Peanut Butter Brownies: Simple and Delicious
When you’re short on time but still want a rich, fudgy treat, these Peanut Butter Brownies are the answer. Made with a boxed brownie mix and swirled with creamy peanut butter, this shortcut recipe is quick, indulgent, and irresistible. I love whipping these up for movie nights or whenever that craving for peanut butter and chocolate hits. Bonus: you only need one bowl and a few pantry staples!
Why You’ll Love This Recipe
- Super Quick Prep – Ready for the oven in less than 10 minutes.
- Fudgy and Creamy – Thanks to the peanut butter swirl, every bite is ultra-rich.
- Minimal Ingredients – Just a boxed mix and a few kitchen basics.
Ingredients
Servings: About 9–12 brownies
Prep time: 5–10 minutes
Cook time: 18–20 minutes
Total time: 30 minutes
- 1 box peanut butter brownie mix (any brand)
- 2–4 tbsp peanut butter (or pouch included in mix)
- 1 egg
- 2 tbsp water
- 2 tbsp vegetable oil
- 8×8 inch square baking tin
Substitutions:
- Swap peanut butter for almond or sunflower seed butter for a different flavor.
- Add chocolate chips or chopped nuts for extra texture.
Step-by-Step Instructions
- Preheat the Oven – Set your oven to 320°F (160°C).
- Prepare the Batter – In a medium bowl, combine the brownie mix, water, egg, and oil. Use an electric mixer or whisk until the batter is smooth.
- Line and Fill the Pan – Line your 8×8-inch tin with parchment paper. Pour the batter evenly into the pan.
- Swirl the Peanut Butter – Drizzle the peanut butter over the top. Use a knife or toothpick to swirl it into the batter. Add more if you like a creamier texture.
- Bake – Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Slice – Let cool on a wire rack before cutting into squares.
Tip: Don’t overbake—these brownies are best when they’re slightly gooey in the center.
Expert Tips
- Warm the peanut butter slightly so it drizzles more easily.
- Use room temperature egg for even mixing.
- Let the brownies cool completely before cutting for clean edges.
Variations
- Add mini chocolate chips or Reese’s Pieces to the batter.
- Top with sea salt flakes before baking for a sweet-salty contrast.
- Double the batch in a 9×13 pan—just increase bake time by 5–7 minutes.
Storage
- Room Temp – Store in an airtight container for up to 3 days.
- Refrigerate – Keeps well in the fridge for 5 days—just bring to room temp before serving.
- Freeze – Wrap individually and freeze for up to 2 months. Reheat in the microwave for a warm treat.
FAQs
Q: Can I make this with a regular brownie mix and add peanut butter?
A: Yes! Just swirl in 2–4 tbsp of peanut butter to any prepared brownie batter.
Q: Can I make this without eggs?
A: Try using a flax egg (1 tbsp flaxseed + 2.5 tbsp water) as a substitute.
Q: Can I use a different-sized pan?
A: You can use a 9×9 or round cake pan—just adjust the bake time slightly.
Final Thoughts
These Peanut Butter Brownies are the perfect shortcut dessert when you want something quick, chocolatey, and indulgent. With a soft, fudgy center and swirls of creamy peanut butter, they’re hard to resist and always a hit. Keep a box mix and some peanut butter on hand—you’ll want to make these again and again!
Peanut Butter Brownies
Equipment
- 1 8 x 8 square baking pan
Ingredients
- 1 box peanutbutter brownie mix any brand
- 2-4 tablespoons peanut butter pouch was included with my cake box
- 1 large egg
- 2 tablespoons water
- 2 tablespoons vegetableoil
Instructions
- Mix cake with water, egg, and oil. Use an electric mixer or whisk and blend until smooth.
- Place a parchment paper in your square tin and pour the mixture evenly. Drizzle peanut butter over the mixture. You can add as little or as much as you like. I sometimes prefer to add 2 spoons extra to make brownies creamier.
- Preheat oven to 350F and bake for 15-18 minutes or until inserted toothpick comes clean.
- Leave it to cool down on a cooling rack, then cut into little squares. Enjoy!
