Peanut Butter Brownies

My chocolate peanut butter brownies feature layers of fudgy brownie, a gooey peanut butter filling, and topped with rich chocolate frosting. It’s so easy to make and a firm family favorite!

Craving more brownie recipes? Try my salted caramel brownies, strawberry brownies, flourless brownies, and pecan brownies next. 

I will never (and you can quote me on this) tire of eating brownies. Of course, to change things up, I like to add different mix-ins or change up the flavor, and that’s where these peanut butter brownies come into play.

My recipe takes an already perfect fudge brownie and amps it up with a thick layer of creamy peanut butter. A little chocolate frosting goes a long way, and before you know it, you have a rich, decadent brownie.

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make peanut butter brownies
4. Arman’s recipe tips
5. Storage instructions
6. Frequently asked questions
7. More chocolate peanut butter favorites
8. Peanut Butter Brownies (Recipe Card)

Why I love this recipe

• Amazing texture. The nut butter adds a rich flavor and texture while perfectly complimenting the tender brownie. 
• Foolproof. I promise, making these brownies is as simple as making a boxed brownie mix, but they taste WAY better. 
• Quick and easy. The brownies themselves use pantry staple ingredients and you can even take a few store-bought short-cuts (like frosting!).

Ingredients needed

• Almond flour. I recommend using blanched almond flour instead of almond meal, which is coarser since it’s made with skin-on almonds.
• Baking powder. To help the brownies rise.
• Cocoa powder. I used sifted, Dutch-processed, unsweetened cocoa powder, but you can use any cocoa powder. For a richer flavor, I sometimes use dark cocoa powder.
• Sugar. I used white sugar, but brown sugar will also work. 
• Butter. To melt with the chocolate chips and make extra fudgy brownies. Use unsalted butter if possible. 
• Chocolate chips. Half for the fudge mixture and half to mix into the batter. 
• Large eggs. Room-temperature eggs are best. 
• Peanut butter. Preferably smooth, drippy peanut butter so it spreads smoothly over the brownies. If you like the sweet and salty combination, use salted peanut butter.
• Chocolate frosting. Because–why not? You can make my dairy-free frosting (it’s just 2 ingredients) or my healthy frosting if you want something lighter.

How to make peanut butter brownies

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep. Preheat the oven to 350F/180C and line an 8×8-inch baking dish with parchment paper. 

Step 2- Melt chocolate. In a large bowl, whisk together the dry ingredients. In a separate microwave-safe bowl, add the butter and half of the chocolate chips. Microwave until warm, then stir to combine. 

Step 3- Combine dry and wet ingredients. In a separate bowl, whisk the eggs until frothy. Add the melted chocolate mixture and combine. Fold in the dry ingredients until combined. Fold in the remaining chocolate chips. 

Step 4- Bake. Pour the brownie batter into the prepared baking pan and bake for 15-18 minutes or until a skewer inserted comes out clean. Remove the brownies from the oven and let them cool for 10 minutes.

Step 5- Layer. Spread the peanut butter on top of the brownies. Let the brownies cool to room temperature, then refrigerate them for 30 minutes. After 30 minutes, add the frosting and refrigerate for another 30 minutes or until firm.

Arman’s recipe tips

• Let them cool. This is the hardest part, but I promise, letting the brownies cool before adding the final two layers will pay off in spades!
• Use a warm knife. When it’s time to slice the brownies, I always run a sharp knife under warm water right before slicing. 
• Make them vegan. Swap each egg for ¼ cup of mashed bananas or unsweetened applesauce. 
• Make a peanut butter swirl. Rather than layer the peanut butter and frosting, sometimes I’ll add a few dollops of each on the cooled brownies, then use a toothpick to make swirl patterns. This will also help cut down on the refrigeration time. 

Storage instructions

To store: Store leftover brownies in an airtight container at room temperature for 1-2 days or in the refrigerator for up to 2 weeks. 

To freeze: Let the brownies cool completely, then store them in a freezer-safe container and freeze for 6 months. Let them thaw overnight before enjoying. 

Frequently asked questions

More chocolate peanut butter favorites

• Chocolate peanut butter cake
• No bake chocolate peanut butter cookies
• Chocolate peanut butter smoothie
• Chocolate peanut butter balls
• Peanut butter chocolate chip cookies

Originally published April 2021, updated and republished November 2024