made these last night and they are DELICIOUS! I will need to hide them from myself or I will eat the whole pan. I will be making again & again. Thank you!
You are so welcome, Cindy! I need to hide these from myself too. Thank you for the glowing review!
These are SO good. Been thinking about making them for a few days now. Will make again and again I am sure. These are awesome, way better than good!
I am so glad to hear that, Kelly! Thank you for the rave review!
I’ve made these 2 times within the past 2 weeks. I definitely have to cook them longer than it says. Normally 40 mins give or take.
They are super easy and yummy., especially with ice cream.
Hi Kayla! I am so glad to hear you have already made these twice. They are one of my favorites too! Thank you for reporting back about the baking time. All ovens are a little different – good to know!
Kayla – did you use a glass dish??? I had dilemma with baking time as well. These are FANTASTIC though and I will definitely make again.