Easy Chocolate Chip Peanut Butter Brownies

These aren’t your typical chocolate brownies. Instead of cocoa powder, all the chocolate comes from semi-sweet chips stirred into a peanut butter base. The result is something between a blondie and a brownie, with rich peanut butter flavor and pockets of melted chocolate throughout.

Crunchy peanut butter adds texture, though you can swap smooth if that’s what you’ve got. The batter comes together in one bowl (no mixer needed), spreads into a 9-inch pan, and bakes until just lightly browned at the edges.

Let them cool completely before cutting or you’ll have a delicious mess instead of clean squares.

Pro Tips

• Use crunchy peanut butter for extra texture, or smooth for a more uniform brownie
• Stir the batter just until combined (overmixing develops gluten and makes brownies tough)
• Check brownies at 25 minutes (oven temps vary, and slightly underbaked is better than overbaked)
• Cool completely in the pan before cutting for clean edges and proper texture
• Store in an airtight container for up to 5 days (if they last that long)