These chocolate peanut butter brownies are ultra fudgy chocolate brownies swirled with peanut butter. They are topped with extra Reese’s cups and mini chocolate chips. If you are a chocolate peanut butter lover, you will love this recipe!
Happy first recipe of 2023! No better way to kick off the new year than with the best combination to exist – chocolate and peanut butter. These decadent brownies are super rich but that’s what makes them so good.
These brownies include two types of cocoa powder and chocolate chips so it is extra fudgy. Creamy peanut butter is swirled into the brownies and baked to gooey perfection.
For more peanut butter recipes try White Chocolate Reese’s Pieces Peanut Butter Cookies, Chocolate Peanut Butter Stuffed Cookie Bars, and Peanut Butter Chocolate Chip Cookies.
Why this recipe works
- Fudgy brownies- These chocolate brownies are extra fudgy with a crinkle top!
- Easy to make – No electric mixer required and the brownies come together in one bowl.
- Swirls of peanut butter- Before the brownies are baked the batter is swirled with peanut butter. It is the perfect chocolate peanut butter ratio.
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
Butter – Unsalted. This will be melted.
White sugar – Helps add that crinkle top we love so much with brownies.
Unsweetened cocoa powder – For best results, use both natural process cocoa powder and dark cocoa powder to give these a more rich chocolate flavour. You can substitute one for the other if you’re in a hurry!
Peanut butter – Creamy must be used. This will be swirled into the batter before baking.
Mini chocolate chips – I sprinkled the brownies with mini chocolate chips after they were done baking. I like using mini because it adds small pockets of chocolate on top. You can use semisweet chocolate chips or dark chocolate chips too. I don’t recommend milk chocolate chips because it will be too sweet.
Dark chocolate chips – Melted into the brownie batter. I used dark to balance the sweetness from the sugar, but semi-sweet work as well.
Step by step instructions
Here is how to make and bake these brownies. This recipe uses a bowl, a whisk, a spatula, and an 8×8 pan.
Step 1 – Whisk butter and chocolate. Melt the butter and whisk in chocolate and white sugar until melted together. It will look thick and grainy, trust the process.
Step 2 – Beat eggs and vanilla. Add in the eggs one at a time, and vanilla. The mixture will be thick, glossy, and smooth.
Step 3 – Add in dry ingredients. Fold in cocoa powders, flour, baking powder, and salt. The batter will be thick.
Step 4 – Pour batter. Pour the brownie batter into an 8X8 inch square baking pan.
Step 5 – Swirl in peanut butter. Dollop the peanut butter into small drops on top of the batter. Then use a butter knife and swirl it in into the brownie batter.
Step 6 – Bake the brownies. Bake these gooey peanut butter brownies for 40-50 minutes. The edges will be set, and middle will jiggle but continue to bake as it cools. If you stick a toothpick in the center, it will look moist with a few dense crumbs, but not like complete brownie batter.
Cool the brownies completely before removing them from the pan and cutting into them.
Expert Baking Tips
Here are a few baking tips from my kitchen to yours
- Flour- Make sure the flour is spooned and leveled properly. If you stick the measuring cup into the flour, this will compact it. Compacted flour leads to cakey brownies. A scale will give you the most accurate measurements.
- The eggs have to be added in one at a time to help maximize the amount of air added into the batter.
- When you are making the brownies, you need to gently fold the rest of the ingredients after the eggs are beaten. Use a spatula, and not a whisk.
- Line the bottom and two sides with parchment paper. Grease the other two sides. This will allow for the easiest removal from the pan.
- If your brownies are raw in the middle, bake for an extra 5-10 minutes and check them again.
Can I just use one type of cocoa powder?
Yes. But be aware your texture will be different as they carry different moisture/acidic levels. Substitute whatever you’re not using with the one you are. (You should have 3/4 cups total cocoa powder).
How do I know my brownies are ready?
When the edges are set and the middle still jiggles. If you stick a toothpick in and it comes out with wet batter on it give it another 5 minutes of baking time and check again. If the toothpick comes out with wet crumbs but not just batter it is ready.
Why did my brownies sink?
This means that the brownies were too under done. Even if the edges look set, you have to make sure the middle is somewhat set with a toothpick. Mine took nearly 50 minutes.
My brownies don’t have a crinkle top.
This is due to several reasons. Was your sugar butter mixture dissolved well? Did you over beat your batter when adding in the dry ingredients? Did you substitute or add less of an ingredient in? These topics all work towards that crinkle top!
Can I add in less sugar?
Unfortunately no. If you know me, you know I try to use as little sugar as possible in my recipes. This one requires the full 2 cups if you want that crinkle top and fudgy texture. If you’re worried about sweetness, I would use dark chocolate chips and not add any toppings.
Check out these recipes
Chocolate Peanut Butter Brownies
- 1 cup butter melted
- 2 cups white sugar
- 1/2 cup dark chocolate chips
- 4 eggs room temperature
- 1 tbsp vanilla
- 1 cup all-purpose flour
- 1/4 cup dark cocoa powder
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 cup creamy peanut butter
- 12 Reese's peanut butter cups optional
- 1/4 cups mini chocolate chips optional
- Preheat the oven to 350°F. Grease an 8×8 or 9×9 pan. For easy removal of the brownies, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set aside.
- Melt butter. While the butter is still hot, transfer into a large bowl. Add chocolate chips and white sugar and whisk until well combined. It will be thick and grainy, trust the process!1 cup butter, 2 cups white sugar, 1/2 cup dark chocolate chips
- Whisk in one egg at a time. Then whisk in the vanilla. The mixture should look glossy and smooth.4 eggs, 1 tbsp vanilla
- Fold in both cocoa powders, flour, baking powder, and salt. Make sure you don't over mix. The brownie batter will be thick.1 cup all-purpose flour, 1/4 cup dark cocoa powder, 1/2 cup unsweetened cocoa powder, 1/2 tsp salt, 1/2 tsp baking powder
- Spread evenly in the prepared pan. Dollop peanut butter across the entire pan and use a butter knife to swirl it in.1/2 cup creamy peanut butter
- Bake for 40-50 minutes. Mine took 50 minutes. The edges will be set, and the middle will jiggle. It will keep baking once pulled out of oven. Let cool completely before slicing. Top off with mini chocolate chips and cut up Reese's if desired.12 Reese's peanut butter cups, 1/4 cups mini chocolate chips