Creamy, chewy, and outrageously peanut-butter-forward — these Chewy Peanut Butter Brownies are exactly the kind of dessert that makes weeknights feel like a celebration. With a fudgy chocolate base studded with pockets of peanut butter and a topping of melty chips, each bite hits sweet and salty notes that keep you reaching for more. Fun fact: peanut butter and chocolate are one of the oldest flavor pairings in American baking, and many home bakers swear this combo is impossible to resist. If you want a simple, quick bake that’s family-friendly and perfect for lunchboxes, this recipe checks every box. For another take on peanut-butter brownies with an extra fudgy finish, see this classic version on the site: chewy peanut butter brownies. Ready to bake? Let’s dive in and make something delicious.
What is Chewy Peanut Butter Brownies?
Why call them Chewy Peanut Butter Brownies? Because they marry fudgy, dense brownie texture with swirls of peanut butter so gooey you’ll consider using a spoon instead of a fork. Who named it? Maybe a baker who knew the quickest way to everyone’s heart — after all, “the way to a man’s heart is through his stomach.” Is it a brownie or a peanut-butter bar? It’s happily both. Picture chewy chocolate with peanut butter ribbons and melting chips on top — what’s not to love? Give them a try and see why they earn their chewy reputation.
Why You’ll Love This
- Chewy, indulgent texture: This recipe delivers a dense, slightly gooey chocolate brownie studded with rich peanut butter swirls and melty chips that add shine and bite. Each bite balances fudgy cocoa with nutty richness.
- Cost-effective and satisfying: Making these at home with pantry staples saves money compared to store-bought gourmet bars. A little butter and a jar of peanut butter go a long way when feeding a crowd.
- Flavor-forward toppings: The combination of semisweet chocolate chips and peanut butter chips gives contrast and depth — crunchy edges, soft centers, and glossy melted chips on top create a bakery-style finish.
If you enjoy peanut-butter-forward desserts, you might also like the peanut-butter-frosted variation found here: peanut butter fudge frosted brownies. Give these a whirl and bring the family together for dessert.
How to Make
Quick Overview
This recipe is surprisingly straightforward: melt butter, mix in sugar and eggs, fold in dry ingredients, then add peanut butter dollops and chips. It’s an easy one-bowl batter with a standout peanut butter swirl that gives creamy pockets throughout. Prep time is about 10 minutes and bake time 25 to 30 minutes for a total of roughly 35 to 40 minutes from start to finish. Perfect for beginner bakers who want big flavor without fuss.
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 3/4 cup peanut butter, creamy or chunky (room temperature for easier swirling)
- 1/2 cup semisweet chocolate chips
- 1/2 cup peanut butter chips
Directions
- Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal. This prevents sticking and helps you lift the whole slab out.
- In a medium saucepan, melt the butter over medium heat, stirring so it does not brown. Remove from heat as soon as it’s fully melted.
- Stir the granulated sugar into the warm butter, then beat in the eggs and vanilla until smooth. Sift in the cocoa powder, then fold in the flour, salt, and baking powder until just combined — do not overmix or the brownies can become cakey.
- Spread the batter evenly into the prepared pan using a spatula. Drop spoonfuls or dollops of peanut butter over the top. Use a knife or skewer to gently swirl the peanut butter through the batter, creating marbled ribbons.
- Sprinkle the semisweet chocolate chips and peanut butter chips evenly over the surface. Press them lightly so they stick to the batter.
- Bake in the preheated oven for 25 to 30 minutes. The brownies should be set on the edges and slightly soft in the center; a toothpick inserted into the center should come out with a few moist crumbs. Cool completely in the pan on a wire rack, then lift out using the parchment overhang and slice into squares.
What to Serve With
- A tall glass of cold milk or a creamy iced coffee to cut through the richness.
- Fresh berries or a simple fruit salad for a bright, acidic contrast.
- Vanilla ice cream or whipped cream for a warm brownie à la mode.
- A lightly dressed spinach salad with citrus vinaigrette if you need something savory to balance dessert at a potluck.
Top Tips for Perfecting
- Use room temperature eggs to help the batter emulsify smoothly.
- Don’t overmix after adding flour; stir just until combined to keep brownies chewy.
- For extra fudginess, pull the brownies from the oven at 25 minutes — they’ll finish setting as they cool.
- Swap crunchy peanut butter if you like texture, or use all creamy for smoother swirls.
- If you want a stronger chocolate flavor, increase the cocoa powder to 1/2 cup and reduce flour by 2 tablespoons.
- Avoid overbaking: dry brownies are the most common mistake. Check early and often in the final minutes.
Storing and Reheating Tips
- Room temperature: Store cooled brownies in an airtight container at room temperature for up to 3 days.
- Refrigeration: Keep brownies in the fridge for up to 1 week; bring to room temperature before serving for softer texture.
- Freezing: Wrap bars individually in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge or at room temperature.
- Reheating: Warm a single square in the microwave for 10 to 15 seconds for a just-baked feel, or place on a baking sheet and heat at 300°F for 5–8 minutes until warmed through.
FAQs
Can I use natural peanut butter for these brownies?
Yes, you can use natural peanut butter, but it may be runnier. Chill it briefly to firm it up before dolloping and swirling so the pattern holds better.
Can I make these gluten-free?
Yes. Replace the all-purpose flour with a 1:1 gluten-free flour blend and ensure your baking powder is gluten-free. Texture may vary slightly.
How do I know when brownies are done?
Edges should look set and slightly pulled away from the pan. The center should still be slightly soft — a toothpick with a few moist crumbs is ideal for chewy brownies.
Can I double the recipe for a larger pan?
Yes. Double all ingredients and use a 9×13-inch pan. Start checking for doneness at 30 minutes, as baking time will increase.
Can I add chopped peanuts or swirl in jam instead of peanut butter?
Absolutely. Chopped roasted peanuts add crunch, and a swirl of raspberry jam creates a delightful sweet-tart contrast to the peanut butter.
Conclusion
These Chewy Peanut Butter Brownies are a quick, satisfying bake that combines fudgy chocolate with creamy peanut butter swirls — perfect for family gatherings, school lunches, or an anytime treat. They’re simple enough for beginners but impressive enough to serve to guests, and they store and freeze well for make-ahead convenience. If you’d like to see another home cook’s take on this beloved classic, check out this detailed Chewy Peanut Butter Brownies Recipe for additional tips and variations. Enjoy baking, and don’t forget to share a square (or two) with someone you love.
Chewy Peanut Butter Brownies
Equipment
- Medium saucepan
- 8-inch Square Baking Pan
- Parchment Paper
- Spatula
- Knife or Skewer
Ingredients
Ingredients
- 1/2 cup Unsalted Butter Melted
- 1 cup Granulated Sugar
- 2 large Eggs At room temperature
- 1 tsp Vanilla Extract
- 1/3 cup Unsweetened Cocoa Powder
- 1/2 cup All-Purpose Flour
- 1/4 tsp Salt
- 1/4 tsp Baking Powder
- 3/4 cup Peanut Butter Creamy or chunky, at room temperature
- 1/2 cup Semisweet Chocolate Chips
- 1/2 cup Peanut Butter Chips
Instructions
- Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal.
- In a medium saucepan, melt the butter over medium heat, stirring so it does not brown. Remove from heat as soon as it’s fully melted.
- Stir the granulated sugar into the warm butter, then beat in the eggs and vanilla until smooth. Sift in the cocoa powder, then fold in the flour, salt, and baking powder until just combined.
- Spread the batter evenly into the prepared pan using a spatula. Drop spoonfuls of peanut butter over the top and swirl gently with a knife or skewer.
- Sprinkle the semisweet chocolate chips and peanut butter chips evenly over the surface. Press them lightly so they stick to the batter.
- Bake in the preheated oven for 25 to 30 minutes. Cool completely in the pan on a wire rack, then lift out using the parchment overhang and slice into squares.
