Perfectly moist, decadent, and fudgy, these sinful Peanut Butter Chocolate Chip Brownies will redefine your love for peanut butter.
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I have eaten insane amounts of peanut butter brownies for the past two weeks trying to perfect this recipe for y’all. You’re welcome. This food blogging gig is hard work I tell ya! Good thing I love me some peanut butter.
I’m happy to report…I nailed it!
This peanut butter brownie recipe is going to become your newest addiction. It’s all things a peanut butter treat should be and rarely are – moist, dense, and totally decadent. I made these brownies with and without frosting, in an 8×8 Â and in a 9×13, with and without peanut butter and chocolate chips. This is my favorite combination by far.
The other batches were awesome, but not magical. I require magical these days.
I made a “brownie purist” version with absolutely no chips of any kind inside. It was good and totally an option for those of you who are like, “Oh HECK NO you’re not putting anything inside my brownie!” Do what you feel is right. I will not mess with anyone’s brownie needs for sure. I understand it is serious business.
Even after eating my fair share of peanut butter brownies, I coudn’t seem to to wrest myself away from the allure of this batch. Wicked good I tell you  – wicked good.
Come get ya some.
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Peanut Butter Chocolate Chip Brownies
Ingredients
- 1/2 cup granulated sugar
- 1 1/2 cups brown sugar
- 4 tbsp Challenge unsalted butter room temperature
- 1/2 cup creamy peanut butter I used Skippy Natural
- 2 eggs room temperature
- 1 tbsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 cup peanut butter chips
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 325F.
- Line a 9 x 13 inch baking dish with parchment paper or lightly coat with cooking spray.
- Cream sugars, butter and peanut butter together in a large mixing bowl.
- Beat in the eggs and vanilla just until combined.
- In a small bowl, combine the flour, baking powder and salt.
- Stir the flour mixture into the creamed mixture just until combined. Do not over mix.
- Stir in the peanut butter and chocolate chips.
- Spread dough into the prepared baking dish and bake for 28-33 minutes or until an inserted toothpick comes out with a few moist crumbs. Let cool before cutting into squares.
Notes
- Storage: You can store these peanut butter chocolate chip brownies in an airtight container for up to 4 days.
- Freezer: Once you bake your brownies, let them cool completely, then wrap them tightly in plastic wrap and place them in a freezer-safe bag or container. You can store them for about 2-3 months.
- Make Ahead: To make these brownies ahead of time, combine all of your ingredients to make your batter, then wrap your pan tightly with plastic wrap and place it in the freezer. When you're ready to bake, bring the pan to room temperature.
Nutrition
Get your peanut butter fix in here:
Peanut Butter Caramel Toffee Chocolate Chip Cookie Bars
Peanut Butter Stuffed French Toast
For all peanut butter recipes, go HERE.
For all dessert recipes, go HERE.
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Disclaimer: As an Ambassador for Challenge, I was provided product and compensation for this post by Challenge Butter, but all opinions are, as always 100% my own. I LOVE Challenge Butter!
Jodi says
These turned out delicious!
Trish - Mom On Timeout says
So glad you enjoyed them Jodi! I could basically eat the whole pan lol!
Cassidy says
This recipe was fairly easy to make, but after 33 minutes of the pan of brownies cooking…the batter was still super gooey as if I had put it in the oven for only 2 minutes!! Unless I am doing something wrong, I suggest raising the temp to 350 or cooking much longer!!! I ended up cooking them 40 minutes, and even then they were a tad bit gooey. I hope I didn’t do something wrong!!!!
Emmi says
This may seem like a goofy question, but why are these baked in a 9×13 pan?
There is only 1 1/4 cup flour in this recipe, including all the other ingredients and there is not enough batter to begin filling a 9×13 pan.
Could this recipe be put into an 8×8 square pan and still bake correctly?
If I’m going through the effort of making brownies I do prefer a thick brownie in which ever texture preference i.e. Cake-like brownies or Fudge-like brownies.
Patty says
I made these today and they taste AMAZING i will being making them again.
programa de Reconstrução capilar says
http://www.momontimeout.com/2015/04/peanut-butter-chocolate-chip-brownies-recipe/
Olivia Geiger says
The first time I made these, they turned out very good!! The past two times that I’ve made them, the batter was never like the first time and I had to throw the whole pan away because they just wouldn’t bake. I follow the recipe exactly and don’t know why it isn’t working since they turned out perfect the first time. Did you change the recipe or what can I do to make it better? The batter is like a cookie dough batter and the first time that I made it, it was basically a shiny ball of dough that stuck together in a clump.
Olivia Geiger says
My previous comment was about the peanut butter chocolate chip bars
Trish - Mom On Timeout says
The Peanut Butter Chocolate Chip Brownies, yes? http://www.momontimeout.com/2015/04/peanut-butter-chocolate-chip-brownies-recipe/
Trish - Mom On Timeout says
I sure haven’t changed it Olivia and to be honest, I can’t think what might be going wrong. I would suggest spooning and leveling the flour for the most accurate measurement. Have you tried baking it a few minutes more? So frustrating – I’m sorry!
Shannon DeMello says
I am making these now and they are taking a lot longer to cook. Been cooking about 40 min and still really gooey inside. Not sure what is wrong.
Trish - Mom On Timeout says
They’re brownies so they’re supposed to be gooey inside 🙂 Don’t know if that will help or not.
Toni says
These look absolutely to die for! I’m definitely going to make them after my last exam as a post-exam treat!
Trish - Mom On Timeout says
Sounds like a plan to me Toni!