These Peanut Butter Brownies have a fudge base and a delicious swirl of peanut butter topping that folds into this decadent dessert!
Chocolate and peanut butter brownies are an anytime snack! There was no special occasion or reason to make these. I made them just because chocolate and peanut butter are amazing together. I made them just because I saved the recipe from a package of flour I used up months ago. I made them 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.
I do have these Peanut Butter Chocolate Bars and these Brownie Cupcakes with Peanut Butter Cups in my arsenal of recipes, but no real-deal made from scratch brownies until today!
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.
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!
- For Brownies
- 1 cup semisweet chocolate chips
- 8 tablespoon (1 stick) unsalted butter, diced
- 3 tablespoons cocoa powder (i used dark chocolate)
- 1¼ cups granulated sugar
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup all-purpose flour
- for Peanut Butter Swirl
- 3 tablespoons unsalted butter, melted
- ½ cup peanut butter, creamy
- ⅓ cup powdered sugar
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 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.
This recipe is adapted from from Bob’s Red Mill.
G’day these look delicious Sandra and I could so go for one or two of these right now! Pinned!
Cheers! Joanne
Thank you, Joanne! So glad to see you here again! xo
Wow, those sound amazing. I love the combo of peanut butter and chocolate.
Thanks, Robin! These are something special I do believe!
That looks so yummy. I love the combination of chocolate and peanut butter.
Thanks, Michelle! Chocolate and peanut butter is a genius combination for sure.
Brownies with peanut butter are amazing! but I have only used boxed stuff. Gonna have to try your recipe!
I hope you do try it soon, Erica!
Mmm, peanut butter and chocolate together make me so happy. And who needs a reason to make something delicious?! Thanks for sharing these!
Thanks for stopping by, Julie! I agree. The sweet duo is reason enough to make these brownies!
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.
haha! Not that we’ve ever done that or anything!! Seriously, if the smell wasn’t so amazing I think we could get away with it 🙂
I am sitting here with my mouth watering–they look and sound oh so good. These would not last very long with me around.
You’re not the only one that has to step away from the pan! Right out of the oven…hold me back!
I had such a rough day, I could use one (pan) of these. Nothing beats peanut butter and chocolate!
Aww, hugs and a pan full of brownies is sure to add some cheer to your day! xo
These look a-mazing! Chocolate and peanut butter are one of the best flavor combos ever. In my humble opinion, of course
I agree! chocolate and peanut butter are meant to be together forever 😉
Oh my heavenly goodness! My husband would LOVE these!
He’s a good man, I know this 🙂
They sure turned out pretty. I’d be happy to give them a go if they were in the house. 🙂
I know, I really love the swirl. Fun to make too!
Yikes, that looks so amazingly delicious, would not last long in my house.. lol
Thanks! It did get eaten quick at our house!
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.
You’ll love this from scratch, Laura. Super easy. Really!
Peanut butter and chocolate are ALWAYS a good reason for brownies!
So glad you are in the chocolate and brownie camp. Can never go wrong with those two 🙂
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
Thanks, Charlie! Nope we were wondering where all the brownies went soon after I made them…hmmmm!
I could go for one of these right now! Great recipe, Sandra!
I think I ate your share…haha! Thanks, Sheena! We love these brownies!
I wouldn’t need an excuse to eat too many of these. I love chocolate and peanut butter together.
Isn’t it a GREAT combination? I never get tired of it two together 🙂
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!
I probably shouldn’t make thiese! My husband would eat them all LOL!
I love peanut butter with chocolate! What a delicious combination!
I have been looking for a new dessert idea. I will have to try this one out!
Okay that’s it, I KNOW what I want for my birthday! These look absolute divine!
Peanut Butter and Chocolate are the way to my heart! I love these brownies!
Yum! I want one of these right now! They look so good! Pinning!
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.
Brandy, thanks for letting me know about my mistake! I’ll update the pan size now. Enjoy the brownies 🙂
I must’ve misunderstood because I used an 8×8 pan and they’re not cooking. You should specify 9×13
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.
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.
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.
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.
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!
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!
I’ll be making these over the weekend to see what issue you might have had. Can you tell me what size of a pan you used?
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 !!
M&M’s? Oh, man what a great addition!! Now I need to try that variation! 🙂
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 😆
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!
Thank you for the feedback! We love that peanut butter swirl and so glad to hear that these brownies were a hit at your house too.
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!
Hi Jan, As noted, this is a Bob’s Red Mill recipe that has been tested. The recipe you see in the photos followed the directions exactly as well. In fact, you can find this recipe on the packages of Bob’s products. http://www.bobsredmill.com/recipes/how-to-make/peanut-butter-brownies/ I don’t have an answer to why this didn’t work for you.