Chocolate Peanut Butter Brownies

These chocolate peanut butter brownies are made with cocoa powder and peanut butter. They are the perfect texture right between gooey and cakey. Just how a great brownie should be.

These chocolatey peanut butter brownies are a delicious and moist. They are also decadent and full of peanut butter goodness.

This brownie recipe actually uses 2 different batter mixes, that are then combined and lightly swirled.

This is a crowd pleasing favorite that quickly becomes a favorite dessert at parties and potlucks.

Ingredients for Chocolate Peanut Butter Brownies

To make these brownies, we'll take you through making both batters and then how to combine them before baking.

Ingredients for the Chocolate layers of Chocolate Peanut Butter Brownies

• ½ cup of unsalted butter, melted
• 1 cup white sugar
• 2 large eggs
• 1½ t. vanilla extract
• ½ cup all-purpose flour
• ½ cup unsweetened cocoa powder
• ⅛ teaspoon salt

Ingredients for the Peanut Butter layers of Chocolate Peanut Butter Brownies

• Peanut Butter Layer
• ⅓ cup creamy peanut butter
• 2 Tablespoons of unsalted butter, melted
• ⅓ cup of white sugar
• 1 large egg
• ½ teaspoon of vanilla extract (we suggest real vanilla extract, yum!)
• ½ c. all-purpose flour
• 1 t. baking powder
• ⅛ t. salt

Making the Chocolate Peanut Butter Brownies

Start by preheating your oven to 350°F. Line an 8x8 baking pan with a parchment paper and lightly grease.

First, start by mixing the chocolate part of the brownie together.

Add the butter, sugar, eggs and vanilla in a large mixing bowl and combine well.

Next, add the flour, cocoa powder and salt last and gently fold until the ingredients are just mixed.

You don't want to over mix the batter, or the brownies will turn out more cake like.

Next, start working on the peanut butter batter the same way.

Start by mixing together the butter, sugar, eggs and vanilla.

Gently fold in the flour, baking powder and salt.

Once both of your batters are finished, spread out the peanut butter brownie layer on the bottom of the pan.

Then top it off with the chocolate brownie layer.

Make sure to smooth both layers out evenly.

Bake for 22 minutes. Do not over bake. The brownies should turn out a bit soft and gooey, but will set as they cool down. 

Watch these brownies last all of 5 minutes after they have finished cooling!

Tips for Making Perfect Brownies

Here are a few of our favorite tips for making your peanut butter brownies perfect.

Checking to See When Your Brownies Are Done

When checking to see if your brownies are done, stick a toothpick in the center of your brownie.

The toothpick should come out with some crumbs still on it. If the toothpick comes out clean, then your brownies are over baked.

Again, when you remove the brownies when they are still a bit gooey and soft.

How to Cut Perfect Brownies

When cutting your brownies, it's important to let them cool first.

The brownies will continue to cook on the inside as they are cooling down.

It's best to removed the brownies from the oven and set to cool on a cooling rack.

You don't want to pull the pan and out and set on top of the oven, as the the heat from the oven will keep the brownies warm and slow the cooling process.

Let the brownies cool completely for at least 30 minutes.

Once the brownies are cooled, remove them from the pan and onto a cutting board.

Using a serenaded knife, cut through the crust of the brownies. Then using firm pressure press down to cut through the rest of the brownie.

To make extra clean cuts, you can dip the knife into warm water in between each cut, leaving the knife slightly wet.

Storing Your Chocolate Peanut Butter Brownies

You can store your cut brownies in an airtight container for 1-2 days at room temperature.

If left uncut, you can keep brownies for up to 4 days at room temperature wrapped in plastic wrap.

If you are wanting to freeze your brownies, it's best to leave them uncut, wrapped tightly in plastic wrap and store for up to 3 months.