Name: Peanut Butter Brownie Mini Loaves
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 cup unsalted butter, melted; 1 1/2 cups granulated sugar; 1/2 cup brown sugar, packed; 4 large eggs; 2 tsp vanilla extract; 1 cup all-purpose flour; 1 cup unsweetened cocoa powder; 1/2 tsp baking powder; 1/2 tsp teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup brown sugar, packed; 3/4 cup creamy peanut butter; 1 large egg; 1 tsp vanilla extract; 1 1/4 cups all-purpose flour; 1/2 tsp baking soda; 1/4 tsp baking powder; 1/4 tsp salt

Spread the love

Make Peanut Butter Brownie Loaves from scratch with this easy recipe. Fudgy brownie batter and peanut butter cookie dough are swirled together in mini loaf pans, creating the perfect chocolate and peanut butter dessert!

Contents show

Jump to Recipe Print Recipe

This post may contain affiliate links at no cost to you. Read my very boring disclosure for more information.

Chocolate and peanut butter are a match made in dessert heaven, and these Peanut Butter Brownie Loaves bring the best of both worlds together in one indulgent recipe. Instead of making a big pan of brownies, I decided to bake them in mini loaf pans. Not only are they adorable, but they also bake evenly and are perfect for gifting or portioning. Each loaf has layers of rich, fudgy brownie with swirls of soft, chewy peanut butter cookie dough. If you love peanut butter cups, this recipe is about to become your new favorite!

This is a pinnable post. Tap or hover over any image in this post to pin to your Pinterest Boards.

Image illustrates a Pinterest pin of peanut butter brownie mini loaves.

Ingredients You’ll Need

Image illustrates peanut butter brownie mini loaves.

For the Brownie Batter

Unsalted butter (1 cup, melted): Adds richness and helps create a fudgy texture.
Granulated sugar (1 ½ cups) + brown sugar (½ cup): The mix of sugars gives depth of flavor and a hint of chewiness.
Eggs (4 large): Provide structure and bind everything together.
Vanilla extract (2 teaspoons): Enhances both the chocolate and peanut butter flavors.
All-purpose flour (1 cup): Keeps the brownies dense without becoming cakey.
Cocoa powder (1 cup, unsweetened): The star ingredient for deep chocolate flavor.
Baking powder (½ teaspoon): Helps with a slight lift without making the brownies too airy.
Salt (½ teaspoon): Balances the sweetness.

For the Peanut Butter Cookie Dough

Unsalted butter (½ cup, softened): Creamy base for the cookie dough.
Granulated sugar (½ cup) + brown sugar (½ cup): Adds sweetness and chew.
Creamy peanut butter (¾ cup): The signature flavor of this recipe.
Egg (1 large): Holds the dough together.
Vanilla extract (1 teaspoon): Adds warmth and depth.
All-purpose flour (1 ¼ cups): Provides structure for the cookie layer.
Baking soda (½ teaspoon) & baking powder (¼ teaspoon): Lightens the dough slightly so it swirls well.
Salt (¼ teaspoon): Brings out the peanut butter flavor.

Step-by-Step Instructions

Step 1: Prep the Pans

Preheat your oven to 350°F (175°C). Grease or line three mini loaf pans (5.72″ x 3.31″ x 1.88″, these are perfect for gift giving, so the loaves release easily after baking.

Step 2: Make the Brownie Batter

In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Beat in the eggs and vanilla. Sift in the flour, cocoa powder, baking powder, and salt. Gently fold until combined, being careful not to overmix. Set aside.

Step 3: Make the Peanut Butter Cookie Dough

In another bowl, cream together the softened butter, granulated sugar, brown sugar, and peanut butter until light and fluffy. Beat in the egg and vanilla. Stir in the flour, baking soda, baking powder, and salt until a soft dough forms.

Step 4: Assemble the Loaves

Divide the brownie batter evenly among the three prepared loaf pans. Drop spoonfuls of peanut butter cookie dough on top of each. Use a butter knife to swirl the two batters together, creating a marbled effect.

Step 5: Bake

Bake the loaves for 28–34 minutes, depending on your oven. The tops should be set, and a toothpick inserted into the center should come out with a few moist crumbs (not wet batter).

Step 6: Cool and serve

Let the loaves cool in the pans for about 10 minutes before carefully transferring them to a wire rack. Slice thick pieces and enjoy warm or at room temperature.

Conclusion

These Peanut Butter Brownie Loaves are the ultimate comfort dessert, combining two classic favorites into one rich, indulgent treat. The fudgy brownie base and chewy peanut butter swirls create the perfect balance of flavors. Whether you make them for a cozy family dessert, share them as gifts, or keep one all to yourself, they’re sure to become a repeat recipe in your kitchen!

Resources: Here are some helpful resources for further information.

Frequently Asked Questions

1. Can I use regular loaf pans instead of mini ones?

Yes! You can bake the batter in one standard 9×5-inch loaf pan. Just extend the baking time to about 45–50 minutes, checking for doneness with a toothpick.

2. Can I freeze these brownie loaves?

Absolutely. Wrap cooled loaves tightly in plastic wrap and store in the freezer for up to 2 months. Thaw at room temperature before serving.

3. Can I use chunky peanut butter instead of creamy?

Yes, chunky peanut butter will add texture and bits of peanuts throughout the cookie layer. Both work well—it just depends on your preference.

4. How do I keep the loaves extra fudgy?

Don’t overbake! Pull them from the oven when the toothpick still has moist crumbs clinging to it. Overbaking will lead to a cakier texture.

Peanut Butter Brownie Mini Loaves

Rich, fudgy brownies swirled with soft peanut butter cookie dough come together in these irresistible Peanut Butter Brownie Loaves. Baked in mini loaf pans, they’re the perfect personal-sized treat—decadent enough for dessert but just right for sharing (if you’re willing!).

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 50

Servings 3 mini loaves

Equipment

3 mini loaf pans
2 mixing bowls.

Ingredients

For the Brownie Layer

1 cup unsalted butter, melted
1 ½ cups granulated sugar
½ cup brown sugar, packed
4 large eggs
2 tsp vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
½ tsp baking powder
½ tsp teaspoon salt

For the Peanut Butter Cookie Layer

½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar, packed
¾ cup creamy peanut butter
1 large egg
1 tsp vanilla extract
1 ¼ cups all-purpose flour
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt

Instructions

Preheat the Oven

Preheat oven to 350°F (175°C). Grease or line 3 mini loaf pans (5.72″ x 3.31″ x 1.88″).

Make the Brownie Batter

In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Beat in eggs and vanilla. Stir in flour, cocoa powder, baking powder, and salt until just combined.

Make the Peanut Butter Cookie Dough

In another bowl, cream together softened butter, sugars, and peanut butter until fluffy. Beat in egg and vanilla. Mix in flour, baking soda, baking powder, and salt until dough forms.

Assemble the Mini Loaves

Divide brownie batter evenly among the 3 prepared pans. Drop spoonfuls of peanut butter cookie dough over the top. Use a butter knife to gently swirl for a marbled effect.