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.
Just like my simple buckeye recipe or peanut butter cake, these brownies are sweet and salty, smooth and creamy. They are the perfect substitute for chocolate and in brownie form, so 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 From My Test Kitchen
- 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 underbake 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 light brown sugar packed
- 1 ⅓ cups sugar white granulated
- 2 teaspoons vanilla extract
- 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.
They look so delicious 😋 need to try and make them
The best recipe I’ve ever tried!!! Sooo good! I make this all the time now. It tastes just like a peanut butter version of the perfect brownie. The combination of the white and brown sugar in this recipe is perfection. It works well in a 9×13″ pan, but I find that it only needs to bake for 30 mins instead of 40-45. If you halve the recipe and bake it in an 8×8 pan, it takes only 15-20 minutes. Sometimes I add an extra 1/4th cup of peanut butter to make it even richer, even though it’s also great without it.
How much butter does this recipe ask for. It shows 11 tablespoon
Hi Gisele!
Yes, this recipe calls for 11 tablespoons of butter! One stick plus a little more. They are so delicious, I promise it’s worth the indulgence!
Enjoy,
Julie
I used 1 cup white sugar instead of 1 1/3 and baked 40 min.toothpick clean. If I waited until “springback” they would have been too done and dry.
I have yet to make thus fir my peanut butter loving family, but I do have a question. My dear daughter bought natural peanut butter instead of *** ,which I always buy. I am struggling to use it up. What happens when used in these brownies?
There is a good chance they will not set properly.