Peanut Butter Brownies

These peanut butter brownies combine rich dark chocolate brownies with a creamy peanut butter layer for the ultimate dessert. Made with browned butter, real chocolate, and natural peanut butter, they deliver fudgy texture, beautiful layered swirls, and bakery-quality flavor in every bite.

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Course: Dessert

Cuisine: American

Keyword: chocolate peanut butter dessert, fudgy brownies, homemade brownies, peanut butter brownies

Prep Time: 15

Cook Time: 28

Total Time: 43

Servings: brownies

Calories: 285kcal

Author: Lila benett

Cost: 3

Equipment

8x8-inch baking pan
parchment paper
medium saucepan
large mixing bowl
small mixing bowl
whisk
rubber spatula
offset spatula or butter knife
wire cooling rack

Ingredients

3/4 cup unsalted butter
6 oz dark chocolate (70% cacao), chopped
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 tsp pure vanilla extract
3/4 cup all-purpose flour
1/2 tsp kosher salt
1/4 tsp baking powder
2/3 cup natural peanut butter, creamy
2 tbsp powdered sugar

Instructions

Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper and lightly grease.
Melt the butter in a saucepan over medium heat until golden brown and fragrant, about 5-7 minutes.
Remove from heat and stir in the chopped dark chocolate until completely melted and smooth.
Whisk in the cocoa powder until no lumps remain.
Transfer the mixture to a large bowl and stir in the granulated sugar and brown sugar.
Allow the mixture to cool for 3-5 minutes.
Whisk the eggs together and add to the chocolate mixture, stirring until glossy.
Add the vanilla extract and stir until fully combined.
Whisk together the flour, salt, and baking powder in a separate bowl.
Fold the dry ingredients into the wet mixture until no flour streaks remain.
Spread two-thirds of the brownie batter evenly into the prepared pan.
Mix the peanut butter and powdered sugar until smooth.
Drop spoonfuls of the peanut butter mixture over the brownie batter.
Spread the peanut butter into an even layer, leaving a small chocolate border.
Spread the remaining brownie batter gently over the peanut butter layer.
Bake for 28 minutes until a toothpick inserted into the chocolate layer shows 2-3 moist crumbs.
Cool in the pan on a wire rack for 15 minutes.
Run a knife around the edges and cool completely for 1½ to 2 hours.
Lift out using the parchment paper and cut into 16 squares.

Notes

Brown the butter carefully for maximum flavor, and allow the chocolate mixture to cool slightly before adding eggs. Use natural creamy peanut butter for the smoothest layer. Bake until a toothpick inserted into the chocolate portion shows 2-3 moist crumbs. Cool completely before slicing for clean layers.

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