Brownies & Bars

Ultimate Chocolate Peanut Butter Brownies

4.73 from 110 votes
Sometimes we all need a peanut butter and chocolate fix to get us through the week — and my Ultimate Chocolate Peanut Butter Brownies recipe does the trick.
A grid of Ultimate Peanut Butter Brownies and a jar of milk to go with them.

Hi Bold Bakers!

If you’re anything like the rest of the population, then you’re obsessed with the combination of rich chocolate and creamy peanut butter. Food scientists, an analytical and delicious-sounding job, have performed a lot of research studies as to why chocolate and peanut butter go so well together. But really, who cares so long as we get to eat it, especially in this delicious recipe!

Chocolate and peanut butter are the power couple of our baking world, and my homemade peanut butter brownie recipe is the ultimate matchmaker.

What makes my chocolate peanut butter brownies different from the rest? Simple — these fudgy chocolate brownies swirled with nutty peanut butter and topped with salty peanuts on top are as easy to make as they are hard to resist

What Kind Of Peanut Butter You’ll Need

There’s nothing wrong with cherishing your natural (and typically more expensive) jar of nut butter on top of your breakfast toast or trying your hand at making your own, but I find that when it comes to baking with peanut butter, the cheaper stuff from any old supermarket is best. 

Natural peanut butter usually contains two ingredients: peanuts and salt. Meanwhile, your favorite Jif or Skippy-type brand also has sugar and hydrogenated vegetable oil, which is used to prevent separation and help enhance the spreadability of that delicious peanut butter — something that is ideal for creamy, melt-in-your-mouth baking.

But either smooth and crunchy versions of peanut butter will work! That is a debate you must have with your household. 

Ultimate Peanut Butter Brownie recipe bake and arranged in a grid of squares.

What You Need To Make Peanut Butter Brownies

How To Make Peanut Butter Brownies

Don’t be intimidated by the thought of adding a peanut butter swirl throughout these rich chocolate brownies! It’s a super easy process. Here’s how simple it is (and don’t forget to get the full recipe with measurements, down below):

  1. Combine sugar, water, and chocolate in a microwavable bowl. Microwave until chocolate has melted, usually around 2-3 minutes. 
  2. Allow mixture to slightly cool then whisk in oil, eggs, and vanilla.
  3. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
  4. Add dry ingredients to the wet ingredients and mix until they are just combined, making sure you do not over mix.
  5. Swirl in 1/2 cup of peanut butter into the batter, leaving big streaks.
  6. Pour batter into buttered and lined baking pan and pour on the remaining peanut butter. Swirl the peanut butter over the top of the brownies. Top with chopped peanuts.
  7. Bake at 350°F (180°C) for 45-60, underbaking the brownies to keep them fudgy inside.
  8. Cool for at least 30 minutes, cut, top with some vanilla ice cream and prepare to enter peanut butter and chocolate heaven.

A close up of an Ultimate Peanut Butter Brownie, showing texture.

Gemma’s Pro Tips for Chocolate Peanut Butter Brownies

  • You can use any nut butter, but the cheaper grocery store versions work the best when baking.
  • If you are using natural peanut butter, stir it very well before adding to the brownies to make sure the naturally separated oil blends in!
  • Since conventional peanut butter already has sugar, use bittersweet chocolate (70%) to give your brownies a perfect balance of richness and sweetness. 
  • Brownies continue to cook when you take them out of the oven, so you will want to remove them when they still feel soft in the middle but have firm edges. 
  • If you can’t have eggs, check out my 7 Best Egg Substitutes in Baking!

How To Store Them

These highly addicting brownies can be stored at room temperature for 4 days (if they last that long!). They also freeze well for up to 4 weeks and can be defrosted in your microwave. 

Sometimes we all need a peanut butter and chocolate fix to get us through the week. Don’t forget to try my Easy Peanut Butter No Bake Cookies, dipped in a healthy dose of rich melted chocolate, next! 

Get More Brownies!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Ultimate Chocolate Peanut Butter Brownies Recipe

4.73 from 110 votes
Sometimes we all need a peanut butter and chocolate fix to get us through the week — and my Ultimate Chocolate Peanut Butter Brownies recipe does the trick.
Author: Gemma Stafford
Servings: 12 people
Prep Time 25 mins
Cook Time 55 mins
Sometimes we all need a peanut butter and chocolate fix to get us through the week — and my Ultimate Chocolate Peanut Butter Brownies recipe does the trick.
Author: Gemma Stafford
Servings: 12 people

Ingredients

  • 2 1/2 cups (20oz/565g) sugar
  • 1/2 cup (4floz/115ml) water
  • 2/3 cup (4oz/115g) bittersweet chocolate, roughly chopped
  • 4 large eggs*
  • 1 cup (8floz/225ml) flavorless oil
  • 2 teaspoons vanilla extract
  • 1 1/2 cups (7 1/2oz/213g) all-purpose flour
  • 2/3 cup (2 2/3oz/76g) unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 3/4 cup (6oz/170g) peanut butter, smooth
  • 1/3 cup (1 1/2oz/43g) peanuts, chopped

Instructions

  • Preheat the oven to 350°F (180°C). Butter and line an 8x8 - inch square cake pan, which is what I used for a deep brownie. This is a big batter. You can also bake this in a 13x9-inch pan too, but the time will change to 40 minutes- judge it to keep the jiggle!
  • In a medium microwavable bowl, combine the sugar, water, and chocolate. In the microwave or over a bain-marie heat this mixture gently until the chocolate has melted, roughly 2-3 minutes. Allow this mix to cool slightly.
  • Into the cooled chocolate mixture whisk in the oil, eggs, and vanilla.
  • In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
  • Add the dry ingredients into the wet ingredients and mix until just combined, do not over mix.
  • Into the batter swirl in 1/2 cup of peanut butter leaving big streaks throughout.
  • Pour the batter into your prepared cake pan and finish by swirling in the remaining 1/4 cup of peanut butter on top and scattering over the chopped peanuts.
  • Bake for roughly 55-65 minutes. Always bake brownies a little under so that they remain fudgy on the inside.
  • Once baked allow to cool in the pan for 30 minutes before cutting them. Enjoy warm with vanilla ice-cream.
  • Cover and store at room temperature for up to 4 days. They also freeze really well for up to 4 weeks.

Recipe Notes

Egg Substitute: Check out my 7 Best Egg Substitutes in Baking

Submit your own photos of this recipe

9 Images

Belle.chin

dmelidm

Tu Robinson

Tika Lieberty

Nivetha

Chubby137

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Diane
Diane
1 year ago

can you lower the sugar for the brownies?

Tu Robinson
1 year ago

This is a great recipe. I had to use white chocolate because it was in the pantry. I also reduced the amount of sugar to 250 grams not wanting it to be too sweet and it came out perfect. I baked in the 160C with fan force for 45 minutes. Will certainly make this recipe again for sure.

Chubby137
8 months ago

O…m…g…these are amazing!!! So decadent, so chocolatey, so gooey even after cooling. My husband always leaves a little coffee in the pot, like a 1/4 cup so I threw that in because it enhances the chocolate. I also added some semi-sweet chips and sprinkled on top because I had some leftover from my last bake. I definitely think the peanuts would be an excellent plus I just didn’t have any and didn’t get any to wait to make this so will definitely add next time and I will reduce the sugar. They are unbelievably yummy! Thanks Gemma for yet another… Read more »

Linda Cline
Linda Cline
13 hours ago

Hi Gemma, I need to supply a dessert for 30 people and thought that making these into brownie bites. What would I change to make these in mini cupcake tins? Thanks and I hope you are keeping cool with that terrible heat.

Lesley
Lesley
1 month ago

Hi Gemma, what sugar is best for this recipe please?

Monica R
6 months ago

Tried it yesterday, baked for 70 minutes using pyrex, the result was sooo chocolatey and more delicious as the days passed. However, when I cut the brownies, it didn’t firm up like your pictures, Gemma. I wonder what went wrong. I changed the eggs to 16 tbsp of yogurt and lower the sugar to 452 grams. Could you please advise me how to bake the brownies without crumbling? Thanks in advance for your help! 🙂

Kartika Jane
7 months ago

Hi Gemma,
I used Bendico Cocoa Powder XXD (Dark Black) mixed with Bendico Cocoa Powder ND (Natural Dark).
looks good (like my photo upload), good taste but very oily until somewhat crushed when i cut.

Can you give me solution, pleasee..
Thank you 🙏🏻

Debbie Dziedzic
8 months ago

Hi Gemma. Can I use 2/3 cup bittersweet chocolate chips for the chopped chocolate?
Thanks. Debbie

Chimi
Chimi
8 months ago

can i mix cocoa powder with water and sugar and simmer it for a few minutes to get the chocolate mixture? i can get only compound chocolate here

9 months ago

Hi mam, 13X9 inch, 9X13 inch tin all are same only know mam

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!