Peanut Butter Brownies
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These peanut butter brownies are rich, fudgy, and easy to whip up. Loaded with chocolatey goodness and topped with a creamy peanut butter swirl, they’re the ultimate sweet treat!
If you’re a fan of chocolate and peanut butter together (I mean who isn’t?!), you’re going to be obsessed with these peanut butter brownies. They’re thick, fudgy, and swirled with peanut butter on top for the best flavor combo.
These brownies are a bit more decadent than some of my other brownie recipes (like my black bean brownies), but they are 100% worth it and guaranteed to satisfy any sweet tooth. I can’t wait for you to try them!
And if you’re as obsessed with the combo of peanut butter and chocolate, don’t miss my healthy peanut butter balls or chocolate peanut butter cookies — both are absolutely delicious!
Table of Contents
Why You’ll Love These Brownies
- Rich and fudgy – These brownies have the perfect dense, fudgy texture with just the right amount of chew.
- Simple ingredients – Made with pantry staples you probably already have on hand.
- Peanut butter and chocolate – This classic combo is a match made in dessert heaven. Enough said!
- Decadent and indulgent – These brownies are everything you want in a classic treat—rich, fudgy, and totally satisfying.
Ingredients Needed
You only need 10 simple ingredients for these ultra fudgy peanut butter brownies, and I bet you already have most of them in your pantry.
- butter – helps give these brownies their rich, classic texture. I used unsalted butter, but if you’re using salted, just reduce the added salt a bit.
- chocolate chips – melted with the butter for that deep, chocolatey base. I used semi-sweet chips, but use your favorite variety.
- creamy peanut butter – the star of the show! We’re mixing peanut butter into the batter and adding it on top for that gorgeous swirl! Look for a natural, creamy peanut butter that’s made with just one or two ingredients: peanuts and salt.
- eggs – necessary for giving the brownies structure.
- coconut sugar – my go-to for a natural sweetener with a light caramel flavor. Cane sugar works as well.
- unsweetened almond milk – just a splash to thin the batter slightly. Use whatever milk you have on hand.
- unsweetened cocoa powder – boosts the chocolate flavor and gives the brownies that deep color. Make sure you’re using unsweetened cocoa powder. Cacao powder works as well. I really like Navitas organic cacao powder.
- all-purpose flour – gives structure without making the brownies cakey.
Find the full ingredient list with measurements in the recipe card below.
Easy Recipe Substitutions
- Butter: You can use vegan butter or melted coconut oil if needed.
- Peanut butter: Use almond butter, cashew butter or your favorite nut butter.
- Make them nut-free: Use sunflower seed butter or tahini instead.
- Gluten free brownies: I haven’t tested it, but a 1:1 gluten-free all-purpose flour blend should work well here. You could also try my oat flour brownies or avocado brownies for a tasty gluten-free brownie!
How to Make Peanut Butter Brownies
Step 1: Add the butter and chocolate chips to a large mixing bowl. Melt in the microwave in 30-second increments, stirring between each, until fully melted.
Step 2: Add the peanut butter, eggs, coconut sugar, almond milk, and vanilla to the melted chocolate mixture. Whisk to combine.
Step 3: In a separate medium bowl, whisk together the flour, cocoa powder, and salt.
Step 4: Add the dry ingredients to the wet ingredients. Stir until fully combined.
Step 5: Pour the batter into the prepared baking pan. Add dollops of peanut butter on top and use a toothpick to swirl.
Step 6: Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely, then cut and enjoy!
Brittany’s Tips For The Best Brownies
- Don’t over bake: You want the toothpick to come out with just a few moist crumbs for that perfect fudgy texture.
- Swirl gently: Use a toothpick or knife to create a pretty swirl with the peanut butter on top, but don’t over mix or it’ll disappear into the batter.
- Let them cool: I know it’s hard, but letting them cool completely helps the brownies set so you get clean slices (and no crumbles!).
How to Store Peanut Butter Brownies
Once the brownies are completely cool, store them in an airtight container at room temperature for 2–3 days or in the fridge for up to 5 days.
I personally like them chilled — they get even fudgier! For longer storage, freeze individual brownies in a sealed container or freezer-safe bag for up to 3 months. Just thaw overnight in the fridge or on the counter when you’re ready to enjoy.
Frequently Asked Questions
I recommend natural peanut butter (the kind with just peanuts and salt) because it’s runnier and easier to swirl. If you use a no-stir or thicker peanut butter, it might not blend into the batter as easily, but it’ll still taste great.
You can swap the coconut sugar with regular cane sugar or light brown sugar. I haven’t tested this recipe with liquid sweeteners like maple syrup or honey, so I’d stick with dry sweeteners here for the best texture.
They’re ready when a toothpick inserted near the center comes out mostly clean with a few moist crumbs — you don’t want to overbake or they’ll lose that fudgy texture.
More Brownie Recipes to Try
- Sweet Potato Brownies
- Pumpkin Brownies
- Chickpea Brownies
- Zucchini Brownies
- Protein Brownies
- Cottage Cheese Brownies
Be sure to check out the full collection of dessert recipes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Peanut Butter Brownies
Ingredients
- ¼ cup butter, melted
- ½ cup chocolate chips
- ½ cup creamy peanut butter, plus 2 Tablespoons for topping
- 2 large eggs
- ¾ cup coconut sugar, or cane sugar
- 2 Tablespoons unsweetened almond milk
- 1 teaspoon vanilla
- ½ cup unsweetened cocoa powder
- ¾ cup all purpose flour
- ½ teaspoon sea salt
Instructions
- Preheat oven to 350°F and line an 8×8-inch pan with parchment paper or spray with cooking spray.
- Add the butter and chocolate chips to a large mixing bowl. Melt in the microwave in 30-second increments, stirring between each, until fully melted. Let cool slightly.
- Add the peanut butter, eggs, coconut sugar, almond milk, and vanilla to the melted chocolate mixture. Whisk to combine.
- In a separate medium bowl, whisk together the flour, cocoa powder, and salt.
- Add the dry ingredients to the wet ingredients and stir until fully combined.
- Pour the batter into the prepared baking pan. Add dollops of peanut butter on top and use a toothpick to swirl.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the brownies cool completely, then cut into squares and enjoy!
Notes
- How to store: Let the brownies cool completely then store in an airtight container at room temperature for 2–3 days or in the fridge for up to 5 days. For longer storage, freeze individual brownies in a sealed container or freezer-safe bag for up to 3 months. Just thaw overnight in the fridge or on the counter when you’re ready to enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
So yummy! Granted i need to work on my swirl game lol 🤣 but these were so good would definitely make again!
haha, I’m sure they looked great! I’m so glad you loved these brownies. Thanks for making this recipe and for coming back to leave a review. I so appreciate it!
Our family prefers raw milk. Can regular dairy, whole milk be used instead of almond milk?
Definitely! Any milk will work just fine. 🙂 Let me know how these turn out if you try them.
Can you use store bought dark chocolate hummus and eliminate the cocoa powder?
Hi Richard – I haven’t tried this recipe with dark chocolate hummus, but it should work. Let me know if you give it a try!
The brownies were very delicious. I did not have to use cocoa powder.
YUM! I am glad to hear you loved these brownies, Richard. Thank you for taking the time to share your review + star rating, I appreciate it!
Delicious and easy! Would absolutely make again.
So glad you loved this recipe, Becky! Thanks for making it and for coming back to leave a review. I so appreciate it!
I would love to try your recipe however my husband’s low fodmap diet doesn’t allow honey. Will maple syrup work?
Hi Susan – Yes, maple syrup should work for this recipe. Hope you both enjoy!
I made a chocolate dessert hummus and made this recipe as Brittany created and LOVE THEM!!!
The texture and taste is PERFECT!
Can’t go wrong with peanut butter and chocolate!!
Thank you for your time you put into this, it’s a wonderful recipe.
Easy to make. Even better the second day. Tasty, tasty, tasty!!!
Yay! Glad you enjoyed this recipe, Kerry! Thanks for the review 🙂
So, I tried this recipe after I impulse bought some brownie batter hummus that wasn’t great. I put the whole container in the brownies, and I used 3/4 sugar and 1 Tablespoon honey. Yummy brownies! My mom think they may be the best she’s had. Cakey on the outside and moist/gooey in the middle. They were a bright point in a clean out the fridge day!
Ahh that makes me so happy to hear, Lisa! I’m so glad these brownies were a hit with you and your mom. Thanks so much for trying them and for coming back to leave a comment + star rating. I so appreciate it. <3
Made these tonight but had to use some substitutions based on my diet and my pantry. I used half 15oz can of white beans and placed in processor with 1 TBLS of avocado oil for the hummus and I used 1/2 cup of maple syrup without any other sugar. I did add scant 2 TBLS of GF flour since I omitted the cane sugar and used only 1 TBLS of carob powder rather than cocoa. They are amazing!! I think I can even cut back on syrup to 1/3rd cup as they are very sweet. Definitely going into my recipe box!
You are an innovator- this is such a adventurous, creative yet manageable recipe. Would you know of any healthier substitutions for the sugar that would still preserve the divine fudgey -yet-crusty texture the pictures display?
Do you think they would work with a flax egg?
OMG I need these immediately. Great recipe….thank you!!
Cute video Brittany! Can you use a vegan egg substitute without any issues with the recipe?
Thanks Tammi. I haven’t tried it, but I think it should work just fine! Let me know if you try it. 🙂
I cannot wait to make these tonight! Thanks so much 🙂 I’ve been dreaming about them since the airport! I’ll let you know how they turn out!
Woot woot! You’ll have to let me know what type of hummus you use. 🙂
I just made hummus from scratch days ago, so this is perfect! I used 3 T tahini per the recipe I was following, and Matt and I think it’s a bit too strong, unfortunately. It made it thicker than the typical hummus texture, and it’s definitely prevalent. I’m going to make our next batch with your recipe and then will absolutely be making these this weekend. I can’t wait to have healthy brownies to add to our lunches. 🙂
I love tahini, but a little definitely goes a long way! I can’t wait to hear what you think of the brownies, Kori.
Hummus brownies?! I do like tahini and chocolate…so maybe I’ll like these!
My thoughts exactly. I hope you’ll try ’em. 🙂
This video is awesome! I know hummus brownies are delicious (from EBF experience) and can’t wait to try these! I agree the tahini is a good savory component. I’m not one for over-sweet desserts like “fudgie” brownies.
Thank you Andrew! Thanks again for being an awesome taste-tester. 🙂
Wow i never would have thought of this combo–cant wait to try it out!
It’s definitely an interesting combo, but surprisingly it’s really good!