Chocolate Peanut Butter Brownies

This post contains affiliate links. Read the full disclosure here.

These chocolate peanut butter brownies might be the most decadent and delicious brownies ever! These chocolate fudgy brownies are stuffed with a thick layer of peanut butter in every bite. Plus, you only need 9 ingredients, one bowl, and there's no mixer required!

Three Chocolate Peanut Butter Brownies stacked on top of each other

If you've tried my Biscoff brownies or my Nutella brownies, you'll know I love stuffed brownie recipes. I'm also a major peanut butter lover, so I knew it was time to make a chocolate peanut butter brownie recipe!

If you want an extra peanut butter kick I recommend sprinkling the top with some peanut butter chips just before baking, or mixing them right into the batter!

Why You'll Love These Chocolate Peanut Butter Brownies

These peanut butter brownies use simple ingredients that you probably already have in your pantry.
The peanut butter layer is frozen before baking, giving you an extra thick layer of peanut butter inside the brownies.
Because these chocolate peanut butter brownies don’t have any leaveners and only a small amount of flour, they’re extra fudgy and chewy!
I’m only using cocoa powder in these brownies, so no need to melt any chocolate.

Ingredients Needed

Chocolate Peanut Butter Brownies ingredients in bowls

Butter: feel free to use regular butter or dairy free butter! The recipe has been tested both ways.
Flour: I’m using all purpose flour here, but you can swap it out for gluten free all purpose 1-1 baking flour if you’re gluten intolerant.
Peanut Butter: you can use commercial peanut butter like Skippy’s or natural peanut butter (the type with oil on top!).
Cocoa Powder: I recommend using unsweetened dutch processed cocoa powder.
Chocolate Chips: totally optional but you can add some semi sweet chocolate chips or peanut butter chips on top of the brownie batter just before baking, or mix it directly into the batter.

Step by Step Instructions

Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.

Step 1: Line your 8x8 baking pan with wax paper on all four sides (this helps the peanut butter not stick!). Melt the peanut butter in the microwave or on the stove.

Pour the melted peanut butter into the pan and then freeze for one to two hours - you’ll know it’s ready when you can remove the peanut butter in one piece.

Step 2: Once the peanut butter has frozen, preheat the oven to 350°Fahrenheit. In a small bowl, combine the flour with the salt and cocoa powder.

Step 3: Melt the butter in the microwave or over the stove, then pour into a medium bowl. Add in both sugars and whisk until it becomes very thick and starts to pull away from the sides of the bowl.

Step 4: Add in the eggs and vanilla extract, then finally stir in the dry ingredients until just combined.

Step 5: Take the frozen baking pan out of the freezer and remove the wax paper with the peanut butter. Line the pan with parchment paper, making sure it is slightly overhanging so you can easily lift the brownies out once cooled.

Step 6: Pour half of the brownie batter into the prepared pan. Peel the peanut butter layer off of the wax paper and place it on top of the brownie batter.

Step 7: Pour the rest of the brownie batter on top and spread it so it is evenly covering the peanut butter layer. You can sprinkle the top with chocolate chips or peanut butter chips now if you wish!

Step 8: Bake the chocolate peanut butter brownies for 30-40 minutes, or until a toothpick inserted in the middle comes out with a few wet crumbs.

Chocolate Peanut Butter Brownies instructions shown in six steps

FAQs and Expert Tips

Why hasn’t my peanut butter frozen yet?

Depending on the type of peanut butter used (commercial versus natural) will vary the amount of time needed in the freezer! You might need around 2 hours, so make sure the peanut butter has frozen into one solid layer before starting the rest of the recipe.

Can I use a different nut butter?

Sure thing! Feel free to use almond butter if you have a peanut allergy.

Can I make a bigger batch of these brownies?

Yep! Double the ingredients and use a 9x13 pan!

chocolate peanut butter brownies cut into squares with one in the middle on its side

Expert Tips

Make these peanut butter brownies dairy free by using dairy free butter, or gluten free by using gluten free flour!
Try to line the baking pan with wax paper and not parchment paper when you freeze the peanut butter layer, it will make it much easier to peel the frozen peanut butter off later!
You don’t want to over-bake these brownies, so take a look after 30 minutes and then check every 3-4 minutes.
Let the brownies cool completely in the pan before lifting them out and slicing them, otherwise they might fall apart.

Storage and Freezing Instructions

Store these chocolate peanut butter brownies at room temperature in an airtight container for up to 3-5 days.

More Peanut Butter Recipes You'll Love

If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.