Peanut Butter Brownies {Fudgy and Chewy} Recipe
These Peanut Butter Brownies are irresistibly fudgy and chewy, combining rich chocolate and creamy peanut butter swirls for a decadent treat. Baked to perfection with a soft, moist texture and a beautiful marbled topping, they are perfect for peanut butter and chocolate lovers looking for a homemade dessert that’s easy to make and satisfying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes (including cooling time)
- Yield: 16 brownies (4x4 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- ¾ cup all-purpose flour, spooned and leveled
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ cup chocolate chips (milk, semi-sweet, or dark)
Wet Ingredients
- ½ cup salted butter, melted and cooled
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 extra large eggs, room temperature
- 2 teaspoons pure vanilla extract
- ½ teaspoon kosher salt
Peanut Butter
- 1 cup creamy peanut butter (⅔ cup for batter and ⅓ cup for swirls)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F. Line a 9×9-inch baking dish with parchment paper, leaving a slight overhang on the sides to easily lift the brownies out after baking. Use small binder clips to secure the parchment paper edges to prevent it from folding over. Lightly spray the parchment with nonstick cooking spray.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and chocolate chips until well combined. Set aside.
- Combine Butter and Sugars: In a medium mixing bowl, add the melted and cooled butter. Then add granulated sugar, light brown sugar, room temperature eggs, pure vanilla extract, and kosher salt. Stir gently just until combined, making sure not to overmix.
- Add Dry Mixture: Gradually stir the flour and cocoa powder mixture along with chocolate chips into the wet ingredients until just combined. Avoid overmixing to prevent tough brownies.
- Layer Batter and Peanut Butter: Use a silicone or offset spatula to spread half the brownie batter evenly in the prepared baking dish. Dollop teaspoons of ⅔ cup creamy peanut butter on top of this batter layer. For more precision, transfer peanut butter to a piping bag before dolloping.
- Top and Swirl: Spread the remaining brownie batter evenly over the peanut butter dollops. Heat the remaining ⅓ cup peanut butter in a microwave-safe bowl for about 10 seconds and stir well to loosen. Drizzle the warmed peanut butter over the top layer of batter and use the tip of a knife to create a marbled swirl pattern.
- Bake: Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Do not overbake.
- Cool: Remove from the oven and allow the brownies to cool completely at room temperature, about 2 hours, to set fully before slicing.
- Serve: Cut into 16 squares (4×4) and serve.
Notes
- Store leftover brownies in an airtight container at room temperature for up to 4 days or refrigerated for up to 7 days.
- You can freeze completely cooled brownies wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving.
- Line the baking dish with parchment paper overhang to easily lift brownies out after baking; secure the paper edges with binder clips and lightly spray with nonstick spray.
- For an intensified chocolate flavor, add 1 tablespoon of instant coffee crystals to the batter.
- Optional: Add chopped nuts to the batter for added texture and crunch.
