These fudgy, gooey peanut butter brownies combine rich chocolate and creamy peanut butter for a perfectly balanced treat. 
Today I’m bringing together two favorite flavors—peanut butter and chocolate—to make a dense, fudgy brownie that’s delightfully gooey in the center. These brownies are made entirely from scratch and feature peanut butter mixed into the batter plus a generous amount of peanut butter chips for an extra punch of flavor. The result is a salty-sweet chocolate peanut butter experience that isn’t overly rich.
Peanut Butter Brownie Recipe
I wanted a true chocolate-peanut butter brownie with peanut butter incorporated into the batter rather than just a frosting or swirl. The melted chocolate in this recipe helps create a fudgier, more gooey texture than using only cocoa powder. Below I explain the key ingredients and why they matter; the full ingredient list and instructions follow.
- 3/4 cup unsalted butter. Butter contributes fat and helps make brownies extra gooey. It also adds flavor that powdered fats can’t match.
- 8 oz dark chocolate (about 50% cocoa). Melted chocolate produces a dense, fudgy texture. You can use semi-sweet for a sweeter result or 60–70% dark for a richer bite. Unsweetened chocolate isn’t recommended because it can make the brownies too bitter.
- 1/2 cup smooth peanut butter. Use a stable, processed peanut butter (not natural or whipped) to avoid excess oil separation in the batter.
- 1 1/2 cups white sugar. The sugar amount yields a full batch of brownies with the right balance of sweetness.
- 4 large eggs. Beating the eggs with sugar until glossy helps dissolve the sugar and creates a shiny, crinkly top while contributing to a thicker, almost creamy texture.
- 1/4 cup cocoa powder. Adds depth and enhances the chocolate flavor.
- 3/4 cup all-purpose flour. Fold the flour in gently to preserve the brownies’ chewy, gooey texture—overmixing will make them more cake-like.
- 1/4 teaspoon salt. Balances the sweetness and enhances flavor.
- 1 1/2 cups peanut butter chips. These boost the peanut butter flavor; you can swap for chocolate chips or Reese’s Pieces if you prefer.
The key to achieving gooey, chewy brownies is the bake time. Oven types and pans affect cooking time: metal pans tend to bake faster and produce crispier edges, while glass or ceramic pans can add up to five minutes. Expect 25–35 minutes in most ovens. The top should appear set and a toothpick inserted in the center should come out clean or with a few moist crumbs. The center should not wobble noticeably when nudged.
Let the brownies cool completely before cutting—about 3–4 hours—so they firm up and slice neatly. Chilled brownies are lovely too; serve cold with a scoop of vanilla ice cream and a drizzle of warmed peanut butter for an indulgent dessert. 
Peanut Butter Brownies
Ingredients
- 3/4 cup unsalted butter
- 8 oz dark chocolate (50%), chopped
- 1/2 cup smooth peanut butter
- 1 1/2 cups white sugar
- 4 large eggs
- 1/4 cup cocoa powder
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups peanut butter chips
Instructions
- Preheat the oven to 350°F (175°C).
- Line a 9x13x2 inch pan with parchment paper or aluminum foil, leaving an overhang to lift the brownies out easily; lightly grease the lining.
- Combine the butter, chopped chocolate, and peanut butter in a large microwave-safe bowl. Microwave on medium power in 1-minute intervals, stirring between each, until the mixture is almost melted; stir until smooth.
- In a separate bowl, beat the eggs and sugar until the mixture is glossy and lighter in color, about 2 minutes.
- Gradually whisk the egg-sugar mixture into the melted chocolate and peanut butter so the mixture is smooth and evenly combined.
- Gently fold in the cocoa powder, flour, and salt using a rubber spatula or wooden spoon; avoid overmixing.
- Fold in the peanut butter chips.
- Pour the batter into the prepared pan and bake for 25–35 minutes, or until the top looks set and a toothpick inserted into the center comes out clean or with a few moist crumbs. The center should not wobble when nudged.
- Cool completely on a wire rack (about 3–4 hours) before lifting from the pan and slicing into squares with a thin, sharp knife.
Notes
Store brownies in an airtight container at room temperature for up to four days. They also freeze well; thaw overnight in the refrigerator.