These fudgy peanut butter brownies deliver a delicious balance of sweet + salty with smooth peanut butter mixed into the batter along with vegetable oil (not butter) to keep them nice & moist. One bowl, 8 ingredients, in under one hour!
These Are My Family's Favorite Sweet & Salty Brownies
If you're offering a candy bar, I'm gonna reach for Reese's peanut butter cups every time. I love the pb + chocolate flavor combo so much that I decided to turn it into these rich peanut butter brownies! I kept the ingredient list short with just eight simple ingredients that come together in just one bowl.
While butter creates cakey, fluffy brownies, I prefer using vegetable oil to keep these nice & fudgy. Plus vegetable oil adds more fat than the same amount of butter, which makes these brownies perfectly dense (ditto my Black Forest Chocolate Brownies). And the pb + eggs along with oil all add moisture to the batter so they stay moist for dayyys!
Let's Bake Peanut Butter Brownies Together!
First, whisk the wet ingredients until it's nice and smooth.
Then gently mix in the dry ingredients.
Brownie Tips from My Kitchen
- Don't overmix your brownie batter, otherwise your brownies could end up tough. Gently mix the batter just until there are no dry flour pockets visible.
- Creamy natural peanut butter tends to be thinner and easier to drizzle on top of your baked brownies than other types of peanut butter.
Peanut Butter Brownies
developed & tested by:
Equipment
Ingredients
- ½ cup vegetable oil
- 3 large eggs
- ½ cup creamy peanut butter
- 1 teaspoon vanilla
- 1 cup granulated sugar
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F. Grease an 8-inch by 8-inch baking pan with butter or cooking spray.
- In a large mixing bowl, combine the vegetable oil, eggs, peanut butter, and vanilla.
- Add the sugar, flour, cocoa powder and salt. Gently mix everything with a large spoon or silicone spatula just until there are no visible dry ingredients.
- Spread the batter evenly into the greased baking pan. (The batter will be thick!)
- Bake for about 25 to 35 minutes, until a toothpick inserted into the center has a few moist crumbs sticking to it, but no wet batter. Let the brownies cool in the pan for at least 20 minutes before slicing. Enjoy!!
Notes
- Avoid Overbaking: Insert a toothpick into the center to check them. If the toothpick comes out with some moist crumbs but no liquid batter, they're ready to come out of the oven.
- Storing: I've found that brownies stay more soft and moist when they're uncut, so I cover uncut brownies in the baking dish with plastic cling wrap & store them at room temp.
- Dry Brownies: If you have leftover brownies that do end up getting dry and hard, blend them into an epic brownie milkshake with your favorite ice cream!
Azilde Elizabeth says
These look amazing! I have a brownie recipe I want to try. Definitely going to make these! 🤤 PB and chocolate go down well together!
Humbly Homemade says
Yes!! Peanut butter + chocolate is the BEST combo! The salty flavor cuts down the sweetness so I end up eating even more. 😅
Azilde Elizabeth says
🤤
Aleiafae says
They look so delicious!
Humbly Homemade says
Thank you, I really appreciate that! 💖
foodinbooks says
Nom nom nom! I am normally not a peanut butter-chocolate person - I know, I'm weird - but these look super good. Drooling over here!
Humbly Homemade says
Haha! Thank you!! Do you have a favorite flavor to pair with chocolate? Maybe something fruity or spicy instead of salty?
foodinbooks says
I personally love chocolate and orange together. It's the perfect combination, IMHO.