Chocolate Peanut Butter Brownies

Chocolate peanut butter brownies – ultra fudgy chocolate brownies with a creamy peanut butter swirl that bakes right into the top.

This homemade chocolate peanut butter brownies recipe uses real chocolate, brown sugar, and natural peanut butter to create a deep chocolate flavor, a gooey center, and a classic crackly brownie top.

As a baker, I tested the peanut butter swirl so it stays creamy without sinking, giving you dense, chewy edges and a soft, fudgy middle every time.

Why you'll love it

• Super fudgy texture: dense, gooey brownies with chewy edges.
• Easy peanut butter swirl: just spoon and swirl, no frosting needed.
• Big chocolate–peanut flavor: rich cocoa base with a generous peanut butter hit in every bite.

Ingredients you need

• Butter: Unsalted butter for better control of salt.
• Chocolate: Semi-sweet baking chocolate.
• Eggs: Large eggs, at room temperature.
• Sugar: Granulated sugar and brown sugar.
• Vanilla & Salt: Vanilla extract and fine salt.
• Flour: All-purpose flour.
• Cocoa Powder: Unsweetened cocoa powder.
• Peanut Butter: Natural peanut butter, creamy or chunky.

Tips for this recipe

• Use room temperature eggs: They mix more evenly into the batter.
• Do not overmix: Stop mixing as soon as the flour is incorporated.
• Swirl gently: Use the tip of a knife to create clean peanut butter swirls.
• Watch the bake time: The center should look just set, not dry.
• Cool completely before slicing: This gives clean, neat brownie squares.

How to make chocolate peanut butter brownies

Melt the chocolate and butter together in a heatproof bowl over a saucepan of simmering water, stirring until smooth.

Whisk the eggs, granulated sugar, brown sugar, and vanilla in a separate bowl for 1–2 minutes until slightly pale.

Stir in the melted chocolate mixture into the egg and sugar mixture until well combined.

Add the flour, cocoa powder, and salt and mix gently with a rubber spatula until you have a smooth brownie batter.

Pour the batter into the prepared pan and smooth the top with an offset spatula.

Warm the peanut butter slightly if needed and spoon small dollops over the brownie batter.

Swirl the peanut butter with the tip of a knife to create a marbled peanut butter swirl on top.

Preheat the oven to 180°C (350°F) and line an 8-inch (20 cm) square pan with parchment paper.

Bake the brownies for about 19–22 minutes, until the edges are set and the center is just slightly soft.

Check doneness with a toothpick – it should come out with a few moist crumbs, not wet batter.

Serving suggestions

• Serve slightly warm with vanilla ice cream
• Drizzle with chocolate or caramel sauce
• Sprinkle with flaky sea salt before serving
• Enjoy as a dessert or afternoon treat

Storage

• Room temperature: up to 4–5 days in an airtight container
• Refrigerator: up to 7 days
• Freezer: up to 3 months, well wrapped

Recipe variations

• Peanut butter chip brownies
• Peanut butter cheesecake brownies
• Peanut butter banana brownies
• Almond butter brownies
• Peanut butter pretzel brownies

Recipe Questions

Can I use crunchy peanut butter?

Yes, creamy or crunchy peanut butter both work well.

How do I keep the brownies fudgy?

Do not overbake; the center should still be slightly soft.

Can I make these brownies ahead of time?

Yes, they keep well and taste even better the next day.

Can peanut butter brownies be frozen?

Yes, freeze fully cooled brownies for up to 3 months.

More Brownie Recipes

• Fudgy chocolate brownies
• Nutella cheesecake brownies
• Biscoff brownies
• Oreo brownies

I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!

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