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…

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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. I just made these, Sally and they are DEADLY! Seriously, you’re right, they taste like straight up fudge. The ultimate treat for a chocolate lover! 😀

  2. Hey Sally, I’m in Australia, and they don’t sell peanut butter chips here. Any recommendation on how to get some peanut butter in it without the chips??

    1. Hi Priyanca! I suggest taking 1/2 cup of peanut butter, melting it, and swirling it into the batter after you have poured the batter into the baking dish. Bake for the same amount of time. 🙂 Now that sounds amazing. Let me know how it goes!

  3. I love those Reese’s peanut butter chips! I want to bake these immediately! Yum!!

    1. Mmmm you’d love these Stacy. I love those peanut butter chips too. They are SO good and especially in chocolate recipes 🙂

  4. Hi Sally, I came across your blog yesterday and I’m so happy I did. The recipes and pictures look amazing 🙂 I so want to try this recipe that today I went to get the peanut butter chips even with the snowstorm we are having! And I didn’t even know peanut butter chips existed, can’t believe I hadn’t noticed them before…
    I have a question about the cocoa powder. I can’t find Hershey’s cocoa around here. That one says it’s a blend of natural and Dutch processed cocoas. Does it matter what type of cocoa we use? I have either regular cocoa or Dutch processed. Guess I could also mix them, like the Hershey’s?
    Thank you!

    1. Hi Leticia! I’m so glad you found my blog as well. And yes, reese’s peanut butter chips DO exist. I love them! Good question about the cocoa powder. As long as it is unsweetened cocoa powder, you will be fine. Doesn’t matter what kind it is. I like dutch processed but regular is just fine. Again, as long as it is unsweetened! Let me know how the brownies come out for you! Thanks Leticia!

      1. Hi Sally, many thanks for the super fast reply! 🙂 I’ll try with Dutch processed. I’ll make them this weekend and let you know how they turn out!

  5. Hello!
    I searched pinterest for a fudge brownie recipe and found yours!
    I am in need of a brownie crust for a pudding/cream cheese dessert.
    Can I make this in a 9×13 pan?

    1. Hi Beth! You may double the recipe for a 9×13 pan. Thank you!

  6. How much butter? It says zero tablespoons but then the recipe says butter in it.

    1. Hey Heather! Sorry about that. I’ve been updating my recipe formats over the past few weeks. It is 10 tablespoons of butter. Thank you!

  7. The contrast in color between the dark brownies and the peanut butter chips makes these absolutely gorgeous. I can’t wait to try these!

    1. Thanks Sarah! I like the color contrast too. Let me know how you like them!

  8. Hi Sally! This is the second recipe of yours that I have tried. These brownies were amazing! I am definitely replacing my current go to cocoa brownie recipe with this one.

  9. Hi Sally! You see, I made these brownies and they were delicious, ultra fudgy! But, some of my friends said they were too ” dark flavoured” . I want to make them for a bake sale, but how can I make them sweeter and less dark? Thanks! 🙂

    1. Hi Anndy – I would add more sugar to make the brownies sweeter.

  10. dailyroundabouts says:

    Just baked them!! and woooooooww!!!! I’m in lovee!! I had one brownie and im fighting the temptation not to have another one before my friends come over!!! so gooood!!!!! love it! thanks Sally!

  11. Gloria @ Simply Gloria says:

    Sally, these are (one of) my most favoritist of your brownie recipes! I linked these up on my post today …because they are a staple in my home every week! (Wanted to share with everyone else.) Hope you’re having a fun friday!

  12. Hi Sally, I love your blog…It makes me HAPPY!! Great photos and recipes! Anyway, Sally how do you get your brownies cut up so neatly!? When I make brownies and try and portion them out they come out all sloppy. Thanks!

    1. Hey Christine! I slightly chilled these brownies before cutting them. While they are very, very fudgy – they aren’t gooey in the slightest so they are easy to cut. Try chilling them and running a knife under hot water before each cut you make.

  13. Peanut Butter and Chocolate are my favorite! I always go to the peanut butter section in your website, and I always find a recipe that I want to try!

    1. it’s one of my favorite sections on my website 🙂

  14. Made these yesterday but added melted dark chocolate to the mix then instead of peanut butter chips I added white chocolate chips and fresh raspberries. They are ammmazing!
    Love from Scotland

    1. That sounds SO good, Rebecca! I need to try it 🙂

  15. Hey Sally! I LOVE learning from you and reading your posts! Thank you! One question, can you double your homemade brownie recipe and use a 9×13 pan? I know the original calls for the 7×11 pan. If so, how might that change the cooking time? And, have you ever tried baking them at 325 instead of 350? Thanks! Niki

    1. Hi Niki! You may double the recipe to bake in a 9×13 pan. However, I am unsure of the baking time. I do bake these at 325 – 350 is too hot for them to bake evenly.

  16. Hi Sally,
    I made these last night and they are fantastic. So fudgy and chocolaty! I love them! They will def be in my brownie rotation. I can’t wait for your cookbook. Your blog is my go to guide for my recipes…so a book would be awesome! Thank you so much for all your great ideas. I am a big fan and I love them!!

    1. Thanks so much Anne! I’m so excited for my book too – next spring it will be out! 🙂 Thanks for following along.

  17. This is possibly the awesomest brownie recipe EVER. Like dude (do you mind if I call you dude?), my sister and I made these and they were tremendously gooey. I ended up eating three, so thank god for my high meta 😀 thank you ma’am for the recipes. I salute you

    1. Hey Sarah! My friend Molly always calls me dude, so it’s ok. 🙂 I’m glad you and your sis love these fudgy brownies!

  18. Well, we were having friends over the other night. I am the resident baker in our group so I knew I needed a yummy dessert to serve. Checked your blog to see what I could make with what I had on hand and this was hit. SOOOO good! They were a huge hit as always! Thanks!

    1. So glad, Krissy! I adore these brownies. They are always a huge hit!

  19. If I wanted to make these raspberry chocolate brownies, do you think adding a quarter cup or so of raspberry preserves would work with this recipe?

    1. Definitely! And that sounds delicious, Lisa!

      1. Thanks for the quick response!
        I’ve learned the hard way that trying to play with other people’s recipes sometimes makes for a big disaster… so I thought I’d get your opinion first. 🙂

  20. These brownies are amazing no melted chocolate and its so fudgy and chocolately!! my family love them, thanks SALLY 🙂

    1. They are so easy to make without the melted chocolate. That’s why I love ’em.

  21. These Brownies!!! I just can’t. I was excited enough when I saw chocolate and peanut butter but the fudgy texture these brownies sets them over the top! My boyfriend about at the whole pan himself he loved them so much! Probably my favorite brownie recipe…. ever. 🙂 Thank you!!

    1. Ashley, that’s so great! These are one of the best brownie recipes EVER. They are so unbelievably fudgy. I mean, words can’t describe their fudgy texture. Almost like pure fudge. Love them. Thanks for reporting back!

  22. hi, what do you use to cut brownies neatly? thanks. 🙂

    1. I use a very sharp knife and run it under hot water after each cut. Good question!

  23. Hi Sally! I LOVE, LOVE, LOVE your recipes (my husband often asks, “what decadent recipe from Sally’s website are you making next?”). Just wanted to mention the title of the recipe at the bottom of your blog entry has “Ultimate” spelled incorrectly…no offense to you but spelling errors are a huge pet peeve of mine! 🙂 Keep posting yummy recipes for us to try!!

    1. Thanks Megan! I just reformatted this older recipe to fit my new web design this morning. I clearly wasn’t paying attention when I was typing the title! 😉

      I am so very glad you like to bake my recipes!

  24. My son had his first sleep over and I made these for him & his friend for dessert. Needless to say, I set the bar pretty high when it comes to sleep overs now!! So yummy.

    1. Haha! These brownies are truly always a winner. One of the best brownie recipes I’ve ever made, Dee. I’m so glad they were a huge hit!

  25. Two Red Bowls says:

    I can’t tell you how much I LOVED this post. I’ve seen this recipe recommended several places by now, most recently from Nancy at Gotta Get Baked, and I finally came over and read your post and I am so, so very glad I did because I LOVE your discussion on melted chocolate versus cocoa powder in brownie recipes!!! I never knew whether solid chocolate was better than cocoa powder but am always gravitating towards the latter because it is just so much easier than using a double boiler and whatnot. These brownies have gotten so many rave reviews — and use cocoa powder not chocolate!!! — that I can’t wait to try them myself. (Also, love your warning not to overbake — I’ve done that more times than I care to admit and it is the saddest thing. All that decadence, wasted!)

    1. I am so happy that you learned a bit about the use of melted chocolate/cocoa powder from this post. I was always so curious about the difference in brownies as well! This recipe is just so much easier than using melted chocolate. Though I love a good super fudgy brownie (made with either melted chocolate or cocoa powder – or both!), these are just much easier to handle. And yes – overbaking brownies is just the worst. They lose all of their melt-in-your-mouth appeal!

  26. I just discovered your website yesterday while searching for a good brownie recipe. I baked a batch of these last night and WOW!!! So good!!! Little bites of chocolatey heaven!!!

    1. Chocolate heaven – perfect description! Thanks Debbie, happy you like them.

  27. hi Sally! I realize I have all the ingredients to make these brownies except for the peanut butter chips. can i omit them? will they still taste as good?

    1. Hey Heather! Yep, you may omit the peanut butter chips. They will still be just as delicious.

  28. Hi! I just made these brownies and was so excited because the batter tasted great. But for some reason they completely didn’t turn out. They are really crumbly, the batter was not at all smooth nor did it sort of settle during baking, and they just don’t taste very good. Any idea what I did wrong?

    1. Other than not adding the chips, everything was exact (I double checked to make sure). I’m really not sure what could have gone wrong. I’ll have to try them again another time and try to figure out what I did to mess them up.

      1. Ok, let me know. Perhaps you were over measuring your flour (it’s easy to do that) – which would lend a crumbly batter. Make sure you spoon your flour into the measuring cup and level it off, as explained here: https://sallysbakingaddiction.com/2012/04/18/how-to-not-screw-up-your-next-recipe-measuring-101-2/

    2. Okay, I’m trying it again. I think the issue was that I didn’t stir the eggs in completely before adding the flour and so it didn’t become smooth. It may have also been too much flour — I spooned it this time instead of scooping. Fingers crossed!

  29. Do you think it would be okay to use this recipe in a 9″ x 12″ baking pan instead of an 8″ x 8″? If I do use a 9″ x 12″ should I bake for less time? Thanks Sally!!

    1. Hi Tina! A 9×12 should be ok, but the brownies will be quite thin (8×8 holds 8 cups and 9×12 typically holds about 13 cups). I’m unsure of the exact baking time.

  30. Made these tonight for a gathering with my husband’s old roommates, and I knew it would be a success when I tasted the batter! Everyone loved the brownies and requested more for the next gathering. Thanks for sharing the awesome recipe!

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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