Chocolate and peanut butter fans will adore this brownie skillet: a chewy, gooey brownie swirled with creamy peanut butter, baked in a skillet and served warm with vanilla ice cream.
Chocolate peanut butter lovers, rejoice!
There’s no better flavor pairing. Chocolate and peanut butter are perfectly matched — rich, comforting, and irresistibly decadent. This recipe brings them together in a shareable skillet brownie that’s equal parts fudgy and melty.
This skillet is ideal for gatherings or cozy nights in — Galentine’s, Valentine’s, or any celebration (or none at all). It’s an indulgent dessert that earns its place on the table.
The batter is thick and luscious: a classic brownie base made gooey with swirls of peanut butter. Bake until just set, then add a scoop of vanilla ice cream so the cold cream melts into warm chocolate ribbons — heavenly.
It’s rich, gooey, and perfectly satisfying — a dessert that’s simple to make and impossible to resist.
Chocolate and peanut butter have always been a favorite combination. This version uses a single-skillet method for minimal cleanup and maximum flavor: melt the butter, whisk in sugars and eggs, add dry ingredients, stir in chocolate chips, then ripple peanut butter through the batter before baking.
This recipe works best in a 10–11 inch oven-safe skillet. A 2.25-quart braiser or any similar deep skillet will do. The batter fills the pan nicely and bakes into a crackly-topped, ultra-fudgy brownie.
Be careful not to overbake — you want the center just set so it stays soft and gooey. If desired, sprinkle extra chocolate chips on top when it comes out of the oven for an even melty finish.
Serve warm with scoops of vanilla ice cream to balance the richness. For more peanut butter flavor, drizzle warmed peanut butter over the top or offer peanut butter spoons on the side.
This skillet brownie is a chocolate lover’s dream — rich, fudgy, and full of warm peanut buttery swirls.
The perfect dessert for parties or a special night in. Enjoy!
Chocolate Peanut Butter Skillet Brownie
Chocolate Peanut Butter Brownie Skillet
6 to 8 people
Ingredients
- 1 cup unsalted butter
- 1 cup sugar
- 1 cup dark brown sugar
- 3 large eggs, lightly beaten
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tablespoon instant espresso powder
- 1 teaspoon salt
- 1 cup chocolate chips, plus more for topping
- 3/4 cup creamy peanut butter
- Vanilla ice cream, for serving
Instructions
- Preheat the oven to 350°F (175°C).
- Heat a 10–11 inch oven-safe deep sauté pan or skillet over medium heat. Add the butter and melt. Remove the pan from heat and whisk in the granulated and brown sugars until dissolved. Whisk in the eggs quickly so they don’t cook, then whisk in the vanilla extract.
- In a bowl, whisk together the flour, cocoa powder, espresso powder and salt. Add the dry ingredients to the skillet and stir until no lumps remain. Stir in the chocolate chips.
- Dollop the peanut butter over the batter and swirl it through with a knife. Bake for 25–30 minutes, until the center is just barely set — avoid overbaking to keep it fudgy. If desired, sprinkle extra chocolate chips on top when it comes out of the oven.
- Let cool slightly, then serve warm topped with vanilla ice cream.
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