This is what dreams are made of. Do you see that peanut butter swirl? Those chunks of peanut butter cups? That fudgy goodness? So much to love.

I decided that it was time to give my Peanut Butter Brownie recipe a little facelift. I made a few small tweaks and these Peanut Butter Brownies are even better than ever! I used my Homemade Brownies as the base and added tons of peanut buttery goodness.

Why you’ll love this recipe

Flavor: Loads of chocolate and peanut butter in every bite.

Texture: Chewy edges and fudgy centers with little pockets of melty chocolate and peanut butter.

Freezer friendly: Leftovers can be stored in the freezer for up to 2 months.

Basic ingredients: Most of these ingredients are pantry staples. You can also choose between peanut butter cups, peanut butter chips, or both for stirring into the brownie batter.

Perfectly sized: This recipe makes an 8×8 pan of brownies. You can serve anywhere from 9-12 depending on how large you cut them.

Tips for making peanut butter brownies

• Line the pan with foil for easy removal. Once the brownies have cooled, you can lift the whole batch right out of the pan using the foil. 
• Adding chocolate chips into the batter guarantees a fudgy texture.
• Use a commercial brand of peanut butter that is fully combined/emulsified. I do not recommend using a “natural” peanut butter with oil separation. 
• When swirling the peanut butter into the brownie batter, less is more. Thicker, more noticeable swirls come from less swirling. Drag a sharp knife through in a figure-8 motion. 
• Do not overbake them. I can’t stress this enough! If you insert a toothpick into the center it should have moist fudgy crumbs on it, but no batter. As soon as that happens, pull them out. Since all ovens bake differently, set your timer for earlier than the recipe calls for and keep checking them until they’re done.