Easy One Bowl Chocolate Peanut Butter Brownies
Chocolate and peanut butter…tale as old as time. For good reason though…it’s a delicious combination! Whoever first put this combo together is a genius in my opinion. Made in brownie form in one bowl?! Even better! Who doesn’t want a quick and delicious dessert?
Brownies are such a great dessert. They’re easy to make, they’re portable, they’re a hit everywhere they go, and they’re good anytime of year. Ticks off all my boxes. And, you likely have all of the ingredients on hand, or most of them.
If you’re a peanut butter fan, then these brownies should be first on your list. The peanut butter on top and the peanut butter chips in the brownie bring the level of peanut butteriness over the top! (If you’re a chocolate fan, and why wouldn’t you be, try my Ultimate Triple Chocolate Scones. They’re like a brownie in the form of a scone. You’ll also want to try my Double Chocolate Mini Bundt Cakes.) The fact that they come together in one bowl in 15 minutes is just icing on the…. brownie. These brownies are perfectly fudgy with just the right amount of chocolate and peanut butter. My husband just asked me if these brownies were fudge. My job is done here.
Tips and Substitutions
If you don’t have any peanut butter chips, you can use all chocolate chips. I highly recommend using peanut butter chips with the chocolate chips. It really amps up the peanut butter flavor.
I recommend using a metal pan over a glass pan. Metal conducts heat better than glass so the brownies cook more evenly throughout. A light metal pan is better than a dark metal pan as dark metal heats up too fast and is slower to cool down. If you only have a glass pan, that’s fine. They may have to bake longer than if they were in a metal pan. Keep an eye on them throughout the baking process and adjust your time accordingly. The edges may bake faster than the center and be a bit drier.
If you want a slightly gooier center, bake these brownies for 25 minutes. There should be moist crumbs on a toothpick inserted in the middle of the brownies, and the middle will be jiggly.
Ingredients
- Flour Just regular ol’ all purpose flour.
- Cocoa powder I have used both natural and Dutch process with similar results.
- Eggs Room temperature eggs will whisk in better than cold eggs.
- Sugar
- Butter Unsalted
- Baking powder
- Salt
- Chocolate chips and peanut butter chips For more chocolate and peanut butter flavor. Can’t get enough!
- Peanut butter Regular peanut butter works best in this recipe. The natural peanut butter has too much oil that doesn’t mix very well.
How to Make Peanut Butter Brownies
These brownies are super simple to make. First, melt the butter. Then, add the cocoa powder into the melted butter. This helps the cocoa powder to dissolve and get rid of any lumps. It also smells so wonderful!
Stir the sugar into the butter/cocoa mixture. Next, you’ll whisk in the eggs until they are fully incorporated into the mixture. Add the salt and baking powder. Then we’ll add in the flour. I like to add it in three separate batches. This makes it easier to whisk in.
Once that’s done, fold in the chocolate chips and peanut butter chips. Pour the batter into the prepared pan. Soften the peanut butter by microwaving it for about 20 seconds. You don’t want it to be too liquidy, just soft enough so you can pour it over the brownie batter.
Drag a knife back and forth through the peanut butter to give the batter a fun look. You don’t want to mix it all the way into the brownie batter, but some mixing in is good. It gives a nice freeform pattern to it. Pop it in the oven for 28 minutes at 350, and soon you will be enjoying some delicious, peanut butter chocolate brownies.
Other Recipes to Try
- Chocolate Hazelnut Blondies
- Easy White Chocolate Cranberry Blondies
- Easy One Bowl Brownies
- One Bowl Blueberry Coffee Cake
Frequently Asked Questions
These brownies can be stored in an airtight container in the fridge for up to 7 days to stay their freshest. They can also be store in an airtight container in the fridge for up to 3 days. You’ll have them gone before then!
Yes! Brownies freeze excellently. Be sure they are fully cooled down before wrapping them in plastic wrap then storing them in a freezer safe container. If you want, you can slice the brownies up and wrap them individually. Then you don’t have to unfreeze all of the brownies when you just want one. Freeze for up to 3 months.
Chocolate Peanut Butter Brownies
Ingredients
- 3/4 cup all-purpose flour
- 1/3 cup cocoa powder, Dutch or natural
- 2 eggs, room temperature
- 3/4 cup granulated sugar
- 3/4 cup butter, unsalted
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup chocolate chips
- 1/2 cup peanut butter chips
- 1/2 cup peanut butter
Instructions
- Preheat the oven to 350 F. Line the bottom of an 8×8 pan with parchment paper. I just cut out a square of parchment paper and press it in the bottom. Then spray the pan with non-stick spray.
- Melt the butter until it's liquid and add it to a large mixing bowl. Mix in the cocoa powder until it's fully incorporated. Then add the sugar and mix until completely blended in. Whisk the eggs in until fully incorporated.
- Add the baking powder and salt. Add the flour. I like to add the flour in three batches. This helps it mix in better and prevents it from getting all over everything.
- Next, fold in the chocolate chips and peanut butter chips. Pour the batter into the prepared pan.
- Add the peanut butter to a glass measuring cup and melt it in the microwave for about 20 seconds. You don't want it to be too runny, but you do want to be able to pour it out.
- Pour the peanut butter over the batter in the pan. I like to make a square then make lines crisscrossing each other. You can make any pattern you want to though. Drag a knife lightly through the peanut butter to create a rough design. It doesn't have to be perfect. You don't want to fully incorporate the peanut butter, but mixing it a bit with the chocolate can create a cool look.
- Once you finish with that, pop it in the oven for 28 minutes. A toothpick inserted in the middle should have moist crumbs on it and the center will be a bit jiggly. If you want a bit of a gooey center, bake it for 25 minutes.
- Let the brownies fully cool down before slicing into them. I know it's hard to wait, but this step is important as it allows the brownies to set up properly. To release them from the pan, slide a knife around the edge of the brownie and the pan all the way around. Turn it over onto a paper towel and it should release easily. Lay on a cooling rack to cool it down fully. If you want to speed up the process, pop it in the fridge for 30 minutes. This makes handling it a bit easier.
- Enjoy either alone or with ice cream. And maybe a caramel drizzle. Share if you feel like it.
Notes
- Store brownies in the fridge in an airtight container for up to 7 days. Store on the countertop in an airtight container for up to 4 days.
- To freeze brownies, wait until they are completely cooled down. Wrap them with plastic wrap then put them in a freezer-safe container. Freeze for up to 3 months. You can also slice them and wrap them individually. This way you only have to take out as much as you need rather than the whole thing.
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