Chocolate Peanut Butter Brownies
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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!
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
- 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
Step 1: Line your 8×8 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.
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 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!
Chocolate Peanut Butter Brownies
Ingredients
- 1¼ cup (300 g) creamy peanut butter
- ¾ cup (158 g) butter, melted, (regular or vegan)
- 2 eggs
- ¾ cup (150) light brown sugar
- ¾ cup (150 g) granulated sugar
- 1 Tablespoon vanilla extract
- ¾ teaspoon salt
- ¾ cup (94 g) all-purpose flour
- ¾ cup (65 g) unsweetened dutch processed cocoa powder
Instructions
- Line your 8×8 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.
- 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.
- 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.
- Add in the eggs and vanilla extract, then finally fold in the dry ingredients until just combined.
- 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.
- 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.
- Pour the rest of the brownie batter on top and spread it so it is evenly covering the peanut butter layer. You can sprinkle over chocolate chips or peanut butter chips now if you wish!
- 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.
Equipment
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
This is probably my 10th time making this recipe because it is always a hit! It is the perfect chocolate peanut butter treat- rich, moist, and not overly sweet!
Glad this is your go-to recipe! Thank you for your review 🩵
This is a great and simple PB/chocolate brownie recipe. Freezing the layer of peanut butter is genius! I made these for someone who loves this combination and he enjoyed them so much. I’m making them again for a gathering and I’m sure they will be a big hit!
Hi Sue! Thank you for your kind review, glad you enjoyed!
This is a great recipe. Freezing the softened/melted peanut butter in the freezer is key to success with these brownies. They are easy to make, bake them in a preheated oven at 375 degrees for 30 minutes (I don’t like over-baked brownies), and let them set completely (even though the temptation to dive into them might be great!) When I make these again I will decrease the salt from 3/4 teaspoon to 1/2 teaspoon as they were a little salty, probably because creamy peanut butter has salt in it. I made these brownies for a friend who is crazy about chocolate/peanut butter and he loved them!
Thank you for your review Sue! Happy to hear you enjoyed them!
Very nice recipe please Grams for all recipe sand me please
All measurements in grams can be found by toggling to Metric from US Customary – the toggle button is right under the Ingredients heading!
Can I use crunchy peanut butter in this recipe?
Yes you can!
I made this for a family gathering and everyone that tried it, loved it! I followed the exact directions and didn’t need to change anything! Even included chocolate chips on top. Will make again.
I’m so happy that the brownies were a hit! Thanks so much for the review!
These came out amazing definitely making them again thank you for the recipe!
I’m so glad you loved them Alexis!
My new favorite brownies!
I’m so happy you loved them!