chocolate peanut butter brownies recipe

Written ByJenny Smyth Posted on
chocolate peanut butter brownies recipe
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The Best chocolate peanut butter brownies recipe

I’ve always been a fan of rich, decadent desserts, and chocolate peanut butter brownies are one of my all-time favorites. There’s something about the combination of velvety chocolate and creamy peanut butter that just hits the spot. I’ve tried many different recipes over the years, but this one remains my go-to for special occasions and everyday treats alike.

The best part? It’s surprisingly easy to make and requires minimal ingredients, making it perfect for busy home cooks like myself. As a mom of two young kids, I love that this recipe is both indulgent and approachable.

My little ones can’t get enough of the gooey chocolate centers and nutty peanut butter flavor, and I appreciate that it’s made with wholesome ingredients like natural peanut butter and dark chocolate. Plus, it’s a great way to sneak in some extra protein and healthy fats from the peanut butter and eggs. One thing that sets this recipe apart is its unique texture – the brownies have a satisfying fudginess that’s both luxurious and comforting.

I think it’s due in part to the use of natural peanut butter, which adds a lovely richness to the batter. When you take a bite, you’ll notice the texture is more cake-like than cookie-like, which I attribute to the combination of melted chocolate and creamed peanut butter. If you’re looking for a dessert that’s sure to impress your family or guests, look no further than these incredible chocolate peanut butter brownies.

They’re perfect for potlucks, dinner parties, or just a quick dessert after dinner on weeknights. And as an added bonus, they freeze beautifully – simply wrap individual portions in plastic wrap or aluminum foil and store them in an airtight container for up to 3 months.

Chocolate Peanut Butter Brownies

Chocolate Peanut Butter Brownies

4.7 from 632 votes

Rich, fudgy brownies swirled with creamy peanut butter for a decadent treat. This easy recipe combines the deep flavor of cocoa with the nutty sweetness of peanut butter in every bite.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 16Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Brownie Batter

1 cup (2 sticks) unsalted butter
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt

For the Peanut Butter Swirl

1/2 cup creamy peanut butter
2 tablespoons unsalted butter, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
3In a medium saucepan over low heat, melt 1 cup of butter, stirring occasionally until completely melted.
4Remove from heat and stir in the granulated sugar until well combined.
5Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
6In a separate bowl, whisk together the flour, cocoa powder, and salt.
7Gradually add the dry ingredients to the wet mixture, stirring just until no streaks of flour remain.
8Do not overmix.
9Pour the batter into the prepared pan and spread evenly.
10In a small bowl, combine the peanut butter, 2 tablespoons softened butter, powdered sugar, and 1/2 teaspoon vanilla.
11Stir until smooth and creamy.
12Drop spoonfuls of the peanut butter mixture over the brownie batter.
13Use a knife or skewer to gently swirl the peanut butter into the batter, creating a marbled pattern.
14Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.
15The edges should be set and the top slightly shiny.
16Allow the brownies to cool completely in the pan on a wire rack before cutting into squares.
17For cleaner slices, refrigerate for 30 minutes before cutting.

🔧Equipment

9×13-inch baking pan
Mixing bowls
Electric mixer or whisk
Rubber spatula
Measuring cups and spoons
Toothpick or cake tester

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 16g💛Saturated Fat: 8g❤️Cholesterol: 65mg🧂Sodium: 180mg🌾Total Carbs: 32g🥦Dietary Fiber: 2g🍬Sugars: 24g🥩Protein: 5g

📝Notes

For a richer flavor, use dark cocoa powder. Store brownies in an airtight container at room temperature for up to 5 days.

Watch Video Of How Chocolate Peanut Butter Brownies Works

These incredible chocolate peanut butter brownies are not only divine but also incredibly versatile – perfect for snacking on-the-go or serving at your next family gathering. Once baked and cooled, they’ll keep at room temperature for up to 5 days in an airtight container; simply wrap individual portions in plastic wrap or aluminum foil before freezing for longer storage.

For an extra-special treat, try topping them with whipped cream or ice cream – but honestly? They’re just as delicious on their own.

❓ Frequently Asked Questions About Chocolate Peanut Butter Brownies

Q: What type of chocolate is best for this recipe?

For this recipe, you’ll want to use high-quality dark chocolate with at least 70% cocoa solids. This will give your brownies a deeper flavor and a more intense chocolate taste.

Q: Can I substitute regular peanut butter for natural peanut butter?

While you can use regular peanut butter in a pinch, natural peanut butter has a richer flavor and creamier texture that’s essential to this recipe. If you don’t have natural peanut butter on hand, feel free to make your own by blending together equal parts creamy peanut butter and oil.

Q: Why do you recommend using unsalted butter?

Using unsalted butter helps control the amount of sodium in your brownies. Plus, it allows you to add salt as needed later on – whether it’s sprinkling flaky sea salt on top or adding a pinch to the batter itself.

Q: Can I make these brownies ahead of time?

Ahead-of-time preparation is one of my favorite things about this recipe! You can mix together the batter up to 24 hours in advance or even freeze it for up to 2 months. Just thaw it overnight in the fridge before baking.

Q: What if I don’t have any eggs?

No worries! You can replace eggs with flaxseed meal mixed with water (1 tablespoon ground flaxseed + 3 tablespoons water = 1 egg) or mashed banana (about 1/2 banana per egg). These alternatives will help bind the batter while adding moisture.

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