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Chocolate peanut butter brownies

Updated: Mar 21

Is there anything better than chocolate and peanut butter? I already have lots of chocolate peanut butter recipes (and many more planned) but there is something about a chocolate peanut butter brownie that just solves any chocolate peanut butter craving!

This recipe creates a chocolatey and chewy brownie that has a double hit of peanut butter. It doesn't have an overpowering peanut butter taste, but it plays really nicely with the chocolate and is perfect for any fellow chocolate peanut butter lovers.

For your ingredients, of course chocolate and peanut butter are the stars. I used a non-natural classic creamy peanut butter that has added oil. I haven't tested this recipe with a natural peanut butter, and though I love using natural peanut butter in many of my other recipes, it's best to use the extra smooth peanut butter here.

You'll melt peanut butter, add a little into your batter, swirl some into a homemade "chocolate bar" that will serve as a center layer for your brownies (see the photos below), and the rest of the peanut butter you'll swirl onto the top of your brownie batter before baking.

Similar to my other brownie recipes, there is both melted chocolate and unsweetened cocoa powder in the brownie batter. I used milk chocolate to make the chocolate peanut butter bar center, but you could definitely use semisweet here instead if you're looking for less sweetness. In your brownie batter, I recommend using semisweet chocolate and a dutch processed unsweetened cocoa powder. This will give you a rich chocolate flavor that pairs so well with the salty and sweet peanut butter.


Chocolate peanut butter bar

  • 2/3 cup (4 oz) milk chocolate chips or chopped bar

  • 1/4 cup (4 tablespoons) peanut butter* 64g

Brownie batter

  • 1 stick unsalted butter (8 tablespoons, 1/2 cup) 113g

  • 2/3 cup semisweet chocolate chips (4 oz) chips or chopped bar

  • 1/3 cup light brown sugar 64g

  • 3/4 cup granulated sugar 144g

  • 2 eggs

  • 1 egg yolk

  • 1 1/2 teaspoon vanilla extract

  • 1/2 cup all purpose flour 60g

  • 1/3 cup cocoa powder 35g

  • 1/2 teaspoon salt

*I used peanut butter with added oil for this recipe. If you use a natural peanut butter with no added oil, you may want to add a teaspoon and a half of vegetable oil to your brownie batter.

Total time: About three hours

Prep time: 20 minutes

Bake time: 30 minutes

Cool time: 2 hours before slicing (room temperature or in the fridge)


  • 9x9 square pan (or 8x8)

  • Whisk, spatula and a flat tool (like an offset spatula)

  • Cookie sheet

  • Parchment paper

  • Various bowls

  • Optional: nonstick pot for melting butter, chocolate and peanut butter together (can also be done in the microwave), a mesh strainer or sifter, and cookie scooper

Cooking instructions:

Preheat your oven to 350 degrees.

Make your chocolate peanut butter bar. Line your square pan with parchment paper. In a small bowl, melt your milk chocolate in the microwave, starting with 20 seconds then moving to intervals of 15 mixing in between each time. Once the chocolate is smooth and fully melted, pour it onto your parchment and spread it flat using a spatula or offset spatula if you have one. You want full coverage of the bottom of your pan.

Next, in a small dish melt 1/4 cup of your peanut butter in the microwave for about 15-30 seconds until melted. Drizzle it over your melted and spread chocolate, and then use a knife or sharp tool to swirl the peanut butter through your chocolate and then place your pan into the freezer.

Meanwhile, make your brownie batter. In a nonstick heavy bottomed pot on a low heat, melt your butter and semisweet chocolate together (do this at a low heat to avoid burning your chocolate - or you can do this instead in the microwave with a microwave safe bowl). Stir in your tablespoon of peanut butter and then set aside off the heat.

In a large bowl, whisk together both sugars, your eggs, and vanilla extract until thick and lightened in color.

Next, pour your melted chocolate mixture into your bowl and continue to whisk until fully combined.

Finally, fold in your dry ingredients, all purpose flour, salt, and cocoa powder. I recommend sifting these ingredients in but it's not required. Use your spatula to fold the ingredients together until your batter just forms.

Finish assembling and bake your brownies. Remove your chocolate peanut butter bar from the freezer and carefully remove from the pan. Reline the pan with parchment paper.

Use a spoon or cookie scoop to portion about half of your brownie batter into your pan and spread it evenly across your pan. Then, very carefully transfer your chocolate peanut butter bar and plop it on top of your brownie batter. Cover the bar with your remaining batter and carefully spread it across evenly to cover the chocolate peanut butter center.

In a small dish, melt 3 tablespoons of peanut butter in the microwave and then drizzle across the top of your brownies. Use a sharp tool to swirl the peanut butter in being careful not to cut too deep into your batter.

Place your brownies into the preheated oven to bake for 22-25 minutes. You'll know your brownies are done when you see a shiny top form and if you wiggle the pan the center doesn't move much showing you that your brownies have set.

Remove your pan and allow your brownies to cool fully (this will take at least an hour) and then slice into 16 squares, or 9 if you'd like larger pieces! You can also speed up the cooling process in the fridge.

You can store your brownies in an airtight container at room temperature or in the fridge for a few days. I actually think these taste better after they've been in the fridge a bit. If you don't think you'll finish the batch within a few days, brownies are one of those desserts that do truly freeze well once baked so don't be afraid to pop some into the freezer.

Carb and serving info:

Carbs per serving (1 of 16): 28

Carbs per serving (1 of 9): 50

Carbs for full recipe: 454

Carbs from chocolate: 145

Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.


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