Chocolate Peanut Butter Brownies

Chocolate Peanut Butter Brownies

There is no better snack than a rich chocolaty brownie with a glass of cold milk… except maybe a chocolaty peanut buttery brownie. These brownies were inspired by Alice Medrich’s celebrated recipe for Best Cocoa Brownies. They’re fudgy and moist, and pretty much everything a brownie should be. In my humble opinion, the only way to improve on that lovely recipe was to add peanut butter, which adds a nutty complexity.

  • Yield:16 brownies
  • Prep Time:10 minutes
  • Cook Time:30 minutes
  • Total Time:40 minutes


Wire cooking rack


For the brownies

8 tablespoons unsalted butter, at room temperature

1 1/4 cups + 2 tablespoons sugar

3/4 cup + 2 tablespoons unsweetened cocoa powder

4 tablespoons Peanut Butter & Co. Peanut Powder - Cocoa  

4 tablespoons water

1/4 teaspoon salt

1 teaspoon vanilla

2 large eggs

1/2 cup flour


For the swirl

6 tablespoons Peanut Butter & Co. Peanut Powder - Cocoa

3 tablespoons water


  1. Preheat the oven to 325°F. Line an 8 X 8-inch baking pan with parchment paper so that it hangs over all 4 sides (so you can easily lift the brownies out later).

  2. Add the butter, sugar, cocoa powder, 4 tablespoons Peanut Butter & Co. Peanut Powder - Cocoa, water, and salt to a medium saucepan over medium heat. Whisk continuously until the butter is melted and the mixture is smooth and glossy about 2 minutes. Turn off the heat and cool 5 minutes.

  3. Whisk in the eggs 1 at a time, and then whisk in the flour.

  4. Pour the batter into the prepared pan. 

  5. For the swirl, stir together the 4 tablespoons Peanut Butter & Co. Peanut Powder - Cocoa and water in a small bowl.

  6. Dollop the peanut butter on top of the brownie batter and use a wooden pick to swirl it in.

  7. Bake until a wooden pick inserted in the center comes out moist with batter, about 25 to 30 minutes; be careful not to over-bake.

  8. Cool completely on a wire rack before cutting.

Tags: Brownies Chocolate Dessert Peanut Butter & Co.