Ultra-rich and chewy brownies swirled with creamy peanut butter—these Gooey Fudgy Peanut Butter Brownies are a chocolate-peanut butter lover’s dream. I love how these brownies strike the perfect balance between decadence and comfort, and the fact that they come together so easily makes them a go-to for last-minute dessert cravings. Whether I’m baking for a casual afternoon snack or something to impress guests, these always deliver.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup peanut butter (natural or regular)
1/4 cup cocoa powder
1/4 cup melted coconut oil (or vegetable oil)
1/2 cup pure maple syrup or honey
1/4 cup milk of choice
1/2 tsp salt
2 tsp pure vanilla extract
1/2 tsp baking powder
1/2 cup flour (all-purpose, oat, or gluten-free blend)
1/3 cup mini chocolate chips (optional)
Additional peanut butter for swirling on top
Directions
I start by preheating my oven to 350°F (175°C) and preparing an 8-inch square baking dish with parchment paper or a light layer of grease.
In a mixing bowl, I stir together the peanut butter, melted coconut oil, maple syrup, milk, and vanilla extract until the mixture is smooth.
Then I add the cocoa powder, salt, baking powder, and flour. I stir just until everything is combined—overmixing makes the texture less fudgy.
If I’m using mini chocolate chips, I fold them in gently.
I pour the batter into the prepared pan and spread it out evenly.
For the signature swirl, I drop spoonfuls of extra peanut butter on top and use a knife to create a marbled pattern.
I bake the brownies for 20–22 minutes, just until the center is set. Overbaking can dry them out, so I keep a close eye.
After baking, I let them cool completely before slicing—this helps them set and get that perfect chewy texture.
Servings and timing
This recipe makes 9 brownies. It takes about 10 minutes to prepare the batter and 22 minutes to bake, for a total time of approximately 32 minutes. Each brownie has around 195 kcal.
Variations
Vegan: I use maple syrup and plant-based milk like almond or oat milk.
Gluten-Free: I swap the flour for a gluten-free blend or oat flour.
Nut-Free: If peanut butter isn’t an option, I substitute with sunflower seed butter for a similar texture and taste.
Extra Chocolatey: I double the mini chocolate chips or drizzle melted chocolate on top.
Crunchy Texture: Sometimes I mix in chopped nuts like walnuts or almonds for an added crunch.
Storage/Reheating
I store these brownies in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to a week or freeze for up to 2 months. When reheating, I warm individual brownies in the microwave for about 10–15 seconds for that just-baked feel.
FAQs
How do I know when the brownies are done?
I look for a set center and slightly firm edges. A toothpick inserted should come out with a few moist crumbs but not raw batter. Overbaking can dry them out, so I check around the 20-minute mark.
Can I use crunchy peanut butter?
Yes, I’ve used crunchy peanut butter and it adds a nice bit of texture. Just know the swirl on top won’t look as smooth, but the taste is still fantastic.
Are these brownies freezer-friendly?
Absolutely. I let them cool completely, slice them, and freeze in a single layer. Once frozen, I transfer them to a sealed container or bag. They thaw well at room temperature or in the fridge overnight.
Can I make this recipe without oil?
I haven’t tried it myself, but you might be able to swap the oil for unsweetened applesauce. Keep in mind, this will affect the texture and make them slightly less fudgy.
What’s the best flour to use for a gluten-free version?
I’ve had success with both oat flour and a 1:1 gluten-free baking blend. Oat flour gives a slightly denser texture, while gluten-free blends mimic all-purpose flour best.
Conclusion
These fudgy peanut butter brownies are a total crowd-pleaser and one of my all-time favorite easy desserts to whip up. I love how they can be made with pantry staples and adapted to suit different diets. Whether I’m making them for a treat at home or sharing with friends, they never last long. If I’m craving something rich, chocolatey, and comforting—this is the recipe I reach for.
📖 Recipe:
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Gooey Fudgy Peanut Butter Brownies
- Total Time: 32 minutes
- Yield: 9 brownies
- Diet: Vegetarian
Description
Ultra-rich and chewy brownies swirled with creamy peanut butter. These fudgy bars are naturally sweetened, easy to adapt for various diets, and perfect for satisfying chocolate-peanut butter cravings.
Ingredients
1/2 cup peanut butter (natural or regular)
1/4 cup cocoa powder
1/4 cup melted coconut oil (or vegetable oil)
1/2 cup pure maple syrup or honey
1/4 cup milk of choice
2 tsp pure vanilla extract
1/2 tsp salt
1/2 tsp baking powder
1/2 cup flour (all-purpose, oat, or gluten-free blend)
1/3 cup mini chocolate chips (optional)
Additional peanut butter for swirling on top
Instructions
- Preheat the oven to 350°F (175°C) and prepare an 8-inch square baking dish with parchment paper or grease lightly.
- In a mixing bowl, stir together the peanut butter, melted coconut oil, maple syrup, milk, and vanilla extract until smooth.
- Add the cocoa powder, salt, baking powder, and flour. Stir just until combined.
- Gently fold in mini chocolate chips if using.
- Pour the batter into the prepared pan and spread evenly.
- Drop spoonfuls of additional peanut butter on top and swirl with a knife to create a marbled pattern.
- Bake for 20–22 minutes, or until the center is set. Avoid overbaking.
- Let the brownies cool completely before slicing for the best chewy texture.
Notes
Use maple syrup and plant-based milk for a vegan version.
Swap the flour for oat or gluten-free blend for a gluten-free option.
Substitute peanut butter with sunflower seed butter for a nut-free version.
Double the chocolate chips or drizzle melted chocolate for extra richness.
Add chopped nuts like walnuts or almonds for crunch.
Store in an airtight container at room temperature for 3 days or refrigerate for a week.
Freeze for up to 2 months and thaw before serving.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 195
- Sugar: 12g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
