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Malted Peanut Butter Brownies

  • Author: Celeste
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 16 brownies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


These malted peanut butter brownies are chewy, fudgy, and ultra decadent. They’re made with malted milk powder and topped with a gorgeous swirl of creamy peanut butter. Top them with flaky sea salt and you’ve got yourself some next level brownies!


  • 170 g (3/4 cup) unsalted butter*, cut into cubes
  • 145 g (5 oz) dark chocolate, roughly chopped
  • 150 g (3/4 cup) granulated sugar
  • 50 g (1/4 cup) light brown sugar
  • 2 large eggs + 1 large egg yolk, room temp
  • 2 tsp vanilla extract
  • 60 g (1/2 cup) all-purpose flour, spooned and leveled
  • 50 g (1/2 cup) Dutch-processed cocoa powder, spooned and leveled
  • 80 g (scant 2/3 cup) chocolate malted milk powder
  • 1/4 tsp espresso powder
  • 1/2 tsp salt
  • 3 tbsp creamy natural peanut butter
  • 2 tsp powdered sugar


  1. Preheat the oven to 325°F (160°C) and grease an 8×8″ baking pan with 1 tbsp melted butter. Line with parchment paper and set aside.
  2. In a medium bowl, whisk together the flour, cocoa powder, chocolate malted milk powder, espresso powder, and salt. Set aside.
  3. In a large heatproof bowl, add the butter and chopped dark chocolate. Heat in the microwave in 20 second intervals, stirring in between. When it’s 80% melted, stir until smooth and combined. The residual heat should melt the rest.
  4. Whisk the granulated and brown sugar into the chocolate mixture until fully combined. Let the mixture cool for about 2-3 minutes or until it’s slightly warm. If it’s too hot, the heat could cook the eggs.
  5. Once the chocolate mixture has cooled slightly, whisk in the eggs and egg yolk one at a time. Mix after each addition. Whisk in the vanilla extract.
  6. Fold in the flour mixture with a rubber spatula until just combined. Be careful not to overmix. The batter will be slightly thick.
  7. Transfer the batter to the prepared baking pan, smoothing out the top.
  8. In a small bowl, mix together the peanut butter and powdered sugar until combined. Heat in the microwave in two 5 seconds intervals, stirring in between (for a total of 10 seconds). It doesn’t need to be runny. Just warm enough to fall off the spoon in thick ribbons.*
  9. Place dollops of peanut butter on top of the brownie batter. Then take the tip of a thin knife or a chopstick and swirl the top until you’re satisfied with how it looks. Don’t neglect the edges!
  10. Bake for 40-45 or until a toothpick inserted into the center comes out with a few fudgy crumbs.
  11. Place the pan on a cooling rack and cool completely in the pan before slicing.
  12. Top with flaky sea salt and enjoy!


Butter: You’ll also need an additional tbsp of melted butter to grease the baking pan.

Peanut Butter: If your peanut butter stiffened back up, place it back in the microwave for about 7 seconds. 

Don’t Overswirl: This can cause the top to get muddy rather than having a marbled look.


  • Serving Size: 1 brownie
  • Calories: 249
  • Sugar: 20.3 g
  • Sodium: 94.7 mg
  • Fat: 15.2 g
  • Carbohydrates: 27.3 g
  • Fiber: 1.9 g
  • Protein: 3.5 g

Keywords: malted peanut butter brownies, peanut butter marbled brownies, peanut butter brownies, chewy, decadent, fudgy