Warm, gooey, and unapologetically rich, these Peanut Butter Brownies are what happens when Southern comfort meets Parisian flair. Think of the creamy depth of West African groundnut stew, reimagined into a dessert bar that tastes just as divine alongside a buttery Earl Grey cookie or a delicate Crepe.
In my travels through Chiang Mai’s street markets, I saw how peanut-based sweets balanced sweet and savory in every bite—this recipe borrows that harmony. I use the marbling technique found in patisserie kitchens to swirl in peanut butter like it’s a fine art (because it is).
Don’t be afraid to make it your own—top it with flaky sea salt, swirl in raspberry jam, or pair it with hot masala chai. Whether it’s a Tuesday pick-me-up or your weekend baking project, these brownies are your global passport to indulgence.
What Makes This Recipe Special?
- I first made these after a trip to Georgia (the country), where walnut desserts inspired my use of rich nut butters—turns out, peanut butter adds that same depth with a nostalgic twist.
- They became my go-to for late-night sweet cravings, especially because they freeze well and taste just as good cold, almost like fudge.
- I’ve played around with toppings over the years, but a dusting of espresso powder really highlights the chocolate base in a way I never expected.
- Perfect for portion control, I’ve used these as a sneaky way to stick to my health goals—they satisfy without needing to binge.
- And yes, they taste incredible with a side of Earl Grey Cookies and Crêpes—the contrast in textures makes every bite feel luxurious.
Peanut Butter Brownies Recipe
Equipment
- Mixing bowls (medium and large)
- Electric hand mixer or stand mixer
- Measuring cups
- Measuring spoons
- Rubber spatula
- Whisk
- 8×8-inch baking pan
- Oven mitts
Ingredients
- ½ cup peanut butter
- ⅔ cup white sugar
- 1 tsp baking powder
- ½ tsp vanilla extract
- ¼ salt
- 2 large egg
- ⅓ cup margarine, softened
- ½ cup packed brown sugar
- 1 cup all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking pan.
- In a medium mixing bowl, cream together the peanut butter and margarine until smooth and combined.
- Gradually add the white sugar, brown sugar, eggs, and vanilla, continuing to mix until the batter turns light and fluffy.
- In a separate bowl, whisk together the flour, baking powder, and salt, then slowly stir the dry ingredients into the peanut butter mixture until fully incorporated and no streaks of flour remain.
- Pour the batter into the prepared pan and spread it evenly with a spatula.
- Bake in the preheated oven for 30 to 35 minutes, or until the top springs back when lightly touched.
- Allow the brownies to cool in the pan before slicing into 16 squares and serving.
Notes
- Use natural peanut butter for a richer flavor and smoother texture, but make sure it’s well-stirred.
- Swirl in chocolate chips or chopped peanuts before baking for added texture and taste.
| Calories | 177kcal |
| Carbohydrates | 23g |
| Fiber | 1g |
| Fat | 9g |
| Protein | 4g |
| Cholesterol | 23g |
