These chewy, and super moist peanut butter brownies will knock your socks off! Made with crunchy peanut butter, brown sugar, eggs, and a few other simple ingredients, they are the ultimate treat for peanut butter lovers.
Originally published August 3, 2015, and updated on July 6, 2026, with new images, tips, and tricks.
When I was a middle schooler I used to be in “foodie love” with the peanut butter brownies our school would sell. These generous sized brownies were made with peanut butter but has a slightly flaky crust, and totally moist inner.
I love peanut butter baked goods! There’s just something about the texture and flavor of peanut butter that makes it the perfect key ingredient in so many delicious desserts!
One of my other favorites are these 3 Ingredient Peanut Butter Cookies. They have the perfect chewy texture and can easily be whipped up on a whim after a tasty dinner!
Why This Recipe Works
When I was in middle school, I was in “foodie love” with the peanut butter brownies sold at school. They were generous in size, featuring a slightly flaky crust and a perfectly moist interior. After searching for a long time and only finding cake-like brownies or blondies, I finally developed this recipe to get that specific chewy texture with those decadent, crispy edges.
Tips for Success
Trust the Bake Time: Bake for 25–30 minutes max. The brownies may feel soft, “raw,” or have a slightly wet look in the middle, but they will harden as they cool. This is the secret to keeping them moist and chewy.
The Parchment Trick: Always line your 9″ x 13″ baking pan with parchment paper. It makes lifting the brownies out and cleaning the pan a “bazillion times easier”.
Don’t Overmix: When adding the flour and baking powder, mix or fold the batter slowly. Overmixing will lead to fluffy, cake-like brownies instead of the chewy texture you want.
Storing & Freezing Tips
Thawing: When you are ready to enjoy them, simply thaw the brownies on the counter for about an hour.
Room Temperature: Store your brownies in an airtight container at room temperature for up to 3 days to maintain their moist, chewy texture.
Refrigeration: For longer freshness, keep them in the refrigerator for up to 5 days.
Serving from Cold: For the best flavor and texture, allow the brownies to come to room temperature before serving.
Freezing: To freeze, wrap the brownies individually in plastic wrap or store them in a freezer-safe container with parchment paper between layers to prevent sticking. They will stay fresh in the freezer for up to 3 months.
Frequently Asked Questions
Can I use natural peanut butter for these brownies? Yes, you can! I recommend using a “no-stir” natural peanut butter to ensure the oil content is consistent. If your peanut butter is very oily, give it a good stir before measuring to ensure the brownies maintain the right texture.
Why do my brownies seem “raw” in the middle after 30 minutes? That is actually the secret to these brownies! Because of the peanut butter and sugar ratios, these brownies continue to set as they cool. If they look slightly wet in the center, they are likely perfectly done. If you bake them until they are completely firm to the touch, they will become dry and cakey instead of chewy.
How should I store these brownies? Store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For the best flavor, bring them to room temperature before serving.
Can I add chocolate chips? Absolutely. Adding 1/2 cup of semi-sweet chocolate chips is a delicious way to take these to the next level. Fold them in right at the end after you have combined your wet and dry ingredients.
Chewy Peanut Butter Brownies
Equipment
- Oven adjusted to center rack position
- 9 x 13 baking dish
- parchment paper
- Measuring cups & spoons
- Mixing bowl
- rubber spatula/spoon
Ingredients
- ½ cup creamy peanut butter *can also use crunchy
- 2 large eggs
- ⅓ cup butter melted
- ⅔ cup white sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1 pinch salt
Instructions
- Preheat oven to 350℉.
- Line a 9 x 13 baking pan with parchment paper. This makes it easier to cut brownies later.
- In a large bowl, thoroughly mix the peanut butter, melted butter, white sugar and brown sugar together.
- Slowly add the eggs, vanilla extract, and pinch of salt.
- In a separate bowl, combine the flour and baking powder.
- Slowly add the flour and baking powder mix to the peanut butter mixture and slowly mix or fold to combine all ingredients. DO NOT OVER MIX! Over mixing will make fluffy cake-like brownies.
- Smooth the batter into the 9"x13" pan and bake for 25-30 minutes. I have found 25 minutes is the sweet spot for chewy brownies.
- Allow peanut buttter brownies to cool for 30 minutes before slicing.
Notes
- Pan Choice: This recipe is specifically designed for a 9″ x 13″ pan. Using a different pan size, such as a 9″ x 9″ one, will change the thickness of the brownies and require an increase in baking time. I would increase it to 30-35 minutes bake time, but would check them at the 30-minute mark.
- Texture Control: To avoid cake-like brownies, ensure you only fold the dry ingredients into the wet mixture slowly and do not overmix.
- The “Raw” Test: Do not be alarmed if the center looks slightly wet or soft when you remove the brownies from the oven at the 30-minute mark; this is intentional and ensures the final texture is moist and chewy.
- Storage: Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- Freezing: For longer storage, wrap brownies individually in plastic or use a freezer-safe container with parchment paper between layers, and freeze for up to 3 months. Thaw on the counter for about an hour before serving.
This is it!☺️ this is total 🔥 fire!
Man, my grandkids love these. 💯 % delicious. Plus you control how much sugar you use, or sugar substitute. It’s so amazing. I’ll never even want to use another.
Hi Tonya, thank you so much for the kind words! So glad you all love them as much as we do!
So yum!!
These brownies were delicious! I doubled the recipe and added chocolate chips, very moist and chewy. Thank you for sharing the recipe.
Hi Janet, thank you so much for stopping by! These are my favorite too!
Can I make these into brownie cupcakes? Would the cook time stay the same?
Hi Hannah, you can find my recipe for those on my other site here: https://muffintinrecipes.com/peanut-butter-brownies/
Bussing
Thanks!
These were yummy! But I think they should be called peanut butter blondies – to me, brownies indicate chocolate.
Blondes don’t have peanut butter.
Does applesauce replaced sugar or butter? In either case can I sub applessuce? Can I use WW flour in place of white?
I am absolutely looking forward to making these however I was wondering if I could use regular crunchy peanut butter such as Jif? Thank you. Stephanie
Hello, of course! Enjoy!
Do you have a chewy brownie recipe you usr?
Hi Kay, not on this site sadly! I need to perfect one first :)
Can I add peanut butter frosting to these? Has anyone tried?
Hi Debbie, that would be fantastic!
I made these for a choir event at church. One person asked me for the recipe. One person told me she ate five. And as I was leaving, two people grabbed a couple for the road. Great recipe for the peanut butter lovers. And one I will definitely make again….and again.
Thank you, for stopping by! That makes me smile! Appreciate it :)
Got some peanut butter expired last week unopened large jar! Gonna make a few batches and give to friends and family! Sounds Great !!!!
I hope you enjoyed these Linda!
Thank you for sharing – this recipe looks amazing. Would it be possible to use half the quantity of both the white & brown sugar?
Hi Sonia, thank you! This recipe gets its texture from the sugars. I apologize but they are needed. I have not tested it with less.
I just finished mixing a double batch for these . I started in the blog post with the directions. I did not see MELT THE BUTTER in thos direction anywhere. At the end I was reading the actual recipe where it says to combined the MELTED BUTTER and both sugars. Not sure which is correct. I hope these turn out ok.
Hi Sherry,
The recipe says melted butter twice. Once in the card, and once in the directions. The top part just tells you what ingredients you need. The process is in the actual recipe. They should turn out fine.