Peanut Butter Brownies
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Peanut Butter Brownies are the perfect union of rich, fudgy chocolate and creamy peanut butter. Each decadent bite is topped off with a sprinkle of roasted peanuts for a delightful crunch. If you like Reese’s Peanut Butter Cups, this dessert is for you!
P.S. If you like this recipe, you will also love our Buckeye Brownies and Cheesecake Brownies, and Peanut Butter Protein Bars.
Why You’ll Love This Recipe
- Peanut Butter + Chocolate – The ultimate flavor pairing!
- Flavor – The brownies are very fudgy, incredibly rich in flavor and have delightful crunch from the peanuts sprinkled on top.
- Rigorously tested – Our recipe contributor (also a pastry chef!), Rachel Riegel, tested many variations of this recipe until she nailed it. She did the same with our Double Chocolate Brownies, too.
- It can be made in a 9×9 or a 9×12 baking dish (we tested in metal). The 9×9 dish will yield thicker results, which we both preferred after testing. See the Cooking Notes in the recipe below for more on how the pan size and material affect the baking time.
- Freezer-friendly – Yes, you can freeze brownies! Like our Snickerdoodles and Brownie Cookies, this is a dessert you can make ahead and freeze to enjoy later. We’ll show you how.
Ingredients
Similar to our Double Chocolate Brownies and Brownie Cookies, the base of this recipe is built around our Homemade Brownie Mix but has some DELICIOUS add-ins.
Ingredient Notes
- Creamy peanut butter is recommended, but you could also use crunchy peanut butter and omit the chopped peanuts on top (or do both if you want!). We tested these with no-stir peanut butter that had some added salt and sugar. If using all-natural, the texture and taste may be slightly different.
- The peanut butter chips in the batter can be omitted or substituted for semi-sweet chocolate chips, or use half of each. Reese’s mini cups or pieces could also be added in and/or sprinkled on top!
- Brownie Mix: You can use a box of store-bought brownie mix if you don’t want to make our Homemade Brownie Mix.
Find the full printable recipe with ingredients amounts at the bottom of this post.
Tips for Success
- Use a metal baking dish for the best results. However, we’ve included tips for using other types of pan in the Cooking Notes of the recipe below.
- Don’t over-mix the batter. This will cause the brownies to become tough.
- The batter is very thick and if using parchment in the pan, it may slide around while you are trying to spread it. But, parchment may be easiest when removing the brownies from the pan because of how moist they are.
- The less time spent spreading the batter in the pan, the better! Similar to over-mixing, this can create a tougher final product. Try to use longer strokes with your spatula.
- A plastic knife will provide cleaner cuts than a metal knife when cutting the brownies.
How to Make Peanut Butter Brownies
Prep
Preheat oven to 350°F. Grease a 9×9 metal pan generously with butter/cooking spray or line with parchment.
Melt Chocolate Mixture
Similar to our Double Chocolate Brownies, they have an extra boost of melted chocolate throughout the batter!
Melt the butter and chocolate chips together in short 10-20 second bursts until smooth, stirring frequently. Set aside to cool slightly for about 5 minutes.
Combine Wet Ingredients
In a large bowl, whisk together eggs and vanilla. Stream the cooled butter and chocolate mixture into the eggs and vanilla while whisking.
Combine with Dry Mix
Add the brownie mix and fold together. Add the peanut butter chips and continue to fold the batter until no flour is visible. The batter will be thick and take some work to combine.
You can also use a hand mixer for this step. Just be careful to not over-mix.
Swirl
Drop microwaved dollops of peanut butter over the brownie batter and swirl into the surface by making figure-8 motions with a toothpick or offset spatula (some grooves in the batter are okay). Sprinkle with the chopped peanuts.
Bake
Spread the batter into the prepared metal pan so that it is evenly distributed. Bake, rotating halfway through the bake time.
Insert a toothpick to check doneness. They’re done when there are only a few moist crumbs remaining on the toothpick and no wet batter is visible.
Let peanut butter brownies cool most of the way before slicing.
Can You Freeze Brownies?
Yes, brownies can be frozen before or after they are sliced and kept in the freezer for up to 3 months. They do lose a bit of moisture when freezing, so be sure to wrap them very tightly. You might also enjoy freezer-friendly desserts like our Easy Lemon Bars or Dark Chocolate Coffee Cookies.
Freeze For Later: After cooling completely, wrap individual brownies in plastic wrap for best results. Store in an airtight container or freezer bag for up to 3 months.
Prepare From Frozen: Take brownies out of the freezer and let thaw to room temperature. You may want to microwave them for just 5-10 seconds at a time until warmed up a little.
FAQs about Peanut Butter Brownies
These are more on the fudgy end. Fudgy brownies have a dense and moist texture, with a higher fat-to-flour ratio. Cakey brownies, on the other hand, have a lighter, more cake-like texture due to a higher proportion of flour.
Yes, the batter is very thick in this recipe. Do your best to combine it but not over mix. You can use a hand mixer if you’d like.
Yes, but you will need to adjust baking time. It takes recipes longer to cook in glass dishes so allow for extra baking time. We tested this in an 8×8 dish and it took around 35-40 minutes.
– Use dairy-free chocolate chips, such as Enjoy Life brand.
– Replace peanut butter chips with dairy-free chocolate chips.
– Replace the butter with melted coconut oil. Or, melted ghee is a great substitution, but note that it is only lactose-free but not dairy-free.
15 Recipes to Make With a Brownie Mix
Try making these restaurant-quality desserts by starting with brownie mix. They are easy and absolutely mouthwatering!
More Chocolatey Desserts
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Peanut Butter Swirl Brownies
Peanut Butter Swirl Brownies are the perfect union of rich, fudgy chocolate and creamy peanut butter. Each decadent bite is richly flavored while a sprinkle of roasted peanuts on top adds a delightful crunch. If you like Reese’s Peanut Butter Cups, this dessert is for you!
Ingredients
- 3 large eggs
- 3/4 teaspoon vanilla extract
- 6 tablespoons unsalted butter
- 2/3 cup semi-sweet chocolate chips
- 1 batch Homemade Brownie Mix (sub: one 18-ounce box of brownie mix)
- 1/2 cup peanut butter chips (sub: chocolate chips or Reese’s pieces)
- 1/2 cup peanut butter
- 3 tablespoons chopped roasted peanuts
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Instructions
- Prep: Preheat oven to 350°F. Grease a 9×9 metal pan* generously with butter/cooking spray, or line with parchment.
- Wet Ingredients: In a medium bowl, whisk together eggs and vanilla. In a microwave-safe bowl or glass measuring cup, melt the butter and chocolate chips together in short 10-20 second bursts until smooth, stirring frequently. Be careful not to let the mixture get too hot. Let it partially cool for a few minutes.
- Combine: Stream the butter and chocolate mixture into the eggs and vanilla while whisking. Once smooth, add the brownie mix and fold in with a spatula until almost combined. Add the peanut butter chips and continue to fold the batter until no flour is visible (but do not over-mix). It will be quite thick. Spread the batter into prepared pan and spread until even.
- Swirl: Microwave the peanut butter until it has thinned slightly, about 15-20 seconds. Drop in dollops over the brownie batter and swirl into the surface by making figure-8 motions with a toothpick or offset spatula (some grooves in the batter are okay). Sprinkle evenly with the chopped peanuts.
- Bake: Bake for 22-27 minutes, rotating halfway. Check with a toothpick to ensure doneness. The brownies are done when there are only a few moist crumbs remaining on the toothpick and no wet batter is visible. Let cool before slicing.
Freeze For Later: The brownies can be frozen before or after they are sliced and kept in the freezer for up to 3 months. Store in an airtight container or ziploc bag after they are fully cooled.
Prepare From Frozen: Take brownies out of the freezer and let thaw to room temperature.
Notes/Tips
- If using our brownie mix recipe, be sure to mix it up in a separate bowl or shake it in a mason jar before adding to the wet ingredients.
- *Changes for Various Pan Types and Sizes: We tested this recipe in various types and sizes of pans and here’s what our team discovered:
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- If using a 9×13 metal pan, bake for 15-20 minutes.
- If using a 9×13 metal pan for a double batch, bake for 35-40 minutes.
- If using an 8×8 ceramic pan, bake for 35-40 minutes.
- If using a 9×13 ceramic pan, bake for 22-27 minutes.
- If using a glass pan, this article says to try dropping the temperature from 350°F to 325°F and increasing the time anywhere from 5 to 15 minutes, depending on the volume of batter. (We haven’t tested this yet, but plan to soon!)
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- Creamy peanut butter (Jif or Skippy brand) is recommended, but you could also use crunchy peanut butter and omit the chopped peanuts on top (or do both if you want!).
- The peanut butter chips in the batter can be omitted or substituted for semi-sweet chocolate chips, or use half and half. Reese’s mini cups or pieces could also be added in and/or sprinkled on top!
- Don’t over-mix the batter. This will cause the brownies to become tough.
- The batter is very thick and if using parchment in the pan, it may slide around while you are trying to spread it. But, parchment may be easiest when removing the brownies from the pan because of how moist they are.
- The less time spent spreading the batter in the pan, the better! Similar to over-mixing, this can create a tougher final product. Try to use longer strokes with your spatula.
- A plastic knife will provide cleaner cuts than a metal knife when cutting the brownies.
- Learn more about How to Freeze Brownies properly.
Recipe Contributor: Rachel Riegel
Pastry Chef Rachel Riegel developed and rigorously tested this recipe for Thriving Home.
Rachel grew up in northern Michigan with a family that loved to cook and bake. She attended a career center for culinary and baking and pastry arts in high school and went to college at The Culinary Institute of America in Hyde Park, New York. She graduated in August 2023 with a Bachelor’s in Food Business Managment and Baking and Pastry Arts.
In her free time, she loves to read, listen to true crime podcasts, go on walks, travel, and spend time with her fiancé.
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