Peanut Butter Brownies Made Easy

I love a recipe that’s both ridiculous and reliable — enter these Peanut Butter Brownies Made Easy: fudgy, slightly crackly on top, with swirls of peanut butter that feel like dessert and breakfast all at once. They’re quick, forgiving, and perfect for when you want deep chocolate comfort but also aren’t in the mood for a fuss. Try them when you need a crowd-pleaser or want to eat brownies for lunch (no judgment here).

My little family loses their minds over these. My husband calls them “the weekend special” and asks for them after every bad day, which honestly makes me feel like I deserve a medal. Once I brought a pan to a potluck and someone asked if I used store-bought peanut butter cups — the answer was nope, just a messy swirl and pure luck. They’ve become our staple treat: easy enough for a Tuesday night, impressive enough for guests.

Kitchen Talk

MORE EASY DESSERT RECIPES...

DESSERT

Easy Strawberry Pound Cake Recipe

DESSERT

Pecan Almond Chocolate Toffee Treats

DESSERT

Carrot Cake Baked Donuts

DESSERT

Easy Pumpkin Chocolate Chip Bread Recipes

These brownies forgive mistakes. Overmix a little? Fine. Swirl the peanut butter with abandon? That’s encouraged. I once tried using crunchy peanut butter because I thought crunch = fun; it did add texture but also made cutting messy. Lesson learned: smooth peanut butter for silky swirls, crunchy if you want little surprises. Also, don’t be precious about the swirl pattern — the worst-looking pan can taste the best.

Shopping Tips

– Baking Basics: Get all-purpose flour and a good cocoa powder. Dutch-processed makes a deeper chocolate taste, but regular unsweetened cocoa is totally fine.
– Fats & Oils: Use unsalted butter for control; if using salted, skip extra salt in the batter. Room-temp butter mixes more evenly.
– Chocolate: Buy good-quality chips or a bar you’d actually eat. The chocolate choice dramatically affects the brownie’s richness.
– Nuts & Seeds: Smooth peanut butter is ideal for the swirl; natural oils are fine but expect a looser swirl.
– Flavor Boosts: Pure vanilla extract and a pinch of flaky salt on top make these sing — don’t skip the salt.

Prep Ahead Ideas

– Make the batter the night before and keep it covered in the fridge; bring it to room temp before baking so it bakes evenly.
– Pre-measure dry ingredients into a jar and label it for quick mixing later; keep wet ingredients in a small container and add like a boss.
– Melt the butter and chocolate ahead and store it in a sealed bowl in the fridge; rewarm gently before folding into the batter.
– Use an airtight pan or wrap in foil when transporting to keep the top from drying out.

✔Time-Saving Tricks

– Microwave the butter and chocolate in short bursts (15–20 seconds) and stir between; saves time and drama.
– Use a hand mixer on low just to combine wet ingredients — you don’t want to aerate the batter too much.
– Line the pan with parchment that hangs over the sides; removes brownies in one dramatic lift and cuts cleanup to zero.
– If you’re in a rush, bake in a slightly smaller pan for thicker brownies — just watch the time.

✔Common Mistakes

– Overbaking: I left a pan in the oven once while chatting and got cakey brownies. Pull them when a toothpick has moist crumbs, not dry crumbs.
– Skipping the salt: Adding flaky salt on top brightens the chocolate and balances sweetness. Don’t be shy.
– Using crunchy peanut butter without chopping nuts: Big nuts can tear the slice; chop or reserve for sprinkling.
– Cutting cold — you’ll get cleaner slices if you chill a bit, but they’re perfectly acceptable warmed and sloppy.

What to Serve It With

– A scoop of vanilla ice cream or whipped cream for classic contrast.
– Fresh berries or a quick berry compote to cut the richness.
– Strong coffee or cold milk — both will make you feel like you have your life together (even if you don’t).
– Toasted chopped peanuts sprinkled on top for extra crunch.

✔Tips & Mistakes

– Use room-temp eggs for even mixing; cold eggs can seize the batter.
– Don’t overmix after adding flour — that’s when texture goes from fudgy to tough.
– If the top cracks a bit, it’s fine — that crackled top is actually desirable.
– Flaky sea salt on top after baking = chef-level move.

✔Storage Tips

Store cooled brownies in an airtight container at room temp for 2–3 days, or in the fridge for up to a week. Freeze slices wrapped tightly in plastic and foil for up to 3 months. Cold brownies are perfectly fine and dense — eat them like a dessert cookie or pop them in the microwave for 10–15 seconds for molten joy. Breakfast? Absolutely—brownie with coffee is life.

✔Variations and Substitutions

– Swap peanut butter for almond or sunflower seed butter for allergies; flavor will shift but texture stays similar.
– For a gluten-free option, use a 1:1 gluten-free flour blend — expect a slightly different crumb.
– Add chopped chocolate or chocolate chunks instead of chips for gooey pockets.
– Toss in a handful of chopped nuts or swirl in Nutella for a chocolate-hazelnut twist.
– Honey or maple can sweeten the batter, but they’ll change texture and moistness; if you sub liquid sweetener, reduce other liquids slightly.

Frequently Asked Questions

Peanut Butter Brownies Made Easy

Fudgy chocolate brownies swirled with creamy peanut butter, all in one bowl. Easy to make, big on flavor.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 27 minutes minutes

Total Time: 42 minutes minutes

Servings: 16

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 0.75 cup unsalted butter, melted let cool slightly
• ▢ 1.25 cup granulated sugar
• ▢ 0.25 cup light brown sugar packed
• ▢ 2 large eggs room temperature
• ▢ 2 tsp vanilla extract
• ▢ 1 cup all-purpose flour spooned and leveled
• ▢ 0.5 cup unsweetened cocoa powder natural or Dutch-process
• ▢ 0.5 tsp baking powder
• ▢ 0.5 tsp fine salt
• ▢ 0.75 cup semi-sweet chocolate chips
• ▢ 0.75 cup creamy peanut butter slightly warmed for swirling

Instructions

Preparation Steps

• Heat oven to 350°F. Line an 8-inch square pan with parchment and lightly grease.
• Whisk melted butter, granulated sugar, and brown sugar in a large bowl until glossy.
• Beat in eggs and vanilla until the mixture looks thick and smooth.
• Sift in flour, cocoa, baking powder, and salt. Fold just until no dry streaks remain.
• Stir in chocolate chips, stopping as soon as they’re evenly dispersed.
• Spread batter into the prepared pan, smoothing the top with a spatula.
• Warm peanut butter until pourable, then dollop over batter and swirl with a knife.
• Bake 24–28 minutes, until the center is set and a toothpick comes out with moist crumbs.
• Cool completely in the pan, lift out using parchment, and slice into squares.

Notes

Try a swirl of raspberry jam with the peanut butter for a PB&J vibe, or sprinkle chopped roasted peanuts on top for crunch. Store brownies covered at room temperature for up to 3 days, or refrigerate for a fudgier bite.

This recipe is an original creation inspired by classic Peanut Butter Brownies Made Easy flavors. All ingredient ratios and instructions are independently developed.