If dessert had a mic, these brownies would drop it. We’re talking thick, fudgy chocolate squares with bold peanut butter swirls that make store-bought look like homework. This is the kind of treat that disappears from a pan “mysteriously” while it’s still warm.
No fancy gear, no pastry degree—just a few smart moves and you’ll have bakery-level results at home. Ready to make your future self thank you (and your friends ask for the recipe)?
Why You’ll Love This Recipe
- Fudgy, not cakey: Melted butter and just enough flour promise that dense, truffle-like bite.
- Peanut butter swirl magic: Creamy ribbons bake into the batter for a marble effect that looks like you tried hard (you didn’t).
- One bowl + one spoon: Minimal dishes, maximal payoff.
- Balanced sweetness: Dark cocoa and a pinch of salt keep it grown-up, not sugar-shock.
- Customizable: Add chips, pretzels, or a hit of espresso—this recipe plays nice.
Ingredients Breakdown
- 1/2 cup (113 g) unsalted butter – melted; richness and fudgy texture.
- 1 cup (200 g) granulated sugar – sweetness and crackly top potential.
- 1/2 cup (100 g) brown sugar – moisture and deeper flavor.
- 2 large eggs – structure and chew.
- 1 tsp vanilla extract – flavor lift.
- 1/2 cup (60 g) unsweetened cocoa powder – use Dutch-process for richer flavor, natural for a bit more tang.
- 3/4 cup (95 g) all-purpose flour – just enough for fudgy, not cakey.
- 1/2 tsp fine salt – balances sweetness; don’t skip.
- 1/2 tsp espresso powder (optional) – enhances chocolate without tasting like coffee.
- 1/2 cup (90 g) chocolate chips or chunks (optional) – pockets of molten chocolate, yes please.
- 1/2 cup (130 g) creamy peanut butter – for swirls; use shelf-stable for best texture.
- 2 tbsp powdered sugar – to sweeten/loosen peanut butter for clean swirls.
- 1–2 tbsp milk – to thin peanut butter to a ribbon consistency.
How to Make It – Instructions
- Prep the pan: Heat oven to 350°F (175°C). Line an 8-inch (20 cm) square pan with parchment, leaving overhang.
Lightly grease.
- Mix wet base: In a large bowl, whisk melted butter with granulated and brown sugars until glossy, about 30–45 seconds. Whisk in eggs and vanilla until thick and slightly lightened.
- Add dry ingredients: Sift in cocoa, flour, salt, and espresso powder. Fold gently just until no dry streaks remain.
Don’t overmix unless you like cakey regret.
- Add chips: Fold in chocolate chips or chunks if using.
- Make the PB swirl: In a small bowl, stir peanut butter with powdered sugar and 1 tbsp milk until smooth and pourable (like warm honey). Add another splash of milk if too thick.
- Assemble: Spread brownie batter in pan. Spoon peanut butter mixture in 6–8 dollops.
Drag a knife or skewer through in figure-eights for dramatic swirls. Don’t over-swirl or it blends into chaos.
- Bake: 22–28 minutes. Edges set, center slightly soft with a few moist crumbs on a toothpick. If it’s clean, you went too far—sorry.
- Cool and slice: Cool in pan at least 30–45 minutes.
Lift out using parchment and slice with a warm, clean knife for sharp edges.
Preservation Guide
- Room temperature: Store in an airtight container for 2–3 days. Add a slice of bread to keep them soft (old bakery trick).
- Refrigerator: Up to 1 week, tightly sealed. Texture becomes extra fudgy when chilled.
- Freezer: Wrap individual squares in plastic, then a freezer bag; freeze up to 2 months.
Thaw at room temp 30 minutes or microwave 10–15 seconds.
What’s Great About This
- Low effort, high flex: You get bakery vibes without a mixer.
- Textural contrast: Silky chocolate meets creamy peanut ribbons—no monotony here.
- Reliable: Ratios are tuned for fudgy results even if you’re not measuring like a scientist.
- Photogenic: Those swirls do half the bragging for you on social. FYI: natural light wins.
Pitfalls to Watch Out For
- Overbaking: Pull them when the center still looks slightly underdone; they set as they cool.
- Too-thick PB: If the peanut butter isn’t thinned, it clumps and sinks. Add milk until it ribbons off the spoon.
- Overmixing the batter: Stir just until combined to avoid tough, cakey texture.
- Wrong pan size: A 9-inch pan will bake faster and be thinner—reduce time by a few minutes if you go that route.
- Natural PB woes: Stir very well; separated oils can cause greasy pockets.
Shelf-stable is safer, IMO.
Mix It Up
- Salted Pretzel Crunch: Scatter crushed pretzels on top before baking for sweet-salty bliss.
- Double Peanut: Add 1/3 cup roasted peanuts to the batter for crunch.
- Mocha Mode: Increase espresso powder to 1 tsp and drizzle with a coffee glaze post-bake.
- Gluten-Free: Swap flour for a 1:1 GF blend; add 1 tbsp milk to the batter if it seems stiff.
- White Chocolate Drizzle: Melt 2 oz white chocolate and zigzag after cooling for contrast.
FAQ
Can I use natural peanut butter?
Yes, but stir it thoroughly to reincorporate oils. If it’s still runny, whisk in powdered sugar until thickened, then thin back with milk for swirlable consistency.
How do I get that shiny, crackly top?
Beat the eggs and sugars well before adding dry ingredients, and don’t skimp on sugar. A handful of chocolate chips on top can also encourage a shiny finish.
What if I only have a 9×13 pan?
Double the recipe for a 9×13 and bake 25–32 minutes.
Start checking early; edges set fast in larger pans.
Can I make these dairy-free?
Use a neutral oil or dairy-free butter and dairy-free chocolate. Texture stays fudgy, flavor still sings.
How do I know they’re done?
Toothpick should come out with moist crumbs, not wet batter. The center should jiggle slightly but not slosh—technical term, obviously.
My Take
These Peanut Butter Brownies are the dessert equivalent of a power move: minimal effort, maximal applause.
The swirl earns style points, but the fudgy center keeps people coming back “just for a sliver.” I keep a stash in the freezer for late-night emergencies—real ones. Make them once, and you’ll start inventing occasions just to bake another pan.