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Peanut Butter Brownies

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close up shot of peanut butter brownies
With a swirl of delicious peanut butter and chopped peanut butter cups mixed into the homemade batter, these peanut butter brownies are the ultimate treat.
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Table of Contents
  1. Peanut Butter Brownies Ingredients
  2. How To Make This Peanut Butter Brownies Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

Peanut butter brownies are a gooey salty-sweet combination of decadent chocolate and rich, nutty peanut butter. These indulgent fudgy homemade brownies add chopped peanut butter cups and a peanut butter swirl to the made-from-scratch brownie batter.

close up shot of peanut butter brownies stacked on top of each other on a wooden board

Peanut Butter Brownies Ingredients

Peanut Butter Brownies raw ingredients that are labeled

You’ll need:

  • 1½ cups milk chocolate chips
  • 3 tablespoons vegetable oil
  • ½ cup all-purpose flour
  • ½ cup granulated sugar
  • ¼ teaspoon baking soda 
  • ¼ teaspoon salt
  • 2 eggs, room temperature
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • ½ cup chopped peanut butter cups
  • 1 tablespoon all-purpose flour
  • ½ cup creamy peanut butter

PRO TIP:

Refrigerating peanut butter cups for 10 minutes makes them much easier to chop.

SUBSTITUTIONS AND ADDITIONS

CREAMY PEANUT BUTTER: Crunchy peanut butter can be used instead of smooth peanut butter in this easy brownie recipe. Avoid natural-style nut butter as the oil may separate during baking and make the texture of the brownies dry and crumbly.

MILK CHOCOLATE CHIPS: You can also use dark chocolate or semi-sweet chocolate chips in these peanut butter and chocolate brownies. You could also take this chewy brownie up another level by adding in some peanut butter chips as well.

How To Make This Peanut Butter Brownies Recipe

STEP ONE: Preheat the oven to 350°F. Line an 8×8-inch square baking pan with parchment paper and set it aside.

STEP TWO: Microwave the chocolate chips and oil in a small heat-safe bowl for 45 seconds. Stir and heat ten seconds more. Stir until the chips are melted and the mixture is smooth. Set aside.

chocolate chips and oil melted and combined in a bowl

STEP THREE: Whisk together flour, sugar, baking soda, and salt in a medium bowl.

STEP FOUR: In another bowl, whisk the eggs, vanilla extract, and milk.

brownie batter ingredients combined in a bowl

STEP FIVE: Whisk the egg mixture into the dry ingredients, then stir in the melted chocolate chips and mix until just combined. Do not overmix.

STEP SIX: Toss the peanut butter cups in one tablespoon of flour until they are evenly coated. Fold them gently into the batter.

OUR RECIPE DEVELOPER SAYS

Tossing the peanut butter cups in flour helps them stay suspended in the batter rather than sinking to the bottom of the pan.

flour coated peanut butter cups folded into the brownie batter

STEP SEVEN: Spread the batter in an even layer in the prepared pan.

STEP EIGHT: With a cookie scoop or tablespoon, drop the peanut butter on top of the chocolate brownie batter and swirl with a knife. Bake for 30 minutes, until the edges are crisp and the middle is set.

PRO TIP:

Be careful to not over swirl the peanut butter so that you’ll get the thick, yummy swirls we’re showing. 

scoops of peanut butter placed on top of the brownie mixture then swirled in a baking dish

STEP NINE: Allow brownies to cool completely before cutting and serving.

PRO TIP:

Even though the thought of warm, gooey brownies fresh from the oven sounds amazing, warm brownies are impossible to cut into squares. Speed up the cooling process by putting them in the freezer for half an hour.

Once they are cool, use a sharp knife and sawing motion to cut them, wiping the knife clean after each cut. A few seconds in the microwave will bring the brownies back to warm, fudgy perfection.

How To Serve

These chewy peanut butter brownies are rich enough on their own, but to really send them over the top, serve them warm, topped with a scoop of vanilla ice cream and a drizzle of hot fudge for a super brownie sundae.

If you love chocolate and peanut butter combo, we have more recipes to fill your craving. Try our Reese’s cheesecake or creamy chocolate peanut butter lasagna.

Storage

IN THE FRIDGE: Cover the pan tightly with a lid or plastic wrap, or store in an airtight container for up to 4 days.

IN THE FREEZER: Wrap brownies individually in plastic and store in a freezer bag for up to three months.

close up overhead shot of peanut butter brownies

These rich chocolate peanut butter brownies are so easy to make and are extra delicious; perfect to satisfy any chocolate craving. Our homemade batter is loaded with peanut butter cups and swirls of peanut butter for an indulgent dessert. This is the best brownie recipe any peanut butter fan could ask for! 

FREQUENTLY ASKED QUESTIONS

Can I use natural peanut butter in this peanut butter brownie recipe?

We don’t recommend using natural peanut butter in this recipe as the oil may separate during baking and change the texture of the brownies.

Can I freeze these brownies?

These peanut butter swirl brownies will last for up to three months stored in the freezer.

Can I use dark chocolate chips for these brownies?

Any type of chocolate would make these brownies taste amazing. Experiment and decide which is your favorite.

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close up shot of peanut butter brownies

Peanut Butter Brownies

5 from 6 votes
With a swirl of delicious peanut butter and chopped peanut butter cups mixed into the homemade batter, these peanut butter brownies are the ultimate treat.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 16 squares

Ingredients
  

  • cups milk chocolate chips
  • 3 tablespoons vegetable oil
  • ½ cup granulated sugar
  • ½ cup all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 eggs, room temperature
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • ½ cup peanut butter cups, chopped
  • 1 tablespoon all-purpose flour
  • ½ cup creamy peanut butter

Instructions
 

  • Preheat the oven to 350°F. Line an 8×8-inch nonstick baking dish with parchment paper and set it aside.
  • In a heat-safe small bowl, add the chocolate chips and the oil. Microwave for 45 seconds. Stir the chips and oil, return to the microwave, and heat for another 10 seconds. Stir until the chips and oil are smooth. Set it aside.
  • Using a medium-sized mixing bowl whisk together all-purpose flour, granulated sugar, baking soda, and salt. Set it aside.
  • In a small bowl, whisk together the eggs, vanilla extract, and milk. Add to the flour mixture. Now add the melted chips and stir until the batter is just combined.
  • Toss the chopped peanut butter cups with 1 tablespoon of flour. Fold the coated chopped peanut butter cups into the batter and mix just until all ingredients are combined.
  • Pour the batter into the prepared baking dish.
  • Using a 1 to 1½ tablespoon cookie scoop or a regular tablespoon, dollop the peanut butter on top of the brownie batter. Use a knife to swirl the peanut butter.
  • Bake for 30 minutes.
  • Allow the brownies to cool completely before cutting.

Video

Notes

  • Refrigerating peanut butter cups for 10 minutes makes them much easier to chop.
  • Tossing the peanut butter cups in flour helps them stay suspended in the batter rather than sinking to the bottom of the pan.
  • Be careful to not over-swirl the peanut butter so that you’ll get the thick, yummy swirls we’re showing.
  • Even though the thought of warm, gooey brownies fresh from the oven sounds amazing, warm brownies are impossible to cut into squares. Speed up the cooling process by putting them in the freezer for half an hour. Once they are cool, use a sharp knife and sawing motion to cut them, wiping the knife clean after each cut. A few seconds in the microwave will bring the brownies back to warm, fudgy perfection.

Nutrition

Calories: 185kcal | Carbohydrates: 23g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 110mg | Potassium: 63mg | Fiber: 1g | Sugar: 18g | Vitamin A: 71IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
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  1. Treena says

    So moist and yummy and I love serving them hot out of the oven with a scoop of chocolate and vanilla ice cream!

  2. Penny Stout says

    Ok, I’m confused, You said you made these with coco powder, but all I see in you’re recipe is chocolate chips in the ingredients! Where is there coco?

  3. Amanda says

    love the this recipe! what heat and time would i apply for the brownies if i were to bake them in a 3qt baking dish? i know i would have to double the recipe.

    • Layne Kangas says

      Hi, Amanda – you honestly might not have to change it much if you are doubling and increasing the pan size. I would watch them and remove when a toothpick comes out clean. Enjoy!

  4. Randa Schroeder says

    5 stars
    LOVE-LOVE-LOVE these different recipes that we get on face/book. Enjoy the one and all. I may not make all of them, but the variety is wonderfully displayed..
    Thank you,
    Mrs. Schroeder