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Peanut Butter Brownies Recipe
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5 from 9 votes

The Best Peanut Butter Brownies Recipe

THIS is the most fudgiest and best Peanut Butter Brownies recipe you will find on earth. Super fudgy chocolate brownies with a salty peanut butter swirl. Topped with chocolate bars and peanuts. 12 ingredients and 10 minutes preparation time.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: brownies with peanut butter swirl, peanut butter brownie recipe, peanut butter brownies
Servings: 15 brownies
Calories: 493kcal


chocolate fudge brownies

  • 1 cup butter, melted and cooled (226g)
  • 1 cup granulated white sugar (200g)
  • 1 cup brown sugar (200g)
  • 4 large eggs
  • 2 vanilla beans* (or 2 tsp vanilla extract)
  • 1 cup all-purpose flour (120g)
  • 1 cup unsweetened cocoa powder (84g)
  • 1 tsp salt
  • cup high-quality chocolate, roughly chopped (4oz / 120g)

peanut butter swirl

  • 1 cup peanut butter (250g)
  • ¼ cup butter, melted and cooled (56g)
  • ½ cup powdered sugar, sifted (60g)
  • ½ cup salted peanuts (60g)


  • Preheat oven to 350°F / 175°C. Line a 9x13" baking pan with parchment paper with an overhang on the sides to easily lift the brownies out of the pan after baking. Set aside.
  • In a large mixing bowl, stir together butter, sugars, eggs, and vanilla* just until combined. Don't use a hand or stand mixer or you have too much air pockets in the batter, and this makes the brownies cakey instead of fudgy. Stir by hand with a whisk. Sift in flour, cocoa, and salt and stir just until combined. Fold in chopped chocolate. Set aside.
  • In another large mixing bowl, using a whisk, stir together peanut butter, butter, and powdered sugar just until combined. Stir in peanuts.
  • Randomly spoon dollops of brownie batter and peanut butter mixture into the prepared baking pan and run a knife through the batter to draw a swirl. Do not mix up too much. 
  • Bake for 25-32 minutes until the brownies don't jiggle anymore and are just set to touch. A toothpick should come out dirty. Don't overbake the brownies or they are getting cakey. Because every oven is different, set the timer for 23 minutes for the first time and check every 1-2 minutes until the brownies are done. Then write down the time the brownies needed in your oven for the next time. Maybe they are perfect at the second time you bake them. I baked mine for exactly 30 minutes. Read here my 11 golden tips for perfectly fudgy brownies.
  • Remove from oven and let cool for 10 minutes. They will keep baking in the pan. Then carefully transfer with the paper to a wire rack and let cool completely. Cut into 15 brownies (5x3) before serving. Store in an airtight container at room temperature up to 3 days. 



*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.


Calories: 493kcal | Carbohydrates: 50g | Protein: 10g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 96mg | Sodium: 418mg | Potassium: 312mg | Fiber: 4g | Sugar: 37g | Vitamin A: 555IU | Calcium: 48mg | Iron: 2.2mg