Peanut Butter Brownies are our new favorite Brownies! They are rich, fudgy, and swirled with a creamy peanut butter cheesecake layer. The chocolate brownie batter is loaded with cocoa and chocolate chips, then topped with a sweet peanut butter cream cheese mixture for the prettiest marbled bars.
We love this dessert for parties, bake sales, family treats, and chocolate peanut butter cravings because they look impressive but are still easy to make in a 9×13 pan. Let them cool completely before slicing so the layers have time to set and the bars cut cleanly.
If you love this recipe, be sure to try Fudgy Brownies, Peanut Butter Bars, Brownie Cookies, and Buckeye Brownies.
Why you’ll love it + Why it works:
- Chocolate and Peanut Butter: This classic flavor combination makes every bite rich and satisfying.
- Fudgy Texture: The brownies stay soft, chewy, and full of chocolate flavor.
- Marbled Top: Swirling the batters together creates beautiful brownies with very little effort.
- Rich Brownie Base: Melted butter and chocolate chips keep the brownies extra fudgy and moist.
Peanut Butter Brownie Ingredients
Peanut Butter Batter
- Cream Cheese (2 (3-ounce) packages, softened): Creates a rich, creamy swirl with a slight tang that balances the chocolate.
- Peanut Butter (½ cup): Adds smooth peanut butter flavor. Regular creamy peanut butter, such as Jif or Skippy, works best.
- White Sugar (¼ cup): Sweetens the peanut butter layer.
- Egg (1 large): Helps the peanut butter layer set while baking.
- Milk (2 tablespoons): Thins the mixture slightly so it spreads easily over the brownie batter.
Brownie Batter
- White Sugar (2 cups): Sweetens the brownies while helping create a fudgy texture.
- Butter (1½ cups, melted): Adds rich flavor and keeps the brownies moist.
- Vanilla Extract (2 teaspoons): Enhances the chocolate flavor.
- Eggs (3 large): Provides structure while creating chewy, fudgy brownies.
- All-Purpose Flour (1¼ cups): Gives the brownies structure while keeping them tender. See How to Measure Flour.
- Unsweetened Cocoa Powder (¾ cup): Creates deep chocolate flavor.
- Baking Powder (½ teaspoon): Gives the brownies a slight lift.
- Salt (¼ teaspoon): Balances the sweetness and enhances the chocolate.
- Semisweet Chocolate Chips (1 cup): Adds extra chocolate flavor and gooey pockets of melted chocolate throughout the brownies.
- Flaky Sea Salt (optional): Adds a finishing touch that enhances both the chocolate and peanut butter flavors.
How to Make Peanut Butter Brownies
PREP. Preheat the oven to 350°F. Grease a 9×13-inch baking pan with cooking spray or line with parchment paper and set aside.
PB BATTER. In a medium bowl, make peanut butter batter by beating 6 ounces cream cheese, peanut butter, sugar, egg, and milk. Mix until smooth.
BROWNIE BATTER. In another bowl, make the brownie batter by mixing sugar, melted butter, and vanilla until combined. Add eggs, one at a time, beating until well combined.
In another bowl, combine flour, cocoa, baking powder and salt. Mix until combined and then add to the wet ingredients of the brownie batter. Stir until combined, and then fold in chocolate chips.
Scoop out ½ cup of brownie batter and set aside.
BAKE. Spread the remaining brownie batter into the prepared baking dish. Carefully pour the peanut butter mixture over the brownie batter. In spoonfuls, drop the reserved brownie batter over the top of the peanut butter layer. With a knife, gently swirl the top layers, inserting the knife a little into the batter and swirling up and down to create a marbled effect.
Bake for 35-40 minutes, or until a toothpick inserted into the middle comes out clean. Sprinkle with some flaky sea salt if desired. Let cool completely before cutting into bars
Kristyn’s Recipe Tips
- Use softened cream cheese so the peanut butter layer blends completely smooth.
- Do not over-swirl the batter or the distinct marbled pattern will disappear.
- Let the brownies cool completely before slicing for clean, neat bars.
- Line the baking pan with parchment paper for easy removal and cleanup.
Peanut Butter Brownies Recipe
Equipment
- parchment paper
Video
Ingredients
Peanut Butter Batter
- 2 (3-ounce) packages cream cheese, softened
- ½ cup peanut butter
- ¼ cup white sugar
- 1 large egg
- 2 tablespoons milk
Brownie Batter
- 2 cups white sugar
- 1½ cups butter, melted
- 2 teaspoons vanilla extract
- 3 large eggs
- 1¼ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup semisweet chocolate chips
- flaky sea salt, if desired
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish with cooking spray or line with parchment paper and set aside.
- In a medium bowl, make peanut butter batter by beating cream cheese, peanut butter, sugar, egg, and milk. Mix until smooth.
- In another bowl, make the brownie batter by mixing sugar, melted butter, and vanilla until combined. Add eggs, one at a time, beating until well combined.
- In another bowl, combine flour, cocoa, baking powder and salt. Mix until combined and then add to the wet ingredients of the brownie batter. Stir until combined, and then fold in chocolate chips.
- Scoop out ½ cup of brownie batter and set aside.
- Spread the remaining brownie batter into the prepared baking dish. Carefully pour the peanut butter mixture over the brownie batter. In spoonfuls, drop the reserved brownie batter over the top of the peanut butter layer. With a knife, gently swirl the top layers, inserting the knife a little into the batter and swirling up and down to create a marbled effect.
- Bake for 35-40 minutes, or until a toothpick inserted into the middle comes out clean. Sprinkle with some flaky sea salt if desired. Let cool completely before cutting into bars.
Notes
- Use softened cream cheese so the peanut butter layer blends completely smooth.
- Do not over-swirl the batter or the distinct marbled pattern will disappear.
- Let the brownies cool completely before slicing for clean, neat bars.
- Line the baking pan with parchment paper for easy removal and cleanup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Natural peanut butter doesn’t have the same texture as regular peanut butter and the results may vary if you use this substitute. For this reason, I would not recommend using Nutella or almond butter either, as I can’t guarantee how the brownies will turn out.
Store your peanut butter brownies in an airtight container at room temperature for up to 2-3 days.
If you need to store the brownies for a longer period, refrigerate them in an airtight container for up to a week. However, refrigeration can slightly affect the texture.
Wrap individual brownies tightly in plastic wrap, then place them in an airtight freezer-safe container. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
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This recipe was first shared September, 2024.
