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.
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.
FineSea 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:
StoreStore leftovers in an airtight container in the refrigerator for up to 5 days.FreezeCool 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.ReheatReheat brownies in the microwave for a few seconds to restore their fresh-from-the-oven taste and texture.