Peanut Butter Brownies Recipe

MELTED BUTTER: Adds richness and moisture to the brownies.

GRANULATED SUGAR: Sweetens the brownies and helps create a tender texture.

LARGE EGGS: Bind the ingredients together and add structure.

VANILLA EXTRACT: Enhances the overall flavor with a warm, sweet note.

COCOA POWDER: Gives the brownies their deep chocolate taste.

ALL-PURPOSE FLOUR: Provides the base and structure for the brownies.

SALT: Balances the sweetness and brings out the chocolate flavor.

CREAMY PEANUT BUTTER: Adds a smooth, nutty swirl that makes these brownies extra special.

One of the coolest parts of this Peanut Butter Brownies Recipe is creating that swirled, marbled look with the peanut butter. It’s not just for looks—it actually makes the brownies taste extra special because you get little pockets of creamy peanut butter in every bite. Here’s how to do that swirl step by step:

1. After you pour half of the batter into your greased pan, drop spoonfuls of the peanut butter all over the top. Don’t worry about being perfect—just scatter it around.
2. Pour the rest of the batter gently over the peanut butter. Try to pour slowly so you don’t mix everything together too much.
3. Take a knife or a skewer and drag it through the batter in a swirling motion. You can make loops, figure eights, or zigzags—whatever feels fun! The goal is to mix the peanut butter and chocolate just a little bit to get that pretty marbled effect.

Doing this swirl makes the brownies look like they came from a fancy bakery, but it’s really simple. Plus, it helps spread the peanut butter flavor without it all sinking to the bottom or mixing completely into the chocolate. That way, every square has a bit of both tastes.

When I first tried this, I poured the second half of the batter too fast and ended up mixing the peanut butter right in, so the swirl disappeared. Now, I always pour slowly and take my time with the knife. It’s a small step that makes a big difference in how your brownies look and taste!

• melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture level, making it a good alternative for butter in baking.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor, which can complement the brownies.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This mixture acts as a binding agent and adds a slight nutty flavor.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor profile that can enhance the taste of the brownies.

• cocoa powder - Substitute with carob powder: Carob powder is naturally sweet and caffeine-free, making it a good alternative to cocoa powder.

• all-purpose flour - Substitute with almond flour: Almond flour is gluten-free and adds a slightly nutty flavor, which pairs well with the peanut butter.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile due to its mineral content.

• creamy peanut butter - Substitute with almond butter: Almond butter has a similar texture and nutty flavor, making it a good alternative to peanut butter.

• Allow the peanut butter brownies to cool completely before storing. This helps prevent condensation, which can make the brownies soggy.
• For short-term storage, place the brownies in an airtight container. You can layer them with parchment paper to prevent sticking. Store at room temperature for up to 3 days.
• For longer storage, wrap each brownie individually in plastic wrap. This helps maintain their freshness and prevents them from drying out.
• Place the wrapped brownies in a resealable plastic bag or an airtight container. Store in the refrigerator for up to a week.
• To freeze, wrap each brownie tightly in plastic wrap, then in aluminum foil. This double wrapping helps protect the brownies from freezer burn.
• Place the wrapped brownies in a freezer-safe container or a resealable freezer bag. Label with the date to keep track of storage time.
• When ready to enjoy, thaw the brownies at room temperature for a few hours or overnight in the refrigerator. For a warm treat, microwave for a few seconds.
• If you prefer a gooey texture, reheat the brownies in a preheated oven at 350°F (175°C) for about 5-10 minutes. This will give them a freshly-baked feel.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the brownies on a baking sheet lined with parchment paper.
  3. Cover the brownies with aluminum foil to prevent them from drying out.
  4. Heat for about 10-15 minutes or until they are warmed through.
  5. Remove from the oven and let them cool slightly before enjoying.

• Microwave Method:

  1. Place a brownie on a microwave-safe plate.
  2. Cover it with a damp paper towel to keep it moist.
  3. Microwave on medium power for 20-30 seconds.
  4. Check the brownie and if it needs more time, heat in 10-second intervals until warm.
  5. Let it sit for a minute before eating to avoid burning your mouth.

• Stovetop Method:

  1. Preheat a non-stick skillet over low heat.
  2. Place the brownies in the skillet and cover with a lid.
  3. Heat for about 2-3 minutes on each side, checking frequently to avoid burning.
  4. Once warmed through, remove from the skillet and let cool slightly before serving.

• Toaster Oven Method:

  1. Preheat your toaster oven to 300°F (150°C).
  2. Place the brownies on a small baking tray.
  3. Cover with aluminum foil to keep them from drying out.
  4. Heat for 10-15 minutes or until they are warmed through.
  5. Allow them to cool slightly before enjoying.

• Steam Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place the brownies on a heatproof plate or in a steamer basket.
  3. Cover and steam for about 5 minutes or until warmed through.
  4. Carefully remove the brownies and let them cool slightly before serving.

• Oven: Used to bake the brownies at a consistent temperature of 350°F (175°C).

• 9x9 inch baking pan: The container in which the brownie batter is poured and baked.

• Mixing bowl: A large bowl used to combine all the ingredients.

• Spatula: Useful for scraping down the sides of the mixing bowl and spreading the batter evenly in the pan.

• Measuring cups: Essential for accurately measuring the butter, sugar, flour, and peanut butter.

• Measuring spoons: Used to measure smaller quantities like vanilla extract and salt.

• Whisk: Helps to mix the melted butter and sugar together smoothly.

• Knife: Used to swirl the peanut butter into the brownie batter to create a marbled effect.

• Toothpick: Inserted into the center of the brownies to check for doneness.

• Cooling rack: Allows the brownies to cool evenly after baking.

• Non-stick spray or butter: Used to grease the baking pan to prevent the brownies from sticking.

Pre-measure ingredients: Measure out all ingredients before starting to save time during the baking process.

Use parchment paper: Line the baking pan with parchment paper for easy cleanup and quick removal of brownies.

Microwave butter: Melt the butter in the microwave to speed up the preparation.

Combine dry ingredients: Mix the cocoa powder, flour, and salt together in advance to streamline the mixing process.

Quick cooling: Place the baking pan on a wire rack to cool faster before cutting into squares.