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. Sally, I was in a panic last night when I made a brownie recipe that completely failed. I’m talking as hard as a rock. I flew straight to your blog, knowing that I could find something easy and that I could trust to turn out! These brownies were simple, quick, and oh so delicious! I ended up making chocolate covered strawberries brownies with this recipe (minus the pb chips-maybe I should have included them now that I think about it :)). To. Die. For. Thanks Sally!

    1. I’m happy this recipe saved the day Carley! This brownie base is incredible. I use it all the time! And it’s so easy. Your version with the chocolate covered strawberries sounds amazing!

  2. Hi Sally, I love love your recipes! I tried this one out tonight but it didn’t seem to bake properly. I’m wondering if it was my glass pan? They seemed on the raw side. Any help would be great, thank you!

    1. Hey Kristyna! Sounds like they need to be baked a little longer. Glass pans typically bake items a little quicker than metal pans because they heat extremely quickly. Try baking them until a toothpick inserted in the center comes out practically clean.

  3. Hey Sally! In the big recipe bit at the top it says to slowly stir in the flour, but then in the smaller recipe it says to whisk it. It’s probably just because I don’t have much experience with baking, but they seem pretty contradictory to me. How do you whisk flour gently? And what kind of whisk should I use? Thanks, and thank you for this website, this is kinda my go-to place for recipes! ^_^

    1. Hi Kissi – you’ll want to whisk the butter/egg/sugar mixture very well, as described in my text. But once you add the flour, be sure to stir or whisk slowly and gently.

      1. Ok thank you! Sorry for asking when it was probably pretty clear to most people, I just get kinda confused sometimes with written stuff. But thank you for replying and for doing so so quickly. 🙂

  4. Hi Sally! These look scrumptious, and I’m planning on making them as my birthday dessert! 😀 One question, can I use Dutch processed cocoa powder in these brownies? I have both that and regular cocoa powder, but I want to make sure they’re super rich and fudgy.

    1. Hey Ally! You must use regular natural cocoa powder for this brownie recipe.

  5. Brandi-Lynn says:

    I stumbled across this recipe and your blog last summer. Since then I have made these brownies several times for my own enjoyment, to bring to parties/events, and as a sweet gift to friends. It really is the ultimate fudge brownie recipe and everyone has loved them!

  6. Another great recipe! Want to try the brownie recipe you posted on April 30th while I still have one of these left so I can do a side by side taste test!

  7. Hi Sally, I’ve just made these and are delicious . The only problem is that it took me forever to take the aluminum foil off the brownies . I let them cool completely , I wonder is there any special technique you use ? Sorry if my english isn’t that good , I’m from Romania 😀 . I’ve tried lots of your recipes but my favourite is caramel monkey bread !!! And pleeeeasee , more PB , cause in Romania isn’t that popular , so I’m having trouble in finding recipes which includes it .( my love for PB is that big ,that i could spend my entire life eating every day only PB )

  8. Hi sally just wondering: I’m going to be baking this for a crowd and thus doubling the recipe and baking in a 13×9 pan. Do you know about how long the baking time will be? Thanks 🙂

    1. I do not – sorry!

      1. Just wanted to comment back with the results for anyone else who may want to double the recipe.

        In my oven, which doesn’t run hot or have many hot spots, these brownies took double the amount of time Sally’s did — about 55 minutes total.

        I had to taste one before the party of course and they were GREAT! Can’t wait for everyone else to try them 🙂

    2. Thank you for taking the time to post the bake time Hayley!! I’m planning on using a 13 x 9 pan as well, but wasn’t sure of the bake time either. Much appreciated!! 🙂

  9. These brownies are AMAZING! The batter was delicious! The finishef product… I’m trying not to eat the whole two pans!

  10. These brownies are out of this world! I made these last night and my husband and I ended up eating half of the pan. Even my father in law, who only likes crunchy and burnt brownies fell in love with them. Thank you so much for sharing this recipe! I’m gonna have to make some more this weekend!

  11. I made these (subbing choc chips for peanut butter chips) on Friday for a wine and cheese tasting party we had. Fudgiest brownies in the world indeed!!!!! All of us thought so and couldn’t stop eating them.

    I have a brownie recipe from my aunt that is more of the cake variety, but it’s never really been a fave. This one is definitely the all-time favorite brownie recipe, and it’s just as easy as baking from a box – but creates a brownie that’s 1000000% better!


    1. A wine and cheese tasting party sounds like my kind of Friday night. Thanks for reporting back Nicole!

  12. I’ve made these several times now, and they are my go-to brownie recipe.
    When I make them, I omit the chips and top them with a bittersweet ganache right after they come out of the oven. They are so rich, its like eating fudge!

  13. I made these for the first time today. They were such a hit I had to leave a comment! Perfect recipe! I made them in a brownie pan (11×7) and they came out great! PB and chocolate is my favorite combination and served warm with vanilla ice cream was even better!

  14. Just baked these, they’re so yummy! I was a bit afraid as the batter was quite thick and I used a bit bigger baking pan, but it’s so delicious. Thanks for the recipe!

  15. Wow these were good 🙂 I followed the exact recipe except instead of the peanut butter chips, I added butterscotch chips instead. We loooved this recipe! I might do M&M’s next in these!

  16. Sally, my cocoa powder is ‘Unsweetened Alkalized Cocoa Powder’ and I was wondering if I could use it in this recipe.

  17. Do you think it would impact baking time if I added a few dollops of Nutella on top and made some swirls?

    1. Bake time will be about the same.

  18. Hi Sally,

    I dumped melted butter, sugar and cocoa powder into the bowl and like you said, the mixture turned out gritty. After added vanilla extract and eggs, the lumps of sugar were not dissolved.

    I’m wondering if it is possible to fix this batter before I go ahead and end up with sugar granules in every bite? I’m afraid that adding milk and mix the batter vigorously would help but then the brownies will be cakey rather than fudgy.

    Thank you very much xx

    1. The batter will indeed be gritty. Completely normal. The baked brownies, however, are not.

  19. lisa @ garlicandzest.com says:

    Sally – the brownies are baking as I write this.  I did make a few tweaks – reduced sugar to 1 cup and added chopped peanuts, mini chocolate chips and marshmallows (thus the reduction in sugar).  Will let you know how they come out – but I’m here to say that that batter is knee-buckling.  Wow – intense fudge!  I think the folks at the Fantasy Football draft tonight will enjoy!  Thank you!

  20. Wow! I’d used this recipe before, in the S’mores Brownie Pie, but I just made these for a friend’s birthday (and I had to taste-test it of course, just to make sure it was good 😉 ) and they are AMAZING. The only change I made was to sub the PB chips for Reese’s Pieces, and it turned out great. The main reason I love this recipe (besides the obvious – I mean seriously those pictures I’m drooling all over my keyboard *o*) is that it’s so easy – you can still have that amazing rich, fudgy texture without baking chocolate (which I don’t usually have on hand) and the recipe takes all of like ten minutes to throw together.

    These are literally the best brownies I’ve ever tasted – seriously GO MAKE THESE NOW and I promise your life will be 897563% better. It’s taking all of my self-control not to eat all of the batch cooling on my counter right now. I’m considering making these instead of a birthday cake next year. (And possibly my wedding cake. Is that weird? I love brownies. 🙂 )

    1. Ahhhh so happy you love these brownies as much as I do. Thanks Mabel!

  21. hi sally! love your recipes! i’ve been using your brownie recipe for a year now, and everyone absolutely loves it! do you have any tips on how i can increase the volume of the brownies without really doubling the ingredients and sacrificing the taste?

    1. sally please reply

  22. These are THE BEST brownies EVER!!! I make these probably every other month, no lie! I am brownie obsessed and these do not disappoint. I haven’t bought boxed brownie mix in 2 years thanks to this recipe! Thank you!

  23. Thank you for posting! I made them last week and they were delicious! I love using the leftovers I have and making them into a naughty milkshake 😉

  24. This is my favorite brownie recipe! I was thinking of making them for an Oscar party this weekend and cutting out a bunch of little stars with a cookie cutter. Do you think this recipe would work better or a more cakey brownie?

    1. Such a cute idea! It should work out just fine.

  25. Hey Sally, baked these once and absolutely loved them. I want to make these again but this time want to serve them straight out of the oven. Can I prepare the batter in advance (say, only a couple of hours before I intend to bake)?

    1. Yep, you can prepare the brownie batter in advance. I’d cover and refrigerate it during that time.

  26. can butter be replaced with coconut oil?

  27. Let me say first how much I love your blog!
    We don’t have peanut butter chips in Europe. Could I replace them with normal peanut butter? Like a swirl or something like that?

  28. These brownies are unreal. I subbed in chopped peppermint patties for the peanut butter chips and served them warm with a scoop of mint chip ice cream. I love baking and I love your recipes!

  29. I have had to bake this batch nearly 45 minutes so far and they’re still extremely undercooked in the center. 

    1. Kristen Hines says:

      I have made these brownies several times and it is my go to brownie recipe!! Sometimes I add chocolate chips, chocolate chunks, bakers chocolate if that’s all I have … you just can’t go wrong. I love your recipes and I just love your blog!! I have also made your snickers cheese cake bars… mmmmm

  30. I just made these brownies and they are so delicious that I had to thank you for sharing such a delicious recipe, Sally! Not only are they the best brownies, but you also provided perfect baking instructions (describing the consistency of the batter at each step, in particular)! Thanks again! 🙂

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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