The texture we know and love from chewy, fudgey brownies gets a serious nutty upgrade in these peanut butter brownies.

Aerial view of a pan of peanut butter brownies that have been cut into squares.

Peanut Butter Brownie Recipe

You had to know it was only a matter of time before I created a peanut butter brownie. My love of peanut butter runs deep and this fudgey, chewy, decadent brownie is the ultimate vehicle for my obsession.

You’re going to want to make these peanut butter brownies if you love happiness, peanut butter, perfectly fudgey desserts, and surprising your friends / family with an unconventional yet undeniably yummy treat. Essentially – you need to make this peanut butter brownie recipe. It’s actually insane how good they are.

A tray of peanut butter brownies with two squares stacked on top.

Ingredients in Peanut Butter Brownies

Melted butter – I always use salted butter! If you don’t have any on hand, you can use unsalted and add an extra pinch of salt to the batter.
Granulated sugar
Peanut butter chips
Eggs
Corn syrup – This gives the brownies such a good chewy texture!
Vanilla extract – We have a lot of vanilla here because it compliments the peanut butter and helps flavor these brownies so well.
All purpose flour
Salt – Just regular all purpose flour and a little salt. Notice there is no baking soda or baking powder here, that is because we want our brownies fudgey!!

2 peanut butter brownies stacked on top of each other. Additional squares are placed around it on the counter.

How to Make a Peanut Butter Brownie

Preheat the oven to 350° F and line a 9×9 pan with parchment paper. (If you let the parchment paper hang over the edge a little bit, it will be easier to pull the brownies out of the pan once they’ve cooled for cutting.) Set aside.
In a microwave safe bowl, add the butter and melt completely. This will take about 40+ seconds in the microwave.
Stir the granulated sugar into the butter and microwave for 1 minute.
Transfer the mixture to the bowl of a stand mixer or to your bowl you like to use with your electric hand mixer.
With the whisk attachment, slowly whisk the mixture while adding the peanut butter chips into the butter and sugar mixture. Allow the mixer to continue mixing until all of the peanut butter chips have melted into the mixture.
Continue mixing and add two eggs to the mixture.
While the mixer is still on, add the corn syrup and vanilla. Mixing until well combined.
Slow your mixer down to the lowest setting and slowly add in the flour and salt. Mix until well combined.
Pour into the prepared 9×9 baking pan. Drop the pan on the counter several times to pop any air bubbles and even the brownie batter.
Bake at 350° F for 25-30 minutes or until the brownies rise, the edges start to crack and a toothpick comes out mostly clean when pressed into the center.
Allow the brownies to cool in the pan completely before cutting. Note: the brownies will deflate a lot once they come out of the oven, that is normal.
Cut and enjoy!

Aerial view of a counter filled with peanut butter brownie squares and peanut butter chips.

What are some creative toppings or mix-ins I can add to the brownies?

I am a chocolate girly, so I love the idea of adding in chocolate chips or topping this with delicious fudge brownie frosting. You can also toss in additional peanut butter chips, crushed peanuts (or other nuts) if you’d like.

How should I store these?

Once cooled, store your brownies in an airtight container on the counter for 3-5 days! These peanut butter brownies also freeze really well and can be stored in a resealable freezer bag for up to 3 months.

A tray of peanut butter brownies with two squares stacked on top. Across the bottom it says "peanut butter brownies"

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