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Easy Fudgy Peanut Butter Brownies Recipe

Easy Fudgy Peanut Butter Brownies

Dense cocoa brownies are finished with a creamy peanut-butter swirl for an irresistible dessert that is simple enough for a weeknight and special enough to share. The recipe makes 16 brownies in a parchment-lined 9 x 13-inch metal pan.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 16 servings
Ingredients Method Notes

Ingredients
  

Brownies
  • 1 cup (226 g) Unsalted butter, melted
  • 2 cups (400 g) Granulated sugar
  • 1 cup (85 g) Unsweetened natural or Dutch-process cocoa powder
  • 4 eggs Large eggs, room temperature
  • 2 teaspoons Vanilla extract
  • 1 cup (125 g) All-purpose flour
  • 1 teaspoon Fine salt
Peanut-Butter Swirl
  • 1 cup (255 g) Creamy peanut butter
  • 1/4 cup (30 g) Powdered sugar
  • 2 tablespoons (28 g) Unsalted butter, melted
  • 1/2 teaspoon Vanilla extract
  • 1/4 teaspoon, or to taste Salt

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line a 9 x 13-inch metal baking pan with parchment paper, leaving enough overhang on the long sides to lift out the cooled brownies.
  2. Whisk the melted butter, granulated sugar, and cocoa powder together in a large bowl until the mixture looks smooth and evenly combined.
  3. Whisk in the room-temperature eggs and vanilla extract. Add the flour and fine salt, then stir just until no dry streaks remain; do not overmix.
  4. In a separate bowl, stir the creamy peanut butter, powdered sugar, melted butter, vanilla extract, and salt until smooth and spreadable.
  5. Spread about two-thirds of the brownie batter in the prepared pan. Drop spoonfuls of the peanut-butter mixture over the batter, then add the remaining brownie batter in spoonfuls.
  6. Run a knife through the layers several times to create visible swirls. Stop before the mixture is fully blended so the peanut-butter ribbons remain distinct.
  7. Bake for 28–33 minutes, until the edges are set and a toothpick inserted near the center comes out with moist crumbs but no wet batter. Cool completely in the pan for at least 1 hour before cutting.
  8. For cleaner slices, refrigerate the cooled brownies for 30–60 minutes. Lift them out using the parchment overhang and cut into 16 squares with a sharp knife.

Notes

For the fudgiest texture, remove the brownies when the center still looks slightly soft. Use regular creamy peanut butter for the most stable swirl; if using natural peanut butter, stir it thoroughly first. Store covered at room temperature for several days or refrigerate for a firmer texture.