If you think peanut butter and chocolate are the ultimate pairing, these Peanut Butter Brownies were made for you. Rich and fudgy, they deliver deep chocolate flavor with a creamy peanut butter swirl that elevates each bite. Best of all, they come together easily in a single pot.
Brownies are one of my favorite desserts. I’ll take German chocolate brownies over birthday cake any day, and it’s not the holidays without peppermint brownies. These deep, dark, chocolatey Peanut Butter Brownies give me another delicious way to enjoy that classic peanut butter and chocolate combo.
I often satisfy peanut butter–chocolate cravings with homemade peanut butter cups or flourless peanut butter cookies, but these brownies take that flavor pairing up a level. The texture is fudgy and dense, with a glossy top and a swirl of peanut butter that bakes into creamy ribbons.
Table of contents
- Why you’ll love this recipe
- Recipe ingredients
- Ingredient notes
- How to make peanut butter swirl brownies
- FAQs
- Brownie variations
- Recipe notes
- More brownie recipes you’ll love
Why you’ll love this recipe
- Decadent, fudgy brownies with a creamy peanut butter swirl baked right in.
- Made with quality unsweetened baking chocolate for deep, dark chocolate flavor.
- Balanced sweetness so the chocolate really shines—perfect for serious chocolate lovers.
- Simple method that comes together in one pot for easy cleanup.
Recipe ingredients
The ingredient list is straightforward. The star is the unsweetened baking chocolate, so choose a good-quality bar for the best flavor and meltability.
Ingredient notes
- All-purpose flour: Provides structure so the brownies hold together without becoming cakey.
- Butter: Contributes richness and moisture to the fudgy base.
- Unsweetened chocolate: Also called baking chocolate. It delivers intense chocolate flavor and melts smoothly. You can substitute bittersweet or semisweet chocolate, but reduce the sugar by 2–4 tablespoons because those are sweetened.
- Cocoa powder: Use unsweetened cocoa to boost the chocolate taste.
- Sugar: Granulated sugar adds sweetness and texture; coconut sugar can be used as a refined-sugar alternative (it will produce a less-sweet result).
- Peanut butter: Any creamy peanut butter works. Heat it briefly before dolloping to make it easier to swirl. If you need a nut-free option, substitute sunflower seed butter or another seed/nut butter.
How to make peanut butter swirl brownies
This recipe is quick once the chocolate is chopped. The peanut butter swirl creates a pretty finish, similar to cheesecake swirl brownies but with peanut butter ribbons.
- Preheat the oven to 350°F (175°C). Line an 8×8″ square baking pan with parchment paper or foil for easy removal.
- Place the chopped unsweetened chocolate and butter in a medium saucepan. Set the pan over a pot of simmering water (double boiler). Stir frequently and heat until fully melted and very warm to the touch, about 3–4 minutes. Remove from the heat.
- Stir in the granulated sugar until combined. The mixture may look slightly grainy at this stage.
- Add the eggs one at a time, stirring vigorously after each addition to incorporate. Stir in the vanilla extract.
- Fold in the all-purpose flour, unsweetened cocoa powder, and sea salt. Stir until just combined—about 30 strokes—until the batter is glossy and pulls away from the sides of the bowl.
- Pour the batter into the prepared pan and spread it evenly.
- Place the peanut butter in a small microwave-safe bowl and warm for about 20 seconds to soften. Dollop the warmed peanut butter on top of the batter in straight lines. Use the tip of a butter knife to drag through the dollops from top to bottom, then left to right, to form swirls.
- Bake for 20–25 minutes, until the top is shiny and a toothpick inserted in the center comes out with moist crumbs. Cool completely on a wire rack, then lift from the pan using the parchment or foil and cut into squares. Serve and enjoy.
FAQs
Fudgy brownies have a higher fat-to-flour ratio and little to no leavening, resulting in a dense, moist interior. Cakey brownies use more flour and leavening for a lighter, drier, cake-like texture.
Unsweetened chocolate is a form of baking chocolate with no added sugar. Some baking chocolate varieties are sweetened, so check labels when substituting.
Unsweetened chocolate is bitter on its own because it contains no sugar, but it’s ideal in baking for providing rich chocolate depth and excellent meltability.
Yes, though those are sweeter. If substituting, reduce the recipe sugar by 2–4 tablespoons to balance sweetness.
Allow brownies to cool completely—30 minutes to an hour—before cutting. Lift them from the pan using the parchment or foil “handles” and use a very sharp knife, wiping it clean between cuts for neat squares.
Brownie variations
Brownies are incredibly adaptable. Try these variations:
- Fold in chocolate chips—dark, semisweet, milk, or peanut butter chips—for extra chocolate intensity.
- Sprinkle flaky sea salt over the brownies just after baking for a salty-sweet contrast.
- Swap peanut butter for almond butter, cashew butter, or sunflower seed butter for different flavors.
- Add chopped nuts for crunch.
- Stir in chopped peanut butter cups or colorful candies for a playful treat.
Recipe notes
- Pro tip: Use quality unsweetened baking chocolate—it’s the star ingredient and delivers the rich flavor that sets these brownies apart.
- If you prefer a sweeter, more familiar chocolate profile, add a handful of semisweet or dark chocolate chips to the batter.
- Store brownies at room temperature for up to 3 days or refrigerate for up to one week.
- If you have a peanut or nut allergy, substitute sunflower seed butter or another safe spread.
More brownie recipes you’ll love
- Coconut oil brownies
- Mint brownies
- Red velvet cream cheese brownies
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media to share your photos.
Peanut Butter Brownies
Servings: 16 brownies
Prep Time: 10 mins · Cook Time: 30 mins · Total Time: 40 mins
Peanut Butter Brownies are rich, fudgy and decadent with a creamy peanut butter swirl. Perfect for chocolate and peanut butter lovers and easy to make in one pot.
Ingredients
- 4 ounces unsweetened chocolate, chopped
- 1 stick unsalted butter, cut into cubes
- 1 1/4 cups granulated sugar (or coconut sugar)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/3 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon sea salt
- 1/4 cup peanut butter
Instructions
- Preheat the oven to 350°F and line an 8×8″ square pan with parchment paper or foil.
- Melt the chopped chocolate and butter together in a double boiler until smooth and very warm, about 3–4 minutes. Remove from heat.
- Stir in the sugar until combined; the mixture will look grainy.
- Add the eggs one at a time, stirring vigorously after each, then stir in the vanilla.
- Fold in the flour, cocoa powder, and salt until the batter is shiny and pulls away from the bowl, about 30 strokes.
- Spread the batter into the prepared pan.
- Warm the peanut butter for 20 seconds, dollop across the top in lines, and use a knife to create swirls.
- Bake 20–25 minutes until the top is glossy and a toothpick shows moist crumbs. Cool completely, then cut into squares.
Notes
- Quality unsweetened chocolate makes a big difference in flavor and texture.
- Add chocolate chips for extra sweetness or a triple chocolate version.
- Store brownies at room temperature up to 3 days or refrigerate up to one week.
- For nut-free options, substitute sunflower seed butter or another safe spread.
Nutrition
Calories: 191 kcal · Carbohydrates: 21 g · Protein: 3 g · Fat: 12 g · Sugar: 16 g
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