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!

Chocolate peanut butter brownies.

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.
  • 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.

Peanut butter, chocolate and other ingredients.

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.

Thick creamy peanut butter.

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.

Smooth melted dark chocolate.

Step 4

In a clean mixing bowl, add sugar and eggs. Whisk vigorously for 2 minutes.

Whisked eggs and sugar.

Step 5

Then, pour in melted chocolate mixture. Stir to combine.

Melted chocolate batter.

Step 6

Add in cocoa powder, vanilla and flour. Stir to combine.

Thick raw brownie batter.

Step 7

Pour half of the brownie batter into the lined pan.

Brownie batter in square 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.

Peanut butter brownie pan.

Step 9

Then, pour remaining brownie batter on top.

Creamy brownie batter in pan.

Step 10

Pour ⅓ cup creamy peanut butter all over the top. Use a knife or toothpick to swirl.

Peanut butter swirled brownies.

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.

Brownies with peanut butter.

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.

Thick gooey brownie.

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

How do you add the peanut butter swirl to brownies?

Add all natural runny peanut butter on top of batter. Then use a knife or toothpick to swirl.

Which peanut butter should I use?

I love Teddie’s all natural peanut butter.

Are they gluten free?

Use gluten free 1 to 1 flour to make them gluten free.

Can I make them dairy free?

Make these Dairy Free Brownies and then add in the peanut butter layer and swirl.

Can I use another nut butter?

Sure! Use all natural creamy cashew butter or almond butter.

Creamy peanut butter brownie.

You May Also Like

If you make this chocolate peanut butter brownie recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

Chocolate peanut butter brownies.

Get the Recipe: Chocolate Peanut Butter Brownies

These chocolate peanut butter brownies are gooey, rich and fudge like! This quick and easy recipe is the ultimate dessert. They are great served warm with ice cream or chilled from the fridge. Yum!
5 from 1 vote

Ingredients

Peanut Butter Filling

Brownies

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.
Calories: 378kcal, Carbohydrates: 35g, Protein: 8g, Fat: 26g, Saturated Fat: 10g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 36mg, Sodium: 181mg, Potassium: 193mg, Fiber: 3g, Sugar: 21g, Vitamin A: 207IU, Calcium: 21mg, Iron: 2mg

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