Creamy, chocolatey, and decadently peanut-butter-packed—these Chewy Peanut Butter Brownies are the kind of dessert that disappears faster than you can say “one more square.” With a fudgy center, a crackly top, and ribbons of peanut butter swirled through every bite, these brownies strike the perfect balance between rich and nostalgic. Fun fact: peanut butter and chocolate have been a dream team since they met in the early 20th century—no wonder this combo feels like comfort in every forkful.
This recipe is special because it’s simple, quick to prepare, and crowd-pleasing—perfect for weeknight baking, potlucks, or an after-school treat. If you’re short on time but want maximum flavor, this recipe delivers. For another twist on the peanut butter + chocolate pairing, check out our chewy peanut butter brownies which explores a slightly different texture and add-ins. Ready to dive in? Grab your mixing bowl and let’s bake something irresistible.
What is Chewy Peanut Butter Brownies?
What’s in a name? Chewy Peanut Butter Brownies are exactly what they sound like: brownies with a satisfyingly chewy, fudgy crumb and pockets of rich peanut butter. Why “chewy” and not “cakey” or “fudgy only”? Because these strike a playful middle ground—the edges are slightly crisp while the center stays gooey and chewy. Ever wondered who first decided to swirl peanut butter into brownies? Maybe it was a baker looking to sneak peanut butter into a dessert to win over a picky crowd—after all, “the way to a man’s heart is through his stomach.” If that sounds like a mission you can get behind, try this recipe and see which family member claims the last piece first.
Why You’ll Love This
These brownies are irresistible for three big reasons. First, the main highlight is the luscious combination of chocolate and peanut butter—creamy ribbons of peanut butter cut through rich cocoa for contrast in texture and flavor. Second, making them at home saves money compared to specialty bakery versions; pantry staples and a modest baking pan yield a crowd-pleasing dessert without breaking the bank. Third, the optional toppings—semisweet chocolate chips and peanut butter chips—add bursts of melty goodness and a pleasing bite on top.
The aroma while baking feels like a hug, and they’re far more satisfying than store-bought boxed mixes. If you enjoy variations on peanut butter desserts, consider trying our peanut butter cup brownies for a chunkier, candy-style twist that complements this chewier version: peanut butter cup brownies. Go on—bake a batch and share them with folks you love.
How to Make:
Quick Overview
This recipe is easy, fast, and forgiving. You’ll melt butter, mix in sugar and eggs, fold in dry ingredients, and finish with a decadent peanut butter swirl and chips on top. The standout element is the silky swirl of peanut butter that bakes into soft pockets of flavor. Prep time is about 10 minutes, and baking takes roughly 25 to 30 minutes, so you’ll be serving warm brownies in under an hour. No special tools are needed—just a saucepan, mixing spoon, and an 8-inch square pan.
Ingredients
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder, sifted if lumpy
1/2 cup all-purpose flour, measured and leveled
1/4 tsp salt
1/4 tsp baking powder
3/4 cup peanut butter, creamy or chunky (room temperature for easier swirling)
1/2 cup semisweet chocolate chips
1/2 cup peanut butter chips
Directions
- Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium saucepan, melt the butter over medium heat, stirring until fully melted and slightly cooled. Remove the pan from heat to avoid scrambling the eggs when added.
- Stir in the granulated sugar until blended, then add the eggs one at a time, whisking after each addition. Stir in the vanilla extract.
- Add the unsweetened cocoa powder, all-purpose flour, salt, and baking powder to the wet mixture. Fold gently until just combined—do not overmix to keep the brownies chewy.
- Spread the batter evenly into the prepared pan using a spatula.
- Drop dollops of peanut butter across the surface of the batter and use a knife to swirl it into the brownie batter in a figure-eight or circular motion. Try not to over-swirl; you want visible ribbons of peanut butter.
- Sprinkle the semisweet chocolate chips and peanut butter chips evenly over the top.
- Bake in the preheated oven for 25 to 30 minutes. The brownies should be set on the edges but slightly soft in the center—a toothpick inserted into the middle should come out with a few moist crumbs.
- Allow brownies to cool completely in the pan on a wire rack. Use the parchment overhang to lift the brownies from the pan before slicing into squares.
What to Serve With
Pair these brownies with simple complements to balance the richness. Classic options include a scoop of vanilla ice cream or a dollop of whipped cream for contrast. Fresh berries or a quick berry compote cut through the sweetness with bright acidity. For drinks, try cold milk, a robust cup of coffee, or a creamy hot chocolate for maximum indulgence. If serving as part of a dessert spread, include salted nuts or pretzels for crunch and contrast.
Top Tips for Perfecting
- Ingredient substitutions: Use natural peanut butter for a more pronounced nutty flavor, but reduce swirl amount slightly if it’s very runny. For gluten-free brownies, swap the all-purpose flour for a 1:1 gluten-free baking blend.
- Timing adjustments: If you prefer fudgier brownies, check at 22 minutes. For firmer, fully set squares, add an extra 3–5 minutes.
- Flavor enhancements: Add a pinch of espresso powder to the batter to deepen the chocolate flavor without making it taste like coffee. A sprinkle of flaky sea salt before baking enhances the peanut butter contrast.
- Common mistakes to avoid: Don’t overmix after adding flour—this creates a cakier texture. Avoid overbaking; brownies continue to set as they cool.
- Prep trick: Warm the peanut butter slightly in the microwave for 10–15 seconds to make dolloping and swirling easier.
Storing and Reheating Tips
Store leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week—bring to room temperature before serving for the best texture. To freeze, wrap individual squares tightly in plastic wrap and place in a freezer bag for up to 3 months; thaw overnight in the refrigerator or at room temperature. Reheat single servings in the microwave for 10–15 seconds to soften the center, or warm in a low oven (300°F/150°C) for 5–8 minutes.
FAQs
Can I use chunky peanut butter instead of creamy?
Yes—chunky peanut butter adds delightful little peanuts throughout the swirl. It may need a slightly firmer swirl if it’s very thick.
Do I have to use both chocolate chips and peanut butter chips?
No, you can use one or the other. Chocolate chips emphasize the chocolate element, while peanut butter chips amp up the peanut flavor.
How do I know when the brownies are done?
The edges should be set and starting to pull away from the pan, while the center remains slightly soft. A toothpick with a few moist crumbs is the perfect indicator.
Can I double the recipe for a larger pan?
Yes—double the ingredients and bake in a 9×13-inch pan. Increase baking time to 35–40 minutes, checking for doneness.
Will these brownies be cakey if I overmix?
Overmixing after adding flour incorporates too much air and develops gluten, which leads to a cakier texture. Mix just until combined.
Conclusion
These Chewy Peanut Butter Brownies are a simple, fast, and utterly satisfying treat that combines chocolate and peanut butter in every chewy bite. They’re easy enough for beginner bakers and impressive enough for sharing at gatherings—proof that homemade desserts can be both economical and indulgent. If you want a reference version from a trusted source while you bake, check the classic Chewy Peanut Butter Brownies Recipe for extra inspiration. Now preheat that oven and enjoy every gooey, nutty square with people you love.
Chewy Peanut Butter Brownies
Equipment
- Mixing Bowl
- Saucepan
- Spatula
- 8-inch Square Baking Pan
Ingredients
Ingredients
- 1/2 cup Unsalted Butter Melted
- 1 cup Granulated Sugar
- 2 large Eggs Room temperature
- 1 tsp Vanilla Extract
- 1/3 cup Unsweetened Cocoa Powder Sifted if lumpy
- 1/2 cup All-Purpose Flour Measured and leveled
- 1/4 tsp Salt
- 1/4 tsp Baking Powder
- 3/4 cup Peanut Butter Creamy or chunky, room temperature for easier swirling
- 1/2 cup Semisweet Chocolate Chips
- 1/2 cup Peanut Butter Chips
Instructions
- Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium saucepan, melt the butter over medium heat, stirring until fully melted and slightly cooled. Remove the pan from heat to avoid scrambling the eggs when added.
- Stir in the granulated sugar until blended, then add the eggs one at a time, whisking after each addition. Stir in the vanilla extract.
- Add the unsweetened cocoa powder, all-purpose flour, salt, and baking powder to the wet mixture. Fold gently until just combined—do not overmix to keep the brownies chewy.
- Spread the batter evenly into the prepared pan using a spatula.
- Drop dollops of peanut butter across the surface of the batter and use a knife to swirl it into the brownie batter in a figure-eight or circular motion. Try not to over-swirl; you want visible ribbons of peanut butter.
- Sprinkle the semisweet chocolate chips and peanut butter chips evenly over the top.
- Bake in the preheated oven for 25 to 30 minutes. The brownies should be set on the edges but slightly soft in the center—a toothpick inserted into the middle should come out with a few moist crumbs.
- Allow brownies to cool completely in the pan on a wire rack. Use the parchment overhang to lift the brownies from the pan before slicing into squares.