I couldn’t resist sharing my Peanut Butter Brownies Recipe using just a handful of pantry staples because it comes together in minutes and disappears in no time.

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I love quick recipes that feel like cheating, and these peanut butter brownies do exactly that. With melted unsalted butter and ribbons of creamy peanut butter they come out fudgy and dangerously easy to eat.

I messed around with ideas, from Cake Mix Peanut Butter Brownies versions to that old Peanut Butter Brownies Recipe everyone copies, and this one still beats the rest. Serve them warm or save them for a late afternoon treat, they’ll disappear in minutes, I promise.

The peanut butter streaks give each bite a punch, you won’t believe how fast they go.

Ingredients

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Unsalted butter: Adds richness and moisture, mostly fat energy, little else, makes brownies fudgy.
Granulated sugar: Sweetens and helps structure, gives tenderness, mostly simple carbs and calories.
Eggs: Bind and lift, add protein and some fat, they help set the brownie crumb.
Cocoa powder: Gives chocolate flavor and antioxidants, low in sugar, adds slight bitterness.
All purpose flour: Provides structure and carbs, too much makes brownies cakey not fudgy.
Peanut butter: Adds protein and healthy fats, salty sweet depth, makes texture richer and denser.
Chocolate chips: Melt into pockets of gooey chocolate, add sugar and fat, optional but addictive.

Ingredient Quantities

1/2 cup unsalted butter, melted (113 g)

1 cup granulated sugar (200 g)

2 large eggs

1 tsp vanilla extract

1/3 cup unsweetened cocoa powder (35 g)

1/2 cup all-purpose flour (65 g)

1/4 tsp fine salt

1/2 cup creamy peanut butter (125 g)

1/4 cup powdered sugar (30g)

1/2 cup semisweet chocolate chips (optional)

Flaky sea salt for sprinkling (optional)

How to Make this

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1. Preheat oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment, leaving an overhang so you can lift the brownies out later.

2. Melt 1/2 cup unsalted butter in a microwave safe bowl or small saucepan, then stir in 1 cup granulated sugar until combined.

3. Beat in 2 large eggs, one at a time, then stir in 1 tsp vanilla extract until smooth.

4. Add 1/3 cup unsweetened cocoa powder, 1/2 cup all purpose flour and 1/4 tsp fine salt, stir just until no dry streaks remain, dont overmix or you get cakey brownies.

5. Pour the batter into the prepared pan and smooth the top with a spatula.

6. In a small bowl mix 1/2 cup creamy peanut butter with 1/4 cup powdered sugar until thick and spreadable; drop spoonfuls of the peanut butter mixture over the batter and swirl gently with a knife for a marbled effect.

7. Sprinkle 1/2 cup semisweet chocolate chips over the top if using, and scatter a little flaky sea salt for contrast if you like salty sweet.

8. Bake for 20 to 25 minutes, until the center is set but still fudgy and a toothpick inserted comes out with moist crumbs, not clean.

9. Cool completely in the pan on a wire rack, use the parchment to lift the slab out, slice into squares and serve warm with ice cream or as an afternoon treat.

Equipment Needed

1. Oven set to 350°F (175°C)
2. 8×8 inch baking pan
3. Parchment paper (leave an overhang to lift out the slab)
4. Microwave safe bowl or small saucepan for melting butter
5. Large mixing bowl and a whisk or fork
6. Rubber spatula for folding and smoothing the batter
7. Small bowl and spoon for the peanut butter mixture
8. Measuring cups and spoons (or a kitchen scale for accuracy)
9. Wire cooling rack and a knife or toothpick to check doneness and swirl the peanut butter

FAQ

Q: What pan size, temp and bake time should I use? A: Use an 8×8 inch square pan, preheat oven to 350 F (175 C). Bake about 20 to 25 minutes. Edges should look set and a toothpick in the center comes out with a few moist crumbs. If you like them fudgier pull them out a minute or two early, for cakier bake 2 to 4 minutes longer. I usually line the pan with parchment, works way better.

Q: Can I use crunchy peanut butter or natural peanut butter instead of creamy? A: Yes. Crunchy just adds texture. Natural peanut butter with oil separation will make the batter a bit oilier and less stable, so stir it very well and you might chill it briefly so it firms up. For best, creamy gives the most reliable result.

Q: How do I get a nice peanut butter swirl on top? A: Dollop spoonfuls of the peanut butter and powdered sugar mix over the batter, warm the peanut butter 10 to 15 seconds in the microwave if needed, then drag a knife or skewer to swirl. Dont over swirl or you'll blend it all in. Press a few chocolate chips on top if you want melty pockets.

Q: Can I make these gluten free or eggless? A: For gluten free swap the 1/2 cup flour for 1:1 gluten free flour mix, texture may be slightly different. For eggless use 1/2 cup applesauce (or two flax eggs: 2 tbsp flax meal + 6 tbsp water, mixed and rested) but expect them to be a touch more cake like and less glossy.

Q: How should I store, freeze and reheat leftovers? A: Store in an airtight container at room temp up to 3 days, in the fridge up to a week. Freeze well up to 3 months; wrap squares tightly then thaw in the fridge. To warm, microwave 10 to 20 seconds so the peanut butter and chocolate soften, sprinkle flaky sea salt before serving if you like that sweet-salty hit.

Q: Why did my brownies turn out dry or crumbly? A: Most likely overbaked or too much flour. Measure flour by spooning into the cup or better yet use the gram weights. Dont overmix once you add flour, and let brownies cool before cutting. Also using very hot melted butter can cook the eggs a little, so cool the butter a bit before mixing in.

Peanut Butter Brownies Recipe Substitutions and Variations

Unsalted butter (113 g): swap with melted coconut oil 1:1. It’ll give a slight coconut taste and crisper edges, or use dairy-free margarine 1:1 if you need vegan.
Granulated sugar (200 g): replace with light brown sugar 1:1 for a chewier, more caramel-y brownie. Coconut sugar works 1:1 too but it’s less sweet and darker.
Eggs (2 large): use flax “eggs” for a vegan option — for each egg mix 1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes. Applesauce 1/4 cup per egg also works but makes it a bit cakier.
Creamy peanut butter (125 g): swap 1:1 with almond butter or sunflower seed butter; sunflower butter is great if you gotta avoid tree nuts and keeps the texture similar.

Pro Tips

1. Warm the peanut butter a few seconds in the microwave so it spreads easy, then mix the powdered sugar in; if it still feels too stiff add tiny drops of milk not water, otherwise youll end up tearing the batter when you try to marble it.

2. Pull the brownies out when a toothpick shows moist crumbs instead of waiting for it to come out clean, cause if you overbake theyll turn cakey and dry, but dont freak out if the center looks very soft while hot it firms as it cools.

3. Cool them completely, then chill for 20 to 30 minutes before slicing for cleaner squares and nicer layers, and use the parchment overhang to lift the whole slab out so you dont squish the edges.

4. Sprinkle just a little flaky sea salt on top and press the chocolate chips down gently into the batter before baking so they melt in instead of sitting on top, but dont go overboard with salt it should be a tiny pop not salty brownies.

Peanut Butter Brownies Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I couldn’t resist sharing my Peanut Butter Brownies Recipe using just a handful of pantry staples because it comes together in minutes and disappears in no time.

Servings

servings

Calories

283

kcal

Equipment: 1. Oven set to 350°F (175°C)
2. 8×8 inch baking pan
3. Parchment paper (leave an overhang to lift out the slab)
4. Microwave safe bowl or small saucepan for melting butter
5. Large mixing bowl and a whisk or fork
6. Rubber spatula for folding and smoothing the batter
7. Small bowl and spoon for the peanut butter mixture
8. Measuring cups and spoons (or a kitchen scale for accuracy)
9. Wire cooling rack and a knife or toothpick to check doneness and swirl the peanut butter

Ingredients

1/2 cup unsalted butter, melted (113 g)
1 cup granulated sugar (200 g)
2 large eggs
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder (35 g)
1/2 cup all-purpose flour (65 g)
1/4 tsp fine salt
1/2 cup creamy peanut butter (125 g)
1/4 cup powdered sugar (30g)
1/2 cup semisweet chocolate chips (optional)
Flaky sea salt for sprinkling (optional)

Directions

Preheat oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment, leaving an overhang so you can lift the brownies out later.
Melt 1/2 cup unsalted butter in a microwave safe bowl or small saucepan, then stir in 1 cup granulated sugar until combined.
Beat in 2 large eggs, one at a time, then stir in 1 tsp vanilla extract until smooth.
Add 1/3 cup unsweetened cocoa powder, 1/2 cup all purpose flour and 1/4 tsp fine salt, stir just until no dry streaks remain, dont overmix or you get cakey brownies.
Pour the batter into the prepared pan and smooth the top with a spatula.
In a small bowl mix 1/2 cup creamy peanut butter with 1/4 cup powdered sugar until thick and spreadable; drop spoonfuls of the peanut butter mixture over the batter and swirl gently with a knife for a marbled effect.
Sprinkle 1/2 cup semisweet chocolate chips over the top if using, and scatter a little flaky sea salt for contrast if you like salty sweet.
Bake for 20 to 25 minutes, until the center is set but still fudgy and a toothpick inserted comes out with moist crumbs, not clean.
Cool completely in the pan on a wire rack, use the parchment to lift the slab out, slice into squares and serve warm with ice cream or as an afternoon treat.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.