Chewy Peanut Butter Brownies

A stack on peanut butter blondies in a wooden cutting board with a white jar and floral napkin in the background.

3.90 from 185 votes

A super moist, chewy peanut butter brownie recipe with crispy edges. Made with simple pantry staples, these brownies are perfect for any peanut butter lover.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Keyword: chewy brownie recipe, peanut butter brownies, peanut butter desserts

Servings: people

Calories: 238cal

Author: Amy Desrosiers

Cost: $3

Equipment

Oven adjusted to center rack position
9 x 13 baking dish
parchment paper
Measuring cups & spoons
Mixing bowl
rubber spatula/spoon

Ingredients

½ cup creamy peanut butter *can also use crunchy
2 large eggs
⅓ cup butter melted
⅔ cup white sugar
½ cup brown sugar
1 teaspoon vanilla extract
1 cup all purpose flour
1 teaspoon baking powder
1 pinch salt

Instructions

Preheat oven to 350℉.
Line a 9 x 13 baking pan with parchment paper. This makes it easier to cut brownies later.
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"x13" pan and bake for 25-30 minutes. I have found 25 minutes is the sweet spot for chewy brownies.
Allow peanut buttter brownies to cool for 30 minutes before slicing.

Notes

Nutritional values may vary and are meant to be a guide.

Pan Choice: This recipe is specifically designed for a 9″ x 13″ pan. Using a different pan size, such as a 9" x 9" one, will change the thickness of the brownies and require an increase in baking time. I would increase it to 30-35 minutes bake time, but would check them at the 30-minute mark.
Texture Control: To avoid cake-like brownies, ensure you only fold the dry ingredients into the wet mixture slowly and do not overmix.
The "Raw" Test: Do not be alarmed if the center looks slightly wet or soft when you remove the brownies from the oven at the 30-minute mark; this is intentional and ensures the final texture is moist and chewy.
Storage: Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Freezing: For longer storage, wrap brownies individually in plastic or use a freezer-safe container with parchment paper between layers, and freeze for up to 3 months. Thaw on the counter for about an hour before serving.

Nutrition