Name: Peanut Butter Brownies {The Ultimate Recipe!}
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 250 g Butter (See notes); 200 g 70% dark chocolate (See notes); 100 g Milk chocolate (See notes); 300 g Soft light brown sugar; 4 Eggs; 175 g Plain flour; 250 g Peanut Butter (See notes)

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These Peanut Butter Brownies are the ULTIMATE gooey, chewy, homemade chocolate bake. They’re really easy to make (and rather easy to eat too!)

Gooey chewy chocolate peanut butter brownies.

Hi my name is Sarah and I CANNOT STOP BAKING BROWNIES.

Maybe it’s because now I’ve nailed my reliable recipe, there’s so many options to adapt them. The world is my… Peanut Butter Brownie.

I love that these don’t even need a mixing bowl, and the addition of a swirl made with PEANUT BUTTER? What could be better?!

Why you’ll love this Easy Peanut Butter Brownie recipe

⭐️ Mixed up in under 10 minutes

⭐️ Moreish peanut butter & chocolate flavour combo

⭐️ Perfectly fudgy, rich brownies, every time

Piled brownie squares topped with peanuts.

Peanut Butter Brownie Ingredients Notes

Butter – NOT margarine
Dark and milk chocolate – This recipe uses a mixture of very dark chocolate and milk chocolate for a good balance of flavour. I wouldn’t recommend only using milk chocolate as they won’t be dense/fudgy in the same way. A slightly different ratio if you don’t have enough of either will be fine though! I use my favourite Callebaut chocolate for this recipe. It melts so well and really makes a difference to any recipe
Soft light brown sugar
Eggs – I use medium free-range
Plain flour
Peanut butter – I like a mixture of crunchy and smooth (half and half) peanut butter for this. (I just mix them together in a small bowl before using.) But if you don’t have both types, either one will be fine. See the FAQs below for how to swirl it into the brownie mix!

How to make Peanut Butter Brownies

Melt the butter gently in a saucepan, then add the chocolate and sugar. Stir together until smooth.
Remove from the heat to cool. One by one, beat in the eggs, then stir in the flour.
Pour the mixture into a lined tin and swirl in the peanut butter, as per the recipe below.
Bake until the edges are just solid and the middle has a little wobble.

Hint: Be VERY careful not to overbake and allow to cool completely before cutting up.

Substitutions

Gluten free peanut butter brownies – Use this recipe but swap the plain flour for gluten free flour instead and make sure your chocolate is also gluten free

Storing

If you keep the Peanut Butter Brownies in an airtight tin they will stay fresh for up to 5 days. There is no need to refrigerate them.

Can you freeze chocolate brownies?

Yes! I often make a double batch and freeze. After cutting them into portions, when they are completely cool, wrap in baking paper and freeze for up to 3 months.

Defrost at room temperature for a treat whenever you fancy.

TOP Tips

Best tin to use

I use a square one like this one as it gives the right amount of depth.

Be careful not to over bake!

Don’t over bake your brownies – cook until only just set.

Allow to cool

Be sure to let your brownies cool down fully before cutting or they will lose their shape in an instant.

Gifting

Homemade brownies make a wonderful gift for lots of types of occasions. I use these cellophane bags for homemade foodie gifts as they really jazz things up.

More easy brownie recipes…

Sweet Things

Nutella Brownies {Just 3 Ingredients!}

Bake Sale Makes

Chocolate Orange Brownies {Easy & DELICIOUS!}

Sweet Things

Salted Caramel Brownies

Sweet Things

Perfect Creme Egg Brownies

FAQs

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Squares of peanut butter brownies cut into squares with a knife on a chopping board.

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5 from 14 votes

Peanut Butter Brownies {The Ultimate Recipe!}

By Sarah Rossi

These Peanut Butter Brownies are the ultimate in gooey, chewy, homemade chocolate bakes. Easy to make and oh my goodness so easy to eat too!

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: Squares

Ingredients

Instructions

Preheat the oven to 180℃ fan/200℃/Gas Mark 6.
Line a baking tray with baking paper.
Melt the butter in a saucepan on a very low heat.
When it's starting to melt, add in the dark chocolate and milk chocolate and the sugar and stir until it's all melted together.
Once they are melted remove from the heat and leave to cool for 5-10 minutes.
Beat in each egg, one by one.
Stir in the flour.
Pour into your baking tin and top with the peanut butters (see notes).
Using a knife, swirl the mixture so that some of the batter is on top of the peanut butter and some remains on top, making a pretty pattern.
Bake for 30 minutes, or until the edges are just solid but the middle still has a little wobble. Don't overbake them!
Ovens do vary so don't be alarmed if you recipe takes that little bit longer. Brownies are better under-done than over.
Allow to cool COMPLETELY before cutting up.

Notes

Butter: Please do use butter (not margarine) if you can help it, the taste and texture will be much better. If you have a dairy allergy or similar and need to substitute, it will work (obviously you’ll need to change up the chocolate too) but you might need to adjust the cooking time a little depending on the consistency of the spread you use

Be careful not to over bake: Don’t over bake your brownies – cook until only just set

Cool down: Be sure to let your Chocolate Orange Brownies cool down fully before cutting

Type of tin to use: I use a square one like this one as it gives the right amount of depth

Best kind of chocolate to use: I try to use my favourite Callebaut chocolate for this recipe. This chocolate is just amazing. This recipe uses a mixture of very dark chocolate and milk chocolate for a good balance of flavour. I wouldn’t recommend only using milk chocolate as they won’t be dense/fudgy in the same way. A slightly different ratio if you don’t have enough of either will be fine though!

Line your tin: I use baking parchment or baking paper for almost all of my bakes and cakes. It means no sticking, ever

Peanut butter: I like a mixture of crunchy and smooth (half and half) peanut butter for this. (I just mix them together in a small bowl before using.) But if you don’t have both types, either one will be fine. I like Pip & Nut brand peanut butter. It has quite a runny texture. If the peanut butter you are using does NOT have a runny texture, you can pop it into the microwave for 30 seconds or so before using to make it more runny. If it’s too stiff it won’t ‘swirl’ through the brownie batter

Nutrition

Calories: 547kcalCarbohydrates: 49gProtein: 10gFat: 36gSaturated Fat: 18gCholesterol: 101mgSodium: 281mgPotassium: 343mgFiber: 4gSugar: 31gVitamin A: 625IUCalcium: 66mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: Family Food, vegetarian

Like this? Leave a comment and rating below!Mention @myusername or tag #myhashtag!

5 from 14 votes (11 ratings without comment)

3 Comments

Louise Liddle says:

January 18, 2025 at 8:40 pm

I’ve made these twice now, the first time I over baked them. Second time they came out perfect. Lovely easy recipe.both time I halved the ingredients as they are just for me 😀

Sally says:

July 19, 2021 at 8:01 pm

Would definitely recommend trying this. I’ve never really been successful making brownies before I tried this recipe. It’s fantastic and the end result is deliciously rich and decadent. We certainly get more than 12 squares / portions as it is really rich. As it’s so moist, it keeps well

Nicola says:

January 20, 2021 at 9:34 pm

Fab

Peanut Butter Brownies {The Ultimate Recipe!}

Why you’ll love this Easy Peanut Butter Brownie recipe

Peanut Butter Brownie Ingredients Notes

How to make Peanut Butter Brownies

Substitutions

Storing