If you’re looking for the best Peanut Butter Chocolate Chip Brownies, look no further. These chewy peanut butter brownies are rich and nutty, studded with semi-sweet chocolate chips, and finished with a pretty jam swirl and an optional sprinkle of flaky sea salt. They take about 45 minutes from start to finish and deliver a perfect sweet-and-salty balance in every bite.
If you enjoy brownies with a twist, try these reader favorites: Strawberry Brownies, Samoa Brownies, and Banana Bread Brownies.
Table of contents
- Why You’ll Love This Recipe
- Variations
- Expert Tips
- FAQs
- 📖Recipe
Why You’ll Love This Recipe
- Simple ingredients, big flavor: Built from pantry staples, these brownies get an extra depth from browned butter that makes them irresistible.
- Chewy, not cakey: A combination of peanut butter, browned butter, and both white and brown sugars creates a dense, fudgy chew you want in a brownie.
- Easy to customize: Swap the jam flavor, use crunchy peanut butter, or add a chocolate drizzle—this recipe adapts easily to your tastes.
Below is a concise ingredient overview to help you shop quickly. Exact amounts are available in the printable recipe card at the bottom of the page.
These brownies use creamy or crunchy peanut butter, browned butter, eggs, all-purpose flour, white and brown sugar, vanilla, baking powder, salt, and semi-sweet chocolate chips. A few tablespoons of seedless jam give a pretty swirl, and flaky sea salt is optional but recommended to enhance the flavors.
Variations
- Change the jam: Strawberry, raspberry, or apricot jam each give a different fruity accent to the swirl.
- Chocolate drizzle: Melt extra chocolate chips and drizzle over cooled brownies for a richer finish.
- Gluten free: Replace the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version that stays fudgy.
The following is a brief walkthrough of the method. Full, step-by-step instructions are in the recipe card below.
- Whisk together peanut butter, browned butter, white sugar, and brown sugar until smooth.
- Add eggs, vanilla, and salt, mixing until just combined.
- Fold in the dry ingredients (flour and baking powder) gently—do not overmix.
- Fold in the semi-sweet chocolate chips.
- Spread the batter into the prepared pan, dot with spoonfuls of jam, and gently swirl with a knife or skewer. Add a few extra chocolate chips on top if you like.
- Bake for 30–35 minutes. The center may look slightly underdone; it will set as it cools. For chewier brownies, aim for the lower end of the baking time. Cool in the pan 20–30 minutes before lifting out on the parchment and transferring to a wire rack.
Expert Tips
- Watch the bake time: Pull the brownies when the edges are set and the center is a bit soft; they firm up while cooling.
- Brown your butter: Browning adds a nutty, caramelized flavor that boosts the overall taste—don’t skip it.
- Don’t overmix: After adding flour, mix only until combined to avoid a tough texture.
FAQs
Here are answers to common questions about these brownies.
Yes. Either creamy or crunchy peanut butter works well; crunchy will add extra texture.
The edges should be set and the top should look matte while the center remains slightly soft. Remove them and let them cool in the pan—the center will firm up as they cool.
Yes. Store in an airtight container at room temperature for up to 4 days, refrigerate for up to a week, or freeze for up to 3 months.
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📖Recipe
Save or print the recipe card below so you can make these brownies anytime.
Peanut Butter Chocolate Chip Brownies
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Equipment
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9×9-inch baking pan
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parchment paper
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small saucepan
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large mixing bowl
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Whisk or spatula
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Measuring cups and spoons
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Knife or skewer
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Wire cooling rack
Ingredients
- ½ cup peanut butter creamy or crunchy
- 1 cup flour
- 2 eggs
- ⅓ cup butter browned and slightly cooled
- ⅔ cup sugar
- ½ cup brown sugar
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips
- 2-3 tablespoons seedless jam
- Flaky sea salt optional
Instructions
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Preheat the oven to 350°F. Line a 9×9-inch pan with parchment paper, leaving an overhang.
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Brown the butter in a small saucepan over medium heat, stirring often, until it turns golden and smells nutty, about 5–7 minutes. Let it cool slightly.
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In a large bowl, whisk together the peanut butter, browned butter, sugar, and brown sugar until smooth.
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Add the eggs, vanilla, and salt, mixing until just combined.
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Fold in the flour and baking powder until just combined, then fold in the chocolate chips.
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Spread the batter evenly in the pan, dot with jam, and gently swirl with a knife or skewer.
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Bake 30–35 minutes, until the edges are set and the center is slightly soft.
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Cool in the pan 20–30 minutes. Lift out using the parchment, transfer to a wire rack, and, if desired, sprinkle flaky sea salt over the slightly warm brownies.
Disclaimer
Any nutritional information provided is an approximation and may vary based on specific ingredients and portion sizes.