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+ servings
Peanut butter brownies piled on a white plate

Peanut Butter Brownies

Peanut Butter Brownies are rich, fudgy and decadent with a creamy peanut butter swirl. They're perfect for chocolate peanut butter lovers and come together in one pot!

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  • 4 ounces unsweetened chocolate chopped
  • 1 stick unsalted butter cut into cubes
  • 1.25 cups granulated sugar or sub with coconut sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/3 cup all purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon sea salt
  • 1/4 cup peanut butter


  • Preheat the oven to 350 degrees and line an 8x8" square baking pan with parchment paper or foil.
  • Place the chocolate and butter in a medium sauce pan and set in a pot of simmering water. Simmer until melted and the mixture is very warm to the touch, about 3-4 minutes, stirring frequently. Remove from heat.
  • Stir in the sugar until combined. The mixture will appear grainy.
  • Add the eggs one at a time, stirring vigorously after each addition, then stir in the vanilla.
  • Add the flour, cocoa powder and salt and stir until incorporated, about 30 strokes. The batter will be glossy and pull away from the sides of the bowl.
  • Pour the batter into the prepared pan and spread evenly.
  • Place the peanut butter in a small bowl and heat for about 20 seconds in the microwave. Dollop on top of the brownie batter in straight lines, then use the tip of a butter knife to run down the center of the dollops from top to bottom, then left to right to create swirls.
  • Bake for 20-25 minutes until set, the top is shiny and a toothpick inserted into the center comes out with just moist crumbs. Cool completely on a wire rack, then remove from the pan and cut into squares. Enjoy!


  • Pro tip: Be sure to use quality unsweetened baking chocolate in this recipe as it's the star ingredient.  It adds richness and flavor and sets these brownies apart!
  • These peanut butter brownies have big dark chocolate flavor.  Semi-sweet or dark chocolate chips may be added for additional sweetness and triple chocolate goodness.
  • Brownies will keep at room temperature for up to 3 days or in the refrigerator for one week.
  • Peanut or nut allergy? Use your favorite nut butter or even sunflower butter.


Calories: 191kcal, Carbohydrates: 21g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 38mg, Sodium: 103mg, Potassium: 108mg, Fiber: 2g, Sugar: 16g, Vitamin A: 210IU, Calcium: 16mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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