Chocolate Peanut Butter Brownies

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These peanut butter brownies are fudgy with a shiny crinkly top and are loaded with chocolate & peanut butter in the batter. They’re easy to make with 8 ingredients in 30 minutes.

overhead view of 16 Chocolate Peanut Butter Brownies cut into squares


Brownies are my favorite dessert. Chocolate and peanut butter is my favorite flavor combination. So naturally I created this recipe for the best chocolate peanut butter brownies.

So many peanut butter brownie recipes are just brownies with a swirl of peanut butter, but I created this recipe that actually has peanut butter in the batter.

These peanut butter brownies are fudgy and chocolatey with a shiny crinkly top. Absolute dessert perfection.

front view of a stack of 6 Chocolate Peanut Butter Brownies, the top one has a bite taken out of it

Chocolate Peanut Butter Brownies: Ingredients & Substitutions

overhead view of the labeled ingredients in this Chocolate Peanut Butter Brownies recipe
  • All-purpose flour. For a gluten-free version, feel free to substitute a 1:1 gluten-free all purpose flour blend. 
  • Cocoa powder. regular unsweetened cocoa powder is the best choice for these fudgy brownies. You can use extra dark cocoa powder for an even more intense chocolate flavor.
  • Fine Sea Salt. If you use iodized table salt decrease the amount by half. 
  • Semisweet Chocolate. Choose a high-quality chocolate for the best results. The form of the chocolate doesn’t matter too much. Chips, chopped bars, discs, etc. all work equally well because it’s being melted. However the quality and cocoa content of your chocolate will affect the final outcome.
  • Salted Butter. Unsalted butter works well too, you may just need to adjust the amount of sea salt in the recipe! Coconut oil or ghee can also be used in this recipe, but butter is my favorite.
  • Granulated Sugar. Any granulated sugar works well in this brownie recipe. I use organic cane sugar.
  • Creamy Peanut Butter. Choose your favorite variety, even natural peanut butter works well in this recipe. You can use crunchy peanut butter just be aware you will have bits of nuts in your brownies!
  • Mix-ins. While additional mix-ins are optional, I suggest chocolate chips, peanut butter chips, chopped peanut butter cups, etc.
front view of a Chocolate Peanut Butter Brownie with a bite taken out of it and other brownies in the background

How to Make Peanut Butter Brownies

This recipe is easy to make, but it’s important to follow the instructions because the method matters if you want a shiny crinkly top.

Begin by combining the dry ingredients (flour, cocoa powder and sea salt) together in a small bowl, then set it aside.

two overhead photos showing How to Make Peanut Butter Brownies - mixing dry ingredients

Melt chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside to cool.

two overhead photos showing How to Make Peanut Butter Brownies - melting butter and chocolate

In the bowl of a standing mixer, or in a large bowl with a hand-held mixer, beat eggs and sugar for 1 minute or until pale and thick.

two photos showing How to Make Peanut Butter Brownies- beating eggs and sugar

Next, add the melted chocolate/butter mixture, peanut butter and vanilla and beat on low speed until batter is smooth and homogenous (uniform throughout).

two photos showing How to Make Peanut Butter Brownies - adding peanut butter to the batter

Next, add the dry ingredients and mix on low speed until just incorporated and there are no lumps. Then, stir in chocolate chips or your preferred mix-ins.

two photos showing How to Make Peanut Butter Brownies - adding dry ingredients then adding peanut butter chips and chocolate chips

Pour the batter into prepared pan. Bake until the top is set and the brownies are only very slightly “jiggly”, 18-25minutes.**

Place brownie pan on a wire cooling rack to cool completely.

two photos showing How to Make Peanut Butter Brownies - batter in pan before and after baking

Serve

 Once the brownies are cooled, cut them into squares and serve. I suggest serving them with a scoop of homemade vanilla ice cream (or chocolate ice cream), or a dollop of homemade whipped cream.

Frost (Optional)

You can also frost the peanut butter brownies before cutting once they are completely cooled. Here are some of our favorite frosting recipes that would taste amazing on these brownies:

overhead view of Chocolate Peanut Butter Brownies cut into 16 squares

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Freeze

Cool brownies completely. Wrap them individually in plastic wrap and store them in an airtight container in the refrigerator for up to 2 months. Thaw at room temperature.

Reheat brownies in the microwave for a few seconds to restore their fresh-from-the-oven taste and texture.

6 Chocolate Peanut Butter Brownies, one turned on it's side so we can see the inside

Peanut Butter Brownies Recipe FAQs

Can I add a peanut butter swirl?

Yes! You can add a peanut butter swirl to the top of these brownies if you’d like!

Why do my brownies get hard?

Brownies dry out if they are exposed to air or if they have been over baked. 

How do you keep brownies soft after baking?

Keep brownies stored in an airtight container. You can also soften them by gently warming them in the microwave (for 15-30 seconds) or in an oven set to warm for 5 minutes! 

stack of 6 Chocolate Peanut Butter Brownies, the top one has a bite taken out of it

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Chocolate Peanut Butter Brownies

Laura
These peanut butter brownies are fudgy with a shiny crinkly top and are loaded with chocolate & peanut butter in the batter. They're easy to make with 8 ingredients in 30 minutes.
5 from 2 votes
Course Dessert
Cuisine American
Servings 16 Brownies
Calories 216
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes

Ingredients 
 

Instructions 

  • Preheat oven to 350 degrees F, grease an 8×8” baking dish, set aside.
  • Mix flour, cocoa powder and sea salt together in a small bowl; set aside.
  • Melt chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside to cool.
  • In the bowl of a standing mixer, beat eggs and sugar for 1 minute or until pale and thick.
  • Add melted chocolate/butter mixture, peanut butter and vanilla and stir on low speed until batter is smooth and homogenous (uniform throughout).
  • Add dry ingredients, mix on low speed until just incorporated and there are no lumps.
  • Stir in chocolate chips or your preferred mix-ins.
  • Pour batter into prepared pan. Bake until the top is set and the brownies are only very slightly “jiggly”, 18-25minutes.**
  • Place brownie pan on a wire cooling rack to cool completely.
  • Cut into squares and serve.

Video

Notes

**The baking time will depend on how fudgy you like your brownies. I usually bake around 21 minutes.
Ingredient Substitutions
  • All-purpose flour. For a gluten-free version, feel free to substitute a 1:1 gluten-free all purpose flour blend. 
  • Fine Sea Salt. I recommend using pure fine sea salt in baking and cooking. If you use iodized table salt decrease the amount by half. 
  • Semisweet Chocolate. Choose a high-quality chocolate for the best results. The form of the chocolate doesn’t matter too much. Chips, chopped bars, discs, etc. all work equally well because it’s being melted. However the quality and cocoa content of your chocolate will affect the final outcome.
  • Salted Butter. Unsalted butter works well too, you may just need to adjust the amount of sea salt in the recipe! Coconut oil or ghee can also be used in this recipe, but butter is my favorite.
  • Creamy Peanut Butter. Choose your favorite variety, even natural peanut butter works well in this recipe. You can use crunchy peanut butter just be aware you will have bits of nuts in your brownies!
  • Mix-ins. While additional mix-ins are optional, I suggest chocolate chips, peanut butter chips, chopped peanut butter cups, etc.
Frost (Optional)
You can frost the peanut butter brownies before cutting once they are completely cooled. Here are some of our favorite frosting recipes that would taste amazing on these brownies:
Store
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freeze
Cool brownies completely. Wrap them individually in plastic wrap and store them in an airtight container in the refrigerator for up to 2 months. Thaw at room temperature.
Reheat
Reheat brownies in the microwave for a few seconds to restore their fresh-from-the-oven taste and texture.

Nutrition

Serving: 1brownie | Calories: 216kcal | Carbohydrates: 19g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 133mg | Potassium: 136mg | Fiber: 2g | Sugar: 14g | Vitamin A: 212IU | Calcium: 16mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




1 Comment

  1. 5 stars
    They are delicious! Great recipe Laura.
    Kids and husband approved!
    I put peanut butter cups instead of chocolate chips.