Chocolate Peanut Butter Brownies Recipe

My chocolate peanut butter brownies are thick, fudgy, and loaded with creamy peanut butter, chocolate glaze, and crushed peanut butter cups. Made with simple ingredients and packed with big chocolate peanut butter flavor, they’re party-ready brownies your friends and family will ask for time and time again.

Trust me when I tell you they’re so good you might be tempted to bake another batch before the first one’s even finished.

If you’re going to make peanut butter brownies that will rock your world, this is how you do it. There are no shortcuts or half-measures, just full-on, chocolate-peanut-butter glory.

The fudgy brownie base delivers a deep cocoa flavor, and the creamy peanut butter frosting balances the richness. Top it with a silky chocolate glaze and a handful of chopped peanut butter cups, and you’ve got a grabbable four-layer dessert that looks every bit as good as it tastes.

Our peanut butter brownie recipe is easy to make and uses simple ingredients you can’t find at the grocery store.

With only about 20 minutes of hands-on time, you’ll have bakery-style brownies that look like you spent all afternoon making them.

If chocolate and peanut butter desserts are your weakness, my chocolate peanut butter cake, easy chocolate peanut butter pie, and peanut butter cheesecake with chocolate ganache will make your taste buds very happy.

Ingredients

Gather the ingredients to prepare our Peanut Butter Brownies recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”

Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.

Can I Make Adjustments to the Recipe?

Absolutely. We made our brownies with creamy peanut butter, but you can use crunchy peanut butter if you like a little extra texture.

For the chocolate, semi-sweet chips melt smoothly and offer the right balance of sweetness, but dark chocolate chips will deepen and intensify the flavor.

If you’re out of brown sugar, use all granulated sugar. They’ll still bake up fine, although the brownies may lose a touch of that mellow caramel flavor.

Whole milk makes the frosting extra creamy, but you can swap in 2% or even half-and-half without any trouble.

Recipe Variations

Salted Peanut Butter Brownies: Sprinkle a little flaky sea salt over the chocolate glaze before it sets for a sweet-and-salty finish.

Nutella Brownies: Skip the ganache, spread a layer of Nutella over the cooled brownies, and top with chopped hazelnuts.

Dark Chocolate Brownies: Use dark cocoa powder and dark chocolate chips for a rich, deeper chocolate flavor.

Almond Butter Brownies: Replace the peanut butter with almond butter and swap the peanut butter cups for chopped candied almonds.

Chunky Monkey Brownies: Add chopped peanuts, banana chips, or chocolate chunks.

Espresso Boost: Add ½ teaspoon espresso powder to intensify the chocolate.

Bourbon PB Brownies: Add 1-2 tablespoons bourbon to the batter for warmth and depth.

How to Make Peanut Butter Brownies

Follow along with my simple step-by-step instructions to learn how to make Peanut Butter Brownies in your home kitchen.

Preheat the oven to 350 degrees F.

Generously grease a 9×13” baking pan and set aside until needed.

Add the brown sugar and granulated sugar to a large bowl.

Stir to combine.

Add the melted butter to the sugars and mix until well combined.

Add the eggs and egg yolk to the mixture,

Beating well after each addition.

Add milk and vanilla extract to the bowl.

Stir until well combined.

Add the all-purpose flour, cocoa powder, baking powder, and salt to another large bowl.

Whisk to combine.

Add the dry ingredients to the wet ingredients and mix until just combined. The batter will be very thick.

Pour the batter into the prepared baking pan and spread it evenly using a rubber spatula or offset spatula.

Place the baking pan on the center rack of the preheated oven and bake for 35-45 minutes or until a toothpick inserted in the center comes out clean.

Place the pan on a wire rack to cool.

Add the unsalted butter and peanut butter to the bowl of a stand mixer fitted with the paddle attachment and whip until smooth.

Add the powdered sugar and vanilla to the bowl and beat until smooth.

Add 1 tablespoon of milk to the mixture and beat well until light and fluffy. If needed, add more milk to get the desired consistency.

Spread the frosting evenly over the top of the cooled brownies using a rubber spatula or offset spatula. Refrigerate until needed.

Chop the mini Reese’s into small pieces.

Add the chocolate chips and butter to a microwave-safe bowl.

Microwave in 30-second intervals, stirring in between until the mixture is just melted and smooth. Allow to cool for 3-4 minutes.

Spread the chocolate glaze evenly over the frosted brownies.

Sprinkle the chopped Reese’s minis over the top of the glaze.

Place the brownies in the refrigerator to set up (20-30 minutes).

These are, without question, some of the best brownies I’ve ever made. But don’t take my word for it, bake a batch and see if your family doesn’t agree.

Just prepared for the question “When are you making them again?”

Chef Tips

Line your baking pan with parchment paper so you can lift the brownies out easily for cleaner slicing.

Don’t overmix the batter once you add the flour; it keeps the brownies soft and fudgy instead of cakey.

Warm the peanut butter slightly before mixing it into the frosting. It blends more smoothly and spreads more easily.

Chill the brownies before cutting so the layers stay neat and don’t smudge together.

Use a sharp knife or run it under warm water between cuts for those perfect bakery-style squares.

Don’t overbake the brownies. The center should look slightly underdone. They’ll continue to bake as they sit.

Use high-quality cocoa powder, or replace two tablespoons with black cocoa, for a deeper, almost Oreo-like chocolate note.

Sprinkle flaky sea salt on top once they come out of the oven to elevate the sweetness.

They’re perfect for birthdays, holidays, or when you just need something sweet to brighten your day. Serve them chilled or at room temperature, and watch them disappear before you can blink.

Craving more chocolate? Don’t miss our French Silk Pie.

Serving Suggestions

Serve warm with a scoop of vanilla or peanut butter ice cream.

Add a drizzle of chocolate or caramel sauce.

Serve with fresh berries to cut through the richness.

Pair with a cold glass of milk or a hot cup of coffee. Both balance the rich chocolate flavor perfectly.

Cut them into smaller squares for cookie trays, bake-sale boxes, Halloween parties, Christmas tins, or as a quick Valentine’s treat. They hold well, travel well, and freeze well..

How to Store and Freeze

Keep your peanut butter brownies in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.

To freeze, wrap the brownies tightly in plastic wrap, then place them in a freezer-safe container. They’ll stay fresh for up to 3 months. Thaw overnight in the fridge or at room temperature before serving.

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