Peanut Butter Brownies

Fudgy and rich peanut butter brownies with a layer of peanut butter filling baked inside and a swirl of it on top. If you’re a fan of peanut butter cups, you will love this brownie recipe.

For all the chocolate peanut butter fans I present these fudgy brownies that are like Reese’s peanut butter cups on steroids. They’re rich, decadent, and borderline gooey on the inside. In other words, they are the ultimate peanut butter chocolate brownies.

There’s a double dose of peanut butter in these treats starting with the simple swirl on top and a layer sandwiched inside between the fudgy brownie parts. A match made in heaven, a dream dessert bar for those afflicted with a serious sweet tooth, and the best way to treat yourself for… well, do we really need a reason to treat ourselves?

Recipe Highlights

• There’s nothing complicated about this delicious recipe, but there are a few parts that take a little time. They’re quite a few steps above a boxed brownie mix and totally worth the effort.
• They’re not an everyday brownie by any means (I turn to my chocolate chip brownie recipe for that) – these decadent bites are more like a little black dress taken out of the closest for a special occasion.
• And don’t overthink it. A “special occasion” can be as simple as surviving another work week.

Ingredients

• Creamy peanut butter
• Powdered sugar
• Vanilla extract
• 2% milk
• Unsalted butter 
• Semi-sweet chocolate chips
• Granulated sugar
• Brown sugar
• Large eggs
• Vanilla extract
• All-purpose flour
• Unsweetened cocoa powder
• Salt
• Peanut butter chips

Peanut Butter Layer

Place a piece of parchment paper on top of a 9×9″ baking pan. Preheat the oven to 350°F.

Mix the creamy peanut butter, powdered sugar, vanilla, and milk with a hand mixer in a large bowl. Once the peanut butter mixture holds together, it’s ready.

Scoop it out of the bowl and place it on the parchment paper. Press the mixture into the pan with your hands so it is in an even layer and filling the pan. Use the parchment paper to lift it out and then set it aside.

Brownie Batter

Whisk the flour, cocoa powder, and salt in a medium bowl and then set it aside.

Place the butter and chocolate chips in a microwave-safe bowl. Melt them in the microwave in 30-second increments. Stir between each increment until the chocolate is melted and smooth.

In a large mixing bowl, mix the melted butter and chocolate with granulated sugar and brown sugar. It will look a little grainy which is fine. Add the vanilla and then add the eggs one at a time and mix until the batter is smooth after each egg addition.

Gently fold in the dry ingredients to the wet ones until just combined. Be careful not to overmix the batter.

Grease the 9×9 inch pan with non-stick cooking spray or line the pan with parchment paper. Place half of the brownie mixture into the prepared pan and spread it into an even layer.

Using a small knife, cut the formed peanut butter filling into four squares. Place the peanut butter filling pieces on the batter. Top the filling with the rest of the brownie batter and spread it into an even layer.

Peanut Butter Swirl

In a microwave-safe dish, melt creamy peanut butter and peanut butter chips in the microwave for approximately 40 seconds. Stir until smooth. Use a spoon to drop dollops of the topping on the top of the brownie batter.

Use a knife run lines on the top layer of brownie batter (you do not need to cut down through peanut butter filling) to make the swirl design.

Bake the Brownies

Bake the brownies for 35 to 40 minutes or until a toothpick comes out clean.

Cool them in the pan before removing and slicing.

Recipe FAQ

Make a batch of these peanut butter brownies for you or for someone you are trying to win over and thoroughly impress. They are a show-stopper, for sure. Enjoy!

Happy baking,

More Dessert Recipes

• Chocolate Zucchini Bread
• Dark Chocolate Pecan Bars
• Spiced Peanut Butter Cookies
• Peanut Butter Pots de Creme
• Chocolate Fudge Cookies – recipe from Sandra’s Easy Cooking

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Recipe, post, and photos updated from the archives. First published in November 2009.