When it comes to indulgence, it doesn't get better than Peanut Butter Brownies. Rich, fudgy, chocolatey squares swirled with creamy peanut butter - they're the ultimate treat for peanut butter lovers. The best part? They're quick to make, freezer-friendly, and guaranteed to disappear faster than you can cut them.
If you love my classic Chocolate Brownies or fudgy Nutella Brownies, then this recipe will be right up your alley.
Brownies have always been one of those fail-safe desserts - no need for fancy equipment or tricky techniques. And adding peanut butter to the mix? Well, that takes them from "yum" to "how soon can I have another piece?". The texture is fudgy rather than cakey, the flavour is perfectly balanced (not too sweet, thanks to the saltiness of the peanut butter), and the swirl on top makes them look bakery-worthy without the effort. These are just as perfect for a school lunchbox treat as they are served warm with a scoop of ice cream for dessert.
If peanut butter is your thing, then don't miss my healthy Peanut Butter Protein Balls, or Peanut Butter Crunch Bars. Both are just as irresistible, but these brownies will always hold a special place in my heart (and freezer!).
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Why You're Going To Love This Recipe
- Homemade fudgy brownies, not cakey - rich, chewy texture with that classic brownie crackly top.
- Ready in 35 minutes - perfect for busy weeknights or last-minute guests.
- One-bowl recipe - minimal mess, maximum flavour.
- Freezer-friendly - stash a batch away for when cravings strike.
- Crowd-pleaser - equally loved by kids and adults (trust me, these don't last long).
- Conventional and Thermomix - you will find both methods in the recipe card at the bottom of the post.
Brownie Ingredients
Just a handful of basic ingredients is all that's needed!
Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
- Peanut butter - smooth and creamy works best here (like Skippy, Kraft or Bega). Natural peanut butter can also be used if you prefer.
- Cocoa powder - use a good quality regular unsweetened cocoa powder or sweetened cocoa powder for that rich chocolate flavour.
- Eggs (room temperature) - this helps the brownies bake evenly and gives them structure.
Variations
- Gluten-Free Peanut Butter Brownies - Replace the plain flour with a high-quality gluten-free all-purpose flour.
- Chunky Peanut Butter Swirl - Use crunchy peanut butter for extra texture.
- Chocolate Peanut Butter Brownies - Add ½ cup chocolate chips, peanut butter chips or chopped Reese's Peanut Butter Cups into the batter.
- Nut-Free Version - Swap the peanut butter for a nut-free spread (such as Biscoff or tahini) if you need to cater to allergies.
How To Make Peanut Butter Brownies
It takes just a few easy steps to prepare this moist and fudgy peanut butter swirl brownie from scratch.
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Melt - gently melt the butter and ¼ cup peanut butter together in a microwave-safe bowl for 1 minute.
- Add - white sugar and sifted cocoa powder and stir. Microwave in 30-second bursts (50% power), stirring after each burst, until the sugar has dissolved and the ingredients are well combined. Cool slightly.
- Add eggs & vanilla - whisk until smooth.
- Fold in sifted flour - gently mix through the plain flour with a spoon until just combined. Do not overmix.
- Spread - pour the batter into the parchment paper-lined and prepared pan, dollop over the extra ½ cup of peanut butter.
- Swirl - use a butter knife (or toothpick) to swirl the dollops of peanut butter through the mixture. Bake for 25-30 minutes until set on top and a skewer comes out with fudgy crumbs. Cool in tin before slicing.
Recipe Tips
- For the fudgiest brownies, bake until just set - the skewer should come out with moist crumbs, not wet batter.
- Always use room-temperature eggs - they incorporate more evenly into the batter.
- Don't overmix once the flour is added - this helps keep the brownies moist, not dry.
- Use store-bought smooth peanut butter for the cleanest swirl.
- Line the baking tin with baking paper that overhangs the edges - makes lifting out and slicing much easier.
- Serve warm with ice cream for dessert, or cool and cut into lunchbox-sized squares.
- Storage - keep in an airtight container at room temperature for 4 days or in the fridge for up to 5 days.
- Freezing - wrap slices individually and freeze for up to 3 months. Thaw at room temperature or microwave for 20 seconds.
Peanut Butter Brownies FAQs
They should have a set flaky top, and a skewer inserted into the centre should come out with moist crumbs (not wet batter). The brownie will continue to cook while cooling. Do not overcook the brownies, or they will lose their fudgy texture.
Absolutely - bake in a larger tin (30 x 20cm) and allow extra time in the oven.
You can swap the peanut butter for a nut-free spread, such as Biscoff, SunButter, or tahini.
Use a sharp knife, wipe between cuts, and let them cool thoroughly before slicing.
More Brownie Recipes
If you can't get enough of that rich, fudgy chocolate fix, then you'll definitely want to try some of my other easy brownie recipes, too.
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Peanut Butter Brownies
Ingredients
- 150 g butter
- 60 g (¼ cup) smooth and creamy peanut butter
- 275 g (1 ¼ cups) caster sugar see notes
- 75 g (¾ cup) cocoa powder
- 2 teaspoon vanilla extract or vanilla bean paste
- 3 eggs room temperature
- 75 g (½ cup) plain flour
- 120 g (½ cup) extra smooth and creamy peanut butter
Instructions
- Preheat oven to 160 degrees celsius (fan-forced) and line a 20cm square tin with baking paper. Set aside.
- Place the butter and peanut butter into a microwave-safe bowl. Heat for 1 minute.If using a Thermomix - Place the butter and peanut butter into the Thermomix bowl. Melt for 3 minutes on 80 degrees, Speed 2.
- Add the caster sugar and sifted cocoa powder and stir. Heat in the microwave on 30 second bursts (50% power) until sugar dissolved and ingredients combined - stirring each time.If using a Thermomix - Add the caster sugar and cocoa powder and mix for 10 seconds on Speed 4. Scrape down the sides of the bowl and repeat for a further 10 seconds.
- Allow to cool slightly.
- Add the vanilla extract and the eggs and whisk until combined.If using a Thermomix - Add the vanilla extract and the eggs and mix for 10 seconds on Reverse, Speed 4. Scrape down the sides and repeat.
- Sift the plain flour into the bowl and gently fold through.If using a Thermomix - Add the plain flour and mix for 5 seconds on Speed 4. Scrape the sides of the bowl and repeat.
- Pour the brownie mixture into the prepared tin. Dollop the extra peanut butter over the top of the brownie. Use a knife or a skewer to swirl the peanut butter through the brownie batter.
- Bake for 25-30 minutes or until cooked through.Leave in the tin to cool completely.
Notes
- For the fudgiest brownies, bake until just set (25-30 minutes) - the skewer should come out with moist crumbs, not wet batter.
- Always use room-temperature eggs - they incorporate more evenly into the batter.
- Don't over-mix once the flour goes in - this keeps the brownies moist, not dry.
- Use store-bought smooth peanut butter for the cleanest swirl.
- Line the baking tin with baking paper that overhangs the edges - makes lifting out and slicing much easier.
- Serve warm with ice cream for dessert, or cool and cut into lunchbox-sized squares.
- Storage - keep in an airtight container at room temp for 4 days or in the fridge for up to 5 days.
- Freezing - wrap slices individually and freeze for up to 3 months. Thaw at room temp or microwave for 20 seconds.
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