Name: Peanut Butter Brownies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: ¼ teaspoon salt; 1 teaspoon baking soda; 1 cup all-purpose flour; ⅔ cup granulated sugar; ½ cup packed brown sugar; 2 large eggs; ½ teaspoon vanilla extract; ½ cup creamy peanut butter; ⅓ cup unsalted butter (softened)

Soft, chewy Peanut Butter Brownies made with butter, sugar, eggs, and creamy peanut butter—a simple treat with big flavor.

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Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

You ever have one of those nights where you’re craving something sweet, but the pantry decides to test your patience? That was me the first time I made Peanut Butter Brownies. I had this whole vision of a pan of chocolate brownies, you know, fudgy and rich, but when I went for the cocoa powder—empty. Just a sad, dusty container mocking me.

But then, sitting there on the counter like it knew I’d need it, was a half-open jar of peanut butter. I hesitated for a second. Brownies without chocolate? Is that even allowed? But desperate times, right? So I mixed it in, crossed my fingers, and hoped for the best. The smell that came out of the oven, though—it was like walking past a bakery on a good day. The first bite? Buttery, nutty, chewy in all the right ways. My husband burned his tongue diving in too soon (which he blamed on me, of course), and the kids polished off the pan faster than I could hide a piece for later. And just like that, these Peanut Butter Brownies became a staple in our house.

Here’s a quick peek at what’s inside:

Why You’ll Love This Peanut Butter Brownies Recipe?

Here’s the thing—these aren’t your usual chocolate brownies. They’re softer, nuttier, and somehow cozier, like the dessert version of your favorite hoodie. They’ve got this caramel-y sweetness from the brown sugar and that creamy peanut butter flavor that kind of sneaks up on you. And honestly? They’re just easier than chocolate brownies—no melting bars of chocolate, no fuss. Just mix, bake, and enjoy. And if you’re anything like me, you’ll love how they taste even better the next day (if they make it that long).

Ingredient Notes:

Let’s talk about what goes into these Peanut Butter Brownies, because the details really do matter:

Peanut Butter – Creamy peanut butter is my usual pick, but crunchy gives you that little surprise bite. Totally depends on your mood.
Butter – Softened, because hard butter is just asking for a fight.
Brown Sugar – Adds depth, almost like caramel hiding in the background.
Granulated Sugar – Balances the sweetness so it’s not too heavy.
Eggs – Give structure, because otherwise you’d end up with peanut butter mush (not the worst thing, honestly).
Vanilla Extract – Just a touch, but it makes everything else taste better.
Flour – The base. Nothing fancy here.
Baking Soda – Keeps the brownies from being dense little bricks.
Salt – Because sweet without a pinch of salt is just… flat.

How To Make Peanut Butter Brownies?

Here’s how I do it—and how I’d tell you if we were standing in the kitchen together:

Step 1: Get ready.
Preheat your oven to 350°F. Grease a 9×9 pan. If you’re like me, this is the part where you realize you’re almost out of cooking spray and start scraping the bottom of the can.

Step 2: Cream it up.
Mix the peanut butter and butter until smooth. Slowly add the brown sugar, white sugar, eggs, and vanilla. By now it should look like frosting you’d want to eat straight from the bowl (and yes, I always sneak a taste).

Step 3: Add the dry team.
In another bowl, stir together flour, baking soda, and salt. Then mix that into your wet ingredients until it’s just blended. Don’t overdo it—these brownies like to be treated gently.

Step 4: Bake.
Spread the batter in your pan, pop it in the oven, and bake for 30–35 minutes. You’ll know they’re ready when the top is golden and springs back when you touch it. A toothpick with a few crumbs clinging on is perfect.

Step 5: Cool (if you can wait).
Let them cool before slicing into squares. Or ignore that advice and cut them warm—it’s messier, sure, but gooey peanut butter brownies fresh from the oven are their own kind of magic.

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Storage Options:

Here’s the truth—these Peanut Butter Brownies rarely last long enough to worry about storage. But if you manage to save a few, keep them in an airtight container at room temp for about three days. Want them to last longer? Pop them in the fridge—they’ll firm up a little but still taste great. And yes, you can freeze them. Wrap each piece in plastic, toss them in a freezer bag, and you’ve got emergency brownies ready for up to three months. Microwave one for ten seconds, and boom—brownie happiness on demand.

Variations and Substitutions:

Sometimes it’s fun to mess with tradition. Here’s how you can play around:

Chocolate Swirl – Drop spoonfuls of brownie batter on top and swirl it in for peanut butter chocolate brownies.
Crunch Factor – Go for crunchy peanut butter or stir in chopped nuts.
Mix-ins – Reese’s Pieces, chocolate chips, or even pretzel bits for a salty-sweet surprise.
Healthier-ish – Swap in coconut sugar, or use oat flour for a little extra fiber. Will it taste the same? Not exactly, but it’s still good.

What to Serve with Peanut Butter Brownies?

On their own, they’re pretty perfect. But if you want to get fancy:

With Milk – The classic combo. Nothing beats it.
With Ice Cream – A warm peanut butter brownie topped with vanilla or salted caramel ice cream? I mean, come on.
With Coffee – The nutty flavor and a strong cup of coffee make a pretty great team.
With Fruit – Strawberries or bananas are simple but really balance out the richness.

Frequently Asked Questions:

Can I use natural peanut butter?
You can, but it’s trickier. Make sure it’s stirred really well. The texture will be a little different—denser, sometimes oilier—but still tasty.

How do I know they’re done?
The edges should pull away slightly from the pan, and the middle should bounce back a bit when touched. A toothpick with crumbs (not batter) is a good sign.

Can I double this recipe?
Absolutely. Use a 9×13 pan, and bake a bit longer—around 40–45 minutes. Just keep an eye on it because ovens love to misbehave.

And there you have it—soft, chewy, slightly messy but completely addictive Peanut Butter Brownies. They’re the kind of treat that disappears faster than you can say “save me a piece.” Honestly, I can’t decide if I love them more as an afternoon snack or a late-night “don’t tell anyone I cut another square” dessert.

So—are you team neat squares, or do you dive in warm with a fork and zero regrets?

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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