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Simple Peanut Butter Brownies With Chocolate Chunks

Earn Brownie Points With Peanut Butter

After drooling over Party's amazing brownies, I knew I was going to have to pull out the butter and flour and get to baking my own batch. Rather than making an überchocolate one like she did, I opted for a peanut butter and chocolate variation. Initially, I wanted a recipe for chocolate brownies with a peanut butter swirl, but I came across the reverse — peanut butter brownies with chocolate chunks — and had to give it a try!

These peanut butter brownies are dense, moist, and full of flavor. I added three quarters of a cup of chocolate chips and next time will make it an even cup, so every bite has both peanut butter and chocolate. These brownies are easy to make and would be out of this world served fresh from the oven with a scoop of vanilla ice cream. If you want to earn brownie points with your friends and family who are obsessed with the combination of peanut butter and chocolate, check out the recipe below.

Peanut Butter Brownies with Chocolate Chunks

Peanut Butter Brownies with Chocolate Chunks

Peanut Butter Brownie Recipe


  1. 6 tablespoons (3/4 stick) unsalted butter, room temperature
  2. 1/2 cup nutty old-fashioned-style or freshly ground peanut butter
  3. 1 1/4 cups (packed) golden brown sugar
  4. 2 large eggs
  5. 2 teaspoons vanilla extract
  6. 3/4 cup all purpose flour
  7. 1 teaspoon baking powder
  8. 1/4 teaspoon salt
  9. 3/4 cup Ghirardelli 60% cocoa chocolate chips


  1. Preheat oven to 350°F. Generously butter and flour 8-inch square baking pan.
  2. Using electric mixer, beat butter in large bowl until smooth. If oil has separated from peanut butter, stir to blend. Add peanut butter to butter; beat until well blended, scraping down sides of bowl occasionally
  3. Beat in brown sugar. Add eggs 1 at a time, beating well after each addition. Beat in vanilla.
  4. Sift flour, baking powder and salt into medium bowl.
  5. Add to peanut butter mixture; beat until blended. Stir in chocolate.
  6. Transfer batter to pan. Using spatula, smooth top.
  7. Bake until toothpick inserted 2 inches from edge of pan comes out with moist crumbs attached, about 40-50 minutes. Transfer pan to rack and cool completely. (Can be made 3 days ahead. Cover; store at room temperature.)

Makes 9 large square brownies.

Join The Conversation
BeautfuLGodsgifT BeautfuLGodsgifT 7 years
I am so excited to go try them...they are baking in my oven and smell delicious...i'm thinking about making it for my boyfriend and sending them to him in the mail! ( I am soo happy I ran into this delicious recipe) How do I package them so they don't go bad..while sending it to him?!!!
Baby-Girl Baby-Girl 7 years
pink-pirate pink-pirate 7 years
I made these to bring along to a dinner this weekend. Everyone LOVED them. I would add more chocolate chips but otherwise this was fantastic and perfect for a PB lover like me!
Leilanic1 Leilanic1 7 years
oooh these look flippin' amazing! will be making these this week!
melissaS melissaS 7 years family would love this, thanks for the recipe!
brownsugamama brownsugamama 7 years
Oh the humanity....I have no vanilla! to the store for me. I need these brownies tonight!!!
Rancher'sGirl Rancher'sGirl 7 years
Would it be overkill if I throw in a few packages of peanut M&Ms too? My niece is absolutely crazy about them, and the special edition pink M&Ms are out (pink is niece's fave color). :)
ms-jamerz ms-jamerz 7 years
instant drool! can't wait to try these
Chrstne Chrstne 7 years
Okay, so I am getting ready to make this for my boyfriend. My state is pretty much completely destroyed by flooding, so my school is still closed. I'll probably make some for tomorrow if we have school open. I like being the *good, nice* teacher ;)
Food Food 7 years
soniabonya-you could give it a try with the lopsided whisk! ;) Just be sure to incorporate all of the ingredients really well! Good luck!
Soniabonya Soniabonya 7 years a mixer required? All I have is a lopsided whisk. Lol. These look sooooo delicious. I really want to make them :)
LaLaLaurie06 LaLaLaurie06 7 years
Thanks for the tip, Yum!
Food Food 7 years
lalalaurie06, using an oil could change the consistency of the brownies. Maybe you could cut the recipe in half and use a smaller pan, so you can use the butter you have! Hope this helps! And they are A-Mazing!!!!
LaLaLaurie06 LaLaLaurie06 7 years
question: what if I don't have enough butter and I really want to make this tonight? Can I substitute canola oil or something?
Food Food 7 years
Chrstne-a handmixer would work perfectly!
Chica8a Chica8a 7 years
my mouth is watering ... so yummy!!
Chrstne Chrstne 7 years
Maybe I can pull it off with a hand mixer? I would love this.
suziryder suziryder 7 years
YUM yum yum! I adore the combo of peanut butter and chocolate. Is old fashioned peanut butter the same as natural? (In my house we have trader joe's valencia peanuts natural peanut butter, skippy natural peanut butter (both chunky) and JIF smooth peanut butter. Hee hee!)
LaLaLaurie06 LaLaLaurie06 7 years
okay this sounds amazing! I was going to make pre-made cookies for my book club tomorrow night, but now I think I'm going to have to try out these!
dit-dah-dit dit-dah-dit 7 years
Aw, why must I be allergic. It's so frustrating.
Kimpossible Kimpossible 7 years
These look delicious. It's a good thing I don't keep half of the necessary ingredients in my house lol.
cupcake_ cupcake_ 7 years
These look SO good.
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