Introduction

These Chocolate Peanut Butter Brownies combine rich, fudgy chocolate with creamy peanut butter swirls for an irresistible treat. Perfect for satisfying your sweet tooth, they balance intense chocolate flavor with the nutty goodness of peanut butter. Whether for a snack or dessert, these brownies are sure to impress.

The image shows three thick, square brownies stacked on top of each other on a white marbled surface. Each brownie has two clear layers: a dark, rich chocolate base layer with a dense, fudgy texture, and a creamy peanut butter layer in the middle that has a smooth, light brown color. The top layer is a shiny, slightly melted dark chocolate with swirls blending into the peanut butter below. Around the brownies there are scattered dark chocolate chips adding detail and texture to the scene. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (113g) unsalted butter – melted and slightly cooled

4 oz (115g) semi-sweet chocolate – chopped or chocolate chips

1 cup (200g) granulated sugar

1/4 cup (50g) light brown sugar

2 large eggs – at room temperature

1 large egg yolk

1 teaspoon vanilla extract

2/3 cup (85g) all-purpose flour – spooned and leveled

1/3 cup (30g) unsweetened cocoa powder – sifted

1/2 teaspoon baking powder (optional)

1/4 teaspoon salt

1/2 cup (125g) creamy peanut butter

2 tablespoons powdered sugar

2 tablespoons heavy cream or milk (optional)

Optional: 1/2 cup chocolate chips or chunks

Optional: 1/4 cup chopped roasted peanuts

Optional: Sea salt flakes for garnish

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper, leaving some overhang for easy removal.

Step 2: In a heatproof bowl, melt the butter and semi-sweet chocolate together using a microwave in 20-second bursts, stirring each time, or use a double boiler. Let cool slightly.

Step 3: Stir granulated sugar and light brown sugar into the chocolate-butter mixture until smooth. Whisk in eggs and egg yolk, one at a time, then add vanilla extract.

Step 4: In a separate bowl, sift together flour, cocoa powder, baking powder (if using), and salt. Gently fold this into the wet ingredients until just combined—avoid overmixing.

Step 5: In a small bowl, mix peanut butter with powdered sugar and a splash of heavy cream or milk if needed for a smooth, spreadable consistency.

Step 6: Pour half the brownie batter into the prepared pan. Spoon dollops of the peanut butter mixture over the batter. Pour the remaining brownie batter on top, then add more peanut butter dollops. Use a knife or skewer to gently swirl the peanut butter through the batter.

Step 7: Bake for 30–35 minutes. Test doneness by inserting a toothpick in the center—it should come out with moist crumbs but no raw batter.

Step 8: Let brownies cool in the pan for at least 30 minutes. For cleaner cuts, chill in the refrigerator for 1 hour before slicing into 16 squares using a hot knife wiped clean between cuts.

Tips & Variations

For fudgier brownies, avoid overmixing and check the bake time early; every oven differs.

Use creamy peanut butter rather than chunky for smoother swirling.

Add chocolate chips or chopped roasted peanuts for extra texture.

Sprinkle sea salt flakes on top before baking to enhance flavor contrast.

Replace heavy cream with milk if you prefer a lighter swirl consistency.

FAQs

Can I use natural peanut butter instead of creamy peanut butter?

You can, but natural peanut butter tends to be thinner and oilier, which may make the swirl runnier. Stir well before using and consider reducing or omitting the cream to maintain swirl stability.

How do I make the brownies more cakey instead of fudgy?

To make cakier brownies, add a bit more baking powder and bake a few minutes longer until a toothpick comes out mostly clean. Using all-purpose flour leveled carefully and not overmixing helps maintain a cakey texture.