Chocolate Peanut Butter Skillet Brownies

These indulgent Chocolate Peanut Butter Skillet Brownies, made in mini cast-iron skillets, are seriously moist and decadent. The center is fudgy, and the edges are chewy—just the way we like our brownies around here! We take it up a notch by serving it a la mode with vanilla ice cream.

peanut butter brownie in a mini cast iron skillet served a la mode

I’ll be honest — there are not too many desserts that blend peanut butter and chocolate that I won’t go crazy for. And I’ll use just about any reason to indulge in anything chocolate. Who’s with me?

So if you’re going to indulge, then brownies are probably high on your list. This skillet version combines peanut butter and cocoa (with a few more tasty ingredients), bakes it into a deliciously fudgy brownie, and serves it up personal style in mini cast iron skillets.

overhead shot of two peanut butter skillet brownies

Chocolate Peanut Butter Skillet Brownie Ingredients:

  • For your wet ingredients, you’ll need melted butter, sugar, brown sugar, eggs, and vanilla.
  • For the dry ingredients, you’ll need Powdered Peanut Butter with Dutch Cocoa. This powdered mix is a blend of peanut butter, cocoa, a little sugar, and a dash of salt for flavor. Not only does it have a great peanut flavor, but it has 90% less fat and over 70% fewer calories than traditional peanut butter. Now that’s a win, and I use it all the time. You’ll also need regular cocoa powder (to give it that additional chocolatey flavor), sea salt, and all-purpose flour.
  • And to top everything off, you’ll serve it with vanilla ice cream or your ice cream of choice.

How to make Chocolate Peanut Butter Skillet Brownies:

Preheat oven. Preheat oven to 350°F.

Making brownie batter

Blend wet ingredients. In a large bowl, combine the butter, sugar, brown sugar, and vanilla. Blend until smooth using a hand blender (paid link). Slowly add in the eggs, one at a time. Blend all ingredients until smooth.

Add dry ingredients. Fold in the flour and whisk (paid link) until combined. Fold in the powdered peanut butter with dutch cocoa, cocoa, and salt and whisk (paid link). The texture will be thick but smooth. Do not over mix to ensure you have the perfect brownie texture in the end. Set the batter to the side.

Grease your skillets. Using butter or cooking spray, grease two 8-inch cast-iron skillets.

Add brownie batter to each skillet. Spread brownie batter evenly between the two small cast-iron skillets.

Adding the peanut butter swirl to the brownie batter

Melt peanut butter and create a swirl design. Melt 2 tablespoons of peanut butter (you can microwave for 5-7 seconds). Add one tablespoon of peanut to the top of the brownie batter, creating a swirl using the flat edge of a butter knife.

Bake and enjoy. Bake your brownie at 350°F for 30 minutes. Remove from oven and allow to cool for 5 minutes. Serve with ice cream.

Chocolate Peanut Butter Skillet Brownie Tips

  • Brownies can fall into two basic categories: cakey and fudgy. Cakey brownies have a cake-like texture that is light, somewhat fluffy, and airy, while fudgy brownies are moist, dense, and gooey. I prefer a fudgy brownie, so this recipe has a higher fat-to-flour ratio. This means it has more chocolate and butter and less flour (and zero baking powder).
  • When all ingredients are blended, your brownie batter should have a smooth and thick consistency. It should not be too loose.
  • To make the peanut butter easier to work with, you can melt it in the microwave for 5-7 seconds. I find that using the back edge of a butter knife works perfectly to create a nice swirl.
  • Make sure to grease your skillet before adding the brownie batter to the cast iron. You don’t want your brownie to stick to the skillet.

This peanut butter skillet brownie served with ice cream, can make any cloudy day seem like sunshine. Plus, this dessert doesn’t even require plates – spoons only!

Here are a few more desserts you might enjoy:

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peanut butter brownie in a mini cast iron skillet served a la mode

Chocolate Peanut Butter Skillet Brownies


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5 from 1 review

  • Author: Eric Jones
  • Total Time: 45 minutes
  • Yield: 8 1x

Description

These indulgent Chocolate Peanut Butter Skillet Brownies, made in mini cast-iron skillets, are seriously moist and decadent. The center is fudgy, and the edges are chewy — just the way we like our brownies around here!


Ingredients

Units Scale
  • 1 cup butter, melted
  • 1 cup sugar
  • 1 cup brown sugar
  • 3 large eggs, room temperature
  • 1/4 cup powdered peanut butter with dutch cocoa
  • 3/4 cup cocoa powder
  • 3/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 3/4 cup all-purpose flour
  • 2 tbsp peanut butter, melted


Instructions

  1. Preheat oven to 350°F.
  2. In a large bowl, combine the butter, sugar, brown sugar, and vanilla. Blend until smooth using a hand blender (paid link). Slowly add in the eggs, one at a time. Blend until smooth.
  3. Fold in flour. Whisk (paid link) until combined. Fold in the powdered peanut butter with dutch cocoa, cocoa, and salt and whisk (paid link). The texture will be thick but smooth. Do not over mix. 
  4. Using butter or cooking spray, grease two 8-inch cast-iron skillets. Spread brownie batter evenly between two cast-iron skillets.
  5. Melt 2 tablespoons of peanut butter (you can microwave for 5-7 seconds). Add one tablespoon of peanut to the top of the brownie batter, creating a swirl using the flat edge of a butter knife.
  6. Bake your brownie at 350°F for 30 minutes. Remove from oven and allow to cool for 5 minutes. Serve with ice cream.

Equipment

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Nutrition

  • Calories: 526
  • Fat: 32g

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