Peanut Butter Brownies Recipe

Who doesn’t love the classic combination of chocolate and peanut butter? These peanut butter brownies are the ultimate treat for anyone who enjoys that rich, fudgy texture of brownies with a layer of creamy peanut butter in between. Topped with a smooth chocolate ganache, each bite is like a little taste of heaven. This recipe is perfect for any gathering or even just a cozy night in. Trust me, these won’t last long on the counter once everyone gets a taste!

this RECIPE

A sweet memory: my love affair with peanut butter and chocolate

I remember the first time I made peanut butter brownies for a family gathering. It was one of those busy weeks, and I needed something quick but impressive. I stumbled upon a brownie mix in the pantry and thought, “How can I make this even better?” The answer, of course, was peanut butter. There’s something so satisfying about swirling peanut butter into chocolate, watching the layers combine. That first batch disappeared almost immediately, and everyone was asking for the recipe. Ever since, these peanut butter brownies have been my go-to treat when I need something both easy and unforgettable.

A classic combination with a twist

Brownies have been around for over a century, with their origins traced back to the United States in the late 1800s. Originally, they were just chocolate squares, but over the years, creative bakers started experimenting with flavors and textures. Enter peanut butter, an American classic, which pairs so beautifully with chocolate. The peanut butter brownie is a delightful twist on traditional brownies, adding richness and depth to each bite. This recipe is a modern take, using a brownie mix base (because, hey, who doesn’t love a shortcut now and then?) combined with a creamy peanut butter filling and a smooth chocolate ganache topping.

Let’s talk ingredients: keeping it simple yet delicious

To keep this recipe quick and easy, we’re starting with a boxed brownie mix. But don’t worry—it’ll taste anything but basic!

• Brownie mix: This is the base of the recipe. Choose a high-quality mix that you enjoy, as the brownies are the foundation of the dessert. If you’re feeling adventurous, go for a fudgy or double chocolate mix for extra richness.
• Peanut butter: I recommend using creamy peanut butter for a smooth texture. If you only have crunchy on hand, go ahead and use it for a bit of added texture. Just make sure it’s well-mixed to avoid any oily separation.
• Butter: Softened butter helps make the peanut butter filling creamy and spreadable. You could use margarine in a pinch, but butter gives it a richer taste.
• Powdered sugar: This adds sweetness to the peanut butter layer without making it grainy. Granulated sugar won’t work here because it won’t dissolve as smoothly.
• Chocolate: Choose a semi-sweet or bittersweet chocolate for the ganache topping, as it balances the sweetness of the brownies and peanut butter layer perfectly.
• Heavy cream: Essential for making the ganache smooth and velvety. If you’re out, you could use half-and-half, but the ganache might not be as thick.

Kitchen gear you’ll need (and what you can skip!)

For this recipe, you don’t need any fancy equipment—just a few basics!

• 9×9-inch baking pan: A square pan gives you the perfect thickness for layered brownies. If you only have an 8×8, you can use it, but the brownies will be a little thicker and may need a couple of extra minutes in the oven.
• Parchment paper: Lining the pan with parchment paper makes it super easy to lift out the brownies after they’re baked and cooled. You’ll thank yourself when it’s time to cut clean squares!
• Microwave-safe bowl: You’ll need this to melt the chocolate and cream together for the ganache. A microwave-safe bowl will save you from cleaning extra dishes.
• Spatula: A silicone or rubber spatula is perfect for smoothing out the brownie and peanut butter layers, as well as spreading the ganache.

Step-by-step: making these peanut butter brownies

Step 1: Prepare the brownie mix

Preheat your oven to 350°F. Grease a 9×9-inch baking pan and line it with parchment paper, leaving a little overhang to make it easier to lift the brownies out later. Then, prepare the brownie mix according to the package instructions. Pour about two-thirds of the batter into the pan, setting aside the rest for later.

Step 2: Mix the peanut butter filling

In a mixing bowl, combine the softened butter, creamy peanut butter, and powdered sugar. Stir until it’s smooth and spreadable. If it feels too thick, add a tablespoon of milk to loosen it up a bit. Drop spoonfuls of the peanut butter mixture over the brownie batter in the pan. Try to spread it evenly, but don’t stress if it’s not perfect—some variation just adds to the texture.

Step 3: Add the remaining brownie batter

Take the remaining one-third of the brownie batter and gently spread it over the peanut butter layer. Use a spatula to smooth it out. Don’t worry if some peanut butter peeks through; it’ll all come together as it bakes.

Step 4: Bake

Bake the brownies for 30 minutes, or until a toothpick inserted into the center comes out mostly clean. A few moist crumbs are fine—that just means they’re nice and fudgy! Let the brownies cool completely in the pan before adding the ganache.

Step 5: Make the chocolate ganache

While the brownies are cooling, heat the heavy cream in a microwave-safe bowl for about 30 seconds, or until it’s very hot but not boiling. Pour the hot cream over the chopped chocolate and cover the bowl with plastic wrap. Let it sit for a few minutes to allow the chocolate to melt. Then, stir the mixture until it’s smooth and glossy.

Step 6: Finish with the ganache

Pour the chocolate ganache over the cooled brownies, spreading it evenly with a spatula. For the best results, refrigerate the brownies for at least an hour to set the ganache before slicing and serving.

Variations to try if you’re feeling adventurous

• Crunchy peanut butter: Swap out creamy peanut butter for crunchy to add some texture to the filling.
• Salted caramel swirl: Drizzle some salted caramel sauce over the peanut butter layer before adding the remaining brownie batter.
• Espresso kick: Add a teaspoon of espresso powder to the brownie mix for a mocha flavor that pairs wonderfully with peanut butter.
• Vegan version: Use a vegan brownie mix, dairy-free chocolate, and coconut cream instead of heavy cream for the ganache. Swap butter with coconut oil in the peanut butter layer.
• Gluten-free: Simply use a gluten-free brownie mix! The rest of the ingredients are naturally gluten-free.
• Nutella twist: Swirl some Nutella into the peanut butter layer for an extra nutty and chocolaty taste.

How to serve and enjoy these brownies

To make these brownies look as good as they taste, cut them into clean squares and serve them on a nice platter. If you’re feeling fancy, sprinkle a little sea salt on top of the ganache for a sophisticated touch. These brownies are rich, so a small square is often just enough. They’re perfect on their own, but for a truly indulgent dessert, serve with a scoop of vanilla ice cream or a dollop of whipped cream on the side.

Drink pairings

For a drink pairing, a cold glass of milk is a classic choice that never fails with brownies. If you’re not a milk drinker, try these options:

• Iced coffee: The bitterness of coffee cuts through the richness of the brownies beautifully.
• Chocolate milk: For the ultimate chocolate overload!
• Chai latte: The warm spices in chai pair wonderfully with chocolate and peanut butter.
• Berry smoothie: The tartness of berries balances out the sweetness of the brownies.

Storing and reheating leftovers

If you have any brownies left (a big “if”!), you can store them in an airtight container in the fridge for up to a week. The ganache will keep its shape, and the brownies stay moist. For longer storage, freeze individual squares in plastic wrap and then place them in a freezer-safe bag. They’ll keep for up to three months. To enjoy a frozen brownie, just let it thaw in the fridge or pop it in the microwave for a few seconds to bring back that fresh-baked taste.

Scaling the recipe for a crowd (or just for you!)

This recipe is made for a 9×9-inch pan, which yields about 12 brownies. If you want to make more, you can double the recipe and bake it in a 9×13-inch pan. Just keep an eye on the baking time—it might need a few extra minutes. If you’re just baking for yourself, you can halve the recipe and bake it in an 8×4-inch loaf pan, though the layers may be a bit thicker.

FAQs

Q: Can I use natural peanut butter?
A: You can, but natural peanut butter tends to be more oily and less smooth. If you use it, make sure it’s well-stirred and consider chilling it a bit before mixing to help it firm up.

Q: Can I make this recipe gluten-free?
A: Absolutely! Just substitute with a gluten-free brownie mix, and you’re good to go.

Q: Do I have to use ganache on top?
A: Not at all! The brownies are delicious even without the ganache. If you want a quicker topping, a drizzle of melted chocolate works too.

Q: How do I know when the brownies are done?
A: Insert a toothpick into the center—if it comes out mostly clean with a few moist crumbs, they’re ready. Overbaking can make them dry, so watch closely.

Q: Can I use almond butter instead of peanut butter?
A: Yes! Almond butter works as a substitute, but it will give a slightly different flavor.

These peanut butter brownies are so easy to make and even easier to enjoy. Give them a try, and feel free to experiment with the variations to make them your own. Happy baking!

Print