Peanut Butter Brownies Recipe

I can never resist a brownie that bakes up rich, fudgy, and loaded with creamy peanut butter swirls. These chocolate peanut butter brownies are basically Reese’s in brownie form, and they disappear fast.

I’m fully obsessed with these peanut butter brownies because they hit that Reese’s craving hard, but with a fudgy homemade brownie situation that feels way more dangerous. I love the thick chocolate bite, the creamy peanut butter swirl, and that slightly messy, stuck-to-the-fork texture that makes me keep going back for another sliver.

And then another. No shame.

The semisweet chocolate brings the deep, rich brownie flavor I want, while the creamy peanut butter cuts through with salty-sweet attitude. But the real reason I adore them?

They taste like candy and brownies had a very delicious meltdown together. Pure trouble.

Ingredients

• Butter makes these brownies rich, soft, and a little fudgy in the best way.
• Semisweet chocolate brings that deep brownie taste you actually crave.
• Granulated sugar gives sweetness and helps make those shiny tops happen.
• Brown sugar adds moisture, chewiness, and a tiny caramel vibe.
• Eggs hold everything together and keep the texture thick, not cakey.
• Vanilla makes the chocolate taste warmer, like it tried a little harder.
• Flour gives structure, but not too much, because we want fudgy.
• Cocoa powder doubles down on chocolate flavor without making things heavy.
• Salt keeps the sweetness in check.

  Basically, don’t skip it.

• Peanut butter adds creamy, salty richness that makes every bite better.
• Powdered sugar thickens the peanut butter swirl if it’s acting runny.
• Milk or cream loosens peanut butter so it swirls instead of clumps.
• Chocolate chips on top add melty pockets.

  Plus, they look cute.

Ingredient Quantities

• 1/2 cup (115 g) unsalted butter
• 4 oz (115 g) semisweet chocolate, chopped
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) packed light brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup + 2 tablespoons (70 g) all purpose flour
• 1/2 cup (50 g) unsweetened cocoa powder
• 1/4 teaspoon fine salt
• 1/2 cup creamy peanut butter
• 2 tablespoons powdered sugar (to sweeten and thicken peanut butter, optional)
• 1 to 2 tablespoons milk or cream (to loosen peanut butter if needed)
• 1/2 cup chocolate chips or chopped chocolate for sprinkling on top, optional

How to Make this

1. Preheat oven to 350°F (175°C). Line an 8-inch square pan with foil or parchment and spray or butter the lining.

2. Place 1/2 cup (115 g) unsalted butter and 4 oz (115 g) chopped semisweet chocolate in a heatproof bowl over barely simmering water or microwave in short bursts, stirring until smooth; let cool slightly.

3. Whisk together 3/4 cup (150 g) granulated sugar and 1/4 cup (50 g) packed light brown sugar in a bowl, then whisk in 2 large room temperature eggs one at a time until combined and glossy.

4. Stir 1 teaspoon vanilla extract into the egg and sugar mixture, then pour in the melted chocolate and butter and mix until uniform.

5. Sift or whisk together 1/2 cup + 2 tablespoons (70 g) all purpose flour, 1/2 cup (50 g) unsweetened cocoa powder, and 1/4 teaspoon fine salt; fold the dry ingredients into the wet just until no streaks of flour remain.

6. Spoon about two thirds of the brownie batter into the prepared pan and spread into an even layer.

7. In a small bowl combine 1/2 cup creamy peanut butter with 2 tablespoons powdered sugar if you want it sweeter or thicker; add 1 to 2 tablespoons milk or cream only if the peanut butter needs loosening. Dollop or spread the peanut butter over the batter layer, leaving some spots of chocolate batter exposed.

8. Drop spoonfuls of the remaining chocolate batter over the peanut butter and gently swirl with a knife or offset spatula to create a marbled effect; sprinkle 1/2 cup chocolate chips or chopped chocolate on top if using.

9. Bake for 20 to 25 minutes until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. Cool completely in the pan on a wire rack, then lift out using the foil or parchment and cut into squares.

Equipment Needed

1. Oven
2. 8 inch square baking pan lined with foil or parchment
3. Heatproof bowl and small saucepan for a double boiler or a microwave safe bowl
4. Measuring cups and spoons and kitchen scale for grams
5. Mixing bowls (one for wet, one for dry)
6. Whisk and rubber spatula or wooden spoon
7. Offset spatula or knife for swirling and spreading
8. Wire cooling rack and toothpick for doneness testing

FAQ

Peanut Butter Brownies Recipe Substitutions and Variations

• Unsalted butter
  • Equal amount salted butter, reduce added salt by 1/4 teaspoon
  • 1:1 vegan butter or margarine for dairy free results
  • 1/2 cup coconut oil, melted, for a slightly tropical note
• Semisweet chocolate
  • Bittersweet or dark chocolate, same weight, slightly less sugar
  • Milk chocolate, same weight, will yield a sweeter, softer brownie
  • Cocoa powder plus extra butter: replace 4 oz chocolate with 1/3 cup cocoa powder plus 3 tablespoons butter
• All purpose flour
  • Whole wheat pastry flour, same amount, for nuttier flavor and denser crumb
  • 1:1 gluten free baking blend, same amount, for gluten free brownies
  • Almond flour, use 3/4 cup for 1/2 cup AP flour and expect a more delicate, moist texture
• Creamy peanut butter
  • Natural peanut butter, stir well and add 1 to 2 teaspoons powdered sugar if too loose
  • Almond or cashew butter, same amount, for a different nutty profile
  • Sunflower seed butter, same amount, for a nut free alternative

Pro Tips

1. Warm the chocolate and butter gently and stir every few seconds. If using a microwave, heat in 15 to 20 second bursts and scrape the bowl between bursts so you do not overheat the chocolate and end up with a grainy texture.

2. Make sure the eggs are truly at room temperature. Cold eggs can make the batter seize and will reduce the shine and lift you want from the sugar-egg mixture.

3. Fold the dry ingredients in just until no streaks of flour remain. Overmixing will develop gluten and give you cakier brownies rather than fudgy ones.

4. For a clean marbled top, dollop the peanut butter in several small spoonfuls rather than one big glop, then use a thin knife or an offset spatula and make a few confident swirls. Too many back and forth motions will blend everything together instead of creating pretty ribbons.

5. Cool completely before cutting. The brownies will firm up as they cool and you will get neater squares. If you are impatient, chill them briefly to speed this up, but cut with a sharp knife wiped clean between cuts for the best edges.