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Best Chocolate Peanut Butter Football Brownies

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Rich, fudgy brownies swirled with creamy peanut butter and cut into football shapes, topped with a peanut butter glaze. A game-day favorite that’s quick, easy, and always a crowd-pleaser.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup (40g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/3 cup (85g) creamy peanut butter
  • 2 tablespoons (30g) unsalted butter, softened
  • 1/4 cup (30g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup (65g) creamy peanut butter (for glaze)
  • 2 tablespoons (30ml) milk (for glaze)
  • 1/2 cup (60g) powdered sugar (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment.
  2. In a large bowl, whisk together melted butter and granulated sugar until well combined. Add eggs one at a time, whisking vigorously after each. Stir in vanilla extract.
  3. In a separate small bowl, sift together cocoa powder, flour, salt, and baking powder. Gradually add dry mixture to wet ingredients, folding gently with a spatula until just combined. Do not overmix.
  4. In a small microwave-safe bowl, combine 1/3 cup peanut butter and 2 tablespoons softened butter. Microwave for 15-20 seconds until soft. Stir in 1/4 cup powdered sugar and 1/2 teaspoon vanilla extract until smooth.
  5. Pour brownie batter into prepared pan and spread evenly. Drop spoonfuls of peanut butter mixture over the top. Use a knife or toothpick to swirl into the batter with just a few figure-eight motions.
  6. Bake for 20-25 minutes, until edges are set and center looks slightly underdone. A toothpick inserted into center should come out with a few moist crumbs. Cool in pan on a wire rack for at least 15 minutes.
  7. Once completely cool, use parchment to lift brownies out of pan. Place on cutting board. Use a football-shaped cookie cutter to press down firmly and cut out shapes. You should get 6-8 footballs.
  8. For the glaze: In a small bowl, whisk together 1/4 cup peanut butter and milk until smooth. Gradually add 1/2 cup powdered sugar, whisking until thick but drizzle-able. Transfer to a piping bag or zip-top bag with a tiny corner snipped off.
  9. Pipe glaze onto brownies to look like football laces: a line down the center with short cross lines. Let glaze set for about 10 minutes before serving.

Notes

For clean football shapes, chill brownies in the fridge for 15 minutes before cutting. Save scraps for snacking or topping ice cream. The flavors deepen after a day or two. For a dairy-free version, use plant-based butter and oat milk.

Nutrition

Keywords: chocolate peanut butter brownies, football brownies, game day dessert, fudgy brownies, peanut butter swirl brownies

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