These peanut butter brownies are so quick and easy to make with just a handful of simple pantry ingredients and they are so heavenly to eat! Serve with ice cream as a dessert or for a delicious afternoon treat.
These peanut butter brownies will disappear in no time!
With school starting next week, I’m feeling extra sentimental. Between the new season in our lives and the chaos in our home, I’ve had incredible cravings for my stress standby – peanut butter. I’m not sure why, but peanut butter always makes everything better.
Sweet and salty, smooth and creamy, it’s the perfect substitute for chocolate and in brownie form, you get the best of both worlds. I love serving peanut butter brownies al a mode – if they last long enough!
In fact, we should call these blondies as there is no chocolate in these sweet treats. They are flavored with vanilla and peanut butter takes the place of the traditional chocolate. They are gooey and cakey, and they really are a family favorite.
Peanut Butter Brownies
These peanut butter brownies are so amazing just out of the oven that we all rush for one. I hope these brownies save your day, too. It takes no time at all to make a batch of these delicious treats!
Why You’ll Love this Recipe
- Easy to Make
- Staple Ingredients
- Satisfies any Peanut Butter Craving
- Sweet and Salty
Shopping List
- Peanut Butter
- Unsalted Butter
- Brown Sugar
- White Granulated Sugar
- Vanilla Extract
- Eggs
- Baking Powder
- Salt
- All Purpose Flour
Substitutions and Variations
- Peanut Butter – I prefer to use smooth, but you can use crunchy. Please note natural peanut butter doesn’t work well. However, feel free to experiment with your own – learn how to make peanut butter here.
- Butter – Unsalted butter, softened. You can get my tips to soften butter here. If you use salted butter, omit the additional salt in this recipe.
- Salt – Omit if you are using salted butter.
Tips
- To prevent the edges from browning, cover edges with foil.
- For thicker brownies, bake in an 8×8.
- Like my favorite skip the box brownies, I slightly under bake these.
Serving Suggestions
Top these peanut butter brownies with a little something extra delicious.
How to Store
- Room Temperature – If you are not serving these brownies straight away, let them cool to room temperature and store in an airtight container. They will keep for about a week when stored at room temperature.
- Refrigerator – There’s no need to refrigerate these brownies, as the moisture might affect texture.
- Freezer – You can also freeze the baked brownies, don’t cut them, simply wrap the whole baking sheet in plastic wrap and foil and they will keep for up to 3 months.
More Peanut Butter Desserts
Peanut Butter Brownies
Ingredients
- 1 cup peanut butter creamy
- 11 tablespoons butter softened, unsalted
- 1 cup brown sugar packed
- 1 ⅓ cups sugar white granulated
- 2 teaspoons vanilla
- 4 eggs size large
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups all-purpose flour
Instructions
- Preheat oven to 325°F. Grease 9×13" pan.
- In a large mixing bowl or stand mixer, cream peanut butter, butter sugars and vanilla. Beat in eggs.
- Add in baking powder, salt and flour, mix until smooth. Pour into greased 9×13 pan.
- Bake 40-45 minutes or until the top springs back when touched.
Julie’s Tips
- To prevent the edges from browning, cover edges with foil.
- Watch your time carefully – everyone’s oven is a little different!
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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How to Make
- Prep – Preheat oven as directed.
- Combine Sugars and Wet Ingredients – Cream peanut butter, butter sugars and vanilla. Beat in eggs.
- Combine Dry Ingredients – Add in baking powder, salt and flour, mix until smooth. Pour into greased pan.
- Bake – Bake as directed.
Amazing 🤩!!!I lined my pan with parchment paper no mess
Made these today for Thanksgiving tomorrow! Wow.. they are amazing! I can’t wait to eat them tomorrow. My new go to dessert
Thank you, Donna! Happy Thanksgiving!
This is a very good recipe. I made it for the first time today and I had a hard time getting the middle done. I cut out the ends so they wouldn’t get too done and they are great!!! I followed the recipe but idk what happened. Don’t worry, I’m sure I’ll try it again!! I’ll let you know how the next one turns out! 😊
Hi Rita! You can tent the sides if needed. Every oven is different. If you have a convection option on yours it will help it bake more evenly.
Delicious and so easy! I had all the ingredients in my pantry when I craved a sweet treat. I would also echo another comment that the cooking time was not quite enough. Like the author, I like an underdone baked brownie, but they were way too under baked. I recommend 45-60 minutes, but as the author mentioned in another comment, cooking times may vary for a variety of reasons. Keep an eye on it after 30 minutes and do the toothpick test!
My husband loved these 🙂
The brownies are a huge hit wherever I bring them! I recommend a cake pan. The 9×9 pan did not enable the brownies to bake through in the middle, but that could be my electric oven.
I love to hear that!
Don’t know why you guys are using a smaller pan. My recipe says 9×13 and bake 40-45 min. Baked beautiful for 40 min.toothpick clean. Edges chewy & perfect. I did use only 1 cup white sugar instead of the 1 1/3 cup.