These super fudgy and ultra delicious Chocolate Peanut Butter Brownies are perfect for any peanut butter lovers. These decadent chocolate peanut butter brownies are full of peanut butter. They have a peanut butter layer and mini peanut butter cups in the middle of the brownie and topped with even more! They have a of rich chocolate and peanut butter flavor and a beautiful crackly top.
These chocolate peanut butter brownies are rich and so delicious and are seriously the best peanut butter brownies. This gooey chocolate peanut butter brownie recipe is so simple to make. It has a layer of peanut butter and peanut butter cups in the middle of the brownie. This fudgy chocolate brownies will settle any chocolate craving and is a crowd pleaser.
These fudgy peanut butter brownies are so delicious it's hard not to eat the whole pan at once!
For more delicious chewy brownies recipes, try Dairy Free Brownies, Espresso Brownies and Small Batch Brownies.
WHY THIS RECIPE WORKS
- Peanut butter and Peanut Butter Cups: This brownie is full of smooth peanut butter and mini Reese's Peanut Butter Cups.
- Fudgy texture: This brownie is so soft and fudgy with a perfectly crinkly top.
- Easy dessert: It is super easy to mix together and is always a crowd pleaser!
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Butter: The butter is melted and mixed together with the dark chocolate.
- Eggs: Take them out of the fridge 1-2 hours before baking.
- Semi-sweet chocolate: I recommend a dark chocolate on the sweeter side, e.g. 54,5%, and therefore a not too bitter of a dark chocolate.
- Cornstarch: Cornstarch breaks down the gluten in the flour, making for a more soft and fudgy brownie.
- Cocoa powder: I use high quality dutch processed unsweetened cocoa powder for the best flavor, my favorite is from Valrhona.
- Peanut butter: I recommend using a smooth natural peanut butter
- Peanut Butter Cups: Use either Reese's mini or full size Peanut Butter Cupcakes.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake this Chocolate Peanut Butter Brownies. This recipe needs an electric hand mixer or a stand mixer with a whisk attachment.
The full recipe is down below in the recipe card.
Before starting preheat the oven to 160ºC /320ºF conventional oven. Prepare a 20x20 cm square baking pan with parchment paper.
STEP 1: Melt the butter and in a small bowl add chocolate chips to the butter. Let it melt together until smooth. Sift together the all purpose flour, cocoa powder, cornstarch and salt.
STEP 2: In a large bowl, with an electric hand mixer, whisk together the large eggs, brown sugar and granulated sugar until light and fluffy for 4 minutes. Add the melted butter and chocolate, oil and vanilla extract into the batter and mix until combined.
STEP 3: Add dry ingredients to the batter and on the lowest setting gently mix it together until combined. Scrape down the sides of the bowl with a spatula.
STEP 4: Pour half of the brownie batter into the prepared pan, smooth it out with the spatula to an even layer. Heat up the peanut butter for 1 minute in the microwave so it is more fluid. Pour the peanut butter on top of the brownie batter and spread it out. Add 15 mini peanut butter cups, cut in half. Then add the other half of the brownie batter and even it out.
STEP 5: Bake for about 45-50 minutes. Immediately out of the oven drizzle with extra peanut butter and halved mini peanut butter cups on top of the brownies. Let it cool down completely on a cooling rack. Serve once it’s cooled down.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
You'll know the brownie is done, when the brownie has just set. When taken out of the oven, insert a butter knife and if it has wet batter on it, give it 5 more minutes but if it has moist crumbs on the knife it's done.
I personally love eating brownies cold, so they are also really good to make a day ahead of serving and storing them in the fridge overnight. They can also be stored at room temperature, if you prefer them not to be cold.
Yes, absolutely. As mentioned above, this brownie get super rich and fudgy by staying in the fridge overnight or at room temperature.
Yes absolute! Use it 1:1 with the peanut butter.
Here are two option on how to store the chocolate peanut butter brownies:
- Room temperature: To keep these brownies fudgy I recommend storing it at room temperature in an airtight container. To keep the edges from drying out, I suggest waiting to cut them until you're ready to serve them. They will stay soft for 2-3 days when stored properly.
- Fridge: I personally love a cold brownie. It tightens up the texture of the brownie and makes them extra fudgy. They are therefore really good to make a day ahead of serving. Just store them in the fridge overnight uncut.
Other Brownie Recipes To Try
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Chocolate Peanut Butter Brownies
CHOCOLATE PEANUT BUTTER BROWNIES
- 130 g granulated sugar
- 130 g brown sugar
- 3 large eggs room temperature
- 90 g butter melted
- 75 g dark chocolate chips
- 70 g oil canola or vegetable
- 1 ½ teaspoon vanilla extract
- 75 g all-purpose flour
- 35 g cocoa powder
- 1 tablespoon cornstarch
- ½ teaspoon salt
- 100 g smooth peanut butter for in the middle of the brownie
- 15 Reese’s mini peanut butter cups for in the middle of the brownie
- 50 g peanut butter drizzle over the brownie with it after it’s baked
- 15 Reese’s mini peanut butter cups for decorating with it after it’s baked
CHOCOLATE PEANUT BUTTER BROWNIES
- Preheat the oven to 160ºC /320ºF conventional oven. Prepare a 20x20 cm square pan with parchment paper.
- Melt the butter and add chocolate chips to the butter. Let it melt together until smooth.90 g butter, 75 g dark chocolate chips
- Sift together the flour, cocoa powder, cornstarch and salt.75 g all-purpose flour, 35 g cocoa powder, 1 tablespoon cornstarch, ½ teaspoon salt
- In a bowl, with an electric hand mixer, whisk together the eggs, brown sugar and granulated sugar until light and fluffy for 4 minutes. Add the melted butter and chocolate, oil and vanilla extract into the batter and mix until combined.130 g granulated sugar, 130 g brown sugar, 3 large eggs, 70 g oil, 1 ½ teaspoon vanilla extract
- Add flour mixture to the batter and on the lowest setting gently mix it together until combined. Scrape down the sides of the bowl with a spatula.
- Pour half the batter into the prepared baking pan, smooth it out with the spatula. Heat up the peanut butter for 1 minute in the microwave so it is more fluid. Pour the peanut butter over the brownie batter and spread it out. Add 15 mini peanut butter cups, cut in half. Then add the other half of the brownie batter and even it out.100 g smooth peanut butter, 15 Reese’s mini peanut butter cups
- Bake for about 45-50 minutes.
- Immediately out of the oven drizzle with extra peanut butter and halved mini peanut butter cups. Let it cool down completely on a cooling rack.50 g peanut butter, 15 Reese’s mini peanut butter cups
- Serve once it’s cooled down.
Crazy delicious brownie!