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Home » Chocolate Recipes

The Best Peanut Butter Brownies (Swirled or Filled)

Last updated on December 6, 2021Originally published December 6, 202133 CommentsSabine

Jump to Recipe

Who doesn't love to sink their teeth into gooey peanut butter brownies? These brownies are ultra-fudgy and have the most delicious peanut butter filling. Even if you are a novice home baker, you will love how simple and easy this recipe is. All you need are a few basic ingredients to make this chocolaty treat from scratch. By the way, you can also bake them in the air fryer. I'll show you how in my air fryer brownies post!

Bitten peanut butter brownie arranged upright standing
Jump to:
  • Best chocolate and cocoa powder
  • Best peanut butter
  • Peanut butter swirl vs filling
  • Pan size
  • Top tips for success
  • Photo tutorial
  • More brownie recipes to try
  • Recipe

Best chocolate and cocoa powder

This peanut butter brownie recipe uses melted chocolate and cocoa powder to make the most amazing fudgy brownies with shiny, crispy tops. Here are my recommendations for the best possible results:

  • Chocolate
    • I recommend using semi-sweet chocolate with 50-55% cocoa content. If the cocoa content is higher or lower, you will need to adjust the amount of sugar used in this recipe. I used 51% Dark Lindt Cooking Chocolate Smooth.
    • You get the best texture possible by using baking chocolate or candy bars that can be found in the candy aisle. If you choose to melt chocolate chips, the texture will be drier as desired. As a rule of thumb, only use chocolate that you would eat as a treat. The taste of the chocolate determines the taste of the brownies.
  • Cocoa powder
    • Since the batter does not contain any baking soda or baking powder, you can use your favorite unsweetened cocoa powder. The taste and color of natural and dutch-processed cocoa powder are different, but the results are excellent either way. I prefer Hershey's 100% natural unsweetened cocoa powder.
Slices of peanut butter brownies on parchment paper

Best peanut butter

I almost exclusively use Skippy's creamy peanut butter for baking. It has a great taste, and the texture is so smooth and creamy and perfect for these peanut butter swirl brownies. Regardless of the brand, I recommend creamy peanut butter or crunchy if you like a few peanut pieces in the filling. However, I don't recommend homemade peanut butter as it results in a dry and crumbly filling.

Peanut butter swirl vs filling

How you assemble your peanut butter brownies is really up to your personal preference. This recipe works by either filling the peanut butter between two chocolate batter layers or alternately spooning dollops of peanut butter filling and brownie batter into the pan and running a knife through to draw a swirl.

Eight brownies on parchment paper

Pan size

I use a 9x9-inch (23x23cm) square pan, but you can also bake them in an 8x8-inch (20x20cm) pan for slightly thicker brownies. In this case, just bake them a few minutes longer. Double the recipe and bake it in a 9x13-inch (23x33cm) pan if you want to bake a bigger batch.

Top tips for success

  • Use European-style butter if possible. It has a higher fat content (82%) than US butter (80% on average) and makes for extra delicious and fudgy pb brownies.
  • Line the pan with parchment paper so you can easily lift the baked brownies out of the pan and don't need to worry that they stick.
  • Don't overbake them, or they will become dry and hard. You can tell that they are done when a toothpick inserted into the center comes out slightly dirty with a few crumbs.
  • Don't skip the baking break. If you give them a short break from baking and let them cool down a bit, you will be rewarded with fudgy and soft brownie edges!
  • For best cutting results, let them cool completely for at least a few hours, preferably overnight. This will make them so much easier to cut.

Photo tutorial

In a large mixing bowl, whisk the peanut butter, powdered sugar, and melted butter until smooth and combined. Set aside.

Peanut butter, butter, and powdered sugar mixed together in a bowl

Place the chocolate and butter in a microwave-safe bowl and heat until melted. Stir every 15-20 seconds to prevent the chocolate from overheating and burning. Remove the bowl from the microwave, add the cocoa powder and stir until combined. Let rest for 5 minutes.

Melted butter and chocolate with cocoa powder stirred in in a bowl

In a large mixing bowl, beat the eggs, sugar and vanilla for about 2-3 minutes until frothy.

Eggs, sugar, and vanilla mixed until frothy in a large bowl

Add the chocolate mixture and whisk to combine. Then add the flour and salt and stir just to combine.

Mixed brownie batter in a mixing bowl

Pour half of the brownie batter into the pan and cover the bottom, then add the peanut butter filling and top with the remaining brownie batter.

Note: Alternatively, you can alternate spoon dollops of peanut butter filling and chocolate brownie batter into the pan and draw a swirl.

Brownie batter and peanut butter filling in a baking pan
Unbaked brownie batter in a pan with a peanut butter swirl

Bake and let cool. Then cut and serve.

A batch of baked brownies cut into 16 squares

More brownie recipes to try

If you can't get enough of these fudgy treats, you are in good company. Check out the following recipes that will satisfy any brownie lover!

  • Cocoa Brownies
  • Edible Brownie Batter
  • Brownie Cookies
  • Brownie Cupcakes
  • Strawberry Brownies
  • Brownie Ice Cream Cake

Recipe

Bitten peanut butter brownie arranged upright standing

The Best Chocolate Peanut Butter Brownies

5 from 10 votes
Author Sabine Venier
Calories: 348kcal
Servings: 16 servings
Prep 15 minutes
Cook 40 minutes
Total 55 minutes
Print Pin Rate
These brownies are ultra-fudgy and have the most delicious peanut butter filling. Even if you are a novice home baker, you will love how simple and easy this recipe is. All you need are a few basic ingredients to make this chocolaty treat from scratch.

Ingredients
  

Peanut butter filling

  • 1 cup creamy peanut butter
  • ½ cup powdered sugar, sifted
  • ¼ cup unsalted butter, melted

Brownie batter

  • 8 oz semi-sweet chocolate bars, roughly chopped
  • ½ cup unsalted butter, cut into a few pieces
  • ¼ cup unsweetened cocoa powder, spooned and leveled
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • â…” cup all-purpose flour, spooned and leveled
  • ½ teaspoon salt

Instructions

  • Preheat the oven to 350°F (177°C) and line a 9x9-inch (23x23cm) brownie pan with parchment paper. Set aside.
  • In a large mixing bowl, whisk the peanut butter, powdered sugar, and melted butter until smooth and combined. Set aside.
  • Place the chocolate and butter in a microwave-safe bowl and heat until melted. Stir every 15-20 seconds to prevent the chocolate from overheating and burning. Remove the bowl from the microwave, add the cocoa powder and stir until combined. Let rest for 5 minutes.
  • In a large mixing bowl, beat the eggs, sugar and vanilla for about 2-3 minutes until frothy. Add the chocolate mixture and whisk to combine. Then add the flour and salt and stir just to combine.
  • You can assemble the brownie batter and peanut butter filling in two ways, filled or swirled. Either pour half of the brownie batter into the pan and cover the bottom, then add the peanut butter filling and top with the remaining brownie batter. Or you can alternate spoon dollops of peanut butter filling and chocolate brownie batter into the pan and draw a swirl.
  • Bake for 15 minutes. Then, remove the brownies from the oven and let them cool for 10 minutes. Turn the pan around, return to the oven, and bake for another 15-20 minutes, or until a toothpick comes out slightly dirty with a few crumbs attached.
  • Remove from the oven and let cool in the pan until firm enough to lift them out of the pan without breaking them, about 45-60 minutes. Then transfer to a cooling rack and let cool completely.
  • Cut into squares and serve. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

Video

You can find the video in the post above. If you don't see a video, please check your browser settings.

Nutrition

Calories: 348kcalCarbohydrates: 32gProtein: 7gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 47mgSodium: 159mgPotassium: 223mgFiber: 3gSugar: 23gVitamin A: 307IUCalcium: 25mgIron: 2mg
Course Dessert
Cuisine American
Keyword chocolate peanut butter brownie recipe, pb brownies, peanut butter brownies, peanut butter filled brownies, peanut butter swirl brownies
Did you make this recipe?Leave a feedback and rate this recipe!
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About Sabine

I'm a passionate baker, cookbook author, and award-winning food photographer. You find here kitchen-tested quality baking recipes everyone will love.

Reader Interactions

Comments

  1. Casey

    December 23, 2021 at 5:58 pm

    Hi! This recipe says it’s been updated.. I had a different recipe pinned at this same page.. the other recipe didn’t call for removing the pan, cooling, and rotating. Do you still have your other recipe? (It was SO GOOD. I’m sure this one is too but I want to make the other one again! 💜)

    Reply
    • Sabine

      December 26, 2021 at 6:14 am

      I'm really sorry, but I don't have an old version of this recipe saved anywhere. Give this one a try, I'm sure you will love it as well! 🙂

      Reply
  2. Marla

    August 06, 2021 at 11:20 am

    Can’t wait to try this recipe. Is the chopped chocolate semi-sweet? Would good quality chocolate chips work?
    Thanks

    Reply
    • Sabine

      August 09, 2021 at 10:02 am

      This recipe works with chocolate chips as well. However, I find that when using chocolate chips they are less moist and fudgy. Yes, I use semi-sweet chocolate.

      Reply
  3. Caroline

    February 08, 2021 at 2:14 am

    Hello! Can I reduce the quantity of sugar 100g of each?
    Thank you 😉

    Reply
    • Sabine

      February 16, 2021 at 5:08 am

      Yes, that works well! It will slightly impact the texture and not just the taste though. Hope that helps!

      Reply
    • Cory

      August 17, 2021 at 6:02 pm

      I made these and they were fantastic! Any recommendations for making them gluten free? Other than swapping out the flour for GF flour?

      Reply
      • Sabine

        August 18, 2021 at 5:58 am

        I'm happy that you like them! No, I don't have any other suggestions. Use a GF flour like Bob's Red Mill 1:1 blend, then you should be fine.

  4. Sarah

    August 22, 2020 at 9:25 pm

    Curious on what peanut butter you use - salted/unsalted? Do you have a favourite brand?

    Reply
    • Sabine

      September 08, 2020 at 9:57 am

      My favorite peanut butter is the creamy peanut butter from Skippy.

      Reply
  5. Sian

    June 08, 2020 at 5:08 am

    5 stars
    These are incredible!! My friends seemed unsure of the peanut butter at first but then went back for FOURTHS. These are definitely my new favourite, oh and they're so fudgy in the middle!!

    Reply
  6. Shalini

    June 05, 2020 at 4:51 am

    Can I replace the brown sugar with white sugar?

    Reply
    • Sabine

      June 21, 2020 at 1:27 pm

      Yes, absolutely.

      Reply
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Hi, my name is Sabine Venier! I’m a cookbook author and the food blogger behind Also The Crumbs Please. Here you will find trusted and easy recipes for every occasion. I'm here to teach you how to make delicious food and give you the confidence to bake and cook from scratch.

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