You know those days when you’re craving something sweet but don’t want to deal with a sink full of dishes? That’s exactly why I fell in love with these 5-ingredient peanut butter brownies. One lazy Sunday when my pantry was nearly empty (and my sweet tooth was screaming), I threw together peanut butter, sugar, and eggs on a whim. The result? Fudgy, rich brownies with zero fuss. Now they’re my go-to when I need a quick chocolate fix or surprise guests show up. No fancy techniques, no weird ingredients – just pure peanut butter magic in under 30 minutes. Trust me, your future self will thank you for bookmarking this recipe.
Why You’ll Love These 5-Ingredient Peanut Butter Brownies
Listen, I’m not exaggerating when I say these brownies are life-changing. Here’s why they’ve earned a permanent spot in my recipe rotation:
- Seriously easy: One bowl, five ingredients you probably have right now, and zero fancy equipment
- Crazy rich flavor: The peanut butter makes them taste indulgent while the brown sugar gives that deep caramel note I adore
- Perfect texture: They’re somehow both fudgy and cakey – like if a brownie and peanut butter cookie had a baby
- Emergency dessert: From craving to cooling rack in under 30 minutes (I’ve timed it during desperate snack emergencies)
Honestly? The hardest part is waiting for them to cool before diving in.
Ingredients for 5-Ingredient Peanut Butter Brownies
Here’s all you need to whip up these ridiculously easy brownies:
- 1 cup creamy peanut butter (go for the good stuff, not natural)
- 1 cup packed dark brown sugar (yes, packed – I press it into the measuring cup)
- 2 large eggs (room temp works best)
- 1 teaspoon baking powder
- ½ cup semisweet chocolate chips (or more, because who’s counting?)
That’s it! No flour, no butter, no weird ingredients. Just pantry staples that come together in minutes.
How to Make 5-Ingredient Peanut Butter Brownies
Okay, let’s get baking! These brownies come together so fast you’ll want to have everything ready before you start. Trust me, I’ve learned this the hard way (read: scrambling to find my baking powder while eggs start separating). Here’s exactly how I make them:
Step 1: Prep and Mix Wet Ingredients
First things first – preheat that oven to 350°F (175°C) and grab your trusty 8×8 baking pan. Give it a quick grease or line it with parchment paper (my lazy hack for easy removal). Now the fun part: in a medium bowl, dump in your peanut butter, packed brown sugar, and eggs. I use a sturdy fork to mix at first, then switch to a spatula when it gets thick. You’re aiming for a smooth, glossy batter – no sugar lumps! Pro tip: if your peanut butter was in the fridge, microwave it for 10 seconds to soften first.
Step 2: Add Baking Powder and Chocolate Chips
Here’s where the magic happens. Sprinkle in that baking powder (yes, just one teaspoon – don’t overdo it!) and stir gently until it disappears. Now fold in those glorious chocolate chips. I say “fold” because overmixing at this stage can make the brownies tough. Use a gentle scoop-and-turn motion with your spatula until the chips are evenly distributed. Want pools of melted chocolate? Reserve a handful to sprinkle on top before baking – my little indulgence.
Step 3: Bake and Cool
Pour your batter into the prepared pan (it’ll be thick – that’s perfect) and smooth the top. Bake for 18-22 minutes. Here’s the tricky part: they might look underdone at 18 minutes, but pull them out when the edges are set and a toothpick comes out with moist crumbs (not wet batter). They’ll keep cooking as they cool! Resist the urge to cut them right away – let them rest for at least 20 minutes. I know, torture. But this patience pays off in clean slices rather than gooey messes. Worth it!
Tips for Perfect 5-Ingredient Peanut Butter Brownies
After making these brownies more times than I can count (for research purposes, obviously), I’ve picked up some foolproof tricks:
- Peanut butter matters: Skip the natural kind—it makes the batter too oily. Stick with regular creamy peanut butter (Jif or Skippy are my ride-or-dies).
- Room temp eggs are key: Cold eggs make the batter stiff and harder to mix. If you forgot to take yours out early, just pop them in warm water for 5 minutes.
- Don’t overbake! They’ll look underdone at 20 minutes—that’s when you want to pull them. They set up perfectly as they cool.
- Add a pinch of salt if your peanut butter isn’t salted. It balances the sweetness beautifully.
Oh, and resist experimenting with substitutes—this minimalist recipe is finicky. I learned that the hard way with almond butter (RIP that batch).
Variations for 5-Ingredient Peanut Butter Brownies
Once you’ve mastered the basic recipe (and eaten half the pan yourself), try these fun twists! I love stirring in chopped peanuts for extra crunch or swirling raspberry jam on top before baking – the tartness cuts through the richness perfectly. Feeling fancy? Press mini peanut butter cups into the warm brownies right after they come out of the oven. Just promise me you’ll save one for me!
Serving and Storing 5-Ingredient Peanut Butter Brownies
Let’s talk about the best part—eating these beauties! I love mine slightly warm with a cold glass of milk (the classic combo), but they’re next-level with vanilla ice cream melting on top. To store, just pop any leftovers (ha!) in an airtight container. They’ll stay fresh at room temp for 3 days, or freeze slices for up to a month—perfect for sneaking midnight snacks straight from the freezer. Pro tip: Microwave frozen ones for 15 seconds to revive that fresh-baked magic.
Nutritional Information for 5-Ingredient Peanut Butter Brownies
Just a heads up – these brownies are definitely a treat! Since ingredients vary by brand (especially peanut butter and chocolate chips), I can’t give exact numbers. But with peanut butter’s protein and those rich chocolate chips, let’s call it a delicious compromise between dessert and snack.
FAQs About 5-Ingredient Peanut Butter Brownies
I get asked these questions all the time – here’s the scoop on making these foolproof brownies work for you:
Can I use white sugar instead of brown?
Technically yes, but you’ll lose that deep molasses flavor. If you must, use ¾ cup white sugar plus 1 tbsp molasses. But trust me – brown sugar’s worth the pantry dig!
Are these gluten-free?
Yes! Since there’s no flour, they’re naturally GF. Just check your baking powder (some brands contain starch). My celiac friend adores this recipe – we call it our “cheat code” dessert.
Why did mine turn out dry?
You probably overbaked them – they keep cooking as they cool! Next time, pull them at 18 minutes even if they jiggle slightly. And measure peanut butter by packing the cup, not pouring.
Can I double this recipe?
Absolutely! Use a 9×13 pan and add 5 minutes to bake time. The batter’s thick, so spread it evenly. Pro tip: rotate the pan halfway for even browning.
Did You Make This Recipe?
I’d love to hear how your 5-ingredient peanut butter brownies turned out! Drop me a comment below with your thoughts (or your favorite midnight snack variations). Tag me on social if you share photos – nothing makes me happier than seeing your kitchen creations. Happy baking, friends!
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