Incredibly gooey and delicious, these brownies with peanut butter swirl are irresistible and the combination of chocolate and peanuts takes these fudgy bars up a million notches! They keep for days and can be frozen. And I added a variation with almond butter and cocoa nibs.
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The combination of peanut butter and chocolate never ceases to amaze me for how delicious it is.
I took them to the office, and they were an instant hit!
People raved about them, and at one point, I had a shadow following me around the office asking for an encore, not the recipe mind you, just another batch 'whenever you feel like baking them again'.
And they are as easy to make as they look. There is no need for fancy equipment or complicated techniques. Just two simple mixtures baked together until gooey.
Step-by-step VIDEO
How to make peanut butter brownies
- Make the brownie base. This recipe is one bowl, which means you melt the chocolate and butter and add the rest of the ingredients to the same bowl.
- Spread the batter in the prepared pan.
Peanut butter swirl
- Put dollops over the brownie base.
- Marble or swirl using the tip of a knife (second image below). Do this lightly for better results.
- Bake until dry, but the center is still jiggly.
- Let cool and cut. I like to eat them the next day. I find the flavor is much better.
Vintage Kitchen tip: these brownies are extra fudgy, so consider that they will need refrigeration time to set properly. I recommend eating them somewhat cold for better consistency.
Type of pan to use
I don't normally specify a certain pan to make brownies, but in this case, it's necessary.
I always use metal pans, the ones you see in the images.
But a few readers commented that the brownies never fully baked and that they were fudgy not in a good way, almost raw. It turns out they use a glass pan.
I tested the recipe again in said pan, and it turns out that the middle never quite sets. It remains extremely soft and underbaked.
So use a metal pan, NOT a glass pan.
Kitchen notes
- Organization: read the recipe first and make sure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Peanut butter: I always make them with commercial peanut butter, the traditional type, but they do work with natural peanut butter, too.
- Swirl: when marbling or swirling the peanut butter mixture, do so lightly. We want two distinctive batters to appear.
- Pan size: it's very important to ensure a fudgy and gooey brownie that bakes well.
- Baking: brownies, in my opinion, should be slightly underbaked to ensure that soft and gooey bite we all love. That means the center should still jiggle when removed from the oven.
- Storing: I suggest eating brownies the next day that they are baked. The flavor is deeper and the texture has time to settle. These can be frozen, well wrapped, for a month at least.
Almond butter brownies variation
I have made this recipe with almond butter and nibs (they are fantastic and a tad healthier) many times by substituting the following:
- Almond butter for the peanut butter, same amount.
- Cocoa nibs for the cocoa powder: finely grind 2 tablespoons of cocoa nibs and substitute them for the cocoa powder.
- Coconut sugar: I use it instead of brown sugar.
The rest of the recipe remains the same.
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Fudgy Peanut Butter Brownies
Ingredients
For the brownie base:
- ¾ cup semisweet chocolate, coarsely chopped
- ¾ cup unsalted butter
- ¾ cup white sugar
- ¾ cup packed brown sugar, light or dark
- 3 eggs, at room temperature
- 2 teaspoons vanilla extract
- few drops almond extract, optional but recommended if you have some
- 1 ½ tablespoons unsweetened cocoa powder
- 1 cup all-purpose flour
For the peanut butter swirl:
- ⅔ cup creamy peanut butter
- 5 tablespoons powdered sugar
- ½ teaspoon vanilla, optional
- 2 tablespoons heavy cream, double also works
Instructions
For the brownie base:
- Preheat the oven to 350ºF (180ºC).
- Butter or spray an 8-inch square metal pan (don't use a glass pan). Line it with a piece of parchment paper covering the bottom and two sides. Two sides will remain unlined.
- Melt ¾ cup semisweet chocolate, chopped, and ¾ cup unsalted butter together in a large glass bowl. I do it in the microwave oven, stirring every 10 seconds, until the chocolate is smooth. You can also do it over a pot of boiling water, being careful the bottom doesn't touch the water, stirring until it's melted.
- Mix ¾ cup white sugar and¾ cup packed brown sugar into the chocolate mixture until well integrated. This helps bring the temperature of the chocolate down before adding the eggs.
- Add 3 eggs, 2 teaspoons vanilla extract, a few drops almond extract if using, and 1 ½ tablespoons unsweetened cocoa powder. Mix until well combined.
- Add 1 cup all-purpose flour in 2 parts and stir until well combined, but don't overmix.
- Spread the batter into the prepared pan.
For the peanut butter swirl:
- In a medium bowl, mix together ⅔ cup creamy peanut butter, 5 tablespoons powdered sugar, ½ teaspoon vanilla, and 2 tablespoons heavy cream. Make sure no lumps remain.
- Drop spoonfuls on top of the brownie base, then swirl lightly with a knife, ensuring you leave whole chunks of peanut butter mix intact. Otherwise, it all blends together, and it won't have the same effect.
- Bake for 25-30 minutes, depending on the pan you use, until a cake tester or toothpick comes out with very fudgy crumbs, the top looks dry, and the center still jiggles. It's important not to overbake them.
- Let cool on a wire rack completely.
- I find that they are better the next day. I keep them wrapped in plastic.
- These bars can be frozen, well wrapped, for a month at least.
Notes
Adapted from Good Housekeeping Cookbook
Sergio Villarreal says
These were fucking magical! Seriously one of thee best things to ever come out of my oven. Easily in the top 3 contending only with my mom’s smothered chicken and my wife’s pumpkin gooey bars. Hats off to you! If you ran for president I would vote for you just off these alone. No seriously…if I were important enough I would consider this my endorsement. All jokes aside we renamed these in our home and places of employment where we shared such divine delights. We call them “Black Mountain Brownies”. A homage to The Chef of course. If politics does not suit you, you should go on that show Beat Booby Flay (I said what i said). In a brownie throw down and my professional opinion I’m confident you would kick his ass. Thanks again and welcome to the family. I mean we’ve eaten your brownies which in my book makes us related! Sorry, you’re stuck with us. Be on the lookout for an invite to our next family reunion❤️
Paula Montenegro says
Hi Sergio, you made me laugh! Black mountain brownies made my day. Thanks so much for the compliments and for loving these brownies so much. We're also huge fans around here. Have the best holiday season with your family. Happy baking!
Kathy says
Absolutely delicious. I had to use a brownie mix - I was at Target, they only had Hershey's Cocoa Powder :0(. Can't wait to try out full recipe with homemade brownie base. These turned out great, cut into smaller squares. Thanks for recipe
Paula Montenegro says
So glad you liked them Kathy!
Angela says
Hi Paula
Could I make a double batch but use a Sheet Pan? Or would they overflow on a sheet pan?
Paula Montenegro says
Hi Angela, it would not overflow, but you might have issues with the edges overbaking too much before the center starts to set.
For home ovens, I always recommend using two pans. It's what I do at home. Double the ingredients when making the batter, but then bake them in two separate pans. Hope this helps.
Anya says
These are without a doubt the best brownies I’ve ever made. When they’re cooked and refrigerated overnight, they feel EXACTLY like fudge. If you’re going to make any brownie recipe, MAKE THIS ONE
Paula Montenegro says
SO happy you loved them Anya! And I couldn't agree more, we're huge fans also. Have a great week.
pam says
These look wonderful! If you want to double the recipe to make for a crowd... Can you double recipe and bake in a 9 x 13 and will it work?
Paula Montenegro says
Hi Pam! You can, but double the recipe will be too much for a 9x13 inch pan. I would recommend making 1 and 1/2 recipes. If you want to double it my recommendation is to use two 9-inch square pans. The brownies will bake much better. Usually, when brownies are baked in large pans, the edges are overbaked by the time the center is baked enough to take the pan out, especially in home ovens.
Lynne says
Can I use almond milk instead of cream to peanut butter swirl since I don’t have cream?
Paula Montenegro says
Hey Lynee, I haven't tried it but you shouldn't have issues. I suggest you start with half the amount as it's thinner than cream and add more if needed. The consistency should be easy to swirl. Hope this helps!
Natalie says
These are very good, and I really tried to mess them up (unintentionally of course, lol). I accidentally measured the cocoa & Powdered sugar with a 'tsp,' not the 'Tbsp' in the recipe. So, I'm posting these comments for folks who like less sweet desserts. For a sweet tooth like mine, they were still satisfying enough, even though I'd describe the chocolate flavor as mild bc of my screw-up. I'm sure these are just awesome using the correct measurements. Idk how I made such a novice mistake, but I guess it can happen to anyone. My only other comment about the recipe is (for those looking for something quick to make), these require several bowls & lots of measuring. They are NOT difficult, but they aren't quick to 'throw together' either. Imho, though, they are worth the effort. Note: I did use choc chips (equivalent in ounces per recipe) instead of the chocolate, bc that's what I had on hand.
I will definitely make these again & can hardly wait to try them as they were intended. Ty for the recipe =)
Paula Montenegro says
Thanks for the comment Natalie! A little more cocoa powder will add a lot of flavor, especially because it's used together with chocolate. Hope you have many more great batches to eat of these!.
Michaela says
Is that correct that there is no baking powder in the recipe please?
Paula Montenegro says
Yes Michaela, there's no baking powder.
Luke says
I have been making this recipe with melted peanut butter swirl and a different taste smash 2 dead ripen bananas into the brownie batter mixed well then add swirl bake as usual. Many positive comments
Robyn Farley says
How does using or not using the almond extract make a difference in the taste of these brownies
Paula Montenegro says
Hi Robyn, it adds a subtle flavor, sort of liquor-ish if you ask me, so I like it in desserts that have a lot of sugar. The brownies are still amazing if you don't use it. You might add a few teaspoons of amaretto liquor, or brandy if you want to.
Robyn Farley says
Thank you I will try the almost and extract when I make them they look so tasty and sound scrumptious
Mayte says
Can you use Dutch process cocoa? Same for same? Or do I need to add baking soda or powder? Thanks in advance!
Paula Montenegro says
Hi Mayte, I know the dutch process cocoa doesn't react with baking soda. And I never pay attention to what type of cocoa powder I use when making these brownies. That said, you might want to add 1/4 teaspoon baking powder. Hope this helps.
Mayte says
Thank you for your quick response! All I have on hand is the Dutch one and I wanted to make these for my husband for his birthday today. Thanks again! ❤️
Ann says
Did you use the sweetened or the unsweetened peanut butter?
Paula Montenegro says
Hi Ann, I used the sweetened regular one from the supermarket.
Ann says
Thanks for your reply Paula. I’m going to try it now!!
Georgina | Culinary Travels says
Peanut butter in chocolate brownies is a divine combination. Your brownies look so squidgy, just perfect.
Nicole says
You read my mind! I've legit been craving peanut butter and chocolate, and these gooey brownies are the perfect way to indulge. Seriously, those look like super gooey and fudgy brownies - my favourite kind!
Loreto and Nicoletta Nardelli says
Chocolate and peanut butter is the best combination ever, so these brownies are over the top good!!
Veronika says
I was just thinking about making brownies today! Love your recipe, going to try it tonight!
Uma Srinivas says
My family is crazy about peanut butter. So this brownies are perfect for us! Thanks for the variation tips too.
Leslie says
You just brought back all my childhood memories!! I LOVED these brownies growing up and haven't had them in years. I totally forgot about them until I saw this! Ahh..I HAVE to make these!
Candice says
Obsessed with these brownies!! They are so decadent and delicious. That peanut butter is perfection. Great recipe, will make again!
Marta says
My family is so obsessed with peanut butter cups and they love brownies so I know this is going to be a huge hit with them.