Fudgy Peanut Butter Brownies
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Fudgy, rich chocolate brownies meet creamy peanut butter swirls in these picture-perfect Peanut Butter Brownies that will have everyone asking for seconds. One bowl is all you need — maximum flavor with minimal cleanup!
Sheila’s Recipe Snapshot for Peanut Butter Brownies
These brownies deliver the ultimate chocolate-peanut butter combo — fudgy, creamy, and incredibly delicious — they’ll become your new go-to dessert!
These peanut butter brownies are a chocolate lover’s dream with a peanut butter twist! They’re deliberately fudgy, as all brownies should be, with a moist, dense texture that melts in your mouth. And the double dose of peanut butter both in the swirl on top and in the peanut butter chips scattered throughout, ensures you get both chocolate and peanut butter in every single bite!
Best of all, they’re surprisingly easy to make. No fancy equipment needed — just a bowl and a spoon. The simple microwave method for melting butter means you don’t even need to dirty a saucepan, making this a one-bowl brownie recipe!
Ingredient Notes for Peanut Butter Swirl Brownies
- Unsalted Butter | Creates a rich, moist foundation. Using unsalted lets you control the salt level in the recipe.
- Sugar | Provides sweetness and helps create that crackly top brownies are famous for.
- Unsweetened Cocoa Powder | Use a high-quality cocoa powder for a deep chocolate flavor!
- Eggs | Add structure while contributing to the perfectly fudgy texture.
- Vanilla Extract | Adds a depth of flavor!
- Salt | Salt is necessary to balance out all the flavors here.
- All-Purpose Flour | We use just enough to provide structure without making the brownies cakey.
- Semisweet Chocolate Chips | For bites of melty chocolate throughout!
- Peanut Butter Chips | These chips help to intensify the peanut butter flavor with sweet, creamy bursts.
- Creamy Peanut Butter | Creates beautiful swirls and adds that unmistakable peanut butter flavor!
Variations and Substitutions
- Mix-ins: You can add in about 1/2 cup of chopped nuts if you like nuts in your brownies! For a sweeter option, toss in some mini marshmallows.
- Chocolate Options: Swap the chocolate chips for chocolate chunks if you have them on hand. You can opt for milk chocolate chips for a sweeter flavor profile, or dark chocolate chips for a more bitter flavor!
- Peanut Butter Swaps: Creamy peanut butter is best, but you can use crunchy peanut butter, almond butter, or even cookie butter if you prefer.
- Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour for gluten-free peanut butter brownies.
- Dairy-Free: Replace butter with coconut oil for a dairy-free option.
How to Make Peanut Butter Brownies
No fancy equipment here — all you need is a mixing bowl and a spoon. Here’s how:
PREHEAT AND PREP. Preheat your oven to 350°F. Lightly coat the bottom of an 8×8-inch baking pan with nonstick cooking spray, then line it with parchment paper, leaving an overhang on the sides for easy lifting later.
MELT THE BUTTER. In a large microwave-safe bowl, melt the butter in 30-second bursts, stirring between each, until fully melted.
COMBINE BUTTER WITH COCOA. Whisk in the sugar and cocoa powder until smooth — the mixture will be thick.
ADD WET INGREDIENTS. Next, add the eggs, vanilla, and salt, whisking until well combined.
FOLD IN DRY INGREDIENTS. Using a spatula, gently fold in the flour, chocolate chips, and peanut butter chips until just incorporated. Spread the batter evenly into the prepared pan, making sure it reaches the corners.
WARM THE PEANUT BUTTER & SWIRL. In a small microwave-safe bowl, heat the peanut butter for about 20 seconds, until it’s slightly melted and pourable. Drop spoonfuls over the batter, then use the tip of a knife to swirl it into a marbled pattern.
BAKE. Bake for 33–38 minutes, or until the center is set and a toothpick inserted into the middle comes out with a few moist crumbs. Be careful that the edges do not overbake, as they may become crunchy as the brownies cool.
COOL & ENJOY. Let cool completely in the pan before lifting it out using the parchment overhang. Slice into squares and enjoy!
More Recipe Success Tips
Storage Tips
- Counter Storage: Keep your peanut butter swirl brownies in an airtight container at room temperature for up to 3 days. Place a piece of parchment paper between layers to prevent sticking.
- Refrigeration: For longer freshness, store in the refrigerator for up to a week. The cold will make them more dense and chewy, which some people prefer!
- Freezing: These brownies freeze beautifully! Wrap individual squares in plastic wrap, then store in a freezer-safe bag for up to 3 months. Thaw at room temperature for about an hour before enjoying.
Frequently Asked Questions
Absolutely! Use a 9×13-inch pan instead and increase the baking time by about 5-7 minutes.
You might have overmixed the batter or added too much flour. Remember that this peanut butter brownie recipe uses less flour than typical recipes for that fudgy texture!
Yes, though commercial peanut butter typically swirls better. If using natural, make sure it’s well-stirred and not too oily!
Looking for More Dessert Bar Recipes?
These easy mint fudge brownies and red velvet cake mix brownies are family favorites. I also have bar recipes for fruit lovers, too, like my fresh and easy orange bars, or blueberry crumb bars!
What to Serve With Peanut Butter Brownies
Fudgy peanut butter brownies can be served on their own, or made into a more indulgent dessert by pairing them with a scoop of ice cream or drizzle of chocolate or caramel sauce!
For the kids, a cold glass of milk is the classic pairing that helps balance out the richness. For the adults, a cup of coffee or chai tea drink mix would go amazingly here for an afternoon pick me up!
To serve for special occasions or get-togethers, you can pair squares of these brownies with fresh berries, banana slices, and additional peanut butter for dipping!
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Fudgy Peanut Butter Brownies
Ingredients
- 12 tablespoons unsalted butter
- 1 ½ cups sugar
- ¾ cup unsweetened cocoa powder
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- ¾ cup all-purpose flour
- ½ cup semisweet chocolate chips
- ½ cup peanut butter chips
- ½ cup creamy peanut butter
Instructions
- Preheat your oven to 350°F. Lightly coat the bottom of an 8×8-inch baking pan with nonstick cooking spray, then line it with parchment paper, leaving an overhang on the sides for easy lifting later.
- In a large microwave-safe bowl, melt the butter in 30-second bursts, stirring between each, until fully melted.
- Whisk in the sugar and cocoa powder until smooth. Next, add the eggs, vanilla, and salt, whisking until well combined.
- Using a spatula, gently fold in the flour, chocolate chips, and peanut butter chips until just incorporated. Spread the batter evenly into the prepared pan, making sure it reaches the corners.
- In a small microwave-safe bowl, heat the peanut butter for about 20 seconds, until it’s slightly melted and pourable. Drop spoonfuls over the batter, then use the tip of a knife to swirl it into a marbled pattern.
- Bake for 33–38 minutes, or until the center is set and a toothpick inserted into the middle comes out with a few moist crumbs. Be careful that the edges do not overbake as they may become crunchy as the brownies cool.
- Let cool completely in the pan before lifting it out using the parchment overhang. Slice into squares and enjoy!
Notes
- Counter Storage: Keep your peanut butter swirl brownies in an airtight container at room temperature for up to 3 days. Place a piece of parchment paper between layers to prevent sticking.
- Refrigeration: For longer freshness, store in the refrigerator for up to a week. The cold will make them more dense and chewy, which some people prefer!
- Freezing: These brownies freeze beautifully! Wrap individual squares in plastic wrap, then store in a freezer-safe bag for up to 3 months. Thaw at room temperature for about an hour before enjoying.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
There is something wrong with this recipe. I hardly had enough batter to fill an 8 inch square pan and there seems to way too much chocolate syrup. I have it baking in the oven now. Hopefully the end result will be ok
Terry, the batter is very thick. I spread mine carefully into a 9×13 inch pan (not a very thick layer) and then poured the chocolate all over top. And yes, it does seem like a lot, but I found the brownies to rise and fill the pan nicely. Please let me know how they turned out for you.