Peanut Butter Brownies Recipe: Fudgy Chocolate Brownies with Creamy PB Swirl

These peanut butter brownies give you that bold, bakery-style swirl without any complicated steps or specialty tools.

You’ll get rich cocoa flavor from a one-bowl batter and a creamy peanut butter ripple that sets up beautifully in the oven. This recipe delivers a chewy, fudgy brownie base with smooth swirls that stay soft even after cooling. If you’ve made other chocolate and peanut butter desserts and felt they leaned too sweet or too dry, this one lands right in the middle—moist, balanced, and deeply satisfying.

You’ll learn how to get a marbled peanut butter top that stays visible after baking, how to prevent dense or dry brownies, and how to serve and store them without losing texture.

This works especially well for small-batch bakers, potluck planners, or anyone looking for peanut butter desserts that feel like more than a shortcut.

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Why this batter base stays soft, not cakey

The ratio of butter to flour in this recipe stays on the low-flour side, which keeps the structure dense enough to stay chewy.

I’ve used this same ratio in other peanut butter desserts, and what I’ve noticed is how this particular mix lets the cocoa speak without creating a dry finish. That soft bite also makes it easier to cut clean squares—no crumbling at the edges.

If you’re working with basic pantry items and want results that feel upgraded, this method delivers that payoff. And since the peanut butter swirl doesn’t get fully absorbed during baking, you’ll also get a layered look and taste in each square.

You’ll find that these are closer in texture to Chocolate Mousse Brownies than to traditional cakey ones. They hold their shape but stay gooey near the center, especially after a brief chill.

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Ingredient note: Peanut butter texture and sweetness

For the swirl to stay distinct and not melt into the batter, you’ll need a peanut butter that’s smooth but stable. I’ve tested this with both natural peanut butter and shelf-stable varieties.

If you use natural peanut butter, stir it thoroughly first to avoid streaks of oil. That extra mixing step might feel small, but it makes a difference when you swirl. I’ve found the version with powdered sugar blends more easily and tastes a little brighter, especially when the chocolate base leans dark.

Compared to something like Chocolate Turtle Brownies, which rely on layered richness, these have a simpler finish that focuses on two bold flavors working together without distraction.

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How to swirl peanut butter without sinking it

The batter sets up fast in the oven, which helps the peanut butter hold its shape. I’ve found it helps to slightly warm the peanut butter before swirling—it loosens up without turning oily. A butter knife or chopstick gives you better control than a spoon.

Try dragging just under the surface instead of going deep. That way you keep the marbled effect up top where it shows.

This trick came from my own trial after seeing too many swirls sink to the bottom. Once I started dragging gently across the surface, the look and texture both improved.

You’ll find this swirl method works well for other peanut butter bars too, like the No-Bake Peanut Butter Bars recipe, which uses a similar technique for layering without baking.

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Serving and storage without losing the chew

These brownies slice cleanly once cooled, but chilling them first makes the job even easier. I always refrigerate them for 30 minutes before cutting.

Use a sharp knife and wipe it between slices to keep the edges neat. This helps especially if you’re packing these in lunchboxes or lining them up on a dessert tray.

Once cut, store the brownies in an airtight container. At room temperature, they stay soft for 2 to 3 days. If you need to make them ahead, you can refrigerate them for up to a week. The swirl stays intact, and the brownie texture holds up surprisingly well.

These hold their shape better than softer options like Cherry Cheesecake Brownies and won’t smudge during transport.

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Ingredient swap: Butter vs. Brown Butter

I’ve made these brownies using both melted butter and brown butter. Each gives a different outcome.

Melted butter keeps the cocoa front and center. Brown butter adds depth and a slightly nutty finish. The difference shows up more after the second day, once the flavors settle.

If you’re planning to serve these same-day, stick to melted butter for a classic profile. If you’re making ahead or want to experiment with a richer chocolate note, brown butter adds that dimension.

This swap makes these lean more into brown butter brownies territory. But I’d save that approach for repeat bakers who already love chocolate and peanut butter desserts and want something slightly more layered in flavor.

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Related recipes with chocolate and peanut butter

If this recipe hits the mark for you, try the Chocolate Peanut Butter Brownies for a layered version with candy pieces.

Or explore more peanut butter dessert ideas in the Peanut Butter Recipes section, especially if you’re looking for peanut butter desserts that don’t involve baking.

You might also like how Peanut Butter Bars come together with similar ingredients but in a chilled version.

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Final thoughts and friendly reminder

Peanut butter brownies give you a strong flavor payoff without adding extra steps. You won’t need a mixer. Just a whisk, a spatula, and one bowl.

I’ve made this same recipe for casual get-togethers and also used it as a base for Banana Brownies by replacing part of the butter with mashed banana—though the swirl doesn’t hold as well in that version.

If you’ve never swirled peanut butter into brownies before, this is the one to try. It stays visible, holds its texture, and doesn’t bake away.

📌 Save this to your peanut butter desserts board and come back to it next time you’re craving something bold and simple.

Have you tried it? Tell me in the comments how it turned out—or share what kind of swirl you’d try next.

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