Dessert Recipes
24 Comments

Chocolate-Peanut Butter Brownies

I’m telling you, if it doesn’t stop snowing I’m not going to fit into my pants.  We can’t stop baking.  Today the kids asked for brownies, and just yesterday a dear friend gave me a copy of the William Sonoma Desserts edition of the Food Made Fast series.  After perusing the book a few times, we settled on the Chocolate-Raspberry Brownies, but we decided, at my son’s request, to make the peanut butter variation.

Here are the ingredients:

brownies1

1/2 cup butter
4 oz unsweetened chocolate
3 eggs
1-1/2 cups sugar
1/4 tsp salt
1 tsp vanilla extract
3/4 cup flour
1/2 cup creamy peanut butter

Instructions:

1. Preheat oven to 325 degrees.

2. Melt the butter and chocolate over low heat, and let it cool slightly.

brownies23. In another bowl, whisk together eggs, sugar, salt, and vanilla.

brownies3

(I used part Sucanat, which is why it looks so dark.)

4. Whisk in the chocolate mixture.  Then add the flour and stir until just barely blended.

brownies45. Pour the batter into a buttered 9×9 square pan.  Then spoon the peanut butter in dollops over the top.

brownies56. Run a knife through the batter a few times to give it a pretty marbled effect.  For some reason, it wasn’t really working for me, but you get the idea.

brownies67. Finally, pop it into the oven and cook until the sides are pulling away from the pan, but be careful not to over bake. Overbaked brownies = YUCK.

chocolate peanut butter brownies

Cool and serve!

Here’s the printable.

Chocolate-Peanut Butter Brownies
Recipe Type: Desserts
Author: Jo-Lynne Shane
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • 1/2 cup butter
  • 4 oz unsweetened chocolate
  • 3 eggs
  • 1-1/2 cups sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 3/4 cup flour
  • 1/2 cup creamy peanut butter
Instructions
  1. Preheat oven to 325 degrees.
  2. Melt the butter and chocolate over low heat, and let it cool slightly.
  3. In another bowl, whisk together eggs, sugar, salt, and vanilla.
  4. Whisk in the chocolate mixture. Then add the flour and stir until just barely blended.
  5. Pour the batter into a buttered 9×9 square pan. Then spoon the peanut butter in dollops over the top.
  6. Run a knife through the batter a few times to give it a pretty marbled effect. For some reason, it wasn’t really working for me, but you get the idea.
  7. Finally, pop it into the oven and cook until the sides are pulling away from the pan, but be careful not to over bake.
  8. Cool and serve!
Join the Conversation

24 thoughts on “Chocolate-Peanut Butter Brownies

  1. Good Lord woman you are killing me! I love chocolate and peanut butter. And brownies. I love it all!

    We have a snow day today (which in Nashville means we have maybe an inch) and I am so ready for spring. I have been eating like crazy!

  2. They look delicious! Sure to be a hit in my house.
    We have a snow day today (although it did not start snowing until noon) and we made some yummy cream cheese sugar cookies!

  3. I love peanut butter–can’t eat chocolate–makes me sick, Sick, SICK! I made Chocolate for Life cupcakes for my MIL for her birthday–had just a tiny piece (less than 1 inch square) and was looking for the Benedryll.

    Nonetheless, I know too many people who would LOVE this for their desserts or even the Easter Cookie baskets I’m sending…

    BTW–I gained another 10 lbs just by looking at this recipe!

  4. I’d never thought about marbling my brownies with peanut butter – I usually use cream cheese. I’ll definitely have to try that! Thanks for sharing! 🙂

  5. Oh you have found my weakness!! And I am trying so hard to be good this week because the inlaws are coming in and that means we get lots of fresh fried catfish…but oh man oh man do those look good.

  6. Wish I had this recipe last week. I was looking for a good brownie recipe. I’m going to save this and try them very soon. They look wonderful!

    1. Actually, I kinda burned the chocolate when I melted it. So they tasted a little burned even though they were not overbaked. But I think they would have been fantastic if I had been more careful with my chocolate. Also, they tasted very dark and rich. I think the original recipe using raspberry jam instead of peanut butter would have been wonderful, but my kids didn’t want those.

  7. Yummy! I make my brownies like this a lot (with the Bakers unsweetened chocolate) – the recipe is on the inside of the package. But I’ve never thought about adding peanut butter!!!! I am so cooking this – thank you!

  8. My daughter made these tonight! :-p
    We all loved them!! I am really wishing I did not have the rest of the chocolate in the cabinet…another batch will be made this week, I am sure of it!! Thanks for posting it!

  9. I made these last night for my grandparents and my father. I took a few to some friends at school this morning. They were a hit!! I think I’ve found my new specialty dessert! (My former one was peppermint bark) The only thing I did different was this: After i melted the chocolate and butter, I let it cool a bit, then I put it back on low heat and melted the peanut butter in with it. It worked extremely well. The best brownies I’ve ever eaten!!

  10. These are FABULOUS!!!! I am making them today for the fourth time in one month. Everyone is requesting them. Today I am making a double batch for my son’s girlfriend’s graduation party. She specifically asked for them. And they are so easy. One tip: I melt my peanut butter in the microwave for about 15 to 20 seconds. Then I plop it in and it is so easy to swirl. I sort of fold and swirl at the same time so the peanut butter ends up throughout the brownies instead of just on top.
    I can’t wait.

Want More?

Jo-Lynne Shane on Instagram

Click an image below.

Follow @jolynneshane