Peanut butter brownies are chocolate brownies with a peanut butter swirl. This peanut butter brownies recipe is perfect for peanut butter lovers!
A few months ago, I put together a post on how to make brownies. It has tons of info and tips and tricks for making great basic brownies.
But sometimes you want a brownie that’s anything but basic. These chocolate peanut butter brownies are chocolate brownies with rich peanut butter cheesecake swirled throughout the brownie.
The brownies are really easy to make, but they look like they’re a lot more work than they are. They can also be made ahead of time, so they make a great treat for bake sales, potlucks, and more!
Ingredient notes and substitutions
- Butter: I use salted butter in this recipe.
- Cocoa powder: I’ve only used regular unsweetened cocoa powder in this recipe. I haven’t tried Dutch-process cocoa powder.
- Chocolate chips: You can substitute milk chocolate chips if you prefer your brownies a little sweeter.
- Cream cheese: I recommend using full-fat cream cheese in this recipe.
- Peanut butter: I don’t recommend using natural peanut butter in this recipe. Regular smooth peanut butter works well.
How to make peanut butter brownies
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe is given below.
Step 1: Melt the butter and add it to your mixing bowl.
Step 2: Mix in the eggs and vanilla until combined.
Step 3: Stir in the dry ingredients just until combined.
Step 4: Add the chocolate chips and stir in.
Step 5: To make the peanut butter filling, you’ll beat the cream cheese until soft and smooth.
Step 6: Beat in the the peanut butter and sugar.
Step 7: Mix in the egg and milk.
Step 8: Reserve 1 cup of the brownie batter, and spread the remaining batter in the prepared baking pan.
Step 9: Carefully spread the peanut butter filling over the top of the brownie batter, and then drop the rest of the brownie batter over the peanut butter layer.
Step 10: Swirl the brownie and peanut butter portions together.
Step 11: Bake!
Recipe Tips!
- Mixing: I recommend mixing the brownie batter by hand and saving the electric mixer for the peanut butter portion. Overbeating the brownie portion can give you cakey, not fudgy, brownie.
- Checking for doneness: Brownies are different than other baked goods when it comes to testing for doneness. When you bake brownies, you’ll want some fudgy, moist crumbs still attached to the toothpick.
- If you have wet batter on the toothpick, keep baking! You just don’t want a clean toothpick because then the brownies will be overbaked.
- Fudgy brownies: If you like your brownies on the fudgier side, let them come to room temperature and then chill them before cutting and serving.
- Add-ins: Feel free to stir chopped peanuts or peanut butter chips into the peanut butter batter for more peanut butter flavor.
Storage
Store any leftover peanut butter brownies in an airtight container at room temperature. The brownies will keep for up to 4 days when properly stored.
More brownie recipes!
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Peanut Butter Brownies
Equipment
- 9×13 pan
Ingredients
Brownies
- 1 cup butter melted
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 cups granulated sugar
- 1 ¼ cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup semisweet chocolate chips
Peanut Butter Swirl
- 2-8 ounce packages cream cheese softened
- 1/2 cup creamy peanut butter
- 3/4 cup granulated sugar
- 1 large egg
- 2 tablespoons milk
Instructions
- Preheat oven to 350 F. Grease and flour a 9×13-inch baking dish. Set aside.
- In a large bowl, beat butter, eggs, and vanilla together until smooth.
- Whisk the dry ingredients together in a separate medium bowl.
- Gradually add flour mixture to egg mixture, and stir until just incorporated.
- Stir in chocolate chips.
- Remove 1 cup brownie batter for topping, and set aside.
- Spread remaining batter into prepared baking pan.
- In a small bowl, beat the cream cheese until smooth.
- Add the peanut butter and sugar, and beat together until smooth.
- Beat in egg and milk on low just until combined.
- Carefully spread peanut butter mixture over brownie batter.
- Drop reserved batter by tablespoonfuls over filling.
- Cut through batter with a knife to swirl. You won’t want to overdo the swirling or you’ll end up without distinct swirls.
- Bake for 30-40 minutes, or until a toothpick inserted in the center comes out with a few fudgy crumbs.
- Let come to room temperature before serving.
- Cover and chill leftovers.
Notes
- Butter: I use salted butter in this recipe.
- Cocoa powder: I’ve only used unsweetened cocoa powder in this recipe. I haven’t tried Dutch-processed cocoa powder.
- Chocolate chips: You can substitute milk chocolate chips if you prefer your brownies a little sweeter.
- Cream cheese: I recommend using full-fat cream cheese in this recipe.
- Peanut butter: I don’t recommend using natural peanut butter in this recipe.
- Nutrition values are estimates.
Nutrition
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Originally published 10/25/2018.
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Comments & Reviews
Deb says
Love the peanut butter and chocolate combination! Delicious!!!
Kate says
Thank you! I love the combo, too! It’s hard to go wrong with peanut butter and chocolate. =)