Knock‑You‑Naked Peanut Butter Brownie Bars

Why You’ll Love This Recipe

I adore how these bars balance intense chocolate flavor with creamy, nutty peanut butter. They’re easy to make in under 35 minutes and yield that irresistible gooey center with slightly crisp edges. Whether I’m satisfying a sweet tooth or sharing them at gatherings, they always disappear fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup creamy peanut butter (divided)

• ½ cup unsalted butter

• 1 cup sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• ⅓ cup unsweetened cocoa powder

• ½ cup all-purpose flour

• ¼ teaspoon salt

Directions

1. I preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper or lightly grease it.

2. In a small saucepan over low heat, I melt the butter and ½ cup peanut butter until smooth, then remove it from heat.

3. I whisk in the sugar, then beat in the eggs one at a time, followed by vanilla extract.

4. I stir in cocoa powder, flour, and salt until just combined—avoiding overmixing to keep the fudgy texture.

5. I drop spoonfuls of the remaining ½ cup peanut butter randomly over the batter in the pan.

6. I use a knife to gently swirl the peanut butter into the batter, creating a marble effect.

7. I bake for 20–25 minutes, until the edges are set but a toothpick in the center comes out with a few moist crumbs.

8. I cool the pan completely on a wire rack, then lift out the bars using the parchment and cut into 12 squares.

Servings and Timing

• Servings: 12 bars

• Prep time: 10 minutes

• Cook time: 25 minutes

• Total time: 35 minutes

• Calories: ~250 kcal per bar

Variations

• I mix in chocolate chips or chopped peanuts for added texture.

• I swirl in Nutella or melted caramel instead of peanut butter for a flavor twist.

• I use natural peanut butter and reduce sugar by 2 tablespoons for a less sweet version.

• I swap cocoa for dark cocoa powder for extra richness.

• I sprinkle flaky sea salt over the bars just before baking for a sweet-salty kick.

Storage/Reheating

I store the cooled bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To serve warm, I microwave a bar for about 10 seconds — it brings back that fresh-out-the-oven gooey goodness.

FAQs

Can I use crunchy peanut butter?

Yes—just be aware the texture will be more rustic, with little peanut bits throughout.

Can I make these nut-free?

Yes, I swap peanut butter for sunflower seed butter, giving a similar creamy swirl without peanuts.

How do I know when they’re done?

The edges should be set but the center slightly soft. A few moist crumbs on a toothpick indicate perfect fudgy texture.

Can I freeze them?

Absolutely. I freeze individual bars wrapped in plastic for up to 2 months and thaw at room temperature when I’m ready to enjoy.

Can I double the recipe?

Yes! I double the ingredients, use a 9×13-inch pan, and bake about 28–32 minutes. I check doneness starting at 25 minutes.

Conclusion

These Knock‑You‑Naked Peanut Butter Brownie Bars are a chocoholic’s dream — fudgy, swirled with creamy peanut butter, and effortlessly easy to make. They’re a go-to for satisfying sweet cravings, impressing friends, or indulging in a cozy treat at home. I hope they become a staple in your dessert rotation too!