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chocolate peanut butter brownies cut into squares with one in the middle on its side
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Chocolate Peanut Butter Brownies

These chocolate peanut butter brownies are stuffed with a thick layer of peanut butter in every bite. Plus, you only need 9 ingredients, one bowl, and no mixer required!
Course Dessert
Cuisine American
Diet Low Lactose, Vegetarian
Prep Time 1 hour 10 minutes
Bake 30 minutes
Total Time 1 hour 40 minutes
Servings 16 brownies
Calories 298kcal
Author Gabby

Ingredients

  • cup creamy peanut butter
  • ¾ cup butter, melted (regular or vegan)
  • 2 eggs
  • ¾ cup light brown sugar
  • ¾ cup granulated sugar
  • 1 Tablespoon vanilla extract
  • ¾ teaspoon salt
  • ¾ cup all-purpose flour
  • ¾ cup unsweetened dutch processed cocoa powder

Instructions

  • 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.
  • 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. 

Video

Notes

Lining the Pan: Be sure to line the pan so that all four sides are covered when freezing the peanut butter so that you can easily remove the layer in one piece.
Measuring Flour and Cocoa Powder: Properly measure your flour and cocoa powder using either a kitchen scale or the scoop and level method.
Baking Time: Baking time will vary based on your oven or the pan you use. I recommend using an aluminum baking pan for brownies. If using a glass baking dish instead of aluminium, keep in mind that the brownies will take longer to bake.
Optional: add chocolate chips or peanut butter chips to the batter or on top of the brownies before baking.
Storage Instructions: Store un-sliced in the pan, covered tightly with tinfoil 3-4 days. Store sliced brownies at room temperature in an airtight container. 

Nutrition

Calories: 298kcal | Carbohydrates: 31g | Protein: 7g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 20mg | Sodium: 276mg | Potassium: 207mg | Fiber: 3g | Sugar: 22g | Vitamin A: 434IU | Calcium: 28mg | Iron: 1mg