These peanut butter and jelly brownies are out of this world and my new favorite! I use my super fudgy brownie recipe and swirl it with creamy peanut butter and fruity jam for an amazingly decadent PB+J dessert! They’re easy to make and require no special ingredients or equipment.
While I didn’t grow up with peanut butter and jelly sandwiches, it was later in life that I realized how delicious this combo is. It’s the flavors of salty peanut butter and sweet, fruity jam that I cannot get enough of! I have a recipe for peanut butter and jelly muffins on the blog which I also love, but I wanted to experiment and throw chocolate in the mix and see what happened.
And holy cow, I’ve never tasted brownies quite like these. The flavors just go together perfectly and you get the nostalgic flavors of PB+J combined with a rich and decadent brownie.
How to make peanut butter and jelly brownies
- Preheat the oven to 350°F/180°C and line an 8×8-inch baking pan with parchment paper, leaving enough overhang so you can lift the brownies out of the pan after baking. Trust me, you’ll want the extra help since these PB+J brownies are extra fudgy.
- Melt the chocolate and butter together. In a large heat-proof bowl, melt the chocolate and butter in the microwave in 20-30 second intervals. Stir in between each interval until fully melted (you can also do this in a saucepan over simmering water).
- Whisk in the sugar and eggs. Add sugar to the chocolate mixture, whisking until combined. Add the eggs and whisk vigorously until shiny.
- Fold in the flour and salt. Do this using a rubber spatula, just until combined. Be careful not to overmix the brownie batter.
- Pour the batter into the prepared pan and smooth the top. Spoon large dollops of peanut butter and jelly in an alternating pattern on top of the brownies so it resembles a chess board. Then, use a sharp knife or skewer to swirl the peanut butter and jelly into the brownie batter (Optional: Sprinkle crushed peanuts on top before baking).
- Bake for for 25-28 minutes, until the edges are set but the center is still soft. A toothpick inserted into the center will come out with moist crumbs — not completely clean.
Note: I recommend heating the peanut butter in the microwave for about 15 seconds before dolloping onto the brownies. This will make the consistency thinner and make swirling easier and more even.
Tips for making peanut butter and jelly brownies
- Use good quality chocolate. For the best tasting brownies, use a good quality chocolate. I love using chocolate bars cut into pieces, but chocolate chips or any dark chocolate you have on hand will work, too.
- Don’t overmix the brownie batter. To keep your brownies extra fudgy and chewy, don’t overmix the batter. instead, combine the ingredients just until they are incorporated.
- Pull the brownies out of the oven when a toothpick inserted comes out with moist crumbs. You don’t want to wait until the brownies are completely dry. They will continue baking from residual heat after you pull them from the oven, and you want to leave some moisture to ensure they are extra fudgy.
- Heat the peanut butter in the microwave for about 10-15 seconds before swirling. This will loosen the consistency, making swirling much easier. It will also create more beautiful looking swirls! You can also mix the jam together or heat it up slightly to loosen.
What kind of peanut butter and jelly should I use?
I recommend using a non-natural creamy peanut butter, like Skippy or Jif. Creamy peanut butter will swirl much more easily than chunky, and non-natural peanut butter already contains some sugar and salt, which adds flavor to the brownies.
I personally prefer using strawberry or raspberry jam in these brownies, but any flavor you love will work!
More of my favorite brownie recipes
- Strawberry Brownies: Made with fresh strawberries and rich chocolate ganache.
- Gluten Free Brownies: Ground hazelnuts give these ultra fudgy brownies amazing texture.
- Spice Brownies: Fudgy brownies enhanced with brown sugar, ground cinnamon, and ground ginger.
- Pecan Pie Brownies: Gooey brownies topped with pecan pie filling.
- Mint Brownies: Peppermint extracts add holiday flavor to these decadent, fudge-like brownies.
These gooey, fudgy brownies are swirled with creamy peanut butter and fruity jam. Top them with crushed peanuts and a bit of sea salt for added texture. You won't believe how good these taste or how easy they are to make!
- 7 oz. (200g) bittersweet chocolate chips or chunks
- 2/3 cup (130g) unsalted butter, cut into pieces
- 3/4 cup (150g) granulated sugar
- 3 large eggs
- 2/3 cup (90g) all-purpose flour, sifted
- 1/4 teaspoons salt
- 1/3 cup (85g) creamy peanut butter, preferably a non natural variety like Skippy or Jif
- 1/3 cup (110g) raspberry or strawberry jam, or whatever flavor you prefer
- 2 tablespoons coarsely chopped peanuts for garnish, optional
Preheat oven to 350°F/180°C. Line an 8×8-inch baking pan with parchment paper or aluminium foil, leaving enough overhang on the sides for lifting the brownies out after baking.
In a large heat-proof bowl, place chocolate and butter. Heat in the microwave in 20-30 second intervals, stirring in between each interval, until melted (or set it over a saucepan of simmering water, stirring occasionally). Add sugar to chocolate mixture and whisk until combined. Add eggs and whisk the mixture vigorously for several seconds until shiny. Add flour and salt and fold, using a rubber spatula, just until combined.
Pour batter into prepared pan and smooth the top. Heat the peanut butter for 10-15 seconds in the microwave so it's a more viscous consistency. Then, mix the jam to loosen it. If it's still too thick, microwave it for 10 seconds to loosen. Spoon alternating dollops of peanut butter and jelly on top of the brownies so it resembles a checkerboard. Using a knife or skewer, gently swirl together with the brownie batter to get a marble effect. Be careful not to over swirl and completely mix everything together. You want to still see lots of the peanut butter and jelly on top. If using, sprinkle crushed peanuts over the surface of the batter.
Bake for 25-28 minutes, until the edges are set but the center is still very soft. Be careful not to overbake. A toothpick inserted into the center of the brownies should come out with moist crumbs, not dry. Let brownies cool completely on a wire rack, then refrigerate until set for easy cutting. Lift brownies out of the pan using the parchment paper and cut into squares. Serve cold or at room temperature.
Store brownies in the fridge in an airtight container for up to 5 days. Brownies can be frozen for up to 2 months. Thaw them overnight in the fridge.