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    Home » Chocolate Peanut Butter Brownies

    Chocolate Peanut Butter Brownies

    Published: Oct 8, 2021 · Modified: Feb 15, 2023 by Laura · This post may contain affiliate links.

    Jump to Recipe

    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.

    front view of a stack of 6 Chocolate Peanut Butter Brownies, the top one has a bite taken out of it

    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.

    overhead view of 16 Chocolate Peanut Butter Brownies cut into squares

    Chocolate Peanut Butter Brownies: Ingredients & Substitutions

    overhead view of the ingredients in this Chocolate Peanut Butter Brownies recipe
    • 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.
    front view of a Chocolate Peanut Butter Brownie with a bite taken out of it and other brownies in the background

    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.

    two overhead photos showing How to Make Peanut Butter Brownies - mixing dry ingredients

    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.

    two overhead photos showing How to Make Peanut Butter Brownies - melting butter and chocolate

    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.

    two photos showing How to Make Peanut Butter Brownies- beating eggs and sugar

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

    two photos showing How to Make Peanut Butter Brownies - adding peanut butter to the batter

    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.

    two photos showing How to Make Peanut Butter Brownies - adding dry ingredients then adding peanut butter chips and chocolate chips

    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.

    two photos showing How to Make Peanut Butter Brownies - batter in pan before and after baking

    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
    overhead view of Chocolate Peanut Butter Brownies cut into 16 squares

    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.

    6 Chocolate Peanut Butter Brownies, one turned on it's side so we can see the inside

    Recipe FAQs

    Can I add a peanut butter swirl?

    Yes! You can add a peanut butter swirl to the top of these brownies if you'd like!

    Why do my brownies get hard?

    Brownies dry out if they are exposed to air or if they have been over baked. 

    How do you keep brownies soft after baking?

    Keep brownies stored in an airtight container. You can also soften them by gently warming them in the microwave (for 15-30 seconds) or in an oven set to warm for 5 minutes! 

    stack of 6 Chocolate Peanut Butter Brownies, the top one has a bite taken out of it

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Chocolate Peanut Butter Brownies

    Laura
    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.
    5 from 2 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Dessert
    Cuisine American
    Servings 16 Brownies
    Calories 216 kcal

    Equipment

    • KitchenAid Mixer
    • hand mixer
    • measuring spoons
    • measuring cups
    • spatula
    • glass batter bowl
    • 8x8" baking pan

    Ingredients
     
     

    • ¼ cup all-purpose flour
    • 2 TBS unsweetened cocoa powder
    • ¼ tsp fine sea salt
    • 1 cup semisweet chocolate chips, bar, etc.
    • ½ cup salted butter
    • ¾ cup granulated sugar
    • 2 tsp pure vanilla extract
    • 2 large eggs
    • ½ cup creamy peanut butter
    • 1 cup of mix-ins chocolate chips, peanut butter chips, nuts, etc. - optional
    Prevent your screen from going dark

    Instructions
     

    • Preheat oven to 350 degrees F, grease an 8x8” baking dish, set aside.
    • Mix flour, cocoa powder and sea salt together in a small bowl; set 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, beat eggs and sugar for 1 minute or until pale and thick.
    • Add melted chocolate/butter mixture, peanut butter and vanilla and stir on low speed until batter is smooth and homogenous (uniform throughout).
    • Add dry ingredients, mix on low speed until just incorporated and there are no lumps.
    • Stir in chocolate chips or your preferred mix-ins.
    • Pour 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.
    • Cut into squares and serve.

    Video

    Notes

    **The baking time will depend on how fudgy you like your brownies. I usually bake around 21 minutes.
    Ingredient Substitutions
    • All-purpose flour. For a gluten-free version, feel free to substitute a 1:1 gluten-free all purpose flour blend. 
    • 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.
    • 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.
    Frost (Optional)
    You can 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.

    Nutrition

    Serving: 1brownieCalories: 216kcalCarbohydrates: 19gProtein: 4gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 36mgSodium: 133mgPotassium: 136mgFiber: 2gSugar: 14gVitamin A: 212IUCalcium: 16mgIron: 1mg
    Tried this recipe?Let us know how it was!

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

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

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    Reader Interactions

    Comments

    1. Eleonora

      October 23, 2022 at 9:01 am

      5 stars
      They are delicious! Great recipe Laura.
      Kids and husband approved!
      I put peanut butter cups instead of chocolate chips.

      Reply

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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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