Indulge in the ultimate treat with our homemade Chocolate Peanut Butter Brownies.
Fudgey chocolate brownies with a layer of creamy peanut butter make a delicious treat for the chocolate and peanut butter lovers in your life!
Sink your teeth into the perfect combination of rich chocolate and smooth, nutty goodness. Experience pure bliss with every bite!
Check out all the other easy dessert recipe ideas for even more delicious recipes.
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Chocolate and peanut butter just seem to belong together, right?
Let's take brownies up a notch by adding a layer of creamy peanut butter. You really can't go wrong with a plate of homemade brownies. It's a dessert everyone seems to enjoy...young and old alike!
Looking for more Chocolate Recipes? Try my Chocolate Brownie Cake, Chocolate Cheesecake Cupcakes, and even my Double Chocolate Chip Cookies. Yum!
Table of Contents
- Tips for Perfect Brownies
- 🛒Helpful Kitchen Tools
- Ingredients
- Recipe Substitutions and Variations
- Step-by-Step Instructions
- Make the Peanut Butter Layer
- Kitchen Tool Spotlight
- Quick Tip
- Baking Instructions
- Cooling Tips
- LOVE this recipe? SAVE it for Later!
- Storing and Thawing Tips
- Recipe FAQ
- More Recipes to Love
- 📖 Recipe Card
- 💬 Comments
Tips for Perfect Brownies
- Use room temperature eggs. The batter will not come together as easily if you use eggs straight from the refrigerator. Try to let the eggs sit out on the counter for at least 30 minutes before starting to prepare the batter.
- Cutting the brownies too soon after baking is a big no-no. Let them cool completely in the baking pan before removing them with the parchment paper. Then allow the brownies to cool for an additional 30 minutes or so before slicing.
- Use a serrated knife to slice the brownies, but what I find works even better is a plastic knife! You'll get beautiful "crumb-free" slices of brownies!
🛒Helpful Kitchen Tools
DOWAN Mixing Bowls, Ceramic Mixing Bowls for Kitchen, Colorful Vibrant Nesting Bowls for Cooking, Baking, Prepping, Serving, Salad, Housewarming Gift, Microwave Dishwasher Safe, 3.7/2/1 Qt, Set of 3
Ceramic Sugar and Creamer Set, Milk Carton Shaped White Cream Jug and Sugar Bowl with lidWilton Recipe Right Non-Stick 9-Inch Square Baking Pan with Lid, Set of 2Beasea Brownie Pan with Dividers, 2 Set All Edges Square Cupcake Brownie Pans 12 Mini Cavity Non Stick Baking Carbon Steel Bread Mold Small Edge 3x4 Individual Cutter Sheet Tray for Cake Cookie Oven
Ingredients
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Ingredients for the Chocolate Layer:
- Melted butter
- Sugar
- 2 Eggs
- Vanilla extract
- Flour
- Unsweetened cocoa powder
- Salt
Ingredients for the Peanut Butter Layer:
- Creamy Peanut Butter
- Melted Butter
- Granulated Sugar
- Brown Sugar
- 1 Egg
- Vanilla Extract
- Flour
- Baking powder
- Salt
Recipe Substitutions and Variations
- If you have a peanut allergy, you could use almond butter instead.
- We used creamy peanut butter, but you could use crunchy peanut butter if you prefer a little crunch in the brownies!
Step-by-Step Instructions
Step 1: Cream the butter and the sugar. Mix in the eggs, one at a time, then the vanilla extract.
Step 2: Add the flour, cocoa powder, and salt. Be sure to not overmix the batter.
Make the Peanut Butter Layer
Step 3: Cream the butter, peanut butter, and sugars together. Add the egg and the vanilla extract.
Step 4: Mix in the flour, baking powder, and salt. Do not overmix the batter.
Kitchen Tool Spotlight
I always line my pans with Parchment Baking Sheets which makes it so incredibly easy to pull the baked goods out of the pan.
Step 5: Spread the peanut butter layer evenly out on the bottom of the pan. Then carefully spread the chocolate layer on top.
Quick Tip
Don't over bake the brownies! They will continue to cook as they cool on the wire rack.
Baking Instructions
Step 6: Use an 8X8 Baking Pan for this recipe. Bake for 22 minutes in a preheated 350°F oven. Brownies will still be soft and gooey, but will finish setting while they cool.
Cooling Tips
Step 7: Allow the brownies to cool in the pan for about 30 minutes. Gently lift the brownies out of the pan by pulling up on the parchment paper overhang. Place the brownies on a cooling rack to cool for another 30 minutes before slicing.
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Storing and Thawing Tips
Refrigerator: Store in an airtight container or zip top bag at room temperature for up to 4 days or in the refrigerator for up to a week.
Freezer: Freeze chocolate peanut butter brownies for up to 3 months in an airtight container.
Thawing: Defrost in the refrigerator or at room temperature when ready to enjoy.
Recipe FAQ
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Metal pans are excellent for baking brownies since they evenly distribute and retain heat. This ensures that they bake evenly. Glass pans tend to heat up slowly, and retain heat for longer, which may lead to over-baking your brownies.
More Recipes to Love
- Homemade Chocolate Brownies made with white and semi-sweet chocolate chips in the batter!
- If you love peanut butter cups candies, you'll love this recipe for Peanut Butter Brownies!
- For a fun twist, try these Zucchini Brownies and no, you can't taste the zucchini!
- Homemade Vanilla Ice Cream- try some on top of the Chocolate Peanut Butter Brownies!
📖 Recipe Card
Chocolate Peanut Butter Brownies
Ingredients
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- ½ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ⅛ teaspoon salt
- ⅓ cup creamy peanut butter
- 2 tablespoons unsalted butter melted
- ⅓ cup granulated sugar
- ¼ cup packed brown sugar
- 1 large egg
- ½ teaspoon real vanilla extract
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
Method
- Preheat oven to 350°F and line an 8” x 8” pan with parchment paper and spray with non-stick cooking spray.
- In a large mixing bowl, cream the butter with the sugar.
- Add the eggs, one at a time.
- Add the vanilla extract.
- Sift the flour, cocoa powder and salt together and then add to the butter, sugar mixture.
- Do not over-mix the batter or the brownies will turn out like a cake.
- Set aside while you prepare the peanut butter layer.
- In a large mixing bowl, cream together the peanut butter and butter with the sugars.
- Add the egg followed by the vanilla extract.
- Sift together the flour, baking powder and salt. Then add the flour mixture to the peanut butter ingredients.
- Spread peanut butter brownie layer on the bottom of the pan and then add the chocolate brownie layer on top being careful to spread the batter for both layers out evenly.
- Bake for 22 minutes in a preheated 350°F oven.
- Brownies will still be soft and gooey, but will finish setting while they cool.
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