Let’s talk about the perfect marriage of flavors: chocolate and peanut butter. In brownie form, it’s pure heaven. These peanut butter brownies are everything you want—rich, fudgy, deeply chocolatey, with ribbons of creamy peanut butter swirled throughout every bite.
The brownie base is dense and decadent, not cakey. The peanut butter swirl adds a salty-sweet contrast that makes each bite even better than the last. They’re easy to make, impossible to resist, and guaranteed to disappear fast. Fudgy, swirled, and absolutely irresistible.
Instructions
Preheat and Prep
Preheat your oven to 350°F (175°C). Grease an 8×8 or 9×9-inch baking pan and line it with parchment paper, leaving overhang on two sides for easy removal.
Make the Peanut Butter Swirl Mixture
In a small bowl, beat together the peanut butter, softened butter, powdered sugar, vanilla, and salt until smooth and creamy. Set aside.
Melt Butter and Chocolate
In a medium saucepan over low heat, melt the butter and chopped chocolate together, stirring constantly until smooth. Remove from heat and let cool slightly.
Combine Wet Ingredients
In a large bowl, whisk together the granulated sugar and brown sugar. Pour in the melted chocolate mixture and whisk to combine. Add the eggs one at a time, whisking well after each addition. Whisk in the vanilla extract.
Add Dry Ingredients
Sift the flour, cocoa powder, and salt over the wet mixture. Fold gently with a spatula until just combined. Do not overmix.
Assemble
Pour the brownie batter into the prepared pan and spread evenly. Drop spoonfuls of the peanut butter mixture over the batter. Use a knife or toothpick to gently swirl the peanut butter into the brownie batter, creating a marbled effect. Don’t over-swirl—you want distinct ribbons of peanut butter.
Bake
Bake for 30-35 minutes (for 8×8) or 25-30 minutes (for 9×9) until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The top should be shiny and slightly cracked.
Cool Completely
Let the brownies cool completely in the pan on a wire rack. This is essential for clean slices—at least 2 hours.
Chill (Optional but Recommended)
For the cleanest cuts, refrigerate the cooled brownies for 1-2 hours before slicing.
Slice and Serve
Use the parchment overhang to lift the brownies out of the pan. Place on a cutting board and slice into squares with a sharp knife, wiping clean between cuts.
Store
Store in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to a week.
Pro-Tips for Peanut Butter Brownie Greatness
- Use Room Temperature Peanut Butter: It swirls more easily and won’t sink into the batter.
- Don’t Over-Swirl: A few gentle passes are enough. Over-swirling creates muddy brownies instead of beautiful ribbons.
- Don’t Overbake: Fudgy brownies are the goal. Pull them when a toothpick comes out with moist crumbs.
- Cool Completely Before Slicing: Warm brownies will fall apart. Patience is rewarded with clean, beautiful squares.
- Chill for Cleaner Cuts: Refrigerating before slicing gives you those perfect, bakery-style edges.
