Fudge Brownies with Peanut Butter Chips

These are, by far, the fudgiest homemade brownies in the world!

2 images of brownies with peanut butter chips
Ladies and gents, I bring you one of the last recipes of 2012. Today, we have peanut butter and chocolate. Would you expect anything less?

We went to a holiday party the other week and I wanted to bring something along with my homemade funfetti cupcakes. A simple dessert that I knew everyone would love. I bookmarked a mouthwatering homemade brownie recipe a few months ago and instantly knew this was the time to test them out.

To the simple gooey brownie recipe, I added peanut butter chips. Obviously. I can never precisely follow a recipe. I have to “Sally” it. 😉

stack of 2 brownies with peanut butter chips

Homemade brownies may be made with unsweetened cocoa powder or melted solid chocolate. If using cocoa powder, you typically will need more fat in the batter because cocoa powder does not contain the cocoa butter that solid chocolate does. I’ve made brownies both ways.

For years and years, I’ve been making one killer homemade brownie recipe– it’s a large batch brownie recipe using flour, eggs, vanilla extract, butter, and sugar. My original homemade brownies call for melted chocolate. Several of you have made this particular brownie, telling me how chewy, fudgy, and intensely chocolatey they are. I completely agree. I LOVE my homemade brownie recipe!

Today’s brownie recipe makes a smaller batch. It uses the same ingredients: flour, eggs, vanilla extract, butter, and sugar. It calls for cocoa powder. And they’re really, really, really fudgy.

brownies with peanut butter chips

To be honest, I truly do not have a preference over cocoa powder or solid chocolate in a brownie recipe – I mean, it’s chocolate (either in powder form or solid form) mixed with butter. And it tastes GOOD.

Today’s recipe, using cocoa powder, calls for more butter than my homemade brownie recipe AND it makes a smaller batch. You can imagine how dense they are!

Besides the cocoa powder & melted solid chocolate difference, both brownie recipes calls for the same things but in different amounts. Let’s dissect today’s recipe a bit further, shall we?

peanut butter chips on a baking sheet

Today’s brownies are dark, rich, moist, and will leave you screaming for a tall glass of milk. They’ll stick to the roof of your mouth, fill you with an urge for another square, and make you think you’re eating chocolate frosting in solid form. Fact.

The recipe is fairly simple. Begin by melting the butter, sugar, unsweetened cocoa, and salt together. Today’s recipe uses the same amount of sugar that my homemade brownie recipe uses – but today’s recipe makes a smaller batch. Are they *too* sweet? Not at all. Since my original brownie recipe calls for semi-sweet melted chocolate, you’re getting an extra dose of sugar. Today’s smaller brownie recipe, using the unsweetened cocoa powder, needs the extra sugar. Get it? Got it. Good.

I melted those four ingredients together in the microwave. I was feeling particularly lazy, so feel free to use your stovetop instead.

stack of 3 brownies with peanut butter chips

Next, add some more usual brownie suspects – vanilla extract and 2 eggs. Whisk whisk whisk with a wooden spoon. Absolutely NO mixer is required for this recipe! And you can mix it all up in 1 bowl. No extra dishes to dirty, no extra time to waste. Hallelujah!

Slowly stir in the flour. The recipe only calls for 1/2 cup of flour. A brownie’s fudginess directly relates to the amount of flour in the recipe. And with only 1/2 cup of flour in the entire recipe, you can imagine why these babies are so darn rich. They’re like biting into a soft and thick dark chocolate bar. It’s the ultimate chocolate experience.

2 images of brownies with peanut butter chips

What on earth could make this insanely rich, thick, and dense brownies even better? Peanut butter. Isn’t that the answer to most of life’s problems? Peanut butter and chocolate to the rescue.

1 cup of peanut butter chips mixed into this brownie batter is the best decision I’ve ever made. I don’t think I have to convince you anymore on that front.

Bake the brownies for 25-30 minutes. Mine took about 28 minutes. Bake them the least amount of time as possible. If you want a soft, fudgy, gooey brownie texture, be sure NOT to overbake them. At 25 minutes, test their doneness. Insert a toothpick into the center of the brownies. Some crumbs may stick to the toothpick when you take it out. If it’s still liquidy, bake for another 3-5 minutes. Do not (not not not!!) go over 30 minutes.

Allowing brownies to cool before cutting into squares is a true test to my patience. I stuck them in the refrigerator to cool quicker – let’s be honest, I have NO patience. I had a party to bring them to and little time to spare. One quick taste test before boxing them up to bring along, I knew I had one brownie winner. It was love at first bite.

stack of brownies with peanut butter chips

I can’t believe how easy these are to make! Easier than any boxed brownie mix I’ve ever tried. I would say that I think these are the *best* brownies I’ve ever had, but I cannot pick favorites. My original homemade version using pure melted chocolate is stellar – the brownies are rich, decadent, dense, and the perfect base for things like peanut butter frosting or crunchy peanuts.

Today’s brownies are… shocker… also rich, decadent, and dense. It’s a smaller batch recipe and each square could easily be mistaken for actual fudge. They’re for the true chocolate lover. I’m happy to say they completely disappeared before my eyes at the holiday party.

And I’m even happier to say that I made them again the next day. For obvious reasons…

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
stack of brownies with peanut butter chips

Ultimate Fudge Brownies with Peanut Butter Chips

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: 16 brownies
  • Category: Brownies
  • Method: Baking
  • Cuisine: American


These are, by far, the fudgiest homemade brownies in the world!


  • 10 Tablespoons (145g) unsalted butter
  • 1 and 1/4 cups (250g) granulated sugar
  • 3/4 cup + 2 Tablespoons (74g) unsweetened cocoa powder, I used Hershey’s Special Dark
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1/2 cup (62g) all-purpose flour (spoon & leveled)
  • 1 cup (180g) peanut butter chips


  1. Preheat oven to 325°F (163°C). Line an 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on the sides to lift the finished brownies out.
  2. Melt the butter, granulated sugar, cocoa powder, and salt in a large bowl in the microwave. Melt in 30 second increments and stir after each time until the butter is completely melted. The mixture will look gritty. Set aside for a few minutes as you get the other ingredients ready. You don’t want the mixture to be piping hot.
  3. Stir in the vanilla extract. Add the eggs one at a time, stirring after each addition. The batter will be thick and look shiny. Add the flour, beating with a whisk until fully combined. Try not to overmix the batter at this point. Gently fold in the peanut butter chips, leaving a few to sprinkle on top. Pour into prepared baking pan and sprinkle with remaining peanut butter chips.
  4. Bake for 25 minutes and check the brownies for doneness. Insert a toothpick inserted in the center. If it comes out with only a few crumbs, the brownies are done. Bake for 3-5 minutes if the brownies look too liquidy. Do not bake over 30 minutes.
  5. Allow the brownies to cool completely before cutting into squares. Brownies remain soft and fresh stored in an airtight container for up to 7 days. They won’t last that long, trust me!


  1. Brownie batter is adapted from Alice Medrich.

Keywords: peanut butter chip brownies, fudge brownies


Comments are closed.

  1. Carley Denton says:

    I’ve made this recipe before and it turned out fantastic, like all your recipes! Right now I only have unsweetened chocolate bars in my pantry though. Have you ever tried it with unsweetened chocolate bars? About how much extra sugar would I have to add? Do you have any other recipes that I can make with unsweetened chocolate bars? Thanks!

    1. Carley Denton says:

      Oops I meant to ask this on your original fudge brownie recipe post, where it calls for bittersweet/semisweet chocolate.

      1. No way these were done in under 30 minutes! I used a foil-lined glass 8×8 inch dish- 42 minutes.

  2. Hi, Sally,

    Huge fan! However, I just made this recipe exactly as specified and these brownies are closer to soup than brownie. Any reason you can think of why? I cooked for a full 30 minutes because the toothpick came out covered in thick batter every time, but it says not to go more than 30 minutes.

    I also noticed there’s no baking powder/soda–could that be why?

    Love your recipes! This is the first one I’ve had any issues with at all, so I just wanted to let you know!


    1. Hi there,
      Just sharing an experience i had while baking brownies. The main point is to ensure its moist crumbs. Every oven performance is different.
      I found myself having to add quite some time onto my baking (not sure if its due to pan differences or oven)
      But 30mins is just to prevent overbaking.
      You can defintely extend more than 30mins if your stick is come out filled with batter!
      Hope this helps!

  3. Hi! Our microwave is broken. Do you think there’s an alternative for the microwave part that I could do? Thanks!

    1. Hi Therese! You can use the stove instead. 🙂

  4. Okay so I know I’m super late to this party but I have to say WOW these brownies are a keeper!!

    There was a killer sale on the peanut butter chips so I grabbed 10 bags and put them in the freezer. This recipe is timely for me.

    They whip up fast and I love how it’s a one-pot recipe. They came out so well, I immediately made another batch for my husband to bring to work. They baked up at 29 minutes.

    Perfection! Super fudgy and rich. Thanks for this easy, yet decadent recipe.

  5. These. Are. FABULOUS! I’ve been in a baking mood during this COVID-19 quarantine, so I went looking for a brownie recipe where I could use up some peanut butter chips I had on hand. I found this recipe on Pinterest and knew it had to be good because it came from your site! I’ve never commented on a recipe before, but I had to for this one! Let me just say that even with a little tweak I had to make, these are seriously delicious! So fudgy and rich. The tweak I had to make was using 1/2 cup semi-sweet chocolate chips and 1/2 cup peanut butter chips because that’s all I had available, but honestly, I love the little bits of melted chocolate along with the yummy peanut butter chips. I baked in an 8×8 glass dish for 27 minutes. My boyfriend and I had a couple last night, and they were really good, but I think they are even better this morning! Yes… I had a brownie as an appetizer before breakfast. 😀 Thanks for a great recipe! It’s officially going in my dessert recipe binder.

    1. Thank you so much for taking the time to comment, Candace! I’m thrilled you both enjoyed them so much 🙂

  6. Sheila Calnan says:

    Made these yesterday for a friend – to go along with your hand pies and pizza, for a picnic she is having in her yard. Super rich. But really good. Used PNB chips, mini white chocolate chips and semi sweet chips. Did the PNB swirl using PNB and cookie butter.
    If I remember right, someone made a comment/asked the question about getting 16 brownies from this. I did get 16 when I cut it. I took my ruler and using the metric side, measured them out. Used metric, as it has many more “marks” which makes it easier to divide.
    The other thing is, I had to bake longer than the 30 mins. But then I know my oven and even with cookies, I have to add at least 5 mins to the bake time.

  7. Stephanie K says:

    Hi Sally! I am planning on making things dry soon (so excited!) would I be able to substitute the flour with coconut flour? I have some on hand and I would like to use it up.

    Thanks so much! ☺️

    1. Hi Stephanie, sorry I can’t help here. I haven’t tested this recipe with coconut flour, but I fear the brownies won’t set up properly. Let me know if you try it!

  8. I cant wait to try out this recipe. However, i do not have any peanut butter chips. What I do have are walnuts. Can I put those in instead? If yes, any changes needed to the amount of sugar?

    1. Hi CC, You can absolutely substitute the chips for the same amount of chopped walnuts. Enjoy!

  9. Than you Sally for this delicious recipe. These brownies are decadent! The batch is small but perfectly because they are so rich.

    I have made at least 3 your recipes and they always turn out great. Thanks again and keep safe 🙂

  10. Love this recipe! I tried making it with caramel in place of peanut butter and that was wonderful too! I also froze it for only a few hours after baking to make slicing easier — made for super sharp, beautiful cubes!

  11. All truth! This are by far the THE BEST brownies I have ever had. Thank you. Will be making for loved ones for years to come!

1 2 3 4

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally