There are brownies… and then there are peanut butter brownies. These are the kind that make people stop mid-bite and say, “Oh wow.” They’ve got that deep, chocolatey chew we all love, plus a creamy peanut butter layer that feels a little bit sinful (in the best way).
I like to make these when I want something a bit more special than plain brownies—think birthdays, cozy weekends, or anytime I need a quick “wow” dessert that doesn’t involve fancy decorating.
The Ingredients That Matter
A good brownie recipe doesn’t need a million ingredients, but the ones you use really count here:
- Peanut Butter – Stick with the classic creamy sandwich spread (like Skippy’s or Bega). Natural peanut butter tends to separate and makes the layer messy instead of smooth.
- Dark Chocolate Chips – Around 45% cocoa is perfect. It melts beautifully and gives that fudgy shine. (Skip milk chocolate—it makes them too sweet.)
- Brown Sugar – Adds a subtle caramel note that plays perfectly with peanut butter.
Simple ingredients, but each one pulls its weight.
Tips & Variations
- If you only have natural peanut butter, use half the amount and swirl it through instead of freezing it.
- Want extra crunch? Sprinkle chopped peanuts over the top before baking.
- Feeling bold? Try almond butter or hazelnut spread instead of peanut butter.
- Don’t stress about the swirls. Seriously—messy swirls still bake up gorgeous.
Serving Ideas
These brownies are rich, so I usually cut them small. A few favorite pairings:
- A scoop of vanilla ice cream on a warm square (heaven).
- A cold glass of milk, if you’re a traditionalist.
- An espresso shot for a more grown-up vibe.
They also make amazing party tray desserts—just cut them into bite-sized pieces.
Make Ahead & Storage
- Room temp: Airtight container, up to 4 days.
- Fridge: Only if your kitchen is hot, but always bring them back to room temperature before serving.
- Freezer: Wrap individually and freeze up to 3 months. They thaw perfectly on the counter.
Pro tip: These brownies actually taste even better the next day once the flavors settle in.
FAQ
Why freeze the peanut butter slab?
It keeps the peanut butter layer intact so it doesn’t just melt into the batter.
Do I really need to chill them before cutting?
Yes, unless you want peanut butter oozing everywhere (not the worst problem, but still messy).
Can I use a bigger pan?
Yep! Double the recipe and use a 9×13 pan. Just adjust the baking time by a few minutes.
Final Thoughts
If you’re a peanut butter lover, this recipe is your dream come true. It’s fudgy, gooey, swirly, and guaranteed to win over anyone lucky enough to grab a square. Bake them once, and you’ll probably find yourself making them on repeat—I know I do.
Fudgy Peanut Butter Brownies (A Dessert Worth Waiting For)
4
servings30
minutes40
minutes300
kcalIngredients
- Peanut Butter Layer
1 cup (250 g) smooth peanut butter spread (not natural; use brands like Skippy’s or Bega) – see Note 1
1 teaspoon sea salt flakes, divided
- Brownie Batter
200 g (14 tbsp / 1 ¾ sticks) unsalted butter
1 ¼ cups (200 g / 7 oz) dark chocolate chips – see Note 2
1 cup light brown sugar, loosely packed
3 large eggs, lightly beaten
1 teaspoon vanilla extract
½ cup all-purpose flour
¼ cup cocoa powder
⅛ teaspoon kosher salt (or cooking salt)
Directions
- Prepare the pan – Butter a 20 cm / 8″ square pan, then line it with parchment paper.
- Make the peanut butter layer – Save 2 tablespoons of peanut butter for the swirl topping. Warm the remaining peanut butter in the microwave for about 30 seconds until loosened. Spread it evenly into the prepared pan and sprinkle with half of the sea salt. Freeze for 2–3 hours, or until firm enough to lift out. Once set, remove using the paper and return it to the freezer while you prepare the brownie batter.
- Re-line the pan – Line the pan again with parchment, leaving an overhang so the brownies can be lifted out easily later.
- Preheat oven – Set the oven to 180°C / 350°F (160°C fan-forced).
- Melt chocolate and butter – Place butter and chocolate in a heatproof bowl. Microwave in 30-second bursts, stirring each time, until smooth (about 1 ½ minutes total). Stir to fully combine.
- Mix the batter – Add the sugar and stir. Then whisk in eggs and vanilla until glossy. Fold in flour, cocoa, and salt until no streaks remain.
- Assemble layers – Spread half of the brownie batter into the lined pan. Place the frozen peanut butter slab on top, then cover with the rest of the batter.
- Swirl – Drizzle the reserved 2 tablespoons of peanut butter across the top. Drag a knife or spoon through the surface to create swirls (see Note 3).
- Bake – Bake for 32 minutes. The center will wobble slightly but will firm up as it cools; the edges should look set.
- Cool and set – Leave in the pan at room temperature for 1 hour, then chill in the fridge for at least 3 hours before cutting into squares.
- Serve and store – Slice into 16 pieces. Allow to come to room temperature before eating. Keep in an airtight container in a cool, dry place.
Notes
- Peanut butter – Regular creamy peanut butter works best. Natural versions are too runny and lack added sugar/salt. If you prefer natural peanut butter, use half the amount and swirl it directly into the batter instead of freezing.
- Chocolate – Choose baking dark chocolate chips or melts (around 45% cocoa). Semi-sweet chips are the US equivalent. Milk chocolate makes these too sweet and higher-percentage dark chocolate (70%+) changes the texture.
- Swirl tips – Don’t overthink it! If a knife doesn’t create visible swirls, use the flat side of the knife or the back of a spoon to drag through the batter.
- Measurements – Works with both US cups (1 cup = 236 ml) and metric (1 cup = 250 ml). Weight measurements are most accurate.
- Storage – Store in an airtight container for up to 4 days. Only refrigerate in very warm conditions. Freeze for up to 3 months. Always let brownies come back to room temperature before eating for the fudgiest texture.
