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!
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.
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