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Easy low carb recipes for the whole family.

Peanut Butter Brownies Just Because

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These Peanut Butter Brownies have a fudge base and a delicious swirl of peanut butter topping that folds into this decadent dessert! 

 

Peanut Butter Brownies cut in squares on a white piece of parchment paper

Make Peanut Butter Brownies, Just BECAUSE…

Chocolate and peanut butter brownies are an anytime snack! There was no special occasion or reason to make these.

  •  just because chocolate and peanut butter are amazing together.
  • just because I saved the recipe from a package of flour I used up months ago.
  • just because I wanted to see how that peanut swirl would look.

The chocolaty-marble swoosh is pretty cool, don’t you think?! Oh, and I also made these just because there were no brownie recipes on The Foodie Affair’s blog.

Wha-what? We NEED brownies in our lives, so we might as well go for flavors that you won’t soon forget about.

 

Peanut Butter Brownies on a blue plate

 

Easy brownies from scratch!

Peanut Butter Chocolate Bars and Brownie Cupcakes with Peanut Butter Cups are in my arsenal of recipes, but no real-deal made from scratch brownies until today!

Homemade brownies taste much better than boxed brownies, plus they’re healthier when you don’t consume preservatives!

These brownies are  made from dark cocoa, which have been my favorite type of chocolate to eat on its own.

The rich flavor of the brownie is quite decadent and the swirl of peanut butter is one fabulous combination, especially whey you taste these right out of the oven.

 

 

Peanut Butter Brownies with gooey peanut butter dripping onto a blue plate

 

Peanut butter and chocolate are heavenly together!

Once these brownies are baked you gotta wait a few minutes before digging in.  As soon as they are cool enough to handle treat yourself to an ooey-gooey slice, and let the peanut butter drip down the side so you’ll have to lick your fingers.

First, you might want to pour yourself a big glass milk or a hot cup of coffee before settling into a piece. You’ll want to enjoy every morsel uninterrupted and you should – just because!

Following a low-carb diet?  You can still enjoy a brownie treat!  Try this Low-Carb Cheesecake Brownie recipe!

 

Peanut Butter Brownies on a blue plate with a glass of milk

 

Yield: 20

Peanut Butter Brownies

Ingredients

For Brownies

  • 1 cup semisweet chocolate chips
  • 8 tablespoon (1 stick) unsalted butter, diced
  • 3 tablespoons cocoa powder (i used dark chocolate)
  • 1 1/4 cups granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 1 cup all-purpose flour

for Peanut Butter Swirl

  • 3 tablespoons unsalted butter, melted
  • 1/2 cup peanut butter, creamy
  • 1/3 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

Instructions

  • Preheat oven to 350 degrees. Line a 8 inch baking pan with parchment paper and lightly spray with cooking spray. Set aside.
  • In a small saucepan on low heat melt the chocolate and butter. Stir until completely melted and mixed together. Whisk in cocoa powder. Set aside.
  • In a small bowl mix well the butter, peanut butter, powdered sugar, salt and vanilla until smooth.
  • In a large bowl, whisk together the granulated sugar, salt, vanilla and eggs until combined. Add the cooled chocolate into the egg mixture. Fold in the flour until just combined. You don't want to over mix. Pour batter into prepared pan. Drop peanut butter mixture on top of brownie batter by the spoonful. Use a knife to swirl the peanut butter through the batter. Bake for 25-30 minutes or until a toothpick comes out with small crumbs on them.
    • © Sandra @ The Foodie Affair
    Category: Dessert

     

    This recipe is adapted from from Bob’s Red Mill.

     

    Peanut Butter Brownies - The Foodie Affair

    Hugs Sandra Signature
     

    Reader Interactions

    Comments

    4. Brownies with peanut butter are amazing! but I have only used boxed stuff. Gonna have to try your recipe!

      Reply

    5. Mmm, peanut butter and chocolate together make me so happy. And who needs a reason to make something delicious?! Thanks for sharing these!

      Reply

    6. Wow, this looks like the kind of brownies you hide from your family and secretly eat in the closet or bathroom, so they don’t find out about them and eat them all.

      Reply

    13. Oh my goodness, these look heavenly. I haven’t made brownies from scratch, but am transitioning to doing more baking and cooking from scratch and need to give it a try.

      Reply

    15. I’m going to leave a comment, just because! I think these brownies look fantastic. The chocolate is so dark and rich and the peanut butter would add amazing flavour. I bet these didn’t last long! xx

      Reply

    18. Whenever we go to Gatlinburg, I always buy peanut butter chocolate fudge. This brownie recipe is dangerous; I might not buy the fudge ever again!

      Reply

    25. These are in the oven now and smell delicious. However, I found that the batter was way too thin (like pancake thin) when poured into a 9×13 baking dish. I transferred the batter to a 7×11 dish and that seems to be a better fit. When I checked Bob’s Red Mill’s recipe, they use an 8″ pan. Can’t wait to try them.

      Reply

    26. I must’ve misunderstood because I used an 8×8 pan and they’re not cooking. You should specify 9×13

      Reply

      • Hi Courtney. I made these in an odd shaped pan (8 x 9), so an 8 x 8 inch baking pan is correct. I’m not sure what you mean that they are not cooking. Is it taking longer? A 9 x 13 inch pan will make thin brownies.

        Reply

    27. Not a great recipe. Mine wouldn’t bake. At 30 minutes they were basically still batter. I had them in for 50+ minutes and got really tired of checking them so I just took them out. Still battery in the middle. Hoping at least the edges are done and I didn’t waste a whole pan of ingredients.

      Reply

      • Marcy, I’m really disappointed that this didn’t turn out for you. It makes no sense that this wouldn’t bake, especially after 50 minutes. What size of a pan did you use? As you can see from the ingredients there is nothing that would prevent this from cooking properly. Perhaps the temperature gauge is not working correctly. That’s all I can imagine. Sorry.

        Reply

        • I had the same problem. The peanut butter part was not cooked at the 25 minute mark, it was very gooey still. I ended up cooking them for about 50 minutes and the peanut butter topping is sunken in and pock-marked from the bubbles popping while cooking. The brownie part is surprisingly still moist and it tastes fine. Just doesn’t look as pretty as yours. I think I swirled in my peanut butter part to deeply, maybe? I used an 8X8 pan.

          Reply

          • Hi Kiren,
            The peanut butter doesn’t have a binder in that mix, so once heated it will be very gooey. You can see how wet my peanut butter looks, but it is laying on top, so perhaps next time shallow cuts will yield pretty slices. Have a wonderful week!

            Reply

    28. Hi! These smell sooo yummy as they bake! Sadly, I’m having the same issues as the two ladies above. It’s been 45 minutes and still bubbling batter in the center. My pretty swirls have also disappeared 🙁 I’m wondering if I should have used a slightly higher temperature since I used a light metal pan. And I also had an excess of peanut butter mixture (enough to cover the whole pan instead of nice dallops), so I’m wondering if that’s a contributing factor. I bake almost daily and have never had trouble with homemade brownies. Oh well! I’m still letting them bake and I’m sure I’ll try again!

      Reply

    29. Hi I just made these .. omg they are to die for so decedante that they are naughty!! I used peanut butter m&ms in there too .. I would definitely be making these again 😆 thank you !!

      Reply

        • Unfortunately they came out still a bit raw in the middle but once they cooled they were just a stodgy mess but very very delicious.. I think that perhaps that part would be goooood with ice cream yummy 😋 .. I took them to.work and everyone loved them .. but I will definitely make them again 😆

          Reply

    30. Made these last night. Didn’t think an 8in pan would yield enough so I doubled the recipe and put it in a 9 x 13 in pan. I baked them for an additional 15 minutes checking every 5 min. It still seemed undercooked but I decided to take it out anyway thinking it would be on the mushy side. However, after cooling it is perfect. All are raving about it!

      Reply

    31. My brownies took way to long to bake too, double the time you stated. I used a glass 8×8 with parchment paper just like the recipe said , I’m bummed because the ingredients aren’t cheap!

      Reply

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