Chocolate Peanut Butter Chip Brownies

16 brownies
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Chocolate Peanut Butter Chip Brownies are rich, chewy, fudge brownies with semi-sweet chocolate and peanut butter chips.

Homemade Fudge Brownies are our classic recipe, but be sure to check out all our Brownie Recipes.This recipe, filled with peanut butter chips, is a peanut butter lover’s dream come true!

Chocolate Peanut Butter Chip Brownies in stack


This may not be breaking news but peanut butter and chocolate is one of the best flavor combinations in the world! In ice cream, cookies, cakes, or as these delicious brownies, putting chocolate and peanut butter together makes dessert magic. These chewy, fudgy brownies are the tastiest way to satisfy a chocolate peanut butter craving whenever it hits.

Chocolate Peanut Butter Chip Brownies are an easy brownie recipe made from pantry items including unsweetened cocoa powder. Using cocoa powder means these delicious chocolate brownies are a one bowl, one pan recipe so clean up is just as easy as making them. 

You can use unsweetened chocolate baking squares in this Chocolate Peanut Butter Chip Brownie recipe if you prefer. Just melt 6 ounces of chocolate with the butter in the microwave before adding the eggs, sugar, and vanilla extract. You could also use dark chocolate chip for a bittersweet chocolate brownie!


Melt Your Butter Gently

Melted butter seems like a simple step, but who among us hasn’t had the boiled over melted butter disaster? To keep the melted butter from becoming too hot, microwave in a glass bowl 30 seconds at a time until just a little over half melted. Stir gently and let the heat of the bowl finish melting the butter.

Enjoy these rich, fudgy Chocolate Peanut Butter Chip Brownies with a big glass of cold milk about 10 minutes after they are done baking. Cooling the brownies a bit (as hard as it is to wait) makes cutting them nicely easier. Top your brownies with Peanut Butter Frosting or Vanilla Ice Cream for an extra special dessert!

Chocolate Peanut Butter Chip Brownies top-down view in baking pan


  • Peanut Butter Cups: If you are a Reese’s addict (who would blame you), mix in ½ cup mini peanut butter cups for half of the peanut butter chips.
  • Peanut Butter Flavor: Really ramp up the peanut butter flavor by adding ¼ cup powdered peanut butter. If your brand has sugar added, reduce the sugar in this brownie recipe a little.
  • Marshmallows: Peanut butter and marshmallows are best friends. Stir in a ½ cup chopped Marshmallows to your Chocolate Peanut Butter Chip Brownie batter.
  • Peanuts: Give your brownies some crunch by mixing in a ½ cup roasted peanuts, coarsely chopped. You can also add walnuts, pecans, or cashews!
  • Chocolate Chips: Adding more chocolate is always a good idea. Mix in an additional ½ cup of your favorite chocolate chips, like dark chocolate chips or white chocolate chips.


Make brownies more portable by baking them in a cupcake pan. Simply line 18 muffin cups with cupcake liners and divide batter evenly between muffin cups. For best results, reserve ½ cup of peanut butter chips from the batter. Once all the batter is in the muffin cups, sprinkle with remaining peanut butter chips. Bake for 25-30 minutes as usual.



  • Serve: These brownies can be at room temperature for up to 4 days, covered tightly with foil or plastic wrap.
  • Store: Store Chocolate Peanut Butter Chips Brownies in the refrigerator in an airtight container for up to 1 week.
  • Freeze: Cool brownies completely before placing in a sealed container and freeze for up to 6 months.

Peanut Butter Chocolate Chip Brownies top-down view

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Chocolate Peanut Butter Chip Brownies

Chocolate Peanut Butter Chip Brownies are rich, chewy, fudge brownies with semi-sweet chocolate and peanut butter chips.
Yield 16 brownies
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1/2 cup unsalted butter , melted
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup peanut butter chips , divided
  • 1/2 cup semi sweet chocolate chips


  • Preheat oven to 350 degrees.
  • Spray an 8x8 inch baking pan with baking spray.
  • Whisk together melted butter, sugar, eggs, and vanilla extract.
  • Whisk in the cocoa powder, flour, salt, and baking powder.
  • Fold in the chocolate chips and ¾ cup of the peanut butter chips.
  • Spread batter evenly into greased baking pan.
  • Sprinkle the remaining ¼ cup of peanut butter chips over the top of the batter.
  • Bake for 30 to 35 minutes.


Calories: 219kcal | Carbohydrates: 25g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 70mg | Potassium: 79mg | Fiber: 2g | Sugar: 19g | Vitamin A: 216IU | Calcium: 14mg | Iron: 1mg
Keyword: Chocolate Peanut Butter Chip Brownies

Chewy Chocolate Peanut Butter Brownies

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. These brownies are amazing! I used peanut butter chips and dark chocolate chips. I only used 3/4 cup of sugar. They are so moist & delicious. Thank you for sharing this recipe.

    1. Yes, though your brownies might be a little thicker. Also, assume a longer bake time. I always recommend making them in 2 8×8 especially if the crusty corner pieces are your family’s favorites, haha! Good luck!

  2. These brownies are amazing! I love that it’s moist and not super sweet! My kids and husband enjoyed it and are asking for me to make it again this weekend.

  3. If you ask me, you can never go wrong with the chocolate & peanut butter combo! These look perfect. 🙂