Gooey, decadent Peanut Butter and Jelly Brownies with a sweet balance of strawberry pie filling, creamy peanut butter, and fudgy chocolate brownies.
These may not look as appetizing, but they are truly delicious and decadent. And you’ll love the flavor combo, I know I do!
This brownie recipe was originally published in January 2018. I updated the recipe notes and took new photos in April 2026.
The Brownie That Tastes Like Your Favorite Childhood Sandwich
Aimee’s Recipe Notes
If you love Peanut Butter Brownies, it’s time to try this pb&j version! Today’s dessert reminds me of lunchboxes, sandwiches, and that sweet-salty combo!
I’ve made plenty of brownie recipes over the years, but sometimes the goal is just easy and nostalgic. By using a brownie mix we check the easy box.
You could totally use my homemade brownie recipe and bake it up in a 13×9 instead!
Let me know if you try this one. XO,
Ingredient Notes
Starting with a boxed brownie mix keeps things easy and reliable. Make sure to choose one that bakes in a 13×9 pan.
- Fudge Brownie Mix – You’ll need the mix, plus the water, oil and eggs for making the brownies.
- Creamy peanut butter – Shelf stable peanut butter works best, not the natural kind you have to stir.
- Strawberry pie filling – I love the texture that pie filling gives when baked. You could swap it out for strawberry preserves if you prefer.
- Powdered sugar – For sweetening the peanut butter batter.
How to Make PB&J Brownies
Start by making the brownie batter.
- Whether you choose a boxed mix or homemade brownies, use the ingredients listed on the box…usually butter, oil, eggs.
- Uuse a 13×9 baking dish lined with foil or parchment paper.
Layer it Up.
- I prefer to thicken the peanut butter with powdered sugar and egg. The pie filling has enough jelly to make these gooey!
- Slightly swirl the pie filling into the peanut butter and brownie. If you don’t like strawberry, choose your favorite!
Tips and Tricks
- Prepare the brownie batter according to the directions on your box for a 13 x 9 inch pan.
- Soften the peanut butter by microwaving it for 30 seconds. This makes it easier to combine with the egg and powdered sugar.
- Swirl the peanut butter, brownie and strawberry layers together with a butter knife in equal sections before baking.
- Chill the baked, cooled brownies in the refrigerator before serving. They taste AMAZING cold!
- Storage- Keep brownies in an airtight container in the refrigerator for up to 1 week. Or freeze in a freezer safe container for up to 1 month. Thaw in refrigerator overnight.
Easy Dessert Recipes
- Looking for a classic Banana Pudding Recipe? Look no further with this soft and smooth delicate!
- This Lemon Sorbet will be perfect for summertime, so refreshing and tart!
- Creamy dreamy Peanut Butter Blossoms are a staple at my family functions!
- Thick, fudgy Salted Caramel Brownies are definitely a crowd favorite!
- Use this Rice Krispie Treats Recipe if you look ooey gooey chewy delicious treats.
- Who says PB&J is just for kids? You’ll love these Peanut Butter and Jelly Sandwich Cookies at any age!
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Peanut Butter and Jelly Brownies Recipe
Ingredients
- 1 box fudge brownie mix for 13×9 pan
- 3 large eggs divided
- ⅔ cup vegetable oil
- ¼ cup water
- 1 ½ cups creamy peanut butter
- ½ cup powdered sugar
- 1 can Strawberry pie filling 21 ounce
Instructions
- Preheat the oven to 350°. Line a 9 X 13 pan with foil, or parchment paper. Set the pan aside.
- In a large mixing bowl, combine brownie mix, 2 eggs, oil and water (or the ingredients called for on your brownie mix box). Spread into the bottom of the prepared pan. Set it aside.
- In a medium bowl, soften peanut butter in the microwave for 30 seconds. Add in sugar and 1 egg. Mix until combined. Drop by spoonfuls over brownie batter.
- Spread pie filling over the peanut butter batter. With a butter knife, swirl the layers lightly.
- Bake for 30-33 minutes. Cool completely and refrigerate. Cut into squares and enjoy.
Notes
- STORAGE- for best results, store in airtight container in refrigerator for up to one week.
- FREEZE: freeze in airtight freezer safe container for up to 1 month. Thaw in refrigerator overnight.
- I recommend shelf stable peanut butter (instead of natural versions) for today’s baking.
- See blog post for more tips and tricks and step by step photos.
I don’t like canned pie filling can I use jam
can I use grape jelly instead of pie filling my family would like it better
How much sugar and peanutbutter
had to comment since I’ve never seen this combination before, thank you for sharing it! Don’t make a lot of sweets but this one will do, had never heard of using strawberry pie filling, seems like an even better fit for baking, so thank you again!
Perfect combination of peanut butter and fruits. Great creation ! Thank you !
I am allergic to strawberries and am wondering if raspberry jam or maybe blueberry pie filling would work?
Blueberry Pie Filling would be delicious 🙂
Ah, pb&j take me back to the lunchbox days. Such a simple and delicious sandwich. Never reimagined them into brownies though. I’ll have to give these a try.