These Chocolate Peanut Butter Brownies are made for Reese’s fans. They begin with a rich, fudgy brownie batter that’s swirled twice with dollops of creamy peanut butter so every bite has chocolate and peanut butter.
I love chocolate and peanut butter together — they’re a classic pairing. These homemade peanut butter chocolate brownies are quick and simple to make, and they keep well for everyday treats or when you want to stash a batch in the freezer.
The brownies are thick, gooey, and crowd-pleasing. Make an extra pan to freeze so you always have a peanut butter brownie ready when the craving hits.
If you enjoy peanut butter cups, these brownies deliver that same flavor in a soft, fudgy bar. For a small batch or bite-size option, try the mini versions in the recipe suggestions below.
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Why You’ll Love This Recipe
- Uses common pantry staples — just 8 ingredients most people already have.
- A straightforward method that shows how to make peanut butter brownies in a few easy steps.
- An easy one-bowl approach that comes together in under an hour.
- Classic chocolate and peanut butter flavor in every bite.
- Simple to customize with mix-ins or toppings you like.
Ingredients
- Unsalted butter for richness and moistness.
- Chocolate chips and cocoa powder for concentrated chocolate flavor.
- Brown sugar for chewy, caramel notes — light or dark packed both work.
- Creamy peanut butter for the swirls; crunchy can be used if you prefer texture. Avoid natural (oil-separated) peanut butter for best results.
See the recipe card below for exact ingredient amounts and measurements.
Substitutions & Variations
- Add peanut butter cups, peanut butter chips, chopped peanuts, or Reese’s Pieces for extra mix-ins.
- Use crunchy peanut butter if you want more texture in the bites.
If you try other substitutions, adjust baking times as needed and share what worked in the comments.
How to Make Peanut Butter Brownies
Step 1: Melt the unsalted butter and chocolate chips together in a microwave-safe bowl or in a pan over low heat until smooth.
Step 2: Whisk the brown sugar into the melted chocolate-butter mixture, then add the eggs and whisk until the mixture lightens in color and is well combined.
Step 3: Fold the all-purpose flour, cocoa powder, and salt into the wet ingredients until the flour streaks disappear.
Step 4: Spread half the batter into a parchment-lined 8×8-inch pan. Drop teaspoons of peanut butter across the batter.
Step 5: Add the remaining batter and dollops of peanut butter, then use a knife to create swirls so chocolate and peanut butter remain distinct.
Step 6: Bake at 350°F (175°C) until a toothpick comes out with moist crumbs — typically about 25–35 minutes. Cool in the pan 10 minutes, then transfer to a rack to cool completely before slicing.
Expert Baking Tips
- Create a parchment sling with a 2-inch overhang on opposite sides to lift the cooled brownies out of the pan easily.
- Use a toothpick or butter knife to make large, visible swirls — avoid overmixing so you retain distinct chocolate and peanut butter ribbons.
- Remove brownies when the center still has some moist crumbs for a fudgy texture; overbaking dries them out.
Recipe FAQs
A light-colored metal pan with straight sides bakes evenly and gives the best texture. Avoid glass or ceramic pans, which can alter bake time and texture.
Let the brownies cool completely, then use a large chef’s knife warmed under hot water and wiped dry between cuts for clean slices.
Yes — swap in your favorite nut butter, keeping in mind texture and oil content can change the result slightly.
Storage
Room Temperature
Keep cooled brownies in an airtight container at room temperature for 3–4 days.
Freezing Instructions
Wrap cooled brownies tightly in plastic wrap, place in a freezer bag or airtight container, and freeze up to 3 months. Thaw at room temperature or enjoy straight from the freezer.
More Recipes You’ll Love
- Mini Peanut Butter Cup Brownies
- Samoa Brownies
- Mini Peanut Butter S’mores Tarts
- Easy Chewy Peanut Butter Nutella Cookies
Did you try this recipe?
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📖 Recipe
Easy Homemade Chocolate Peanut Butter Brownies
Kayla Burton
Pin Recipe
Equipment
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8×8 inch metal pan
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Mixing bowls
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Measuring spoons
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Scale or measuring cups
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Whisk
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Spatula
Ingredients
- 12 tablespoons (168 g) unsalted butter, room temperature
- ¾ cup (135 g) semi-sweet chocolate chips
- 1½ cups (300 g) brown sugar, packed
- 3 large eggs, room temperature
- 1 cup (125 g) all-purpose flour
- ½ cup (43 g) cocoa powder
- ½ teaspoon salt
- ¾ cup (192 g) creamy peanut butter (not natural)
Instructions
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Preheat oven to 350°F (175°C). Line an 8-inch square metal pan with parchment, leaving an overhang to lift the brownies out after baking.
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Melt butter and chocolate chips together until smooth. Whisk in the brown sugar, then whisk in the eggs until the mixture becomes lighter in color.
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In a separate bowl, whisk flour, cocoa, and salt. Fold the dry ingredients into the wet mixture until just combined.
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Spread half the batter into the pan, drop spoonfuls of half the peanut butter over it, then repeat with the remaining batter and peanut butter. Swirl gently with a knife.
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Bake on the middle rack until edges are set and a toothpick comes out with moist crumbs, about 25–35 minutes. Remove before fully dry for the best fudgy texture.
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Cool in the pan until firm enough to lift out using the parchment overhang. Transfer to a wire rack, cool completely, then slice and serve.
Notes
Nutrition: Nutrition information is an estimate.
Nutrition figures are estimates and not guaranteed to be exact.