Joanna Gaines Peanut Butter Brownies

This fudgy, rich Joanna Gaines Peanut Butter Brownies is made with creamy peanut butter and dark cocoa powder and ready in 55 minutes. Watching the knife drag through the peanut butter layers to create thick golden swirls over the dark chocolate batter is incredibly satisfying. I always end up eating the corner pieces first.

Why This Classic Works

I used to struggle with dry brownies whenever I tried adding extra fillings or swirls. The secret here is the ratio of butter and eggs to cocoa powder, keeping the base incredibly moist.

The peanut butter mixture has a little powdered sugar added, preventing it from melting completely away into the chocolate. It stays distinct and slightly chewy even after a long bake.

Joanna Gaines Peanut Butter Brownies Ingredients

For the Brownies :

• 1 cup unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 1/2 teaspoon kosher salt

For the Peanut Butter Swirl:

• 1/2 cup creamy peanut butter
• 1/4 cup powdered sugar
• 2 tablespoons unsalted butter, softened

How To Make Joanna Gaines Peanut Butter Brownies

1. Preheat the oven: Heat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
2. Mix the wet ingredients: In a large bowl, whisk together the melted butter and granulated sugar until well combined, then beat in the eggs and vanilla.
3. Fold in the dry ingredients: Stir in the cocoa powder, flour, and salt just until no dry streaks remain, then pour the batter into the prepared pan.
4. Make the peanut butter swirl: In a small bowl, mix the creamy peanut butter, powdered sugar, and softened butter until smooth.
5. Swirl and bake: Drop spoonfuls of the peanut butter mixture onto the brownie batter, swirl with a knife, and bake for 35-40 minutes until a toothpick comes out with moist crumbs.

Recipe Tips

• Use room temperature eggs: Cold eggs can cause the melted butter to seize, making the batter lumpy and hard to mix.
• Do not overmix: Once you add the flour, fold gently so the baked brownies stay fudgy instead of becoming tough and cakey.
• Check early: Ovens vary wildly, so test your brownies at the 30-minute mark to ensure you do not overbake them.

What To Serve With Peanut Butter Brownies

These rich squares pair beautifully with a cold glass of milk or a scoop of vanilla bean ice cream. If you are serving them to guests, a drizzle of warm chocolate ganache or hot fudge pushes them over the edge.

How To Store

Store baked brownies in an airtight container at room temperature for up to four days. You can also wrap individual squares tightly in plastic wrap and freeze them for up to three months.

FAQs

• Can I use crunchy peanut butter? Yes, you can substitute crunchy peanut butter for the swirl. It will add a nice textural crunch to the finished brownies.
• Why did my swirl sink? If your brownie batter is too thin or your peanut butter mixture is too heavy, it can sink. Ensure you measure the flour accurately to support the heavy swirl.
• Can I bake this in an 8×8 pan? Baking this full recipe in an 8×8 pan will make the brownies too thick to bake properly. You would need to halve the recipe for a smaller pan.

Nutrition

• Calories: 340 kcal
• Total Fat: 18 g
• Saturated Fat: 10 g
• Cholesterol: 65 mg
• Sodium: 150 mg
• Total Carbohydrate: 42 g
• Protein: 5 g

Try More Recipes:

• Joanna Gaines Coleslaw
• Joanna Gaines Egg Drop Soup Recipe
• Joanna Gaines Gnocchi

Joanna Gaines Peanut Butter Brownies

Recipe by Imen Dridi

Servings

16

servings

Prep time

15

minutes

Cooking time

40

minutes

Total time

55

minutes

Joanna Gaines Peanut Butter Brownies are fudgy, rich, and swirled with creamy peanut butter. Made with everyday staples like dark cocoa powder and butter, this 55-minute dessert is an easy weekend bake. These decadent squares disappear fast at potlucks and parties.

Ingredients

• 1 cup unsalted butter, melted

• 2 cups granulated sugar

• 4 large eggs

• 1 tablespoon vanilla extract

• 1 cup unsweetened cocoa powder

• 1 cup all-purpose flour

• 1/2 teaspoon kosher salt

• 1/2 cup creamy peanut butter

• 1/4 cup powdered sugar

• 2 tablespoons unsalted butter, softened

Directions

• 1. Preheat the oven: Heat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
• 2. Mix the wet ingredients: In a large bowl, whisk together the melted butter and granulated sugar until well combined, then beat in the eggs and vanilla.
• 3. Fold in the dry ingredients: Stir in the cocoa powder, flour, and salt just until no dry streaks remain, then pour the batter into the prepared pan.
• 4. Make the peanut butter swirl: In a small bowl, mix the creamy peanut butter, powdered sugar, and softened butter until smooth.
• 5. Swirl and bake: Drop spoonfuls of the peanut butter mixture onto the brownie batter, swirl with a knife, and bake for 35-40 minutes until a toothpick comes out with moist crumbs.