Peanut butter and chocolate is a classic flavor combination, these Peanut Butter Brownies certainly do it justice! Thick, chewy, decadent brownies studded with Reese’s peanut butter chips and even more chocolate chips for good measure.
Have you tried my BEST EVER Brownies? They are really the best, I promise! These peanut butter brownies are a version of those, so of course they are just as good. Extra point for those of you who love peanut butter.
It’s hardly a new recipe, but peanut butter and chocolate is such an iconic flavor combo, that I felt this deserved its own post.
How to make Peanut Butter Brownies
These brownies are very easy to make. No peanut butter swirl, just one batter. The peanut butter flavor comes from peanut butter chips, like in these Chocolate Peanut Butter Chip Cookies.
- Heat water in the microwave for 1 minutes and pour it over cocoa powder in a glass mixing bowl, whisk until all the cocoa powder dissolves.
- Add 1 oz of chocolate chips to the still-hot cocoa mixture and whisk until melted. If all the chocolate doesn’t melt completely, don’t worry, just continue to the next step.
- Melt butter in the microwave for 30 seconds and add to the chocolate mixture, whisk together to melt any remaining chocolate. Add the vegetable oil and continue to whisk until smooth.
- Add the egg, egg yolk and vanilla extract to the mixture, and whisk until smooth.
- Add the sugar.
- Whisk until completely incorporated.
- Mix together flour, salt, 3 oz of chocolate chips, all the peanut butter chips in a smaller mixing bowl, and add this to the liquid ingredients.
- Fold with a spatula until incorporated, with a few streaks of flour remaining.
- Pour the brownie batter into a buttered and parchment-lined baking pan.
- Bake for 40 minutes.
What pan is best for baking brownies?
This recipe is baked in an 8” square metal pan. A same size glass baking pan will work as well, but the brownies will come out a little softer. You may also need to bake just a tad longer when using a glass baking pan, as glass doesn’t conduct heat as well as metal.
If you double this recipe, you can bake it in a 9”x13” baking pan, metal or glass. I prefer making smaller batch in a smaller size pan because the corner and side pieces will be chewier and there are more of them.
Tips for easy peanut butter brownies
- You can use all-purpose flour for this recipe instead of whole wheat flour, the brownies will be slightly softer.
- This recipe uses both chocolate chip and cocoa powder to enhance the chocolate flavor in these brownies. Either natural or Dutch-processed cocoa powder can be used.
- Any type of chocolate can be used in this recipe: chocolate chips, baking chocolate, chocolate wafers, even chopped chocolate bars. I personally prefer dark chocolate, but any kind should work.
- I use Reese’s peanut butter baking chips in this recipe. You could also use chopped up peanut butter cups instead or in addition for even more peanut butter flavor.
- Peanut butter topping is optional since they make these brownies a bit messier to transport, but totally recommended. Simply drizzle or smear creamy peanut butter over the top or go a step further and make peanut butter frosting.
Storing and making ahead
How to store brownies?
Homemade brownies will last for about 3 to 4 days at room temperature when properly stored in an airtight container to avoid drying out. Don’t refrigerate these brownies.
Can I make these brownies ahead of time?
Since brownies can dry out easily, I would recommend making these brownies just a day before you plan to serve them for the best flavor and taste.
However, if you have to, you can make these brownies well ahead of time and freeze them. Be sure to wrap them really well to retain moisture and to keep the freezer smell away. Thaw at room temperature a few hours before serving.
For the peanut butter lovers
- Peanut Butter Chocolate Chip Cookies
- Peanut Butter Blossom Cookies
- Peanut Butter Thumbprint Cookies
- Brown Butter Peanut Butter Cookies
If you make this recipe, please let me know! Leave a comment, send me a photo, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
Peanut Butter Brownies
- ¾ cup + 2 tablespoon whole wheat flour (114 g)
- ½ teaspoon kosher salt (2 g)
- 4 oz chocolate chip (semi-sweet or dark, 113 g, divided)
- 3 oz peanut butter chip (½ cup, 85 g)
- 3 tablespoon cocoa powder (natural or dutch-processed, 18 g)
- 5 tablespoon boiling water (67 g)
- 5 tablespoon vegetable oil (63 g)
- 1 oz unsalted butter (melted, 28 g)
- 1 large egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1 cup + 3 tablespoon granulated sugar (225 g)
- Extra melted butter for pan
- ¼ cup creamy peanut butter (optional for topping)
- Preheat oven to 350°F. Brush an 8” square baking pan with melted butter and line with parchment paper allowing the excess to hang over the sides. Brush the parchment paper with melted butter as well.
- In a small mixing bowl, add flour, salt, 3 oz of chocolate chip (about ½ cup), and all of the peanut butter chips. Mix together evenly with a spatula. Set aside.
- In a medium heat proof mixing bowl, add cocoa powder. Heat the water in a glass measuring cup in the microwave for 1 minute and immediately pour it over the cocoa powder. Mix with a whisk until all the cocoa powder dissolves. Add the remaining 1 oz of chocolate chip to the still-hot cocoa mixture and whisk until melted.
- Melt butter in the microwave for about 30 seconds. Add the hot melted butter and vegetable oil to the chocolate mixture, and mix with a whisk until smooth.
- Add the egg, egg yolk and vanilla extract to the mixture, and mix with a whisk again until smooth.
- Add the sugar and whisk until completely incorporated.
- Finally, add the flour mixture set aside earlier and fold with a spatula just until incorporated.
- Pour the brownie batter into the prepared baking pan and bake for 40 minutes. A toothpick inserted in the center should come out clean.
- Allow the pan to cool completely on a wire rack before unmolding the brownie and cutting into slices.
- Melt the peanut butter in the microwave for about 30 seconds and drizzle over the sliced brownies if using.
- Measure out all of your ingredients before you get started.
- When lining the baking pan with parchment paper, allowing the excess to hang over the sides will help you remove the brownies very easily.
- You can substitute all-purpose flour, the brownies will come out a tad softer.
- Either natural cocoa powder or Dutch-processed cocoa powder can be used.
- Any type of chocolate can be used: regular size and mini size chocolate chip, baking chocolate, chocolate wafers.
- I prefer dark chocolate, but you can use anything between semi-sweet to dark.
- Consume brownies within 3 - 4 days. Store at room temperature, do not refrigerate brownies.
This post was originally published on 3/21/2017. It has been updated and republished on 2/5/2020 with the latest improvements, extra tips, and process photos to help you in the kitchen.