These chewy, and super moist peanut butter brownies will knock your socks off! Made with crunchy peanut butter, brown sugar, eggs and a few other simple ingredients.
When I was a middle schooler I used to be in “foodie love” with the peanut butter brownies our school would sell. These generous sized brownies were made with peanut butter but has a slightly flaky crust, and totally moist inner.
I love peanut butter baked goods! There’s just something about the texture and flavor of peanut butter that makes it the perfect key ingredient in so many delicious desserts!
One of my other favorites are these 3 Ingredient Peanut Butter Cookies. They have the perfect chewy texture and can easily be whipped up on a whim after a tasty dinner!
Piecing together the perfect peanut butter brownie recipe was not easy! I searched for one, but could only find peanut butter blondies, or cake brownies.
I wanted a chewy brownie that was moist inside, but had those decadent crispy edges. So after a while hunting, I finally adapted my own recipe that used pretty much all organic ingredients. (You do not have to use organic baking ingredients. It’s just what I had in my pantry.)
Chewy Peanut Butter Brownie Recipe
What You’ll Need:
- 9″ x 9″ Metal or Glass Baking Pan
- 1/2 cup of smooth or chunky Peanut butter (We used no-stir natural)
- 1 Cup Flour
- 2 Large Eggs
- 1/3 Cup Butter
- 2/3 Cup Sugar
- 1/2 Cup Brown Sugar
- 1 tsp Vanilla Extract
- 1 tsp Baking powder
- Pinch of Salt
Pre-heat oven to 350 degrees, and line a 9 x 9 baking pan with parchment paper so you can easily lift your brownies right out once they are cooled. This trick makes things a bazillion times easier, and cleaner.
In a large bowl, cream your peanut butter, butter and both sugars
Slowly add the eggs, extract, and salt
In a smaller bowl, whisk the baking powder and flour, slowly pour this into the creamed mixture, do not over mix or you will get fluffy cake brownies.
Smooth thick batter into your pan and bake for about 30-35 minutes max. The brownies will feel soft or “raw” but will harden up a they cool. They will have a slightly wet look in the middle, but should be cooked. This will keep them chewy, moist, and yummy!
These Chewy Peanut Butter Brownies go well with ice cold milk or iced coffee. Watch out because they are addicting, and may have you doing crazy things for more!
Printable Recipe Card Below:
Chewy Peanut Butter Brownies
- 1/2 cup peanut butter crunchy or smooth
- 1 cup all purpose flour
- 2 large eggs
- 1/3 cup butter melted
- 2/3 cup white sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 pinch salt
- Pre heat oven to 350F
- Line a 9″x9″ metal or glass baking pan with parchment paper so you can easily lift your brownies right out once they are cooled. (This is optional, but makes removing the brownies and cleaning way easier!)
- In a large bowl, thoroughly mix the peanut butter, melted butter, white sugar and brown sugar together.
- Slowly add the eggs, vanilla extract, and pinch of salt.
- In a separate bowl, combine the flour and baking powder.
- Slowly add the flour and baking powder mix to the peanut butter mixture and slowly mix or fold to combine all ingredients. DO NOT OVER MIX! Over mixing will make fluffy cake-like brownies.
- Smooth the batter into the 9″x9″ pan and bake for 30-35 minutes.
- The brownies will feel soft or “raw” but will harden up a they cool. They will have a slightly wet look in the middle, but should be cooked. This will keep them chewy, moist, and yummy!
Robin (Masshole Mommy) says
Totally drooling over here. I need these in my life.
This looks absolutely fantastic! Any time you combine two things like peanut butter and brownies, you know it’s going to be good.
I will absolutely be stuffing myself with these by the end of the day. Yum!
Jenna Wood says
I’m not sure, but I think we *technically* call these blondies? In any case, they sound delicious, no matter their name!
No…. Blondies do not have PB in them
😄. That’s exactly what I said! No. Blondies are not peanutty.
Kelsey Apley says
Man those sound and look delicious! I have never had a peanut butter brownie! I might need to whip these up this week!
I would LOVE this! My family is not into peanut butter so I could have these all to myself! The look so good!
These look delicious. We are big peanut butter fans in our house, so I bet my family would love these. I’ll definitely be making them soon. Thanks for sharing.
Jody Smith says
These look amazing and I cannot wait to give the recipe a try! anndd. you totally made me nostalgic for school cafeteria desserts!
These look delish! I love anything and everything with peanut butter, so I’m looking forward to making this for the kids at my son’s camp.
Greg Corradino says
Please don’t bring them to camp – allergies!
Kelly Hutchinson says
Oh, I bet these taste like an ooey gooey thick peanut butter cookie! I am totally going to make these this weekend.
Ann Bacciaglia says
I have never made these before. They look so delicious and easy to make. I wish i could try these right now.
Lisa Bristol says
These would make a delicious dessert. It looks like an easy recipe to try. My kids will love them.
Oh my goodness, Hubby would love these. He loves everything with PB. Thank you for sharing. Pinning for later.
Liz Mays says
These sound absolutely amazing. I just have to make these for when my son comes to visit.
Autumn @Mamachallenge says
I will have to make these ASAP! I think my family would go crazy over them.
i lovee the way these looks. i would def like to try this recipe. thanks for the share.
My daughter was just asking if she could bake some brownies. I think I’ll let her bake these today! Thanks!
Could I substitute honey for the sugar in this?
Hello, I do not believe they would bake up properly. Sorry!
My son is wheat sensitive can I use gluten-free flour?
Hello, you should be able to use standard gluten-free flour blend. Thank you, for stopping by!
Has anyone tried making these with Almond butter instead of Peanut butter?
So I’m in quarantine at college and I just got done with a test and started craving something sweet. I’m def not trying to go to the store so I look thru my pantry to see that I have peanut butter and some flour. I start thinking cookies but when I used Pinterest this was the 4th option that came up. I was hesitant because I’m not a big fan of peanut butter. THESEEE WERE AMAZBALLS ! I actually ran short of white sugar and substituted it with a little brown. Then I added like a smidge of olive oil for some odd reason. She wasn’t lying when she said use a baking sheet cause sis it was messyyyyy ! I would actually only let them cook for about 20 -23 minutes , I went to 27 and they were just a little firmer than usual. Other than that I’m totally surprised and it was super easy. Definitely recommend
Sorry they were also moist and airy !!!! It’s like a fudgy brownie has a baby with a peanut butter cookie 😩
Thank you, so much for sharing! I appreciate you taking the time to share your thoughts. This is one of our favorite recipes!!! They are definitely that kind of baby haha!
Denise Streitman says
I used sugar substitutes and applesauce in place of the butter and made 12 servings for @ 4 WW freestyle points on the Blue plan. These were delicious. Thx for sharing.
Brittany M says
Has anyone tried doubling this recipe? Would a 9 x 13 work, and what what change with the cooking time?
Thank you in advance!
Hello, yes you can double it! I often do that! The time is still 25-30 minutes. I recommend checking the center at the 25 minute mark.
I made these last night, the only change I made was adding chocolate chips. We absolutely love them! Soft and gooey on the inside with a nice crunch on the outside. Thank you for this keeper recipe.
Can I substitute maple syrup for the white sugar?
Hello, not for this recipe! Sorry about that!
I just finished mixing a double batch for these . I started in the blog post with the directions. I did not see MELT THE BUTTER in thos direction anywhere. At the end I was reading the actual recipe where it says to combined the MELTED BUTTER and both sugars. Not sure which is correct. I hope these turn out ok.
The recipe says melted butter twice. Once in the card, and once in the directions. The top part just tells you what ingredients you need. The process is in the actual recipe. They should turn out fine.
Thank you for sharing – this recipe looks amazing. Would it be possible to use half the quantity of both the white & brown sugar?
Hi Sonia, thank you! This recipe gets its texture from the sugars. I apologize but they are needed. I have not tested it with less.
I made these for a choir event at church. One person asked me for the recipe. One person told me she ate five. And as I was leaving, two people grabbed a couple for the road. Great recipe for the peanut butter lovers. And one I will definitely make again….and again.
Thank you, for stopping by! That makes me smile! Appreciate it :)
Got some peanut butter expired last week unopened large jar! Gonna make a few batches and give to friends and family! Sounds Great !!!!
I hope you enjoyed these Linda!
Can I add peanut butter frosting to these? Has anyone tried?
Hi Debbie, that would be fantastic!
Do you have a chewy brownie recipe you usr?
Hi Kay, not on this site sadly! I need to perfect one first :)
I am absolutely looking forward to making these however I was wondering if I could use regular crunchy peanut butter such as Jif? Thank you. Stephanie
Amy Desrosiers says
Hello, of course! Enjoy!