Let me tell you something real, if there’s one dessert that completely satisfies both your chocolate and peanut butter cravings in a single bite, it’s Peanut Butter Brownies. I’m not talking about those dry, overly sweet store-bought versions. We’re talking the true indulgence, an ultra-fudgy chocolate core, a peanut butter layer so creamy it tastes like your favorite childhood memory, and a smooth chocolate shell that seals the deal.
These brownies are my go-to whenever I want to impress guests without spending hours in the kitchen.
They look fancy. They taste indulgent. But the process? Totally doable. In fact, they’re the kind of thing you make once and suddenly become that person who always brings “those brownies” to parties and potlucks.
Oh, and if you’re the kind of baker who loves experimenting with textures and sneaky ingredients, you might just fall in love with my zucchini brownies. Trust me, they’re fudgy, rich, and way more magical than they sound.
Why You’ll Love These Peanut Butter Brownies
Soft, dense, and melt-in-your-mouth delicious. That irresistible texture that practically begs you to reach for another slice… and then one more.
No fuss, no complicated steps. You’ll have a decadent treat in no time, and everyone will think you spent hours baking.
Whether it’s a party treat or your personal stash, these brownies are guaranteed to steal the spotlight.
The Ingredients You’ll Need
- Unsalted Butter – The base of all that melt-in-your-mouth richness; it gives everything that bakery-level texture.
- Semi-Sweet Chocolate Chips – These little gems melt down to create that dreamy chocolate swirl in both the brownies and the ganache.
- Granulated Sugar – Adds the classic sweetness and helps the edges get that irresistible chewy bite.
- Light Brown Sugar – Brings in a soft, cozy sweetness with just the tiniest hint of caramel vibes.
- Large Eggs – They help everything hold together while keeping the brownies rich and soft.
- Vanilla Extract – Just a dash of this brings a rich, comforting warmth that enhances the flavor.
- Unsweetened Cocoa Powder – Intensifies the chocolate flavor and gives the brownies their deep cocoa color.
- All-Purpose Flour – Just enough to give structure, without taking away from that fudgy goodness.
- Salt – A tiny touch that makes every flavor pop and keeps the sweetness in check.
- Instant Espresso Powder (Optional) – Totally optional, but a pinch of this gives the chocolate a subtle boldness.
- Creamy Peanut Butter – The soul of the filling, creamy, rich, and full of that cozy peanut butter goodness.
- Powdered Sugar – Blends into the peanut butter for a soft, fluffy layer that holds its shape perfectly.
- Heavy Cream – Helps transform chocolate chips into a silky ganache that’s glossy and spoon-licking good.
How to Make Peanut Butter Brownies
Step 1: Prep, Heat, and Whisk That Brownie Base
Start by setting your oven to 350°F. While that heats up, grab a 9×13-inch baking pan and line it with parchment paper.
Now, let’s get to that glorious brownie layer. In a large heatproof bowl, combine unsalted butter and semi-sweet chocolate chips. Microwave on medium power for 30 seconds at a time, stirring in between, until everything’s beautifully melted together, smooth and shiny.
Pro Tip: Don’t rush this! Low and slow gets you that perfect chocolate melt.
Once that’s ready, let it cool for a minute, then whisk in granulated sugar, light brown sugar, and vanilla extract. You want that sugar to dissolve and get all cozy with the melted chocolate. Crack in the eggs individually, whisking well between each to create a perfectly smooth mixture.
At this stage, carefully incorporate the cocoa powder, all-purpose flour, and salt, folding until the batter comes together. If you’re feeling adventurous, toss in some instant espresso powder, it’ll bring out the chocolate flavor even more. You’ve got a thick, fudgy brownie batter ready to go!
Step 2: Bake the Base to Perfection
Pour that rich brownie batter into your prepared pan and spread it out evenly. Transfer it to the oven and allow it to bake for approximately 30 minutes. You’ll know it’s ready when a toothpick inserted comes out clean or with just a few damp crumbs (totally okay!). Let the brownies cool completely in the pan, yes, this is a crucial step, no skipping it!
Step 3: Craft the Peanut Butter Magic
While the brownies cool, it’s time to prepare the peanut butter filling. Beat softened unsalted butter until it’s light and fluffy.
Now stir in the peanut butter until everything blends into a rich, silky swirl of goodness.
Now, start adding powdered sugar, one cup at a time, until it’s thick, smooth, and almost like a peanut butter dough. Taste test, if you want it a bit sweeter, you can sneak in a little more powdered sugar.
Once it’s perfect, spread this peanut butter goodness over your cooled brownies. Using your hands, gently press the mixture into an even, smooth layer. Let it firm up in the fridge for about 20 minutes, trust me, you want it to set!
Step 4: Make the Luscious Chocolate Ganache
While your peanut butter layer is chilling, we’re going to make the ultimate chocolate topping.
Place semi-sweet chocolate chips into a heatproof bowl. In a separate microwave-safe bowl, heat heavy cream until it’s just about to boil (but not bubbling).
Pour the hot cream over the chocolate chips and allow it to rest for four minutes, letting everything melt together beautifully.
You’re aiming for a smooth, pourable texture, just make sure it’s not too thin.
Step 5: Top It Off & Chill
Drizzle the rich chocolate ganache over the peanut butter layer, then smooth it out with a spatula to ensure an even coating. Now, pop the pan back in the fridge and let everything set for at least 30 minutes.
The chocolate should be firm and the whole thing will come together like a dream.
When firm, grab the edges of the parchment paper and effortlessly hoist the brownies from the pan. Slice them into squares and enjoy.
My Tips for the Perfect Peanut Butter Brownies
Don’t skip the cooling step: Let your brownie layer cool fully in the pan before adding the peanut butter filling. It ensures the layers are set perfectly without sliding around. Plus, you’ll avoid a mess!
Room Temperature Ingredients Are Key: Make sure your butter, peanut butter, and eggs are at room temperature before you start.
Go for a Lighter Hand When Mixing: When folding in the flour and cocoa powder into the brownie batter, don’t overmix.
Easy Cleanup: Line your baking pan with parchment paper, but make sure you leave an overhang on the sides. Once the brownies are cool, you can lift them out in one smooth move, making cutting and cleanup a breeze.
How to Store Your Peanut Butter Brownies
Best Freshness at Room Temperature
If you plan to devour them in 3-4 days, keep them in an airtight container on the counter. The brownies stay soft, moist, and absolutely irresistible.
Refrigerate for Extra Life
If you need a little more time with them, stick your brownies in the fridge. These will stay fresh for as long as a week. Just be sure to wrap them or place them in a sealed container to avoid any dryness or unwanted fridge flavors.
How to Make Peanut Butter Brownies in 5 Easy Steps
Ingredients
Chocolate Brownie Layer
- 1 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1¾ cups granulated sugar
- ¼ cup packed light brown sugar
- 4 large eggs
- 1½ teaspoons vanilla extract
- ½ cup unsweetened cocoa powder
- ¾ cup all-purpose flour
- ½ teaspoon salt
- Optional: ½ teaspoon instant espresso powder
Peanut Butter Filling
- 1½ cups creamy peanut butter
- ½ cup unsalted butter softened
- 3 cups powdered sugar sifted if lumpy
Chocolate Ganache Topping
- 1½ cups semi-sweet chocolate chips
- ⅓ cup heavy cream at room temperature
Instructions
- Set your oven to 350°F. While it warms up, line a 9×13-inch baking pan with parchment paper, letting the edges hang over for easy removal later.
- In a large heatproof bowl, melt together unsalted butter and semi-sweet chocolate chips in the microwave. Microwave for 30 seconds at a time, stirring in between, until fully smooth. Once melted, let it cool slightly, then whisk in granulated sugar, light brown sugar, and vanilla extract.
- Whisk in the eggs one by one, mixing after each. Fold in cocoa powder, flour, and salt. If you like, add instant espresso powder for an extra punch of chocolate flavor.
- Transfer the brownie batter to the prepared pan, spreading it in an even layer. Bake for 30 minutes, or until a toothpick shows a few moist crumbs. Cool the brownies in the pan until fully set.
- Beat the butter until fluffy, then add the peanut butter. Slowly mix in the powdered sugar, one cup at a time, until smooth. Taste and adjust sweetness if needed.
- Spread this peanut butter layer evenly over the cooled brownies. Press it down gently, then refrigerate for about 20 minutes to firm it up.
- In a heatproof bowl, place semi-sweet chocolate chips. Heat the cream until it’s just about to boil, then pour it over the chocolate chips to blend. Wait for 4 minutes, then mix until it’s smooth and easy to pour.
- Pour the chocolate ganache over the peanut butter layer and spread it evenly. Chill for 30 minutes until set. Lift with parchment, slice, and enjoy!
Notes
- For a more intense chocolate flavor, opt for dark chocolate chips.
