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Homemade Peanut Butter Brownies recipe photo

Peanut Butter Brownies

These Peanut Butter Brownies are rich, fudgy, and swirled with creamy peanut butter for an irresistible treat.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup creamy peanut butter
  • 6 tablespoons unsalted butter
  • 1 tablespoon vanilla extract
  • 2 cups powdered sugar
  • 1/4 cup Dutch-processed cocoa powder
  • 1/2 cup boiling water plus 2 tablespoons
  • 2 ounces unsweetened chocolate finely chopped
  • 4 tablespoons unsalted butter melted
  • 1/2 cup vegetable oil plus 2 tablespoons
  • 2 eggs
  • 2 egg yolks
  • 2 teaspoons vanilla extract
  • 2 cups granulated sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoons salt
  • 1 cup semisweet chocolate chips optional

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Double boiler
  • Microwave-safe bowl
  • Cooling rack

Method
 

Prepare the Peanut Butter Swirl
  1. In a medium bowl, combine the creamy peanut butter, unsalted butter, vanilla extract, and powdered sugar. Mix until smooth and creamy.
Bloom the Cocoa and Melt Chocolate
  1. In a small bowl, mix the Dutch-processed cocoa powder with ½ cup plus 2 tablespoons of boiling water. Stir until smooth and set aside to cool slightly. Melt the unsweetened chocolate using a double boiler or microwave in short bursts, stirring frequently to prevent burning.
Mix the Chocolate Batter
  1. In a large bowl, whisk together the melted butter, vegetable oil, eggs, egg yolks, vanilla extract, and granulated sugar until well combined and glossy. Slowly add the cooled cocoa mixture and melted chocolate, whisking until fully incorporated.
Add Dry Ingredients
  1. Sift the all-purpose flour and salt into the wet mixture. Gently fold the dry ingredients in with a spatula, being careful not to overmix. If using, fold in the semisweet chocolate chips.
Assemble the Brownies
  1. Pour half of the chocolate batter into the prepared baking pan, spreading it evenly. Dollop half of the peanut butter mixture on top and swirl gently with a knife or skewer. Repeat with the remaining chocolate batter and peanut butter mixture.
Bake and Cool
  1. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownies to cool completely on a cooling rack before slicing.

Notes

  • For a dairy-free version, substitute butter with margarine or a plant-based alternative and use vegan chocolate.
  • If the peanut butter swirl is too runny, chill it briefly before swirling to get a better texture.
  • Store brownies airtight at room temperature up to 4 days; refrigerate for up to a week or freeze for 3 months.