Peanut Butter Brownies

Peanut butter brownies are rich, delicious, crispy and buttery brownies with peanut butter filling and peanut butter chips in just 45 minutes!

Don’t get me wrong, chocolate brownies are amazing (look up my Fudge Iced BrowniesSalted Caramel Brownies or S’mores Brownies for proof), but sometimes you have to try something new.

Stack of Peanut Butter Brownies on Cutting BoardPEANUT BUTTER BROWNIES

 Peanut butter brownies are the rich, delicious dessert that you didn’t know you needed in your life. People seriously love brownies, not matter the size, shape or flavor. To prove my point, America has not one, not two, but three holidays dedicated to this delicious dessert.

For more delicious peanut butter desserts, next time you should try my recipes for Peanut Butter Fudge, Peanut Butter Cup Cookies or classic Peanut Butter Cookies.


  1. Preheat the oven to 350 and grease a 9×13 inch pan.
  2. Cream together peanut butter, butter and sugars until light and fluffy.
  3. Add in eggs then dry ingredients.
  4. Add in peanut butter chips then put into baking dish.
  5. Bake for 30 minutes.

For a delicious dessert, serve up the peanut butter brownies with a scoop of homemade Vanilla Ice Cream or a dollop of homemade Whipped Cream.

Top of Peanut Butter BrownieVARIATIONS

  • Chocolate peanut butter brownies: for a brownie that tastes like a giant peanut butter cup, add some cocoa powder to the mixture before you bake it. For a marbled effect that will give you peanut butter swirl brownies, stir chocolate chips into the batter.
  • Jam/Jelly: Add dollops of your favorite jam or jelly into the batter and swirl to make a peanut butter and jelly bar.
  • Powdered sugar: sprinkle over the top of your brownies to give them a high end bakery look.
  • Gluten free: for gluten free brownies, replace the all purpose flour with almond flour and adjust the cooking time.
  • Nuts: instead of using creamy peanut butter, use chunky. This will give you brownies with chopped nuts already mixed in for no extra work. You can also crush up some peanuts to dust on the top as a garnish.

Tray of Peanut Butter Brownies

Fun Facts: The original recipes for brownies had no chocolate in them, so one guess is that the molasses used in the original recipe dyed the dessert a deep golden brown.

December 8th is National Brownie Day, January 22 is National Blonde Brownie Day and February 10th is National Have a Brownie Day. If that didn’t convince you, the biggest brownie ever made was 3,000 lbs and was made 850 lbs of sugar, 500 lbs of butter, 750 lbs of chocolate chips and 500 lbs of all purpose flour.

If you want to try something a little lighter than a 3,000 lb chocolatey brownie, try my recipe for light, delicious peanut butter brownies that are perfect for parties, brunch or just for a treat with a cup of coffee.

Peanut Butter Brownie Tips:

If you’re going for a particular consistency in your brownie, here are some helpful tips.

  • Cake brownies: if you want the brownies to be extra light and fluffy, use less flour and no baking soda. Be a little careful because this will alter the cooking time slightly. You can also use melted butter to make the brownies denser.
  • Fudgy brownies: to make brownies that are essentially peanut butter fudge, use more butter and less flour.
  • Chewy brownies: if you want your brownies to have a chewier texture, use more eggs and more peanut butter.

How to Store Peanut Butter Brownies:

  • Serve: brownies are okay at room temperature for about 3 days before they start getting really stale.
  • Store: put your brownies in the fridge to keep them moist longer. They will still start to get gross at the 4 day mark though.
  • Freeze: brownies stay frozen really well. You can freeze them for up to 3 months and they’ll thaw out perfectly.

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Peanut Butter Brownies

Peanut Butter Brownies are rich, delicious, crispy and buttery brownies with peanut butter filling and peanut butter chips in just 45 minutes!
Yield 16 servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1 cup peanut butter , (smooth, not natural style)
  • 2/3 cup unsalted butter , softened
  • 1 1/4 cup white sugar
  • 1 cup brown sugar , packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/3 cup flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups peanut butter chips


  • Preheat the oven to 350 degrees and spray a 9x13 baking pan with baking spray.
  • In your stand mixer cream together the peanut butter, butter, sugar, and brown sugar until light and fluffy.
  • Add in the eggs and vanilla until fully combined.
  • Add in the flour, baking powder, salt and peanut butter chips until just combined and no white powder remains.
  • Spread into baking dish and bake for 30-35 minutes then let cool completely before cutting into squares and serving.


Calories: 409kcal | Carbohydrates: 49g | Protein: 9g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 156mg | Potassium: 194mg | Fiber: 2g | Sugar: 37g | Vitamin A: 265IU | Calcium: 47mg | Iron: 1.4mg
Keyword: 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 upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being 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. i just took them out of the oven. i tried your idea for pb & j bars, look really good and smell like heaven. we’ll see what the kids and husband have to say. thanks!

  2. Thank you! I have literally been looking for years for a recipe like this. Back when I was in grammar school in the 1970’s this was one of my favorite cafeteria foods. My mom worked as a cook in the school cafeteria but she didn’t remember how to make it. I have been looking internet for years for a recipe. Thanks you for posting it!

  3. I have a fudgy brownie recipe with the ooey-gooey, fudgy texture that I love. If I change the following measurements of the peanut butter brownies to match the measurements of my fudgy brownie recipe, will I get the same texture?

    fudgy brownies use 1/2 c. flour; 2 c. white sugar; 3 eggs; 1 1/4 c. butter; and no baking powder.

    1. That would be hard for me because I don’t know your whole recipe for the brownies. I don’t see the chocolate listed. If you added the list of ingredients to peanut butter I am afraid you would likely not have enough structure for the brownie to set, it would be more fudge than brownie. With 1 cup flour you’d probably be closer. Sorry I can’t be more precise! Happy Thanksgiving!

      1. Lol at myself!

        1st) It never occurred to me that the measurement of cocoa would possibly affect the information about how to adapt your recipe so that I would have a place to start to achieve the ooey-gooey fudgy chewy characteristics in the peanut butter brownie that I am so enamored with in my fudgy brownie.

        2nd) and most importantly, I slowed down & took the time to read through the whole post again as well as the comments.

        I found the post that you addressed the flour & butter measurements for fudgy peanut butter brownies.

        I also saw the post about an extra egg & additional 1/2 c. of peanut butter. I was tickled pink to find it & even more tickled pink when there were no adjustments to the recipe to accommodate the additional peanut butter.

        It is a win-win-win for me.

        Last, but not least, Thank You for sharing the fun facts about brownies, ways to “tweak” this recipe to personalize them, and that you take the time to respond to the posts.

        I am looking forward to seeing what else you have shared.

        1. You are awesome. Thank you so much for all the kind words! I am so glad you enjoyed the recipe and I am happy to help in any way I can. 🙂

  4. For the fudge like brownies, you say more butter, less flour. How should I alter the amount of each?

  5. Peanut but is my absolute favorite and these sound incredible! Do you have any good egg replacement ideas that I could use in this recipe?

    1. Though I haven’t tested it with this recipe, you could try replacing the eggs with 1/2 cup of mashed banana, applesauce or ground flax seed mixed with water. I’d love to know how it turns out if you decide to try. Thanks!

  6. The instructions do not say anything about vanilla yet it is listed in ingredients. I just realized I never used the vanilla after I put it in the oven. Hope it’s not really needed.

    1. Oh no, sorry about that. It just adds a bit of sweetness to them. I hope you still enjoyed them. I did edit the recipe card to include it in with the eggs. Thanks for letting me know.

  7. I only have a question, Do you use all purpose flour or self rising flour? It has been a while since I made these and I don’t know which I used.

  8. These turned out amazing!! I added one extra egg and 1/2 cup more of peanut butter and they were the perfect, chewy consistency. Definitely saving this recipe!

  9. Is there any way I can use natural peanut butter? I have a few bottles I need to use up. Here are the ingredients: peanuts, wildflower honey, organic coconut oil and sea salt.

    I hope I can. Please let me know!


    1. You can but know it may change the texture and the flavor (sometimes you need adjust the salt depending on the natural PB)