These Peanut Butter Brownies are delicious, rich and chewy. Starting with a tasty fudgy brownie covered with creamy peanut butter layer and finally topped off with a delicious chocolate ganache, this recipe is a guaranteed family favorite.
Peanut Butter Brownies
Having a tasty recipe in your baking repertoire such as these Peanut Butter Brownies is a must for anyone with a sweet tooth. Blending together the fudgy texture of the chocolate brownie with the creaminess from the peanut butter layer, and topping it all off with the most delicious chocolate ganache is a match made in culinary heaven.
This easy recipe is definitely one of my favorites since it has just a few ingredients that I always have around the house. Once you prep the separate layers, there’s not much you have to do when they all come together but wait while it cools down in the fridge. So, let’s go ahead and dive right in, shall we?
Ingredient Notes
- Butter – Unsalted butter. You’ll need part of it softened to blend with the peanut butter and part of it cut into cubes to help melt easier for the chocolate brownie.
- Peanut Butter – Smooth peanut butter works great to create a creamy layer. Make sure it’s at room temperature so it’s easier to mix with the butter.
- Chocolate Chips – I used semi-sweet chocolate chips, but feel to use your favorite.
- Heavy Cream – I prefer heavy cream for a creamier texture in the chocolate layer.
- Vanilla – I prefer to use pure vanilla extract to enhance the flavors.
- Eggs – I used large eggs at room temperature.
- Salt – It helps heighten your ingredients’ flavors.
- Cocoa Powder – Use a good quality unsweetened cocoa powder.
- Icing Sugar – This is the same as confectioners sugar or powdered sugar.
How To Make Peanut Butter Brownies
Brownie Layer
- Preheat oven: Preheat the oven to 350°F. Line a 9×13-inch pan with parchment paper with overhangs around the side to easily remove the brownies.
- Melt butter and chocolate chips: Add the butter and chocolate chips to a microwave-safe bowl and microwave 30 second intervals, stirring between each, until smooth. Should take 2 or 3 intervals.
- Mix in ingredients: Let the mixture cool slightly then whisk in the granulated sugar and vanilla extract. Add the eggs and whisk well. Add the cocoa powder, flour and salt and gently fold into the mixture until combined.
- Transfer to pan: Pour the mixture into the prepared ban. Transfer the pan to the preheated oven and bake 30-35 minutes. Let the brownies cool completely in the pan.
Peanut Butter Layer
- Mix butter and peanut butter: Add the butter to a large bowl and beat it using a mixer until soft. Add the peanut butter and mix until well incorporated. Add powdered sugar, and mix starting on slow until smooth.
- Add to brownie layer: Spoon the peanut butter mixture over the cooled brownies using a spatula. Spread it evenly over the entire surface. A great tip is to place a piece of wax paper of the peanut butter layer and press it down until you have a smooth layer.
- Refrigerate: Transfer the pan to the fridge and chill for 30 minutes until firm.
Chocolate Layer
- Mix chocolate chips with heavy cream: Add the chocolate chips to a medium sized microwave-safe bowl. Heat the heavy cream in a small saucepan over low heat until almost boiling. Pour the hot cream over the chocolate and let it sit for 3 minutes. Whisk until smooth. If the chocolate hasn’t completely melted, microwave it for 30 seconds until smooth.
- Add over peanut butter layer: Pour the chocolate over the peanut butter layer and spread until you have a smooth layer. Place the pan in the fridge for the chocolate to set. At least 3 hours.
- Ready to serve: Cut into bars and serve.
FAQ’s
There is no one way to serve these, since they’re so delicious no matter what. You can either eat them alone or with a scoop of your favorite ice cream to make it even better.
There are so many tasty ways to ump up this recipe and toppings are a great way to make it happen. Here are a few options to work with: Nuts, Chocolate chips, M&M’s or Chocolate bar Bits, Toasted Coconut, Chocolate or Caramel drizzle, White Chocolate, Dried Fruit, Orange Zest.
Of course you can. While the peanut butter in this recipe is the main ingredient, I have quite a few other versions similar to this that exclude the ingredient altogether.
If you’re looking for more inspiration for a brownie recipe try one of these out:
Butterscotch Brownies
Rocky Road Brownies
Guinness Brownies
Some Tips
- Make sure your ingredients such as eggs, butter and peanut butter are at room temperature. It will help when mixing everything together to create the layers.
- You can line your pan with parchment paper leaving some of it hanging off the edges so it will be easier for you to pull out the brownies after they’re done.
- The best thing to offer yourself is quality ingredients, especially when it comes to the chocolate you use. It will make a world of difference in taste and baking as well.
- Keep in mind that your brownies will still continue to cook as they cool down. Take them out of the oven when they begin to pull away from the sides of the pan and when a toothpick inserted in the center comes out clean.
Leftovers
Fridge
If you have any leftover brownies, make sure they are stored in an airtight container. They will be good in the fridge for up to 5-7 days.
Freezer
If you wish to make these in advance and freeze them, make sure you let them cool down completely before you store them away to avoid having a massive clump of chocolate instead of your delicious brownies. Placed in a large freezer bag or airtight container, they will last 4-6 months.
More Delicious Recipes To Try
Craving More? Follow Along:
Peanut Butter Brownies
Ingredients
Brownie Layer
- 1 cup butter unsalted, cut into cubes
- 1¼ cups chocolate chips semi-sweet
- 1½ cups sugar granulated
- 2 teaspoon vanilla extract
- 4 large eggs at room temperature
- ½ cup cocoa powder unsweetened
- ¾ cup all-purpose flour
- ½ teaspoon salt
Peanut Butter Layer
- ½ cup butter unsalted, softened at room temperature
- 1½ cups peanut butter creamy, at room temperature
- 2½ cup powdered sugar aka confectioners sugar or icing sugar
Chocolate Layer
- 1½ cups chocolate chips semi-sweet
- ⅓ cup heavy cream
Instructions
Brownie Layer
- Preheat oven: Preheat the oven to 350°F. Line a 9×13-inch pan with parchment paper with overhangs around the side to easily remove the brownies.
- Melt butter and chocolate chips: Add the butter and chocolate chips to a microwave-safe bowl and microwave 30 second intervals, stirring between each, until smooth. Should take 2 or 3 intervals.
- Mix in ingredients: Let the mixture cool slightly then whisk in the granulated sugar and vanilla extract. Add the eggs and whisk well. Add the cocoa powder, flour and salt and gently fold into the mixture until combined.
- Transfer to pan: Pour the mixture into the prepared ban. Transfer the pan to the preheated oven and bake 30-35 minutes. Let the brownies cool completely in the pan.
Peanut Butter Layer
- Mix butter and peanut butter: Add the butter to a large bowl and beat it using a mixer until soft. Add the peanut butter and mix until well incorporated. Add powdered sugar, and mix starting on slow until smooth.
- Add to brownie layer: Spoon the peanut butter mixture over the cooled brownies using a spatula. Spread it evenly over the entire surface. A great tip is to place a piece of wax paper of the peanut butter layer and press it down until you have a smooth layer.
- Refrigerate: Transfer the pan to the fridge and chill for 30 minutes until firm.
Chocolate Layer
- Mix chocolate chips with heavy cream: Add the chocolate chips to a medium sized microwave-safe bowl. Heat the heavy cream in a small saucepan over low heat until almost boiling. Pour the hot cream over the chocolate and let it sit for 3 minutes. Whisk until smooth. If the chocolate hasn't completely melted, microwave it for 30 seconds until smooth.
- Add over peanut butter layer: Pour the chocolate over the peanut butter layer and spread until you have a smooth layer. Place the pan in the fridge for the chocolate to set. At least 3 hours.
- Ready to serve: Cut into bars and serve.
Tips & Notes:
- Make sure your ingredients such as eggs, butter and peanut butter are at room temperature. It will help when mixing everything together to create the layers.
- You can line your pan with parchment paper leaving some of it hanging off the edges so it will be easier for you to pull out the brownies after they’re done.
- The best thing to offer yourself is quality ingredients, especially when it comes to the chocolate you use. It will make a world of difference in taste and baking as well.
- Keep in mind that your brownies will still continue to cook as they cool down. Take them out of the oven when they begin to pull away from the sides of the pan and when a toothpick inserted in the center comes out clean.
- If you have any leftover brownies, make sure they are stored in an airtight container. They will be good in the fridge for up to 5-7 days.
- If you wish to make these in advance and freeze them, make sure you let them cool down completely before you store them away to avoid having a massive clump of chocolate instead of your delicious brownies. Placed in a large freezer bag or airtight container, they will last 4-6 months.
