Chocolate Peanut Butter Brownies

A plate of peanut butter brownies with a napkin.

5 from 1 vote

Chocolate Peanut Butter Brownies

Learn how to make the best chocolate peanut butter brownies with this easy recipe. These one-bowl brownies are gluten-free, made with dark chocolate, cocoa powder, and millet flour, and feature a swirl of natural peanut butter for a decadent chocolate brownie that everybody loves!

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: American

Servings:

Calories: 223kcal

Author: Janice Lawandi

Equipment

Ingredients

115 grams unsalted butter
115 grams dark chocolate (70 % cocoa content) chopped
250 grams granulated sugar
2.5 mL pure vanilla extract
3 large egg(s)
95 grams millet flour
45 grams Cacao Barry extra brute cocoa powder
2.5 mL Diamond Crystal fine kosher salt
80 grams all natural, unsweetened smooth peanut butter slightly warmed

Metric - US

Instructions

Preheat the oven to 350 °F (175 °C). Butter a 9x9 brownie pan and line the bottom with parchment paper. Set aside for later.
In a large bowl set over a pot of simmering water, melt the butter and dark chocolate together until smooth and glossy.
Take the pan off the heat, and whisk in the sugar and vanilla.
Add the eggs, one at a time, stirring well with each addition, then sift in the millet flour and the cocoa, and add the salt. Stir well.
Transfer the batter to the prepared pan, smoothing it out from edge-to-edge.
Drizzle the peanut butter on top. You can use a butter knife to swirl it slightly but don't overmix it!
Bake the peanut butter brownies for about 30 minutes, until a cake tester inserted into the middle of it comes out mostly clean and the edges are set.
Let cool completely before cutting.
To neatly cut these fudgy brownies into squares, use a plastic knife or a plastic bench scraper (my preferred tool).

Notes

Here are some notes and variations for this recipe:

Salt—I tested this recipe with Diamond Crystal fine Kosher salt. If you use regular table salt, add half the amount. You can also sprinkle a little flaky sea salt on top before baking to give a little salty crunch to these!
Peanut butter—any peanut butter should work here (whether regular or natural), but I used natural smooth peanut butter (the kind that separates), very well mixed (so that the separated peanut oil is incorporated) and warmed slightly to a pouring consistency so you can drizzle it. If you leave natural peanut butter at room temperature for 30–40 minutes, it should be the right consistency.
Espresso—you can add a shot of hot espresso to brownie batter to help enhance the chocolate flavour. Use this instead of the vanilla!
Flour—this recipe works with regular all-purpose flour and also I have tested it with millet flour for a gluten-free version. Both work beautifully. The regular flour leads to a more chewy brownie, whereas the gluten-free version is more fudgy.
Add-Ins & Extras—you can add peanut butter chips to the brownie batter after mixing, or even mini Reese's Pieces. Use about 175 grams (1 cup).
Bakeware—please bake these in a metal brownie pan, not a glass baking pan for the best brownie texture.
Baking time—make sure to bake your brownies just enough, but not too much. I like to bake them until the edges and surface are set. This took about 30 minutes in my oven.

Nutrition