Peanut butter brownies are rich and fudgy brownies stuffed with a layer of creamy peanut butter filling. Top these easy and chewy stuffed brownies with swirls of peanut butter for even more decadent chocolate and peanut butter cup flavor.
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Why Should You Make This Recipe
Take a quick look around my blog and you’ll quickly notice how much I love a thick and fudgy brownies. I adore my Banana Brownies, Almond Flour Brownies, Red Wine Brownies, Brownies with Cream Cheese Frosting and Espresso Brownies. These homemade pb chocolate brownies may just be my new favorite. I know you’ll love this recipe because:
- Simple pantry ingredients: You only need a handful of basic ingredients to make a batch of quick, simple and simply decadent chocolate and peanut butter brownies.
- One bowl brownies: These deliciously stuffed brownies with peanut butter swirls come together quickly and easily in one bowl. They’re so easy to make, you can satisfy your chewy brownie and peanut butter cup craving in no time!
- You love chocolate and peanut butter: If being super quick and easy to make wasn’t reason enough, these easy brownies with peanut butter taste just like the best candy combination ever. Peanut butter cup lovers, these peanut butter fudge brownies are made for you!
Ingredients
Before I show you how to make peanut butter brownies, make sure you have these ingredients ready to go!
- Dry Ingredients: Gather your all purpose, cocoa powder and salt.
- Wet ingredients: Gather your butter, chocolate chips, sugar, brown sugar eggs, vanilla extract and creamy peanut butter.
Substitutions
Here are my recommended substitutions to make these peanut butter layered brownies if you need them.
- Creamy Peanut Butter: Feel free to use any creamy peanut butter (no stir) you like. Natural peanut butter (the kind you have to stir) can also work as long as the peanut butter is every thoroughly mixed. If the peanut butter begins to separate with some dry pieces and with pools of oil, it will not work for this peanut butter brownies recipe.
- Semi Sweet Chocolate Chips: Feel free to use any brand of chocolate chips you have on hand.
- Butter: I like to use unsalted “sweet cream” butter in almost all my baking recipes. This is the most common and widely available butter in the US.
- Granulated Sugar and Light Brown: Maple sugar would be a good refined sugar free substitute for these fudgy peanut butter stuffed brownies.
- Eggs And Yolk: This is an essential ingredient for these rich and fudgy peanut butter swirled brownies. This recipe hasn’t been tested without eggs. Adding the extra yolk makes these brownies even more fudgy. If needed, omit the extra yolk (but it is highly recommended to keep it).
- Vanilla Extract: This provides a lovely background flavor. Omit if you need to.
- Cocoa Powder: Any type of unsweetened cocoa powder or Dutch processed cocoa powder will work well in this fudgy brownie recipe. However, I love using dutch process cocoa powder for its mellow, but intensely chocolate-y flavor.
- All purpose flour: To make these peanut butter topped brownies gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure the flour based on weight (90 g) rather than cup for cup.
Variation
Box Mix: Make these as peanut butter brownies with box mix. For an 8x8 sized pan, you’ll need one box of brownie mix plus any ingredients listed on the box and creamy peanut butter. Prepare the peanut butter layer according to the recipe directions. Prepare the brownie mix according to the box directions. Layer the brownie batter and peanut butter layer as written in the recipe. Bake the brownies according to the box directions, keeping in mind that the brownies may need to bake for a few minutes longer than listed on the box.
How To Make
Learn how to make peanut butter brownies in a few easy steps.
- Line an 8x8 pan with two layers of parchment paper or wax paper. Each layer should cover the bottom and two sides of the pan. Heat 1 cup of peanut butter just enough so that it is pourable. Pour the peanut butter into the prepared pan and transfer to the freezer to set for at least 30 minutes and up to 1 hour.
- Preheat the oven to 350 F (177 C). Line an 8x8 pan with parchment paper along the bottom and two sides. In a microwave safe mixing bowl add the butter and ½ cup of chocolate chips. Heat in 30 second increments, stirring after each until the butter and chocolate are fully melted and mixed together. Whisk the in the granulated sugar and light brown sugar into the still warm melted butter and chocolate. Heat the mixture for one additional minute and whisk again until fully combined.
- Whisk in the eggs, egg yolk, vanilla extract and cocoa powder and salt until smooth and glossy. This takes many whisks around the bowl. Lift the whisk and allow the batter to drizzle down. If the batter falls like a ribbon, it’s perfect. Whisk in the flour until well combined. Fold in the reserved chocolate chips if using in the brownies.
4. Evenly scoop half of the brownie batter into the prepared pan. Remove the frozen peanut butter layer from the freezer. Gently lay the peanut butter layer on top of the brownie batter and gently pull the parchment paper off the peanut butter. Top with the remaining brownie batter and remaining ¼ cup peanut butter. If needed, warm the peanut butter to make it pourable.
5. Bake for about 45 - 50 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Cool the brownies in the pan for 30 minutes. Lift the brownies from the pan to fully cool on a cooling rack. Slice the brownies and enjoy!
How To Store, Freeze and Thaw
- Store: Once the brownies have cooled completely to room temperature, store them in an airtight container for up to 5 days.
- Freeze: Make sure the brownies are completely cooled to room temperature. Cut the brownie into your preferred amount of pieces. Individually wrap each fudgy brownie in plastic wrap and place in a ziplock bag. Alternatively, if you would like to freeze the entire pan of brownies, wrap the whole brownie in plastic wrap and store in a freezer proof and airtight container. Store in the freezer for up to 2 months.
- Thaw: The easiest and tastiest way to thaw the peanut butter filled brownies is to let them sit out at room temperature for at least two hours, Enjoy at room temperature or microwave it for 20 -30 seconds for that “fresh from the oven” taste.
M’s Expert Tips
- Plan ahead. The peanut butter layer needs at least 30 minutes in the freezer to set up enough to easily layer into the brownie batter. Allow about 10 - 15 minutes for the brownie pan to defrost from the freezer before adding in the brownie batter.
- Bring cold ingredients to room temperature: This allows the ingredients to mix together more evenly which requires less mixing, resulting in deliciously fudgy and chewy brownies.
- Use an 8x8 pan metal pan. This recipe was created using an 8x8 aluminum pan. If you are using a glass baking dish, you may need to add a few more minutes to the baking time. Note that when baking in a glass pan, the edges may bake faster than the middle.
- Line the baking pan with parchment paper. This helps to release the brownies from the pan more easily. You can also lightly grease the pan if you prefer not to line it with parchment paper.
- Look for the signs the brownie is done. Use the baking time as a guide rather than a strict rule. Signs a brownie is finished baking are a set center with baked edges that have slightly pulled away from the edge of the pan. A toothpick inserted into the center of the brownies should come out with only a few moist crumbs.
- Fully cool the brownies: You may be very tempted to slice into these peanut butter brownies, but a little cooling time makes them even more amazing and gives them time to firm up.
- Chill for the perfect cut. Once the brownies have cooled to room temperature, transfer them to the fridge for about 1 - 2 hours to chill. Right before cutting into the brownies, run a sharp knife under warm water, wipe the water off the knife, cut and wipe again. Wipe the knife after each cut for the cleanest and best looking peanut butter brownies.
FAQs
Make this in a 9x13 by doubling the recipe.
The flour to fat ratio determines how cakey or fudgy a brownie is.
Insert a toothpick into the center of the brownies a few minutes before the earliest time on the baking range. If the toothpick comes out with wet batter, add another 2 - 3 minutes of baking time before testing again (in a different spot in the center). Repeat as often as needed until the toothpick comes out with a few moist crumbs. A clean toothpick means the brownies are overbaked.
Other Peanut Butter Recipes to Try
- Peanut Butter Mug Cake
- Chewy Peanut Butter Cookies
- Haystack Cookies
- Peanut Butter Cup Cookies
- Peanut Butter Fudge
If you try this Peanut Butter Brownies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Peanut Butter Brownies Recipe
Equipment
- 2 parchment papers
- 2 microwave safe mixing bowls
- 1 whisk and flexible spatula or spoon
Ingredients
- 1 cup (264 g) creamy peanut butter
- 1 cup (226 g) unsalted butter
- 1 cup (170 g) semi sweet chocolate chips, divided
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 2 large eggs (US), room temperature
- 1 large egg yolk (US), room temperature
- 2 teaspoons (10 ml) vanilla extract
- ½ teaspoon salt
- ½ cup (40 g) unsweetened or dutch process cocoa powder
- 1 cup (120 g) all purpose flour
- ¼ cup (66 g) creamy peanut butter for topping
Instructions
- Line an 8x8 pan with two layers of parchment paper or wax paper. Each layer should cover the bottom and two sides of the pan.
- Heat 1 cup of peanut butter just enough so that it is pourable. Pour the peanut butter into the prepared pan and transfer to the freezer to set for at least 30 minutes and up to 1 hour.1 cup (264 g) creamy peanut butter
- Once the peanut butter is frozen, remove the layer from the pan and return it to the freezer until the brownie batter is prepared. Preheat the oven to 350 F (177 C). Line an 8x8 pan with parchment paper along the bottom and two sides.
- In a microwave safe mixing bowl add the butter and ½ cup (85 g) of chocolate chips. Heat in 30 second increments, stirring after each until the butter and chocolate are fully melted and mixed together.1 cup (226 g) unsalted butter, 1 cup (170 g) semi sweet chocolate chips, divided
- Whisk the in the granulated sugar and light brown sugar into the still warm melted butter and chocolate. Heat the mixture for one additional minute and whisk again until fully combined. Allow the mixture to sit for 5 minutes, if needed, to cool to room temperature.1 cup (200 g) granulated sugar, ½ cup (100 g) light brown sugar
- Whisk in the eggs, egg yolk, vanilla extract and cocoa powder and salt until smooth and glossy. This takes many whisks around the bowl. Lift the whisk and allow the batter to drizzle down. If the batter falls like a ribbon, it’s perfect. Whisk in the flour until well combined. Fold in the reserved chocolate chips if using in the brownies.2 large eggs (US), room temperature, 1 large egg yolk (US), room temperature, 2 teaspoons (10 ml) vanilla extract , ½ teaspoon salt , ½ cup (40 g) unsweetened or dutch process cocoa powder, 1 cup (120 g) all purpose flour
- Evenly scoop half of the brownie batter into the prepared pan. Remove the frozen peanut butter layer from the freezer. Gently lay the peanut butter layer on top of the brownie batter and gently pull the parchment paper off the peanut butter. Top with the remaining brownie batter and remaining ¼ cup peanut butter. If needed, warm the peanut butter to make it pourable.¼ cup (66 g) creamy peanut butter for topping
- Bake for about 45 - 50 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Cool the brownies in the pan for 30 minutes. Lift the brownies from the pan to fully cool on a cooling rack. Slice the brownies and enjoy!
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