Recipe for Peanut Butter Brownies

12 servings
40 min

For proof that peanut butter and chocolate are meant to be together look no further than this recipe for Peanut Butter Brownies. Chewy and fudgy, the brownie base is topped with a thick layer of peanut butter filling then finished with a rich, chocolaty ganache.


It’s what’s on the inside that counts. It sounds cliché but there really is no better judge of a person than what’s on the inside–of their refrigerator. If you thought I was referring to core values then you’re sorely mistaken. It doesn’t matter if you are selfless and caring, if your refrigerator’s empty then so is your soul.


And your stomach.


There’s no judgement here. I spend a lot of time holding the refrigerator door open looking for answers. Like: Why is there a ‘D’ in fridge but not refrigerator? And: Can I get a tan from the lightbulb? Despite cutting off my Q&A with a beeping alarm every three minutes, my Frigidaire is a relatively good listener. I ask rhetorical questions of the appliance and, when I get no answer, I question how it makes me feel.


Hungry. It makes me feel hungry.

Fortunately, my refrigerator is stocked full of food. Tonight I made two dinners so there’d be leftovers tomorrow. Then I made pumpkin pancakes because, you know, that’s what cuckoo people who have conversations with to their refrigerator do on an 90 degree day in June. The funny thing is that I didn’t eat either one of the dinners or my fall-themed breakfast. Instead, I ate peanut butter brownies.


Adulting is hard, but having carte blanche to eat brownies whenever you want helps makes up for it. And to whomever put these three layer brownies at eye level in the refrigerator: I salute you. Oh yeah, it was me so before I salute myself, let me tell you how mind blowing these truffle brownies really are. They start with a chewy, scratch-made brownie that’s coated with a creamy peanut butter frosting then slathered with chocolate ganache.


Rich and decadent, this dessert just might be your new favorite brownie. Stock your fridge with these triple chocolate brownies and give yourself something to look forward to next time you open that refrigerator door.

Before sharing the recipe for Peanut Butter Brownies, here are a few tips and tricks to help you out:


Ingredient Tips and Tricks

For best results, use a good-quality chocolate for the brownies and ganache. I used Ghirardelli.


We only stock our pantry with all natural peanut butter, but the way the oil tends to separate is not a good match for this recipe. Therefore, you have permission to use the over-processed peanut butter you grew up with.


Preparation Tips and Tricks

Above all, always bake brownies in a shiny metal pan. I do not recommend glass or stoneware pans for brownies due to prolonged bake times.


Remove brownies from the oven when a toothpick inserted into the center comes out with a few moist crumbs. If the batter is still wet then continue baking and check again in one minute increments. Take care to avoid overbaking.


Storage and Freezing Tips for Peanut Butter Brownies

Cover and store leftovers in the refrigerator up to 5 days. Bring brownies to room temperature before serving.


Brownies freeze well up to 3 months when stored in an airtight container. Thaw overnight in the refrigerator then bring to room temperature before serving.

I hope you enjoy this recipe for Peanut Butter Brownies. Please leave a comment and a rating at the bottom of this blog when you try it for yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.


Finally, if you like chocolaty brownies with peanut butter then you’ll love these Dark Chocolate Peanut Butter Cups. Made with just 4 ingredients and none of the garbage you get from store-bought brands, they’re rich, creamy and have no refined sugar.

Recipe for Peanut Butter Brownies

Recipe details

  • 12  servings
  • Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
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Ingredients

Brownies

  • 8 Tbsp unsalted butter
  • 8 ounces dark chocolate baking bar 70% cacao
  • 1 1/2 cups dark brown sugar packed
  • 3 large eggs room temperature
  • 1 tsp vanilla extract pure
  • 1 cup all-purpose flour unbleached
  • 1/4 cup cocoa powder
  • 1/4 tsp sea salt fine

Peanut Butter Filling

  • 1/2 cup creamy peanut butter
  • 1/4 cup unsalted butter room temperature
  • 1 cup powdered sugar
  • 1/8 tsp sea salt fine
  • 2 tsp milk

Chocolate Ganache

  • 1 cup semi-sweet chocolate chips
  • 1 Tbsp unsalted butter
  • 1/2 cup heavy cream

Instructions

Brownies

Preheat oven to 350 degrees. Coat an 8 x 8 metal baking pan with nonstick spray than line with parchment paper. Set aside.
Chop dark chocolate bar then melt with butter in a large microwave-safe bowl in 30 second increments, stirring after each until blended and smooth.
Add brown sugar to bowl then whisk vigorously.
Set aside to cool for 10 minutes.
Add eggs, one at a time, whisking vigorously after each addition until incorporated.
Add vanilla then whisk until combined. Set aside.
In a separate bowl, sift together flour, cocoa powder and salt.
Add dry ingredients to wet, stirring with a spoon until just combined. Batter will be thick, avoid overmixing.
Pour brownie batter into prepared baking pan, smooth top with a spatula then bake for 20 to 25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Take care to avoid overbaking.
Place pan on a wire rack to cool completely (approximately 1 hour) before frosting with peanut butter filling.

Peanut Butter Filling

Beat peanut butter and butter with an electric mixer until smooth and creamy.
Add powdered sugar, salt and milk. Continue beating until evenly combined.
Spread peanut butter filling atop cooled brownies. Smooth with an offset spatula then place in the refrigerator to set while you prepare the ganache.

Chocolate Ganache

Place chocolate chips and butter in a heat safe bowl. Set aside.
In a small saucepan, bring heavy whipping cream to a simmer over medium heat.
Pour hot cream over chocolate chips and allow the mixture to sit undisturbed for 5 minutes then stir until melted and evenly combined.
Spread ganache over brownies, smooth with an offset spatula then refrigerate until chocolate is set, approximately 20 minutes.

Serve and Store

Cut brownies into squares, cleaning knife with hot water in between cuts for clean lines.
If desired, garnish brownies with chopped nuts.
Cover and store leftovers in the refrigerator up to 5 days. Bring brownies to room temperature before serving.
Whisking Wolf
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