Thick, fudgy brownies with a creamy peanut butter center—these are the kind of bars that disappear as soon as they hit the table. The brownies are dense and chewy, the peanut butter stays gooey in the middle, and the whole thing feels like bakery-style indulgence made right in your kitchen. They’re surprisingly easy to pull off with pantry staples, and the peanut butter layer just needs a quick freeze before baking.

I still remember the first time I baked these when my brother came home from college. He polished off half the pan before dinner, and I had to make another batch the next day. That memory alone makes these brownies one of my most-loved desserts.

Why You’ll Love These Brownies

Made with simple ingredients you already have.
Rich chocolate flavor balanced by salty-sweet peanut butter.
Even fudgier when chilled overnight.
A crowd-pleaser that works for parties, gifts, or just late-night cravings.

Ingredients

1 cup creamy peanut butter (use Jif or Skippy for best texture; avoid oily natural kinds)
½ cup unsalted butter
6 oz semisweet baking chocolate, chopped
1 cup granulated sugar
2 large eggs + 1 yolk
1 tsp vanilla extract
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder (Dutch process if possible)
½ tsp fine salt

Step-by-Step Instructions

1. Freeze the peanut butter:
Line an 8-inch square pan with parchment. Warm the peanut butter slightly in the microwave (about 30 seconds) so it spreads easily. Smooth it into an even slab in the pan, then freeze for 1 hour until firm.

2. Melt butter and chocolate:
In a large heatproof bowl, melt the butter and chocolate together in short bursts in the microwave, stirring until smooth.

3. Mix in sugar and cool slightly:
Whisk in the sugar until glossy. Let the mixture cool so it doesn’t scramble the eggs.

4. Add eggs and vanilla:
Whisk in the eggs, yolk, and vanilla for about a minute. This helps create that shiny brownie top.

5. Fold in dry ingredients:
Sift together flour, cocoa, and salt, then fold gently into the chocolate mixture until just combined. Don’t overmix.

6. Assemble:
Spread half the batter into a parchment-lined pan. Place the frozen peanut butter slab on top. Cover with the remaining brownie batter, smoothing to the edges.

7. Bake:
Bake at 350°F (175°C) for 28–32 minutes. The edges should be set and the center slightly soft. A toothpick should come out with moist crumbs, not raw batter.

8. Cool and slice:
Cool completely in the pan, then lift out with the parchment. Use a sharp knife (warmed and wiped between cuts) for clean slices.

Recipe Info

Course: Dessert
Cuisine: American
Difficulty: Easy
Prep Time: 20 minutes (plus 1 hour freezing)
Cook Time: 30 minutes
Total Time: 1 hour 50 minutes
Servings: 16 brownies
Calories: ~290 per brownie

Storage

Room temp: Airtight container, up to 3 days.
Fridge: Up to 5 days (texture gets extra fudgy).
Freezer: Wrap slices individually and freeze up to 2 months.

Pro Tips

Freeze the peanut butter fully or it will swirl into the batter.
Whisk the eggs and sugar well for a shiny crinkle top.
Cut with a hot knife for neat squares.