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These Peanut Butter Brownies are some of the best brownies in the world: They’re a rich and decadent brownie recipe swirled with peanut butter. They’re epically fudgy and rich and the perfect brownie recipe for peanut butter lovers!
Peanut Butter, and Chocolate…It’s an obvious pairing. There really isn’t anything better than and warm and soft brownie swirled with an amazing peanut butter topping. Brownies like this one will stay at the front of your mind forever!
I have a lot of brownie recipes that I have made over the years, and this Peanut Butter Brownie Recipe is my standard brownie recipe with a peanut butter swirl layer on top.
Peanut Butter Brownies Ingredients
- It’s important to use melted unsweetened baking chocolate and unsweetened cocoa powder. You can use regular cocoa powder, or you can use Dutch-Process Cocoa Powder. Dutch process cocoa will yield more contrast between the brownie and the peanut butter swirl layer. Double the chocolate leads to epic fudgy brownies! Learn how to melt chocolate easily.
- I always start with unsalted butter, but if you use salted butter reduce the salt in the recipe to 1/4 teaspoon.
- This recipe uses two kinds of sugar; granulated and powdered sugar. Granulated sugar adds sweetness and powdered sugar (or confectioners sugar) is a base for the topping.
- Be sure to use a shelf-stable Peanut Butter (creamy or chunky is fine). Natural peanut butter (the kind you have to stir) will separate and make the brownies too oily. Shelf stable, no stir brands like Skippy or Jif work best (even Skippy Naturals or Jif Naturals, since they are no-stir).
Storage and Freezing Instructions
Store brownies in an airtight container at room temperature for several days. You can freeze brownies for up to 3 months.
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Dorothy’s Expert Tips
- It’s easiest to dollop the peanut butter mixture and use a skewer or butter knife to swirl only in a figure-8 pattern to prevent over mixing the batter.
- Ensure the melted butter and peanut butter mixture is cooled slightly before adding to the brownies so it doesn’t melt the brownie batter.
- You can line your pan with aluminum foil or parchment paper, but I like lining pans for easy slicing and removal.
- I recommend baking in metal pans for best results.
- You know peanut butter brownies are done when the center seems set (slight jiggle but no liquid movement) and a toothpick inserted 2-inches from the edge of the pan comes out with a few crumbs.
- Slice brownies with a plastic knife for no-stick slicing through the sticky swirl.
Peanut Butter Brownies Recipe
Video
Ingredients
For the Brownies
- 4 ounces (113g) unsweetened baking chocolate, coarsely chopped
- ¾ cup (170g) unsalted butter
- 1 ½ cups (300g) granulated sugar
- ½ teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons (10g) Dutch-process cocoa powder, (or regular unsweetened)
- 1 cup (124g) all-purpose flour
For the peanut butter swirl:
- ½ cup 133g) peanut butter
- 2 tablespoons (28g) unsalted butter, melted
- ⅓ cup (38g) powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350F. Line a 9×9-inch pan with foil and spray with cooking spray.
- Place baking chocolate and butter in a large, microwave safe bowl. Heat on HIGH power for 2-3 minutes, stirring every 30 seconds, until chocolate is smooth. Stir in sugar. Add eggs, vanilla, and cocoa and stir well. Add flour and stir carefully. Spread batter in prepared pan.
- Stir together peanut butter, melted butter, powdered sugar, and vanilla. Drop spoonfuls on top of the brownies then swirl with a butter knife or the back of a wooden spoon.
- Bake about 28-35 minutes, until the center seems set. Let cool before cutting.
Notes
- You can use Dutch-process or regular unsweetened cocoa powder
- This recipe has only been tested with shelf stable (not natural) peanut butter.
- Store in an airtight container at room temperature for up to 4 days or you can freeze them.
- I recommend baking in metal pans.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to make Peanut Butter Swirl Brownies Step-by-Step
- Place baking chocolate and butter in a large, microwave safe bowl. Heat and stir until chocolate is smooth. Stir in sugar. Add eggs, vanilla, and cocoa and stir well. Add flour and stir carefully. Spread brownie batter in prepared baking pan.
- Stir together peanut butter, melted butter, powdered sugar, and vanilla.
- Drop spoonfuls on top of the brownies then swirl with a butter knife or the back of a wooden spoon.
- Bake until the center seems set. Let cool before cutting.
Variations
- Add some chocolate chips to the brownie base.
- You can swap brown sugar for the granulated sugar in the brownie layer.
- Try my Reese’s brownies if you love peanut butter cups!
FAQs
The key to a professional-looking swirl is restraint! After dropping your peanut butter mixture in spoonfuls across the top, use a butter knife to make only 3 or 4 large ‘figure-8’ motions through the batter. If you swirl too much, the peanut butter will simply blend into the chocolate batter, and you’ll lose that iconic marbled look.
No, this recipe has only been tested with shelf-stable peanut butter; natural varieties may separate and make the brownies oily.
This recipe is designed for a 9×9-inch pan lined with foil or parchment paper.
Yes, you can use either Dutch-process or regular unsweetened cocoa powder for the brownie base.
You know peanut butter brownies are done when the center seems set (slight jiggle but no liquid movement) and a toothpick inserted 2-inches from the edge of the pan comes out with a few crumbs.
Ohhhh, Dorothy. Dangerous, dangerous. But so delicious. I want to make these RIGHT NOW. But my belly is already sickly full of sweets. So these will wait. But, oh boy, are they going to the top of the list!
My belly is always sickly full of sweets! #occupationalhazard
I don’t like peanut butter in my chocolate, but I’ m always looking for a good brownie recipe! And about the flip-flops, I’m with you. When I was a teenager I would even wear them to basketball games, in January, at night, in the tule fog. Maybe we are channelling our inner Hawaiian!
This is my favorite one Laurie! Use a 9×9 or a 9×13 pan, regular cocoa or dark. They’re so good! It’s funny, that lady is OBSESSED with them. She’s one of those older ladies who is very…proper? (i.e. judgmental) and I don’t think that she approves of jeans and sweatshirts either. 🙂
I accidently put my twitter username on the pinterest Nikki Gladd instead of my pinterest name. It switched on me from twitter to pinterest and I hit enter before I could stop. 🙁 It is not couponinglsb it is teachinmomma123.
I’ll make a note of it!! Thanks for letting me know!
Wow, these look great. I can’t believe this post…yesterday on my walk I was thinking about something similar & was going to ask you if you’d ever made brownies and just taken scoops of pb mixed with a little of the brownie mixture and swirl it in (light you do for a marble cake). I was thinking that it sounded really good and then I see this!!!! lol
LOL, great minds…. 🙂
melted unsweetened and semi-sweet, and cocoa powder. = YES PLEASE
and how does Jordan not like chocolate? I guess that’s not that uncommon b/c if it’s dark/bitter it can be a little much…thankfully my taste-tester loves her chocolate 🙂
These are the best brownies you’ve ever made. I mean I know it’s the same base, but the photos truly convey! Pinned!
Thank you Averie! 🙂 And she’s just funny about dark chocolate. I think she likes it, she’s scared of it, lol.
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