Peanut Butter Brownies arrive at the table as a polished, comforting confection—rich, dense chocolate folded with a glossy ribbon of nutty peanut butter. The contrast of silky peanut butter against a fudgy, crackled top elevates this classic into something refined yet approachable. For a lighter nut-forward option, consider our chocolate peanut butter protein bars to explore related textures and flavors.
Why Make This Recipe
- Effortless Yet Elegant: A straightforward method yields a bakery-quality texture and a glossy, swirled finish.
- Minimal Ingredients: Pantry staples transform into a layered dessert without fuss.
- Impressive Flavor: Deep cocoa notes meet creamy, slightly salty peanut butter for complex contrast.
What lifts this above ordinary versions is the technique: a warm, molten batter and a gently folded peanut butter swirl create pockets of nutty creaminess rather than a flat topping. The result reads as deliberate and refined on the plate.
Ingredients
Base (brownie batter)
- 1 cup (226 g) unsalted butter, melted and cooled (room temperature butter recommended)
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 1 tsp pure vanilla extract
- 3/4 cup (75 g) Dutch-process cocoa powder, sifted
- 1 cup (125 g) all-purpose flour, spooned and leveled
- 1/2 tsp fine sea salt
Peanut butter swirl
- 1/2 cup (125 g) creamy peanut butter, stirred smooth (no oil separation)
- 1/4 cup (30 g) confectioners’ sugar, sifted
- 1 tbsp unsalted butter, softened
- 1 tsp vanilla extract
Topping
- Flaky sea salt, for finishing
- 2 tbsp chopped roasted peanuts (optional)
- Grated dark chocolate or cocoa powder, for dusting (optional)
Precision notes: use room-temperature eggs for even emulsification; cool melted butter slightly so it doesn’t cook the eggs; line a 9×9-inch pan with parchment for clean removal.
How to Make Peanut Butter Brownies:
- Preheat and prepare: Heat the oven to 350°F (175°C). Line a 9×9-inch pan with parchment, leaving an overhang for easy lift-out. Lightly grease the parchment.
- Mini-tip: Warm the pan in the oven for a minute before lining to help the batter settle evenly.
- Combine wet ingredients: In a large bowl, whisk melted butter and granulated sugar until glossy and slightly thickened. Add eggs one at a time, whisking until the mixture is smooth and pale. Stir in vanilla. The batter should be viscous and shiny.
- Sensory cue: the mixture will smell buttery and aromatic, and will thicken as the eggs incorporate.
- Add dry elements: Sift cocoa and salt into the wet mixture, fold gently, then fold in the flour until just combined. Do not overmix; the batter should be dense, smooth, and ribbon-like.
- Mini-tip: Fold with a spatula to avoid aerating—the crumb will remain fudgier.
- Transfer batter: Spread the brownie batter evenly into the prepared pan, smoothing the top with an offset spatula. The surface should be even with a satiny sheen.
- Make the peanut butter swirl: In a small bowl, beat peanut butter, confectioners’ sugar, softened butter, and vanilla until silky and spreadable. If too stiff, add 1 tsp warm water to loosen slightly.
- Sensory cue: the swirl should be glossy and pipeable, not grainy.
- Swirl and pattern: Dollop the peanut butter mixture in teaspoons across the batter. Use a skewer or knife to drag through the dollops, creating an elegant marbled pattern—avoid full mixing.
- Mini-tip: Work in deliberate, shallow strokes to preserve distinct ribbons of peanut butter.
- Bake and test: Bake 25–30 minutes, until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. The top will develop a thin, crackled crust.
- Sensory cue: you’ll notice a warm, cocoa-rich aroma and slightly glossy surface.
- Cool and finish: Cool completely in the pan on a wire rack for at least 1 hour to set; refrigerate 20 minutes for cleaner slices. Sprinkle flaky sea salt and chopped peanuts before cutting.
- Mini-tip: For ultra-clean slices, chill briefly and use a hot, dry knife wiped between cuts.
How to Serve Peanut Butter Brownies
Serve squares on simple white plates to showcase the marbled top. For a refined pairing, add a quenelle of vanilla bean ice cream and a scatter of toasted peanuts. Drizzle a thin line of warm caramel or a few dots of salted chocolate ganache for contrast. For a playful dessert board, pair slices with Halloween peanut butter cups, allowing guests to sample complementary textures and flavors.
How to Store Peanut Butter Brownies
- Room temperature: Store cooled brownies in an airtight container for up to 3 days. Place parchment between layers to prevent sticking.
- Refrigeration: For longer life (up to 7 days), wrap tightly in plastic and refrigerate; bring to room temperature before serving to soften the peanut ribbons.
- Freezing: Wrap individual squares tightly and freeze for up to 3 months. Thaw overnight in the fridge, then warm 10–15 seconds in the microwave or 8–10 minutes in a 300°F (150°C) oven to restore fudginess.
- Reheat tip: gentle warming revives the gloss of the peanut swirl without drying the brownie.
Tips to Make Peanut Butter Brownies
- Use high-quality cocoa for deeper chocolate notes and a more elegant aroma.
- Slightly underbake for fudgier centers; carryover heat will finish the set as they cool.
- Warm and loosen the peanut butter mixture if it resists swirling—too stiff creates clumps.
- Chill briefly before slicing to achieve clean, photograph-ready edges.
Variation (if any)
- Upgrade the nut element: substitute almond butter or a smooth pecan butter for a nuanced flavor.
- Add texture: fold in 1/2 cup dark chocolate chunks or toasted hazelnuts into the batter.
- Decadent finish: swirl salted caramel with the peanut butter for a layered sweet-salty profile.
- Gluten-free: swap 1:1 gluten-free flour blend, but avoid overmixing to keep density.
FAQs
Can I use natural peanut butter with oil separation?
Yes — stir natural peanut butter until fully homogeneous; if still loose, reduce added butter in the swirl. If the oil is excessive, chill the peanut butter briefly to firm it before mixing.
How do I achieve a fudgy rather than cakey brownie?
Use slightly less flour, melt the butter rather than creaming, and avoid overbaking. Remove from oven when a few moist crumbs cling to a toothpick; cool fully to set the dense crumb.
Can I make these ahead for a party?
Make them a day ahead and store in an airtight container at room temperature. For easier plating, chill briefly before cutting and bring to room temperature 30 minutes before serving.
What’s the best way to cut neat slices?
Chill the pan for 20–30 minutes, then use a hot, dry knife wiped clean between cuts. Press straight down—no sawing—to preserve edges.
Conclusion
These Peanut Butter Brownies balance restrained technique with bold flavor: glossy chocolate, creamy peanut ribbons, and a hint of sea salt transform simple ingredients into a refined dessert. The method rewards a bit of patience—cooling and a gentle swirl deliver an elegant, multilayered finish that photographs as beautifully as it tastes. For a different interpretation and extra inspiration, see Peanut Butter Brownies – Preppy Kitchen. Please share your results and variations in the comments; how would you make this dish your own?
Print
Peanut Butter Brownies
- Total Time: 45 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
Rich, dense chocolate brownies swirled with creamy peanut butter create a refined yet approachable dessert.
Ingredients
- 1 cup (226 g) unsalted butter, melted and cooled
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 1 tsp pure vanilla extract
- 3/4 cup (75 g) Dutch-process cocoa powder, sifted
- 1 cup (125 g) all-purpose flour, spooned and leveled
- 1/2 tsp fine sea salt
- 1/2 cup (125 g) creamy peanut butter, stirred smooth
- 1/4 cup (30 g) confectioners’ sugar, sifted
- 1 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- Flaky sea salt, for finishing
- 2 tbsp chopped roasted peanuts (optional)
- Grated dark chocolate or cocoa powder, for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×9-inch pan with parchment, leaving an overhang.
- In a large bowl, whisk melted butter and granulated sugar until glossy. Add eggs one at a time, whisking until smooth. Stir in vanilla.
- Sift cocoa and salt into the wet mixture. Fold gently, then fold in flour until just combined.
- Spread the brownie batter evenly into the prepared pan.
- In a small bowl, beat peanut butter, confectioners’ sugar, softened butter, and vanilla until silky. If too stiff, add warm water to loosen.
- Dollop the peanut butter mixture across the brownie batter. Use a skewer or knife to swirl through the dollops.
- Bake for 25–30 minutes, until the edges are set. A toothpick inserted into the center should come out with a few moist crumbs.
- Cool completely in the pan on a wire rack for at least 1 hour before cutting.
- Sprinkle flaky sea salt and chopped peanuts before cutting.
Notes
Use high-quality cocoa for better flavor. Slightly underbake for fudgier centers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg