Why You’ll Love This Recipe
I love this recipe because it’s rich, dense, and full of peanut butter flavor. It uses simple pantry ingredients and comes together quickly. The texture is perfectly fudgy, and that swirl of peanut butter on top adds extra indulgence. Whether I serve these for dessert or enjoy one with coffee, they always satisfy my chocolate cravings.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup peanut butter (smooth or crunchy)
1/2 cup maple syrup (or honey)
2 tablespoons coconut oil, melted
1/2 cup cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
1/4 cup chocolate chips (optional)
directions
I start by preheating the oven to 350°F (175°C) and lining an 8×8-inch baking dish with parchment paper or lightly greasing it.
In a medium bowl, I combine the peanut butter, maple syrup, and melted coconut oil. I stir until the mixture is smooth.
Then I add the cocoa powder, vanilla extract, salt, and eggs to the bowl. I mix well until everything is fully combined.
I pour the brownie batter into the prepared baking dish and spread it out evenly.
If I’m feeling extra decadent, I sprinkle chocolate chips over the top.
I bake for 20–25 minutes, or until a toothpick inserted in the center comes out mostly clean—just a few crumbs is perfect for fudgy brownies.
Once baked, I let the brownies cool in the pan for at least 15 minutes before cutting them into squares.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 9 servings
Calories: 270 kcal per serving
Variations
Sometimes I swirl extra peanut butter on top before baking or use almond butter for a different nutty flavor. I also like adding chopped nuts or using white chocolate chips for contrast. For a mocha version, I mix in a touch of espresso powder.
storage/reheating
I store the brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. They also freeze beautifully—I wrap individual squares and thaw as needed. I warm them in the microwave for 10–15 seconds for a just-baked texture.
FAQs
Can I use sweetened peanut butter?
Yes, but I reduce the maple syrup a bit to avoid making them too sweet.
Are these gluten-free?
Yes, there’s no flour in this recipe, so it’s naturally gluten-free.
Can I make these vegan?
I haven’t tried with egg substitutes, but flax eggs or a commercial egg replacer may work.
What’s the best cocoa powder to use?
I use unsweetened natural cocoa powder, but Dutch-processed works for a deeper flavor.
Can I double the recipe?
Yes, I double the ingredients and bake in a 9×13-inch pan, adjusting the baking time to 30–35 minutes.
Conclusion
Peanut Butter Brownies are a rich, fudgy treat I can whip up anytime with just a few wholesome ingredients. They’re perfect for peanut butter lovers and chocolate fans alike—and always disappear fast in my house.
Print
Peanut Butter Brownies
- Total Time: 35 minutes
- Yield: 9 servings
- Diet: Gluten Free
Description
Rich, fudgy brownies made with peanut butter, cocoa, and maple syrup—naturally gluten-free and perfect for a healthier dessert.
Ingredients
1 cup peanut butter (smooth or crunchy)
1/2 cup maple syrup (or honey)
2 tablespoons coconut oil, melted
1/2 cup cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
1/4 cup chocolate chips (optional
Instructions
Preheat oven to 350°F (175°C). Line or grease an 8×8-inch baking dish.
In a bowl, stir together peanut butter, maple syrup, and melted coconut oil until smooth.
Add cocoa powder, vanilla, salt, and eggs. Mix until fully combined.
Spread batter evenly in the baking dish.
Optionally sprinkle chocolate chips or swirl extra peanut butter on top.
Bake 20–25 minutes, until a toothpick comes out with a few moist crumbs.
Cool in pan for 15 minutes before slicing.
Notes
Use almond butter or swirl in extra peanut butter for variation.
Add chopped nuts or white chocolate chips for texture.
A pinch of espresso powder gives a mocha twist.
Naturally gluten-free; sweetened PB may require less maple syrup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
