It’s all about the peanut butter in these rich and chewy Peanut Butter Brownies that are easy to bake and go great with a big glass of milk or scoop of ice cream!

Peanut Butter Brownies

I have to confess that when I make sweet treats with peanut butter in them I almost always combine it with chocolate. Peanut butter and chocolate are a match made in heaven that’s for sure, but I think it’s time we let peanut butter take the stage alone in all its deliciousness.

Peanut Butter Brownies

These peanut butter brownies give peanut butter it’s chance to shine and boy does it! No chocolate needed, just pure peanut butter bliss. Of course, you could stir in some chocolate chips, frost them with chocolate or top one with a little chocolate ice cream if you can’t resist the combo, but they’re perfect as is.

They’re so simple and are sure to become a favorite. One mixing bowl is all you need and just 30 minutes in the oven to pure peanut butter perfection. I use peanut butter extract in them, but if you can’t find it on the baking aisle of your grocery store or supermarket, you can certainly use vanilla extract and the peanut butter flavor still comes through.

Peanut Butter Brownies

These brownies are one of my go-to desserts for a weeknight treat or a last minute get-together with friends. They get rave reviews and I get tons of requests for the recipe.

Peanut Butter Brownies

Grab your favorite peanut butter and get to baking. Simple yet so scrumptious!



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Peanut Butter Brownies

Peanut Butter Brownies

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  • Author: Maegan - The BakerMama
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 15
  • Category: Dessert


It’s all about the peanut butter in these rich and chewy brownies that are easy to bake and go great with a big glass of milk or scoop of ice cream!


  • 3/4 cup (11/2 sticks) unsalted butter
  • 1 cup peanut butter, creamy or crunchy
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 3 large eggs
  • 1 teaspoon peanut butter or vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt


  1. Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish or pan with non-stick cooking spray and set aside.
  2. In a large microwavable mixing bowl, melt the butter. Immediately whisk in the peanut butter until mixture is smooth. Stir in both sugars and then the eggs, one at a time, until well combined. Add the extract.
  3. In a small bowl, whisk together the flour, baking powder and salt. Add flour mixture to the peanut butter mixture and gently stir until well incorporated.
  4. Spread batter into prepared baking pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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  1. Hi! Your pictures look exactly how I want my PB brownies. If I wanted to use all natural, peanuts-only peanut butter, what do you think I would have to change to make the recipe work?


    1. Hi Elizabeth! It should work great as long as the peanut butter is creamy and able to mix in well. Hope this helps. Enjoy!

    1. Hi Adriane! They are already pretty fudgy in texture. If you subtract an egg, they would be even more so. They should still taste great! Enjoy!

    1. I would recommend vanilla extract as you would need to adjust the other ingredients to accommodate additional peanut butter for the texture to turn out. Enjoy!

  2. This is a great recipe, but the bars were a bit too greasy for me. To fix this problem, I decreased the butter to 1/2 cup and they were perfect. I also like a thicker bar so the next time I made them, I calculated a 1-1/2 recipe, using 4 eggs plus 1 egg yolk. IMO, this was the perfect thickness for a 13×9 pan. I didn’t want to use a smaller pan because I wanted more servings. Thanks so much for a great recipe!

      1. Hi Lily! If you’re wanting to make one recipe and then half of the recipe, you’ll want to put the full ingredients listed and then half of each ingredient to come to 1 and 1/2 times the recipe. Hope this makes sense. Enjoy!

  3. I absolutely adore brownies, and the fact that these brownies are entirely peanut butter is blowing my mind a bit. And I kind of want to whip up a pan of my own so I can gorge myself tonight after a long day! Thanks for sharing!