Peanut Butter Brownies

If you love the chocolate and peanut butter combo, you are going to go bananas for these peanut butter brownies. They’re made using my favorite homemade fudgy brownies recipe, are stuffed with a peanut butter filling, and taste like the most amazing peanut butter cups!

A stack of peanut butter brownies with a bite taken out of the top one.

Is there a flavor combination more revered than peanut butter and chocolate? There’s a reason that the majority of people rank a peanut butter cup as their favorite Halloween candy, right?!

These brownies take that combination to the next level!

A peanut butter filling that tastes just like the inside of a peanut butter cup is sandwiched between two layers of the best chewy, fudgy homemade brownies for a dessert so decadent and rich that a small square will more than satisfy you.

For my chocolate and peanut butter lovers out there, this one is definitely for you!

Peanut butter brownies cut into squares.

The best peanut butter to use

I am a big advocate of using traditional, processed peanut butter in baking recipes to ensure the best possible outcomes. Brands I’ve used regularly and that I would recommend are Jif and Skippy.

I advise against “natural” style peanut butters that separate, as they can be both too oily and too dry.

Peanut butter filling mixed together and pressed into a flat layer.

Nut butter alternatives

I have made these brownies successfully with almond butter (Barney Butter is a great “processed style” almond butter that doesn’t separate) and Sunbutter. Any other nut butter that doesn’t require stirring like cashew butter would work, too!

How to make peanut butter brownies

Ingredients for brownies prepped in bowls.

These brownies come together quite easily, starting with my homemade fudgy brownies, affectionately called “better-than-box-brownies”, and are layered with the absolute best peanut butter filling!

I made a couple of slight alterations to the filling I use in my homemade peanut butter cups for the peanut butter layer in these brownies. It sets up soft enough to meld into the texture of the brownie, yet firm enough so it doesn’t ooze out or cause baking issues.

First, prepare the peanut butter filling and set it aside to cool a bit while you prepare the brownie batter.

Prepare the brownies, then pour half of the batter into the prepared pan.

Turn the peanut butter filling out onto a work surface and press it into a rough 9×13-inch rectangle.

Gently lay it on top of the brownie batter, then pour the rest of the brownie batter over top and spread it gently over the top of the peanut butter filling.

Bake, cool, cut, and devour!

Preparing the layered peanut butter brownies.

Recipe Tips and Notes

  • Cocoa Powder: The brownies call for Dutch-process cocoa powder, which imparts a wonderfully rich flavor and I highly recommend, but the recipe will still work if you substitute regular unsweetened cocoa powder.
  • Chocolate: For unsweetened chocolate, I typically turn to Ghiradelli, Baker’s, or Guittard.
  • Peanut Butter: For best results, use a “processed” style peanut butter such as Jif or Skippy and avoid natural-style peanut butter that separates and needs to be stirred.
  • Substitute Nut Butters: You can replace the peanut butter with other similarly processed nut butter, such as Barney Butter almond butter, Sunbutter, or processed cashew butter.
  • Mix-In Ideas: The brownie recipe calls for optional chocolate chips in the batter, but you could swap in things like chopped nuts, peanut butter chips, Reese’s Pieces, or chopped peanut butter cups.
  • Serving Suggestions: These brownies stand on their own, but you could always top them with homemade whipped cream or vanilla ice cream.
  • Make-Ahead: You could prepare the peanut butter filling, press it out and place it in the refrigerator up to a day before assembling and baking the brownies.
  • How to Store the Brownies: The brownies can be kept in an airtight container at room temperature for up to 4 days.
  • Freezing Instructions: You can freeze the brownies by wrapping them individually in plastic wrap, then placing in an airtight container for up to 3 months. Thaw at room temperature for about 45 minutes before enjoying.

If you like peanut butter brownies, you’ll love these:

Close up photo of squares of peanut butter brownies.

If you make this recipe and love it, I would so appreciate it if you would take a moment to leave a rating below. Thank you so much! ❤️️

Peanut Butter Brownies

Servings 24 brownies
Prep 35 minutes
Cook 30 minutes
Total 1 hour 10 minutes
Course: Dessert
Cuisine: American
Author: Michelle

The BEST peanut butter brownies! Homemade fudgy brownies are stuffed with a peanut butter filling and they taste like the world's most amazing peanut butter cup!

Ingredients:

For the Peanut Butter Filling:

  • cups
    creamy peanut butter
  • 6
    tablespoons
    unsalted butter
  • 1
    tablespoon
    vanilla extract
  • 2
    cups
    powdered sugar

For the Brownies:

  • cup
    Dutch-processed cocoa powder
  • ½
    cup
    + 2 tablespoons boiling water
  • 2
    ounces
    unsweetened chocolate
    (finely chopped)
  • 4
    tablespoons
    unsalted butter
    (melted)
  • ½
    cup
    + 2 tablespoons vegetable oil
  • 2
    eggs
  • 2
    egg yolks
  • 2
    teaspoons
    vanilla extract
  • cups
    granulated sugar
  • cups
    all-purpose flour
  • ¾
    teaspoon
    salt
  • 1
    cup
    semisweet chocolate chips
    (optional)

Directions:

  1. Adjust oven rack to lowest position and preheat oven to 350 degrees F. Spray a 9x13-inch pan with non-stick cooking spray, then line with parchment paper, leaving about a one-inch overhang on the sides.

  2. Prepare the Peanut Butter Filling: Melt the peanut butter and unsalted butter together in a medium bowl in the microwave until completely melted and smooth, 1 to 2 minutes, stirring occasionally. Whisk in the vanilla extract, then gradually whisk in the powdered sugar until completely smooth. Set aside while you prepare the brownie batter.

  3. Prepare the Brownies: Whisk the cocoa powder and boiling water together in a large bowl until smooth. Add the unsweetened chocolate and whisk until the chocolate is melted. Whisk in the melted butter and oil (the mixture may look curdled at this point, that’s okay!). Add the eggs, yolks, and vanilla extract, and whisk until smooth and homogeneous. Whisk in the sugar until fully incorporated. Add the flour and salt and mix with a rubber spatula until combined. Fold in the chocolate chips, if using.

  4. Pour half of the batter into the prepared pan, spreading into an even layer.

  5. Turn the peanut butter filling out onto a clean work surface and press into a rough 9x13-inch rectangle. Transfer that filling using your fingers or a thin metal spatula onto the brownie batter in the pan. You can do this in sections and it doesn’t have to be perfect. Pour the remaining batter over the peanut butter filling and gently spread into an even layer.

  6. Bake until a toothpick inserted halfway between the edge and center comes out with just a few moist crumbs attached, 28 to 35 minutes. Transfer the pan to a wire rack and cool for 1½ hours.

  7. Using the parchment overhang, lift the brownies from the pan. Place the brownies on the wire rack and cool completely, about 1 additional hour. Cut into squares and serve. The brownies can be stored in an airtight container at room temperature for about 4 days.

Recipe Video

Recipe Notes:

  • Cocoa Powder: The brownies call for Dutch-process cocoa powder, which imparts a wonderfully rich flavor and I highly recommend, but the recipe will still work if you substitute regular unsweetened cocoa powder.
  • Chocolate: For unsweetened chocolate, I typically turn to Ghiradelli, Baker's, or Guittard.
  • Peanut Butter: For best results, use a "processed" style peanut butter such as Jif or Skippy and avoid natural-style peanut butter that separates and needs to be stirred.
  • Substitute Nut Butters: You can replace the peanut butter with other similarly processed nut butter, such as Barney Butter almond butter, Sunbutter, or processed cashew butter.
  • Mix-In Ideas: The brownie recipe calls for optional chocolate chips in the batter, but you could swap in things like chopped nuts, peanut butter chips, Reese's Pieces, or chopped peanut butter cups. 
  • Serving Suggestions: These brownies stand on their own, but you could always top them with homemade whipped cream or vanilla ice cream.
  • Make-Ahead: You could prepare the peanut butter filling, press it out and place it in the refrigerator up to a day before assembling and baking the brownies.
  • How to Store the Brownies: The brownies can be kept in an airtight container at room temperature for up to 4 days.
  • Freezing Instructions: You can freeze the brownies by wrapping them individually in plastic wrap, then placing in an airtight container for up to 3 months. Thaw at room temperature for about 45 minutes before enjoying.

Nutrition:

Calories: 399kcal
Fat: 23g
Saturated fat: 11g
Cholesterol: 43mg
Sodium: 156mg
Potassium: 201mg
Carbohydrates: 46g
Fiber: 3g
Sugar: 35g
Protein: 7g
Vitamin A: 191%
Calcium: 22%
Iron: 2%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

[Photography by Dee of One Sarcastic Baker]