These peanut butter brownies are ultra fudgy chocolate brownies loaded with chocolate chips and peanut butter pools! If you are a chocolate peanut butter lovers, you will love this recipe!

Stack of two peanut butter brownies.

I wanted these peanut butter brownies to have pools of peanut butter in them! There is frozen dollops of peanut butter added to the brownie batter to give it the thick pools! The brownies are fudgy and uses cocoa powder and chocolate chips.

Top view of brownies with some on their side.

Tips for making brownies

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Make sure the flour is spooned and leveled. If you stick the measuring cup into the flour, it can compact it. This causes the brownies to be more cakey. For high altitude baking, add 1 Tablespoon of flour.
  • Tip 2: The powdered sugar plus beating the eggs on high speed, is what gives the brownies a crackle top!
  • Tip 3: Make sure the brownies are slightly under baked, they will continue to cool once they cool in the pan. It is so easy to have over baked and hard brownies if you take the brownies out at the perfect baked texture.
  • Tip 4: You can choose to use 1 teaspoon to scoop the peanut butter into smaller dollops. I preferred the bigger dollops.
Peanut Butter dollops on a tray.
Freeze the peanut butter dollops for at least 30 minutes before using.
Brownie batter in a bowl.
Immediately add the chocolate chips and peanut butter dollops to the brownie batter. Brownie batter thickens quickly.
Brownie batter in the pan.
Spread the brownie batter into a 9X9 pan.
Baked brownies in the pan.
The brownies will bake with a shiny crackly top.
Three peanut butter brownies on their side.

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For more brownie recipes, try my better than boxed brownies and brownie bites.

Top view of one brownie.

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Recipe Video

Stack of two peanut butter brownies.
5 from 19 reviews

Peanut Butter Brownies

Stephanie Rutherford
These peanut butter brownies are fudgy chocolate brownies with chocolate chips with frozen peanut butter dollops mixed in to get these pockets of peanut butter.
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Prep Time: 40 minutes
Cook Time: 40 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 50 minutes
Servings: 16 pieces

Ingredients
 
 

Peanut Butter Filling

  • 1 cup Peanut butter, creamy Jif or Skippy
  • 1/2 cup Powdered sugar, sifted

Brownies

  • 1 cup All-purpose flour
  • 1 cup Dutch process cocoa powder
  • 1 TBSP Cornstarch
  • 1 tsp Salt
  • 1 1/2 cups White granulated sugar
  • 1/4 cup Powdered sugar
  • 3 Large eggs
  • 1 Egg yolk
  • 1/2 cup Unsalted butter, melted
  • 1/2 cup Oil, vegetable or canola oil
  • 1 tsp Pure vanilla extract
  • 1 cup Semi-sweet chocolate chips

Instructions
 

Peanut Butter Filling

  • In a microwave safe bowl, heat the peanut butter for 30 seconds until melted. Add the sifted powdered sugar and mix until combined.
    1 cup Peanut butter, 1/2 cup Powdered sugar
  • Spray a cookie sheet with nonstick spray and line with wax paper. Use a 1/2 TBSP to dollop the peanut butter. Use it all. Freeze for at least 30 minutes or overnight.

Brownies

  • Preheat oven to 350°F. Spray a 9X9 inch pan with baking non-stick spray. Line the bottom and 2 sides of the pan with parchment paper and spray again. Set aside.
  • In a medium bowl, sift the flour and cocoa powder. Then, add in cornstarch and salt. Melt the butter in the microwave, then let it cool.
    1 cup All-purpose flour, 1 cup Dutch process cocoa powder, 1 TBSP Cornstarch, 1 tsp Salt
  • Using a mixer, beat the sugar, powdered sugar, eggs, and egg yolk on high speed. Beat for 3 minutes, it will become very pale in color. This helps give the brownies a crinkle top.
    1 1/2 cups White granulated sugar, 3 Large eggs, 1 Egg yolk, 1/4 cup Powdered sugar
  • Add in melted butter, oil, and vanilla. Mix on low speed until just combined. Add in the dry ingredients and mix on low speed until just combined. Use a rubber spatula and scrape the bowl gently.
    1/2 cup Unsalted butter, 1/2 cup Oil, 1 tsp Pure vanilla extract
  • Add in chocolate chips and frozen peanut butter dollops. Fold with a rubber spatula.
    1 cup Semi-sweet chocolate chips
  • Pour the brownie batter into the prepared pan.
  • Bake for 38-45 minutes. The brownies are done when edges are set, but the center is barely set. The middle should jiggle. It will keep cooking once pulled out of oven. Let cool completely on a wire rack in the pan before serving.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can cause the brownies to be cakey.
High altitude baking- Add an extra 1 TBSP of flour.
Calories: 393kcal, Carbohydrates: 44g, Protein: 6g, Fat: 26g, Saturated Fat: 9g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 12g, Trans Fat: 0.3g, Cholesterol: 28mg, Sodium: 219mg, Potassium: 249mg, Fiber: 4g, Sugar: 25g, Vitamin A: 199IU, Calcium: 26mg, Iron: 2mg
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