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Layered Peanut Butter Brownies
These delicious homemade peanut butter brownies combine a chocolate brownie layer with a peanut butter layer, all topped with a chocolate ganache on top!
Prep Time
20 mins
Cook Time
20 mins
Chill time
30 mins
Total Time
1 hr 25 mins
Servings: 20 brownies
Calories: 476 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Brownie Layer
- 2 cups granulated sugar
- 1 cup salted butter melted
- ¾ cup unsweetened cocoa powder
- 2 tsp vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- ½ tsp salt
Peanut Butter Layer
- 2 cups powdered sugar
- ½ cup butter softened
- ½ cup creamy peanut butter
- 2 TBS milk or cream
Chocolate Topping
- 2 cups semi-sweet chocholate chips
- ½ cup butter sliced into 1 TBS pieces
- 1 TBS milk
Instructions
Brownies
- Preheat oven to 350°F and spray a 9" x 13" baking pan with non-stick cooking spray or parchment paper.
- Combine sugar, melted butter, cocoa powder, vanilla, and eggs and mix well.
- Add flour and salt and mix until just combined.
- Spread the brownie batter evenly in the bottom of the prepared pan then bake for 30 minutes, or until a toothpick inserted in the middle comes out clean. Allow brownies to cool completely.
Cup of Yum
Peanut Butter Layer
- While brownies are cooling, combine powdered sugar, butter, peanut butter, and milk in a mixing bowl and beat about 2 minutes until it is smooth and fluffy.
- Spread the peanut butter mixture evenly over the cooled brownies.
Chocolate Topping
- Melt chocolate chips and butter in the microwave for 30 seconds, stir, then repeat until chips are melted and mixture is smooth. Allow it to cool for 10 minutes, then add 1 tablespoon of milk and mix well. It should be an easily spreadable consistency.
- Spread melted chocolate over peanut butter layer then cover and refrigerate until chocolate layer is firm.
- Cut into squares and serve! Store any leftovers covered in the refrigerator for up to 1 week.
Notes
- Make sure the the brownie layer is completely cool before adding the peanut butter or the peanut butter will melt right off.
- Add a piece of parchment paper to the baking pan before adding in the brownie batter to make it easier to remove the brownies from the pan when you’re ready. This makes them much easier to cut!
- Make a small batch by halving the recipe and baking these an 8×8 square baking pan for 25-30 minutes instead of the written baking time.
- Store any leftover chewy peanut butter brownies (if there are any) covered in the fridge for up to a week. You can either eat them chilled directly out of the fridge or let them come to room temperature before enjoying.
- Freeze leftover brownies. Once brownies are chilled, cut into squares and add into a freezer safe container and store in the freezer for up to three months. When you’re ready to enjoy, let thaw at room temperature for at least 30 minutes before eating.
Nutrition Information
Calories
476kcal
(24%)
Carbohydrates
50g
(17%)
Protein
5g
(10%)
Fat
30g
(46%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
87mg
(29%)
Sodium
250mg
(10%)
Potassium
218mg
(6%)
Fiber
3g
(12%)
Sugar
39g
(78%)
Vitamin A
634IU
(13%)
Calcium
34mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 20brownies
Amount Per Serving
Calories 476
% Daily Value*
| Calories | 476kcal | 24% |
| Carbohydrates | 50g | 17% |
| Protein | 5g | 10% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 87mg | 29% |
| Sodium | 250mg | 10% |
| Potassium | 218mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 39g | 78% |
| Vitamin A | 634IU | 13% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.