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baked brownies on green plate with glass of milk

Chocolate Peanut Butter Brownies

These Chocolate Peanut Butter Brownies have a rich peanut butter bottom layer and a chewy fudge brownie top layer.  Made from scratch goodness that will have your sweet tooth singing your praises! 
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 9
Calories: 320kcal


  • 8" x 8" square pan
  • Large mixing bowls
  • measuring cup(s)
  • measuring spoons
  • whisk



  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 each large eggs
  • 1-1/2 teaspoon pure vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/8 teaspoon salt


  • 1/3 cup creamy peanut butter
  • 2 tablespoons unsalted butter, melted
  • 1/3 cup granulated sugar
  • 1/4 cup packed brown sugar (see notes on how to "pack" brown sugar)
  • 1 each large egg
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt


  • non-stick cooking spray
  • parchment paper


  • Preheat oven to 350°F and line an 8” x 8” pan with parchment paper and spray with non-stick cooking spray.
  • Using a whisk, mix all the ingredients for the chocolate layer in a large mixing bowl, adding in the flour, cocoa powder, and salt last. Lightly fold in the flour and cocoa powder until just mixed. (Do not over mix or the brownies will turn out cake-like).
  • Using a whisk, mix the ingredients for the peanut butter brownie layer, again saving the flour, baking powder, and salt for last and stirring until just mixed.
  • Spread peanut butter brownie layer on the bottom of the pan and top it with the chocolate brownie layer, spreading the batter for both layers out evenly.
  • Bake for 22 minutes. Brownies will still be soft and gooey, but will finish setting while they cool.


To "pack" brown sugar means to add the brown sugar to your measuring cup then use the back of a spoon to firmly press the sugar down.  Keep adding brown sugar and packing it down until you reach the desired amount needed for the recipe.
Line the bottom of an 8” x 8” pan with parchment paper and spray with non-stick cooking spray.  This makes for super easy removal of the brownies.  I like to use the pre-cut parchment paper when I have some on hand.  Otherwise, it's not hard to cut your own to fit your pan.  You can find pre-cut parchment paper for square pans on Amazon.
For the brownie layer, do not over mix the batter or the brownies will turn out cake-like.  What we want is an ooey gooey fudge-like texture!


Serving: 1g | Calories: 320kcal | Carbohydrates: 37g | Protein: 6g | Fat: 18.4g | Cholesterol: 34mg | Sodium: 132mg | Fiber: 2g | Sugar: 22g