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.
We made these for the first time this week and we’re on our third batch! We love how easy they whip together and are just so simply good!
Hi Robyn,
What a great review! You sure made my morning!
Have a wonderful week,
Julie
I have baked these twice within the last week! Sooooo delicious. This recipe is most definitely a keeper. Not sure of the baking time I just do the toothpick check. Flavor is right on – not too much peanut butter and not too sweet.
Hi there!
Thank you so much for your kind words and such a great review! You really brightened my morning!
Have a great week,
Julie
Hi! Thank you for this amazing recipe – I love a good recipe with pantry staples! We made these this evening as a half batch because we eat dairy & gluten free so we wanted to test the recipe with Bobs 1:1 gluten free flour and Becel 1:1 vegan butter. And I can report that it turned out AMAZING! We added chocolate chunks too!
Just wanted to share in case anyone else was wondering about substitutions.
Hi Jill,
Thanks so much for your comment and the details about making them dairy and gluten free! I know it will help others.
Have a wonderful week,
Julie
I love these and I know my son will too. I baked them at 325° for 45 minutes in a 9 by 13 inch pan they came out perfect. I did add chocolate chips to the recipe.
Hi Peggy,
I love to hear that! Thanks so much for the kind words and review.
Have a wonderful week!
Julie
Perfect every time.