These cocoa peanut butter brownies are rich, fudgy, and full of chocolate flavor thanks to cocoa powder and creamy peanut butter. Made with simple pantry ingredients, this easy brownie recipe offers soft centers, chewy edges, and plenty of chocolate in every bite.

This is a great recipe when you want something chocolatey without a lot of fuss. No double boiler, no melting chocolate bars, and no complicated steps. Just mix, bake, and slice.

Another fun brownie recipe I love making when it’s just me is my Vegan Mug Brownie. It’s made in the microwave, and is a single serving! 

Ingredients Needed

• Unsalted butter: bring to room temperature so mixing is easier and the batter is smooth.
• Chunky peanut butter: Adds creaminess, structure, and a nutty flavor with a little texture.
• Brown sugar and granulated sugar: makes the brownies sweet, but also keeps them chewy by using both kinds of sugars.
• Eggs
• Vanilla extract
• Unsweetened cocoa powder: Gives intense chocolate flavor without needing melted chocolate.
• Whole wheat pastry flour or all-purpose flour: either can be used, and the brownies will come out perfectly.
•  Salt
•  Semisweet chocolate chips: just enough for that extra melty factor.

How to Make Cocoa Peanut Butter Brownies

Preheat the oven to 350 degrees F. Line an 8×8-inch baking pan with parchment paper, leaving a bit of overhang for easy removal.

In a large bowl, combine the butter, peanut butter, brown sugar, and granulated sugar. Mix until smooth and well blended.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Add the cocoa powder, flour, and salt to the bowl. Gently mix just until combined. Be careful not to overmix, as this can make the brownies tough.

Fold in the chocolate chips.

Spread the batter evenly into the prepared pan, smoothing the top.

Bake for 25 to 30 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.

Allow the brownies to cool completely before slicing into 12 squares.

Helpful Tips

• Use room temperature eggs for easier mixing and a smoother batter.
• Don’t overbake. Brownies continue to set as they cool, and slightly underbaked brownies stay fudgier.
• Line the pan with parchment paper for clean slices and easy removal by being able to just lift the paper from the pan.
• Let the brownies cool fully before cutting for the best texture. 

Substitutions and Variations

• Creamy peanut butter can be used instead of chunky for a smoother brownie.
• Almond butter or sunflower seed butter work well as peanut-free options.
• All-purpose flour can be used if you don’t have whole wheat pastry flour.
• Add a swirl of extra peanut butter on top before baking for a marbled look.

Common FAQs

Can I use natural peanut butter?
Yes, but make sure it’s well stirred. Very oily peanut butter may change the texture slightly.

How should I store these brownies?
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Do these freeze well?
Yes. Wrap individual brownies tightly and freeze for up to 2 months. Thaw at room temperature before serving.

Can I make these gluten-free?
Use a 1:1 gluten-free flour blend in place of the flour listed.

More Easy Brownie Recipes: 

• Black Bean Brownies
• Peanut Butter Banana Brownies
• Paleo Brownies
• Peppermint Glazed Dairy Free Brownies

Cocoa Peanut Butter Brownies

These cocoa peanut butter brownies are rich, fudgy, and full of chocolate flavor with a nutty peanut butter twist. Easy to make with pantry staples and perfect for slicing and sharing.

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Course: Dessert

Cuisine: American

Keyword: cocoa peanut butter brownies

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 12

Ingredients

• 5 tablespoons unsalted butter room temperature
• 2/3 cup chunky peanut butter
• 2/3 cup brown sugar
• 1/3 cup granulated sugar
• 3 large eggs
• 1/2 teaspoon vanilla extract
• 2/3 cup unsweetened cocoa powder
• 2/3 cup whole wheat Pastry flour OR all-purpose flour
• ¼ teaspoon salt
• ½ cup semisweet chocolate chips

Instructions

• Preheat the oven to 350°F. Spray a 8x8 or 9x9 square pan with oil spray.
• In a stand mixer bowl or with a handheld mixer and bowl, add butter, peanut butter, brown sugar, and granulated sugar and cream together on high speed.
• Decrease speed to medium and add eggs, one at a time, then vanilla, beating well between each.
• In a separate bowl, mix together cocoa powder, flour, and salt.
• Add dry ingredients to wet ingredients, gently stirring together. Fold in chocolate chips.
• Pour batter into prepared pan and bake 15 to 20 minutes until the top feels firm and a toothpick in the center comes out clean.

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