Layered Peanut Butter Brownies (Printable)

Fudgy chocolate brownies with creamy peanut butter filling and chocolate ganache topping.

# What You'll Need:

→ Brownie Base

01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1/3 cup unsweetened cocoa powder
06 - 1/2 cup all-purpose flour
07 - 1/4 teaspoon salt

→ Peanut Butter Layer

08 - 1 cup creamy peanut butter
09 - 1/4 cup unsalted butter, melted
10 - 1 cup powdered sugar
11 - 1/2 teaspoon vanilla extract
12 - Pinch of salt

→ Chocolate Ganache

13 - 1 cup semi-sweet chocolate chips
14 - 1/2 cup heavy cream

# How-To Steps:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - Whisk melted butter and sugar until smooth. Add eggs and vanilla; whisk until combined. Sift in cocoa powder, flour, and salt. Mix until just combined.
03 - Spread batter evenly into prepared pan. Bake for 22-25 minutes until a toothpick inserted in center comes out with moist crumbs. Cool completely in pan.
04 - Beat peanut butter, melted butter, powdered sugar, vanilla, and salt until smooth and creamy. Spread evenly over cooled brownie base.
05 - Place chocolate chips in heatproof bowl. Heat heavy cream until simmering, then pour over chocolate. Let sit 2 minutes, then stir until smooth.
06 - Pour cooled ganache over peanut butter layer. Refrigerate at least 1 hour until set. Lift brownies from pan using parchment overhang. Cut into squares and serve.

# Expert Advice:

01 -
  • The triple layer construction looks impressive but comes together with pantry staples you probably already own
  • Fudgy brownies meet creamy peanut butter meets silky ganache in every single bite
  • They actually taste better the next day, making them perfect for make ahead treats
02 -
  • Room temperature ingredients for the peanut butter layer prevent seizing and graininess
  • Let each layer cool completely before adding the next, or you will have a marbled messy situation
  • Chilling the whole pan makes cutting clean squares so much easier
03 -
  • Tap the pan gently on the counter after spreading each layer to release air bubbles
  • Room temperature brownies taste more intensely chocolatey than cold ones, so let them sit out 15 minutes before serving

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