These Ultimate Chocolate Peanut Butter Brownies are a decadent masterpiece, blending rich cocoa with creamy peanut butter for an irresistible treat. In just 25 minutes of prep, you’ll create a dessert that’s fudgy, gooey, and packed with layers of flavor. The aroma alone, as it bakes for 55 minutes, will have everyone eagerly waiting by the oven.
Each bite delivers a perfect balance of silky chocolate and nutty swirls, with a crackly top that gives way to a melt-in-your-mouth center. Whether you’re indulging solo or sharing with friends, these brownies are guaranteed to satisfy every sweet craving. Simple to make yet utterly luxurious, they’re the ultimate dessert for any occasion.
Ingredients for Ultimate Chocolate Peanut Butter Brownies
- 2 1/2 cups (20oz/565g) sugar
- 1/2 cup (4floz/115ml) water
- 2/3 cup (4oz/115g) bittersweet chocolate, roughly chopped (or substitute with dark chocolate for a richer flavor)
- 4 large eggs (room temperature for best results)
- 1 cup (8floz/225ml) flavorless oil (e.g., vegetable or canola oil)
- 2 teaspoons vanilla extract
- 1 1/2 cups (7 1/2oz/213g) all-purpose flour
- 2/3 cup (2 2/3oz/76g) unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup (6oz/170g) smooth peanut butter (divided into 1/2 cup and 1/4 cup portions)
- 1/3 cup (1 1/2oz/43g) chopped peanuts (optional, for added crunch)
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Butter and line an 8×8-inch square cake pan (or use a 13×9-inch pan for thinner brownies, adjusting baking time to 40 minutes).
- In a medium microwavable bowl, combine the sugar, water, and chopped chocolate. Microwave or heat over a bain-marie for 2-3 minutes until the chocolate melts. Let cool slightly.
- Whisk the oil, eggs, and vanilla extract into the cooled chocolate mixture until smooth.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined (avoid overmixing).
- Swirl 1/2 cup of peanut butter into the batter, leaving large streaks. Pour the batter into the prepared pan.
- Top the batter with the remaining 1/4 cup of peanut butter, swirling it in, and sprinkle the chopped peanuts over the surface.
- Bake for 55-65 minutes (or 40 minutes for a 13×9-inch pan). The brownies should be slightly underbaked for a fudgy texture—check for a slight jiggle in the center.
- Let the brownies cool in the pan for 30 minutes before cutting. Serve warm with vanilla ice cream for an extra treat.
- Store covered at room temperature for up to 4 days or freeze for up to 4 weeks.
Perfect Pairings: Serving Suggestions
These Ultimate Chocolate Peanut Butter Brownies are a treat on their own, but they’re even better with a scoop of vanilla ice cream or a drizzle of caramel sauce. For a decadent twist, try serving them with a dollop of whipped cream and a sprinkle of sea salt to balance the sweetness.
Storage Secrets: Keep Them Fresh
Store your brownies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, wrap individual slices in plastic wrap and freeze for up to 4 weeks. To enjoy, simply thaw at room temperature or warm them in the microwave for 10-15 seconds.
Time-Saving Tips for Busy Bakers
To speed up prep, use pre-chopped chocolate or chocolate chips instead of chopping your own. You can also mix the dry ingredients the night before and store them in a sealed container. When ready to bake, just combine with the wet ingredients and pop them in the oven!
Recipe Variations: Make It Your Own
Feel free to customize these brownies to suit your taste! Swap the peanut butter for almond butter or Nutella, or add a handful of chocolate chips or chopped nuts to the batter. For a nut-free version, skip the peanuts and use a seed butter like sunflower butter instead.
Equipment Guidance: Tools for Success
An 8×8-inch square pan is ideal for thick, fudgy brownies, but a 13×9-inch pan works for a thinner batch—just adjust the baking time. Use a silicone spatula for easy mixing and a wire whisk to ensure the chocolate mixture is smooth and lump-free.
Ultimate Chocolate Peanut Butter Brownies
Ingredients
- 2 1/2 cups sugar 20oz/565g
- 1/2 cup water 4floz/115ml
- 2/3 cup bittersweet chocolate, roughly chopped 4oz/115g
- 4 large eggs *
- 1 cup flavorless oil 8floz/225ml
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour 7 1/2oz/213g
- 2/3 cup unsweetened cocoa powder 2 2/3oz/76g
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup peanut butter, smooth 6oz/170g
- 1/3 cup peanuts, chopped 1 1/2oz/43g
Instructions
- Preheat the oven to 350°F (180°C). Butter and line an 8×8 – inch square cake pan, which is what I used for a deep brownie. This is a big batter. You can also bake this in a 13×9-inch pan too, but the time will change to 40 minutes- judge it to keep the jiggle!
- In a medium microwavable bowl, combine the sugar, water, and chocolate. In the microwave or over a bain-marie heat this mixture gently until the chocolate has melted, roughly 2-3 minutes. Allow this mix to cool slightly.
- Into the cooled chocolate mixture whisk in the oil, eggs, and vanilla.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Add the dry ingredients into the wet ingredients and mix until just combined, do not over mix.
- Into the batter swirl in 1/2 cup of peanut butter leaving big streaks throughout. Pour the batter into your prepared cake pan and finish by swirling in the remaining 1/4 cup of peanut butter on top and scattering over the chopped peanuts.
- Bake for roughly 55-65 minutes. Always bake brownies a little under so that they remain fudgy on the inside. Once baked allow to cool in the pan for 30 minutes before cutting them. Enjoy warm with vanilla ice-cream.
- Cover and store at room temperature for up to 4 days. They also freeze really well for up to 4 weeks.
