These peanut butter brownies are fudgy with a shiny crinkly top and are loaded with chocolate & peanut butter in the batter. They’re easy to make with 8 ingredients in 30 minutes.

Brownies are my favorite dessert. Chocolate and peanut butter is my favorite flavor combination. So naturally I created this recipe for the best chocolate peanut butter brownies.

So many peanut butter brownie recipes are just brownies with a swirl of peanut butter, but I created this recipe that actually has peanut butter in the batter.

These peanut butter brownies are fudgy and chocolatey with a shiny crinkly top. Absolute dessert perfection.

Chocolate Peanut Butter Brownies: Ingredients & Substitutions

• All-purpose flour. For a gluten-free version, feel free to substitute a 1:1 gluten-free all purpose flour blend. 
• Cocoa powder. regular unsweetened cocoa powder is the best choice for these fudgy brownies. You can use extra dark cocoa powder for an even more intense chocolate flavor.
• Fine Sea Salt. I recommend using pure fine sea salt in baking and cooking. If you use iodized table salt decrease the amount by half. 
• Semisweet Chocolate. Choose a high-quality chocolate for the best results. The form of the chocolate doesn’t matter too much. Chips, chopped bars, discs, etc. all work equally well because it’s being melted. However the quality and cocoa content of your chocolate will affect the final outcome.
• Salted Butter. Unsalted butter works well too, you may just need to adjust the amount of sea salt in the recipe! Coconut oil or ghee can also be used in this recipe, but butter is my favorite.
• Granulated Sugar. Any granulated sugar works well in this brownie recipe. I use organic cane sugar.
• Creamy Peanut Butter. Choose your favorite variety, even natural peanut butter works well in this recipe. You can use crunchy peanut butter just be aware you will have bits of nuts in your brownies!
• Mix-ins. While additional mix-ins are optional, I suggest chocolate chips, peanut butter chips, chopped peanut butter cups, etc.

How to make peanut butter brownies

This recipe is easy to make, but it’s important to follow the instructions because the method matters if you want a shiny crinkly top.

Begin by combining the dry ingredients (flour, cocoa powder and sea salt) together in a small bowl, then set it aside.

Melt chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside to cool.

In the bowl of a standing mixer, or in a large bowl with a hand-held mixer, beat eggs and sugar for 1 minute or until pale and thick.

Next, add the melted chocolate/butter mixture, peanut butter and vanilla and beat on low speed until batter is smooth and homogenous (uniform throughout).

Next, add the dry ingredients and mix on low speed until just incorporated and there are no lumps. Then, stir in chocolate chips or your preferred mix-ins.

Pour the batter into prepared pan. Bake until the top is set and the brownies are only very slightly “jiggly”, 18-25minutes.**

Place brownie pan on a wire cooling rack to cool completely.

Serve

 Once the brownies are cooled, cut them into squares and serve. I suggest serving them with a scoop of homemade vanilla ice cream (or chocolate ice cream), or a dollop of homemade whipped cream.

Frost (Optional)

You can also frost the peanut butter brownies before cutting once they are completely cooled. Here are some of our favorite frosting recipes that would taste amazing on these brownies:

• Chocolate buttercream frosting
• Chocolate Ganache
• Peanut Butter Frosting

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days.

To Freeze

Cool brownies completely. Wrap them individually in plastic wrap and store them in an airtight container in the refrigerator for up to 2 months. Thaw at room temperature.

Reheat

Reheat brownies in the microwave for a few seconds to restore their fresh-from-the-oven taste and texture.

Recipe FAQs

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The photos in this post were taken by Ginny from In Bloom Bakery!

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