Peanut Butter Brownies


I probably don’t need to say it, but holy decadent, batman!

I had these beautiful brownies bookmarked over at Loves to Eat for the longest time, just waiting for an excuse to make them. I figured Labor Day, and specifically my friend Lynn’s party, was good enough for me. As an added bonus, other people would be at this party, ensuring I wouldn’t eat the entire pan myself. Thanks, other people.

These remind me of the chocolate peanut butter cake I’ve made, but with much less effort and time expenditure. But the payoff is still awesome. The brownie base is super fudgey and rich, so I cut these into 24 squares and one is plenty (at least for a couple hours!). The peanut butter filling is really just frosting, which works for me. And the topping originally didn’t call for any cream, but I wanted something that wouldn’t set up as a hard layer, and adding a bit of cream to make a ganache worked out perfectly. The peanut butter layer is soft and silky and the ganache is smooth but still a bit soft, even from the fridge.

Make these. You know you want to.

Peanut Butter Brownies

Brownie layer
1 c butter
2 c sugar
3 eggs
3 t vanilla
2/3 c cocoa powder (Dutch process is fine)
1 c AP flour
1/2 t salt
1/2 t baking powder

PB filling
1/2 c butter, softened
1/2 c creamy peanut butter
2 c powdered sugar
~2 t milk

Ganache topping
1/4 c peanut butter
2 c semisweet chocolate chips
1/4 c butter
1/4 c cream

1. Preheat oven to 350. Line a 9×13 pan with aluminum foil to make a sling, or use parchment, and coat with cooking spray. I only used a heavy dose of cooking spray, and that still wasn’t enough for these fudgey brownies, so I recommend lining the pan for once.

2. For the brownies, melt the butter in a large saucepot. Remove from heat, add the sugar and stir to combine. Beat in eggs and vanilla until homogeneous. Add cocoa, baking powder and salt and combine. Add flour last and stir until combined. Spread into pan and bake 25-30 minutes. Cool completely before frosting.

3. For peanut butter filling/frosting, combine the ingredients and beat until smooth. Add more milk if necessary to make it spreadable. Try not to eat all the frosting before your brownies are cool.

4. For the ganache, combine the ingredients in a double boiler or in a microwave safe bowl. Melt together and combine.

5. Once the brownies are cool, spread the frosting on top. Place them in the fridge for at least 30 minutes until the frosting sets up a bit. Pour the ganache over the top and spread gently. Return to the fridge until set. I like to keep them in the fridge and serve cold because the brownies are so fudgey.

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13 thoughts on Peanut Butter Brownies

  1. ok so i’ve made these about 10 times in the 6 months since i discover the deliciousness that is these brownies…and tonight i got brave enough to experiment. the result:

    triple chocolate cupcakes (box mix) with the peanut butter filling INSIDE the cupcakes! and then for the frosting, since i had some extra PB stuff that i FOR SURE was not going to waste (even though i halved the recipe in an attempt to save my waistline), i mixed it with a jar of chocolate frosting and it was UH-MAZING. and to top it off, i plopped a dollop of that PB chocolate ganache on top of the frosting. mmmmmmmmmmm.

    just thought i’d share 🙂

  2. Hi, I absolutely love this recipe! I just wanted to know, can the brownies be kept in the freezer or will that ruin them once they’ve been defrosted?

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  4. any chance it’s not the end of the world if i forgot the cream in the ganache? 🙂

  5. what exactly do you mean by cream? do you mean single cream? Sorry I’m from England so I’m not sure which to use.

  6. Pingback Peanut Butter Truffle Brownies Recipe Some Kitchen Stories Peanut Butter Truffle Brownies Recipe | 1 Photographer. 1 Writer. This is Our Food Blog.
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  8. Could your picture be any more mouthwatering? I am definitely trying this one out! Found these on Pinterest.

  9. Pingback Peanut Butter Truffle Brownies | Sweet Pea's Kitchen

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