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.
I’ve been making so much peanut butter cookies that my husband is tired of them. So I was looking up recipes for other peanut butter recipes and stumbled on this from Pinterest. I tried it out and the smell! I was one of those who couldn’t wait for it to fully cool to try it out and I immediately ate 4 pieces! I do think the next time I’m going to use a bit more peanut butter because there wasn’t more of a peanut butter taste (at least in my case). I also used a 9×13 and baked at 450 for 40 minutes. But I will definitely be making this again !
PS (I eyeballed it into 4s and made variety. 1st of 4 corners topped with powdered sugar, 2nd of 4 corners I had chocolate chips, 3rd of 4 corners I had very small banana chunks and 4th was as is)
Thanks for sharing, Tayloha! I’m so happy you liked them!
made this tonight… and almost couldn’t stop eating!! THIS IS SO DELICIOUS!! Thanks for this awesome recipe!
Hi Dany! Thank you for taking the time to rate! I’m so glad you enjoyed them. I devour these! I hope you try more of my easy dessert recipes!