Rich Peanut Butter Brownies
Updated Aug 22, 2024
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I thought I’d celebrate the weekend by posting this delicious Peanut Butter Brownie Recipe. It’s rich and chocolaty with just the right amount of peanut butter swirled on top.
The brownies are soft and fudgy, just the way I like them, and they look amazing too. You could make these for an after school snack, Sunday night dessert, or to take to a party. There’s really no bad time to make these if you ask me. Long live the fun desserts that taste so very good!
Table of Contents
Why You’ll Love This Recipe
- These peanut butter brownies have a soft, fudgy texture that’s incredibly satisfying.
- With only 10 minutes of prep time, you can whip up a delicious dessert in no time.
- The blend of bittersweet chocolate and creamy peanut butter creates a decadent and delicious treat.
Recipe Ingredients
- Bittersweet chocolate – Coarsely chopped
- Unsweetened chocolate – Coarsely chopped
- Dutch-processed cocoa powder
- Peanut butter – Creamy
- Butter
- Sugar – Granulated
- Flour – All-purpose
- Eggs
- Vanilla extract
- Salt
See the recipe card below for full information on ingredients and quantities
How to Make Rich Peanut Butter Brownies
Step #1. Preheat oven to 350°F, line and grease an 8-inch square baking pan with foil.
Step #2. Melt chocolates, cocoa, and butter in a microwave-safe dish, stirring until smooth, then let cool slightly.
Step #3. Whisk sugar, eggs, vanilla, and salt in a large bowl, add the melted chocolate mixture, stir in flour, then spread batter in the prepared pan.
Step #3. Drop spoonfuls of peanut butter on top, swirl with a knife, bake for 35-40 minutes, cool completely, then cut into squares.
Recipe FAQs
I like to do the ol’ tooth-pick test. Bake the brownies until a tooth-pick inserted into the middle comes with just a few soft crumbs attached.
I know it requires patience, but to prevent brownies from tearing you need to let them cool completely in the pan; set on a wire rack. Once they are cool, you can cut the brownies into neat squares.
To keep brownies at optimal freshness, store in an airtight container. Brownies also do well stored properly in the freezer.
Expert Tips
- Opt for high-quality chocolate like Ghirardelli for the best flavor.
- Don’t over-mix, stir in the flour until just combined to avoid tough brownies.
- Insert a toothpick in the center; it should come out with a few moist crumbs.
- Gently swirl the peanut butter to create a beautiful marbled effect.
How to Serve and Store Peanut Butter Brownies
A scoop of vanilla ice cream or whipped cream pairs perfectly with the rich brownies. For all my peanut butter lovers out there, here are a few other recipes you may love; peanut butter chocolate chip cookies, chocolate peanut butter pretzel granola bars, chocolate peanut butter brownie sundaes, and life-changing peanut butter s’mores bars.
Keep leftover brownies in an airtight container at room temperature for up to 4 days. To freeze, place in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.
More Brownie Recipes to Consider
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Rich Peanut Butter Brownies
Ingredients
- 5 ounces bittersweet chocolate, chopped coarse
- 2 ounces unsweetened chocolate, chopped coarse
- 3 tablespoons Dutch-processed cocoa powder
- 1/2 cup butter
- 1 and 1/4 cup sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 cup flour
- 1/3 cup creamy peanut butter
Instructions
- Preheat the oven to 350 degrees. Line an 8-inch square baking pan with foil, letting the foil over hang the edges by a few inches; grease the foil with butter or cooking spray.
- In a microwave safe dish (2-cup glass measuring cup works great for this), add your chocolates, cocoa, and butter. Microwave, stirring often, for 1 to 3 minutes until the mixture is smooth. Let it cool slightly.
- In a large bowl, whisk the sugar, eggs, vanilla, and salt together. Whisk in the melted chocolate mixture until combined. Stir in the flour until just incorporated. Scrape the batter into the prepared pan and smooth out the top.
- Drop the peanut butter on top of the brownie batter by little spoonfuls all over the top. Use a knife to cut through the peanut butter and pull it through the brownie layer a bit. Bake the brownies until a tooth-pick inserted into the middle comes with just a few soft crumbs attached, 35 to 40 minutes.
- Let the brownies cool completely in the pan; set on a wire rack. Remove the brownies from the pan by using the foil, cut into squares to serve.
Notes
- I use the Ghirardelli’s 100% cocoa bars found in the baking aisle for the unsweetened chocolate. Man, it’s good!
- Don’t over-mix, stir in the flour until just combined to avoid tough brownies.
- Insert a toothpick in the center; it should come out with a few moist crumbs.
- Gently swirl the peanut butter to create a beautiful marbled effect.
Stop it! These are making me add these ingredients to my shopping list right now….I will not be able to think of anything else until I get a taste! Love your blog by the way! If you are interested in checking mine out, it’s https://leeshandlusrecipebox.blogspot.com/
Hands down, I would say this is my husbands favorite flavor combination. He just can’t seem to get enough.
I LOVE brownies from scratch. How would you revise the recipe if I don’t have any unsweetened chocolate? Cut some sugar? Add more cocoa powder? Thanks for the recipe share.