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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.
Hi – I’ve made these brownies twice now and they are amazing!! The only problem I have is that they do not look at all like your picture! When I make the peanut butter topping and swirl it in, then bake the brownies, they come out brown on top. You can’t see any peanut butter on top at all because it sinks into the brownie batter while cooking! Just wondering if I’m doing something wrong?
Hi Lauren, I replied to your email, but I’ll reply here too in case others are having the same problem. I have a feeling there is too much mixing happening when swirling in the PB. I usually drop the PB mixture on top and swirl it gently with a wooden spoon. You don’t want to over mix it into the batter. Then it should stay more on the top. If the mixture is very liquidy let me know, mine was thicker. There may be an issue there as well, because something with more liquid would sink down. Possibly in that case, a little more powdered sugar would help.
I’m not good at conversions but would love to make this as a slab for my associates. Any suggestions?
OHEMGEE. These are amazing. I also followed your advice to add Oreos, and they are sooooo rich, but extremely tasty. I was trying to find an easy treat to mail to my brother in college, and these were perfect. And they combined the three things he loves most: chocolate, peanut butter, and Oreos. I am now addicted to your blog.
Totally rich! Like fudge, I bet. My problem is still only eating one. Or four. 🙂
These were a big hit at home and work alike! I doubled both brownie and PB and baked longer (to be expected…larger pan). Thanks for sharing!
HOW LONG DID YOU BAKE FOR?
Thanks for the delicious recipe – just made these last night. I do have to say though that I had to increase the baking time to 55 minutes, which is quite different than the time given in the recipe. The center was just a goopy, gloppy mess – and I’m one who loves a slightly underbaked, extremely fudgy brownie. Made these in the 9 x 9 pan. Other than the texture, the taste was wonderful, and I will definitely try these again.
Sorry about that! I’m not sure why it took longer to bake, other than I know that different ovens can bake differently. I’m glad you liked them even with the extended time!
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