These Peanut Butter Brownies are made with swirls of fudgy chocolate brownie and soft, chewy, peanut butter blondies. Make sure to load them up with plenty of chocolate peanut butter candy pieces!
Peanut butter fans who enjoyed my fudgy, easy brownie recipe are going to love this one !
Peanut Butter Brownies
Officially in the third trimester this week and I am hungry all. the. time.
I mean, I’ve always been up for eating, and my sweet tooth has always been pretty demanding, but things are getting a little out of control here. I made two pans of these peanut butter brownies last week and am embarrassed to tell you how much I devoured on my own. It’s not safe to keep sweets in the house anymore, especially not peanut butter and chocolate ones like these peanut butter brownies (also not safe: this Buckeye recipe!).
These peanut butter brownies were originally shared on the blog a few years ago but desperately needed a photo refresh.
They’re a peanut butter & chocolate lover’s dream, chewy and chocolatey, fudgy brownies rippled with creamy peanut butter blondies, packed with mini chocolate chips and Reese’s Pieces. They pretty much melt in your mouth and oh my goodness I’m almost drooling here.
How to Make Peanut Butter Brownies
- Make your brownie batter first. This can all be made in a single bowl, and letting the batter sit while you prepare your peanut butter layer helps encourage shiny, crackly brownie tops (which we all love).
- Prepare your peanut butter layer! I recommend using an electric mixer as you’ll need to cream together the butter and sugar. This batter gets a bit stiff until you add the milk (at the very end), but don’t worry, everything will come together.
- Dollop away! Peanut butter, chocolate, peanut butter, chocolate. Alternate dropping spoonfuls of brownie batter and peanut butter batter into a 13×9 pan. It’ll start out looking like a patchwork quilt, then use your knife to swirl everything together. You want to have some peanut butter and some chocolate in every bite.
All in all you will need three bowls total to make these peanut butter brownies, but the dishes are worth it.
Ok, I think that’s all for today because if I write another word about peanut butter brownies I’m going to find myself up to my elbows in batter in a few minutes and then regretfully googling the effects of excessive peanut butter and chocolate consumption on unborn children.
Enjoy (and Happy Labor Day!)!
More Peanut Butter & Chocolate Recipes You Might Like:
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Peanut Butter Brownies
Ingredients
BROWNIE BATTER
- 3/4 cup unsalted butter cut into Tablespoon-sized pieces 170g
- 1/2 cup semisweet chocolate chips 90g
- 1/2 cup natural cocoa powder 50g
- 1/2 cup granulated sugar 100g
- 1 cup light brown sugar firmly packed (200g)
- 2 large eggs + 1 egg yolk room temperature preferred
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup all-purpose flour 125g
- 1/3 cup mini chocolate chips (85g)
PEANUT BUTTER BATTER
- 1/2 cup unsalted butter softened (113g)
- 1/2 cup creamy peanut butter 140g
- 1/2 cup granulated sugar 100g
- 1/2 cup light brown sugar firmly packed (100g)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour 167g
- 1/2 teaspoon cornstarch
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 Tablespoon milk
- 2/3 cup Reeses pieces optional
Instructions
- Preheat oven to 350F (175C) and prepare a 9x13 glass baking dish¹ by spraying with baking spray. Prepare Brownie batter first:
BROWNIE BATTER
- In a large, microwave-safe bowl, combine butter and ½ cup semisweet chocolate chips. Heat in 20-second increments (stirring well in betweeuntil chocolate and butter are melted and mixture is smooth.
- Add cocoa powder and sugars and stir well.
- Stir in eggs, egg yolk, vanilla extract, and salt.
- Add flour and stir well. Stir in mini chocolate chips, if using. Set aside while you prepare peanut butter blondie batter.
Peanut Butter Blondies
- Using an electric mixer or stand mixer, cream together butter, peanut butter, and sugars until creamy and well-combined.
- Add egg and vanilla extract and stir well.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, and salt.
- Gradually add flour mixture to peanut butter mixture and stir until well. Add milk and stir until ingredients are completely combined.
- Use a spoon or spatula to stir in Reese’s pieces candy pieces, if using.
- Alternate dropping heaping spoonfuls of brownie batter and peanut butter blondie batter into your prepared pan. Use a knife to swirl and make sure the batter is evenly distributed. Top with additional candy pieces, if desired.
- Transfer to 350F (175C) and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs (no wet batter).
- Allow brownies to cool in pan before slicing and serving.
Video
Notes
Nutrition
This peanut butter brownie recipe was originally published on the blog 07/29/2016. Photos and recipe updated and a video has been added 09/02/2019. See original photo below.
Sarah says
September 24, 2019 at 9:09 amExcellent recipe-the large group I made two batches for absolutely loved it. Followed directions as stated. Mmmmmmmm!
Sugar Spun Run says
September 24, 2019 at 9:42 amThank you so much, Sarah! I am so happy that you enjoyed the Peanut Butter Brownies. 🙂
Jessica says
September 2, 2019 at 5:08 pmThank you for posting this being I’m also in my third trimester and these look amazingly yummy. Congratulations
Sam says
September 2, 2019 at 5:32 pmThank you so much! Good luck to you the rest of the way! 🙂
Renay says
September 2, 2019 at 12:11 pmEating sweets makes for a sweet baby! At least that is what I told myself…lol! Congratulations on your new addition!
Sam says
September 2, 2019 at 1:06 pmThank you so much, Renay! We are excited! 🙂
melody spears / ania rahaman says
February 6, 2017 at 6:44 ami wish i could have all the recipes downloaded.
cause it is very hard to look for the recipes i wanna try out and a lot of time gets wasted browsing
B says
September 28, 2019 at 10:12 pmI bookmark them or add them to my favorites.
plasterer bristol says
October 4, 2016 at 1:40 pmBoy do these sound good. Can’t wait to make these, thanks for sharing this recipe.
Simon
Alaina @ A Not So Quiet Kitchen says
August 2, 2016 at 9:22 pmI haven’t had a brownie in WAY too long! These look so delicious! And I have all the ingredients, I think I may do some baking tonight! 🙂
Karly says
August 1, 2016 at 4:45 pmSweet tooth is officially in full force after seeing these little numbers. I love the PB and you’ve got just the right amount of chocolate swirl… perfection!
Sam says
August 2, 2016 at 3:26 pmThank you, Karly! 🙂
Medha @ Whisk & Shout says
July 29, 2016 at 9:23 pmPeanut butter brownies are a classic and yours look epic! Love that pb blondie layer 🙂
Sam says
July 29, 2016 at 10:27 pmThank you, Medha!
🙂
pat says
July 29, 2016 at 1:24 pmHi Sam
Do you think this will work with all natural peanut butter?
Organic, no salt, no sugar. It is all I have been using for 7 years. I love it and can no longer stand to even lick the knife from Joe’s regular stuff.
I hate peanut butter cups because of this.
I am thinking I would probably need some minor adjustments.
thanks, big hug, Pat
Sam says
July 29, 2016 at 10:36 pmHi Pat! Hmmm I wish I had a more definite answer for you, but while I always have a jar of natural peanut butter in my house (I love it as a snack after work with a sliced apple) I basically never bake with it. I am inclined to think that this would be an OK substitution, it would just have a somewhat different taste (which would be fine since that is the taste you prefer) but unfortunately I can’t guarantee it. I’m putting the question out to a group of food bloggers I know to see if anyone has experience baking with it this way, and I will let you know what I hear back. I’m sorry I’m not more certain! <3
Sam says
July 30, 2016 at 9:55 amOK, so after talking to some people who have baked with natural peanut butter, it sounds like it should be fine except the taste will be less sweet. Since the blondie calls for sugar and it’s combined with the brownie, I think it should still be sweet enough, though. I hope this helps, and if you do get a chance to try it I’d love to hear how it turns out for you! Have a wonderful weekend, Pat! 🙂