A rich, fudgy brownie bursting with swirls of creamy peanut butter—this indulgent dessert brings together two of my all-time favorite flavors: deep chocolate and smooth peanut butter. Every bite is gooey, sweet, and just the right amount of salty, making it impossible for me to stop at just one square.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup (about 240 g) creamy peanut butter (plus a little extra for swirls)
½ cup (115 g) butter, melted
1 cup (200 g) granulated sugar
¾ cup (75 g) cocoa powder, unsweetened
½ cup (64 g) all-purpose flour
2 large eggs
1 teaspoon vanilla extract
¼ teaspoon salt
Directions
I preheat the oven to 350 °F (175 °C) and grease or line a 9×13-inch baking dish.
In a large mixing bowl, I whisk together the melted butter, sugar, cocoa powder, flour, eggs, vanilla, and salt until smooth.
I pour half the batter into the prepared dish and spread it evenly.
Then I drop tablespoon-sized spoonfuls of peanut butter over the batter.
I pour the remaining brownie batter on top and gently spread it out.
Using a knife or skewer, I swirl in a little extra peanut butter to create that classic marbled effect.
I bake it for 25 to 30 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
I let it cool in the dish for at least 15 minutes before slicing into squares.
Servings and timing
Servings: 12 squares
Prep time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Calories: Approximately 280 kcal per serving
Variations
Sometimes I like to change things up a bit:
I mix in a handful of chocolate chips for an extra-rich bite.
I swap in crunchy peanut butter for added texture.
For a salted caramel twist, I drizzle some caramel over the top before baking.
I occasionally use almond or cashew butter instead of peanut butter for a fun variation.
Storage/Reheating
I store any leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to a week. If I want that fresh-baked warmth again, I just pop a brownie square in the microwave for 10–15 seconds.
FAQs
How can I tell when the brownies are done baking?
I look for set edges and a toothpick that comes out with moist crumbs. If the toothpick is clean, they might be overbaked and less fudgy.
Can I use natural peanut butter?
Yes, but I make sure to stir it well first—natural peanut butter can separate and affect the texture.
What if I only have a smaller baking dish?
I can use a smaller pan, but I reduce the baking temperature slightly and increase the baking time to ensure the center cooks through without burning the edges.
Can I make these brownies gluten-free?
Yes, I swap the all-purpose flour with a 1:1 gluten-free baking blend. I’ve tried it, and it works great.
Can I freeze these brownies?
Absolutely. I let them cool completely, then wrap them tightly in plastic wrap and freeze in a sealed bag or container for up to 2 months. When I want one, I let it thaw or microwave it for a quick treat.
Conclusion
This creamy peanut butter brownie bake is everything I love in a dessert—rich, gooey, and packed with flavor. It’s a quick and easy recipe that never fails to impress, whether I’m baking for a group or just treating myself. If chocolate and peanut butter are your weakness like they are mine, these brownies are a must-bake.
Recipe:
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Creamy Peanut Butter Brownie Bake
- Total Time: 40 minutes
- Yield: 12 squares
- Diet: Vegetarian
Description
A rich and fudgy brownie swirled with creamy peanut butter, combining deep chocolate flavor with smooth, salty-sweet peanut butter for an irresistible dessert that’s quick and easy to make.
Ingredients
1 cup (240 g) creamy peanut butter, plus extra for swirls
1/2 cup (115 g) butter, melted
1 cup (200 g) granulated sugar
3/4 cup (75 g) unsweetened cocoa powder
1/2 cup (64 g) all-purpose flour
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
Instructions
- Preheat the oven to 350 °F (175 °C) and grease or line a 9×13-inch baking dish.
- In a large mixing bowl, whisk together melted butter, sugar, cocoa powder, flour, eggs, vanilla, and salt until smooth.
- Pour half of the batter into the prepared dish and spread it evenly.
- Drop tablespoon-sized spoonfuls of peanut butter over the batter.
- Pour the remaining brownie batter on top and gently spread it out.
- Swirl in extra peanut butter using a knife or skewer to create a marbled effect.
- Bake for 25 to 30 minutes, until edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
- Let cool in the dish for at least 15 minutes before slicing into squares.
Notes
Use natural peanut butter only if stirred well to prevent texture issues.
Store at room temperature for up to 3 days, or refrigerate for up to a week.
Microwave individual brownies for 10–15 seconds to reheat.
Can be frozen for up to 2 months—wrap tightly before freezing.
To make gluten-free, use a 1:1 gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
