Easy Peanut Butter Brownies Recipe
These Easy Peanut Butter Brownies are rich, fudgy, and full of chocolate and peanut butter flavor. Made with brownie mix (or your favorite brownie recipe) and a creamy peanut butter swirl, this simple peanut butter brownie recipe is a quick, delicious dessert for any peanut butter fan.
Peanut Butter Brownies
If you love peanut butter and brownies, this Peanut Butter Brownies recipe is an easy dessert you’re going to love! Starting with a boxed brownie mix keeps the prep time incredibly short, while a peanut butter swirl on the top of the batter makes them extra rich and delicious.
These brownies are soft, chewy, and fudgy with ribbons of creamy peanut butter in every bite. And because we’re starting with a mix, you can have the batter in the pan in about 5 minutes!
Whether you’re a serious peanut butter fan or just looking for a quick dessert for your family, this is a great recipe to keep in your back pocket.
Why You’ll Love These Peanut Butter Brownies
There are so many complicated recipes for fudgy homemade brownies, but sometimes I just want something easy. That’s where these brownies come in!
- Instead of a from-scratch fudgy brownie recipe, this version starts with a box mix.
- You only need a handful of ingredients, and there’s no need to dirty a bunch of bowls.
- Best of all, adding the layer of peanut butter makes a simple boxed mix taste so much more special.
Tools Needed
- 8×8-inch square baking pan
- Parchment paper
- Small and large bowls
- Whisk or electric mixer (or a stand mixer)
Ingredients
Here’s what you’ll need to make these Easy Peanut Butter Brownies
- Brownie mix, any brand (for 8×8 pan)
- Creamy peanut butter
- Egg
- Water
- Vegetable oil
Find the complete recipe with ingredient measurements in the recipe card below.
What Kind of Peanut Butter Should I Use?
Regular creamy peanut butter is my first choice for this recipe because it makes an easy, smooth swirl.
You can also add another 2 tablespoons of plain peanut butter if you want an even richer peanut butter flavor. I love doing this because it gives the brownies more of a creamy peanut butter filling throughout the chocolate.
I don’t recommend natural peanut butter for the best results unless it is very well stirred. Natural varieties can have oil separation, which may change the consistency of the brownies.
How to Make Peanut Butter Brownies
This recipe comes together very quickly!
- Heat oven to 325°F. Line an 8×8-inch square pan with parchment paper.
- Add the brownie mix, egg, water, and vegetable oil to a large mixing bowl. Mix with a whisk or electric mixer until you have a smooth, wet batter.
- Pour the brownie batter into the prepared pan and spread it into an even layer.
- Place the peanut butter in a small bowl and warm it in the microwave for about 15–20 seconds, or until slightly melted and easy to drizzle. Drizzle 4 tablespoons of peanut butter on top of the brownie batter. I like to add a little extra because it makes the brownies even creamier.
- Use a butter knife to gently swirl the peanut butter mixture through the batter. Don’t completely mix it in – you want to be able to see that pretty peanut butter swirl on top.
- Bake for 15-18 minutes, or according to your brownie mix directions, until the brownies are set. Use the toothpick test to check them. For fudgy brownies, I like the toothpick to have a few moist crumbs rather than be completely dry.
- Place the pan on a wire rack and let the brownies cool before lifting them from the pan and slicing them into squares with a sharp knife.
Don’t Overbake the Brownies!
One of the easiest ways to turn delicious, chewy brownies into dry brownies is simply baking them too long.
Your exact baking time can vary depending on the brand of mix you use and the type of pan.
A metal pan may bake differently than a glass pan, so start checking the brownies on the early side. It’s always better to check them in less time and add another minute or two if necessary.
For really fudgy brownies, don’t wait until the toothpick is perfectly clean. A few sticky, moist crumbs are exactly what I want to see!
Easy Variations
Want to make these even more decadent? There are so many easy ways to dress up a boxed brownie mix.
- For extra peanut butter flavor, sprinkle peanut butter chips over the top of brownie batter before baking.
- You could also chop up a peanut butter cup or two and scatter the pieces over the brownies. This is especially good for serious chocolate peanut butter lovers!
- For even more chocolate, add a handful of semisweet chocolate chips to the batter. The combination makes incredibly decadent brownies without much extra work.
- If you really want to go all-out, let the brownies cool completely and add peanut butter frosting on top.
Can I Make These From Scratch?
Absolutely! This recipe is specifically meant to be a quick and easy boxed-mix recipe, but you could use the same idea with your favorite homemade fudgy brownie recipe.
Pour the batter into your pan, add spoonfuls of melted peanut butter, and swirl them together before baking.
There’s no need to make a separate peanut butter layer or complicated filling – the simple swirl is an easy way to turn your favorite fudgy chocolate brownies into chocolate peanut butter brownies.
Storage Instructions
- Let the brownies cool completely to room temperature before storing them.
- Place the brownies in an airtight container and keep them at room temperature for several days. You can also cover the brownies tightly with plastic wrap.
- For longer storage, place individual brownie squares in a freezer-safe container, separating layers with parchment paper. Freeze until you’re ready for a sweet treat.
Tips for the Best Peanut Butter Brownies
For best results, don’t overmix the batter and don’t overbake the brownies. Either one can affect that soft, fudgy texture we’re looking for.
I also recommend lining your square baking pan with parchment, leaving a little extra hanging over the sides. Once the brownies are cool, you can use the parchment to lift the entire batch from the pan. It’s a good way to get cleaner cuts without digging that first brownie square out of the corner!
You don’t have to measure the peanut butter perfectly. I prefer four tablespoons of peanut butter but two tablespoons will give you a lighter swirl, while three or four tablespoons create a thicker, creamier layer of peanut butter.
FAQ
Can I use any brand of brownie mix?
Yes! Use your favorite brownie mix (for an 8×8 pan) and follow the recipe as written, keeping in mind that different brands may have slightly different baking time recommendations.
Can I add more peanut butter?
Yes! I sometimes add an extra 2 tablespoons because I love the creamy texture it adds. If you’re a big peanut butter fan, that’s probably the better way to make them!
Can I use crunchy peanut butter?
You can. The brownies will have a little more texture, but the recipe should still work.
Why are my brownies dry?
They were most likely baked a little too long. Begin checking them early and look for a toothpick with a few moist crumbs attached.
Can I double the recipe?
Yes, but you’ll need a larger pan and the baking time will change. For the original recipe, an 8×8-inch square pan works perfectly.
Easy Chocolate Peanut Butter Brownies
This easy peanut butter brownies recipe is proof that you don’t have to make everything from scratch to have an amazing homemade dessert.
With only a few minutes of prep, a boxed mix becomes rich, chewy chocolate peanut butter brownies with a beautiful swirl of peanut butter across the top.
They’re perfect when you need a last-minute dessert, want something easy for the kids, or simply have a chocolate and peanut butter craving. Add some peanut butter chips or chopped peanut butter cups if you’re feeling fancy, or keep the recipe simple and enjoy them just as they are.
Either way, I don’t think you can go wrong with brownies and peanut butter!
More of My Favorite Recipes
Easy Peanut Butter Brownies Recipe
Description
These easy peanut butter brownies are rich, fudgy, and full of chocolate and peanut butter flavor. Made with brownie mix and a creamy peanut butter swirl, this simple peanut butter brownies recipe is a quick, delicious dessert for any peanut butter fan.
Ingredients
- 1 box brownie mix (any brand) – for 8x8 pan
- 4 tbsp peanut butter
- 1 egg
- 2 tbsp water
- 2 tbsp vegetable oil
Instructions
- Heat oven to 325°F. Line an 8×8-inch square pan with parchment paper.
- Add the brownie mix, egg, water, and vegetable oil to a large mixing bowl. Mix with a whisk or electric mixer until you have a smooth, wet batter.
- Pour the brownie batter into the prepared pan and spread it into an even layer.
- Drizzle 4 tablespoons of peanut butter over the brownie batter. I like to add a little extra because it makes the brownies even creamier.
- Use a butter knife to gently swirl the peanut butter mixture through the batter. Don’t completely mix it in – you want to be able to see that pretty peanut butter swirl on top.
- Bake for 35-40 minutes, or according to your brownie mix directions, until the brownies are set. Use the toothpick test to check them. For fudgy brownies, I like the toothpick to have a few moist crumbs rather than be completely dry.
- Place the pan on a wire rack and let the brownies cool before lifting them from the pan and slicing them into squares with a sharp knife.
Notes
- For best results, don’t overmix the batter and don’t overbake the brownies. Either one can affect that soft, fudgy texture we’re looking for.
- I also recommend lining your square baking pan with parchment, leaving a little extra hanging over the sides. Once the brownies are cool, you can use the parchment to lift the entire batch from the pan. It’s a good way to get cleaner cuts without digging that first brownie square out of the corner!
- You don’t have to measure the peanut butter perfectly. Two tablespoons will give you a lighter swirl, while three or four tablespoons create a thicker, creamier layer of peanut butter.
Nutrition
- Serving Size: 1 brownie
- Calories: 341
- Sugar: 30.5 g
- Sodium: 213.5 mg
- Fat: 14.5 g
- Carbohydrates: 48.6 g
- Fiber: 0.4 g
- Protein: 5.2 g
- Cholesterol: 20.7 mg
