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Peanut butter brownies - Image 3

Ultimate Peanut Butter Brownies

These are the ultimate fudgy brownies, swirled with a rich peanut butter mixture. They're incredibly easy to make from scratch and deliver the perfect balance of chocolate and peanut butter in every bite.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter melted and slightly cooled
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • 1/2 cup all-purpose flour spooned and leveled
  • 1/3 cup unsweetened cocoa powder natural or Dutch-processed
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/2 cup semi-sweet chocolate chips plus more for topping
  • 3/4 cup creamy peanut butter creamy peanut butter
  • 1/4 cup powdered sugar
  • 1 tbsp milk or cream

Equipment

  • 8x8-inch square baking pan
  • Parchment paper
  • Large and medium mixing bowls
  • Whisk and spatula
  • Wire cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. In a large bowl, whisk together the melted butter and granulated sugar for about a minute until well combined. Whisk in the eggs and vanilla extract until the mixture is smooth and slightly thickened.
  2. In a separate medium bowl, sift together the flour, cocoa powder, salt, and baking powder. This step is crucial for a lump-free, tender crumb. Tip from me: Sifting aerates the dry ingredients, which helps create that perfect fudgy texture, not a cakey one.
  3. Gently fold the dry ingredients into the wet ingredients using a spatula. Mix just until no streaks of flour remain—overmixing develops gluten and leads to tough brownies. Fold in the 1/2 cup of chocolate chips. The batter will be thick and glossy.
  4. In a small bowl, stir together the peanut butter, powdered sugar, and milk until smooth. This creates a slightly sweet, pipeable swirl that won't sink completely into the batter. Trust me, this ratio is key for that beautiful marbled effect.
  5. Spread the brownie batter evenly into your prepared pan. Drop dollops of the peanut butter mixture all over the top. Use a knife or a toothpick to gently swirl the peanut butter into the brownie batter. Don't over-swirl! You want distinct ribbons. Sprinkle a few extra chocolate chips on top.
  6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached (not wet batter). The edges should be set. Believe me, slightly underbaking is the secret to fudgy brownies. Let them cool completely in the pan on a wire rack before lifting out and slicing.

Notes

Chef's Tips:
• For clean cuts, chill the brownies for 20 minutes before slicing with a hot, clean knife.
• The most common mistake is overbaking. The brownies will continue to set as they cool.
• Serve slightly warm with a scoop of vanilla ice cream for the ultimate dessert.
Food Safety:
• Use pasteurized eggs if concerned about raw egg consumption in uncooked batter.
• Store cooled brownies in an airtight container at room temperature for 3-4 days.