Peanut Butter Chocolate Layered Brownies

This post may contain affiliate links, please see our privacy policy for more information.

If you're a fan of rich, fudgy brownies and the irresistible combination of chocolate and peanut butter, these Peanut Butter Chocolate Layered Brownies are about to become your new favorite treat. Featuring a dense, chewy brownie base, a smooth and creamy peanut butter layer, and a silky chocolate ganache topping, these brownies are pure indulgence in every bite.

A Perfect Pair: Chocolate and Peanut Butter

The combination of chocolate and peanut butter has long been a favorite in desserts, dating back to the early 20th century when peanut butter first gained popularity in American kitchens. The sweet and salty balance makes for a deeply satisfying dessert, and when layered together in brownie form, it’s a match made in heaven. These fudgey brownies bring all the best elements of a classic peanut butter cup, but in a rich, homemade baked treat.

Why You’ll Love This Recipe:

• Decadent & Indulgent: Layers of rich chocolate and creamy peanut butter make every bite pure bliss.

• Perfect Texture: A chewy brownie base, smooth peanut butter filling, and glossy ganache topping.

• Great for Any Occasion: Whether for a holiday, party, or weekend treat, these brownies are a crowd-pleaser.

• Make-Ahead Friendly: They store well in the fridge, making them ideal for prepping in advance.

Gathering Ingredients:

• Butter. I love using salted butter in my recipes, but you can use unsalted butter if you prefer!

• Sugar. You will need granulated sugar for this recipe.

• Cocoa Powder. I suggest using Dutch processed cocoa powder, but you can also use dark chocolate cocoa powder or unsweetened cocoa powder.

• Salt.

• Baking Powder.

• Eggs.

• Vanilla Extract.

• Flour.

• Peanut Butter. You will want to use creamy peanut for this recipe.

• Powdered Sugar.

• Chocolate Chips. This ganache is made with semisweet chocolate chips, but you can also use milk chocolate chips or dark chocolate chips in its place.

• Heavy Cream.

How to Make Chocolate Peanut Butter Layered Brownies:

Step One: Preheat the oven to 350° F (177° C). Line an 8x8-inch (20x20-cm) baking pan with parchment paper. Lightly coat the parchment paper with cooking spray and set aside for now.

Step Two: In a large bowl, whisk together the melted butter and sugar until the sugar has almost fully dissolved, about 2 minutes. Add the cocoa powder, salt, and baking powder and whisk until well combined, about 2 minutes. Then, whisk in the eggs and vanilla. Gently stir in the flour with a spatula or wooden spoon until no dry lumps remain and the batter is smooth.

Step Three: Pour the brownie batter into the prepared pan, spreading evenly. Bake the brownies for about 20 to 25 minutes or until a toothpick inserted in the center comes out with a few fudgy crumbs clinging to it. Place the pan on a wire cooling rack to cool completely before beginning the next step.

Step Four: In a medium bowl or the bowl of a standing electric mixer fitted with a whisk attachment, beat together the peanut butter and butter until smooth and creamy, about 2 to 3 minutes. Scrape down the sides of the bowl, then add the powdered sugar, vanilla, and salt. Mix together until smooth, about 2 to 3 minutes more.

Step Five: Spoon the peanut butter mixture over the cooled brownies, spreading smooth with a spatula. Next, make the ganache.

Step Six: Heat about 2-inches (5-cm) of water in a small saucepan over the stove to a simmer. In a heat safe bowl, combine the chocolate chips and heavy cream. Set the bowl over the pan of simmering water without having it touch the water. Gently stir the chocolate chips and cream together until they become well blended and there are no longer any solid pieces of chocolate, about 3 to 4 minutes. Remove the bowl from the heat and set it aside to cool for about 10 to 15 minutes, whisking once in the middle to help speed the cooling process.

Step Seven: Pour the warm ganache over the peanut butter layer and spread into a smooth, even layer. Place the brownies into the refrigerator to set, about 2 hours. Once the topping is set and fully chilled, remove the pan from the refrigerator. Slice the brownies into squares and serve.

Tips for Making Chicken Parmesan:

• Use High-Quality Chocolate: The better the chocolate, the richer the flavor. I love using Ghirardelli milk or dark chocolate chips for ganache!

• Let the Layers Set: After pouring the layers, place the entire pan of brownies into the refrigerator to let it set, about 2 hours.

• Creamy Peanut Butter is Best: It creates the smoothest texture for the peanut butter layer, giving you a nice clean edge.

• Slice with a Warm Knife: Run your knife under hot water for clean, even brownie squares, and wash the knife in between cuts to prevent the ganache from streaking into the peanut butter layer.

Serving Suggestions:

These brownies are delightful on their own, but for an extra indulgent treat, serve with a scoop of vanilla ice cream or a drizzle of warm peanut butter. A sprinkle of flaky sea salt on top can also enhance the rich chocolate flavors.

Here are some other equally delicious chocolatey recipes you might like!

• Classic Bakery Style Chocolate Chip Cookies

• Chocolate Swirl Muffins

• Chocolate Peanut Butter Candy

Final Thoughts:

These Peanut Butter Chocolate Layered Brownies are the ultimate dessert for chocolate and peanut butter lovers alike. They’re rich, creamy, and packed with flavor, making them the perfect sweet treat for any occasion. Whether you enjoy them with a cup of coffee or as a show-stopping dessert for a gathering, these brownies will quickly become a favorite in your kitchen.

xoxo Kayla

---

Yield: 9-12

Author: Kayla Lobermeier

Print

With ImageWithout Image

Peanut Butter Chocolate Layered Brownies

Featuring a dense, chewy brownie base, a smooth and creamy peanut butter layer, and a silky chocolate ganache topping, these brownies are pure indulgence in every bite.

Prep time: 1 HourCook time: 1 HourTotal time: 2 Hour

Cook modePrevent screen from turning off

Ingredients

Brownies:

• 1/2 cup (120 ml) melted salted butter, slightly cooled
• 1 cup (200 g) granulated sugar
• 1/2 cup (60 g) Dutch process cocoa powder
• 1/2 tsp kosher salt
• 1/2 tsp baking powder
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 3/4 cup (84 g) all-purpose flour

Peanut Butter Layer:

• 1 cup (250 g) creamy peanut butter
• 1/2 cup (114 g) salted butter, softened
• 2 cups (236 g) powdered sugar
• 1/2 tsp vanilla extract
• 1/4 tsp kosher salt

Chocolate Ganache:

• 3/4 cup (126 g) semisweet chocolate chips
• 3/4 cup (180 ml) heavy cream

Instructions

To make the Brownies:

1. Preheat the oven to 350° F (177° C). Line an 8x8-inch (20x20-cm) baking pan with parchment paper. Lightly coat the parchment paper with cooking spray and set aside for now.
2. In a large bowl, whisk together the melted butter and sugar until the sugar has almost fully dissolved, about 2 minutes. Add the cocoa powder, salt, and baking powder and whisk until well combined, about 2 minutes. Then, whisk in the eggs and vanilla. Gently stir in the flour with a spatula or wooden spoon until no dry lumps remain and the batter is smooth.
3. Pour the brownie batter into the prepared pan, spreading evenly. Bake the brownies for about 20 to 25 minutes or until a toothpick inserted in the center comes out with a few fudgy crumbs clinging to it. Place the pan on a wire cooling rack to cool completely before beginning the next step.

To make the Peanut Butter Layer:

1. In a medium bowl or the bowl of a standing electric mixer fitted with a whisk attachment, beat together the peanut butter and butter until smooth and creamy, about 2 to 3 minutes. Scrape down the sides of the bowl, then add the powdered sugar, vanilla, and salt. Mix together until smooth, about 2 to 3 minutes more.
2. Spoon the peanut butter mixture over the cooled brownies, spreading smooth with a spatula. Next, make the ganache.

To make the Chocolate Ganache:

1. Heat about 2-inches (5-cm) of water in a small saucepan over the stove to a simmer. In a heat safe bowl, combine the chocolate chips and heavy cream. Set the bowl over the pan of simmering water without having it touch the water. Gently stir the chocolate chips and cream together until they become well blended and there are no longer any solid pieces of chocolate, about 3 to 4 minutes. Remove the bowl from the heat and set it aside to cool for about 10 to 15 minutes, whisking once in the middle to help speed the cooling process.
2. Pour the warm ganache over the peanut butter layer and spread into a smooth, even layer. Place the brownies into the refrigerator to set, about 2 hours. Once the topping is set and fully chilled, remove the pan from the refrigerator. Slice the brownies into squares and serve.

Nutrition Facts

Calories

762

Did you make this recipe?

Tag @underatinroof on instagram and hashtag it #

---

You Might Also Like

---