Peanut Butter Brownies

When it comes to classic flavor combinations, peanut butter and chocolate are at the top of the list. This contest-winning recipe for peanut butter brownies is the ideal marriage between rich, fudgy brownies and a smooth peanut butter topping. Add a drizzle of chocolate on top, and you’ve got a decadent dessert that can’t be beat. Well, at least until you try all these other peanut butter chocolate recipes!

I particularly love serving these brownies cold from the refrigerator. They make great bite-sized treats, but you can cut larger squares if you have a sweet tooth. And, because you can freeze brownies, we love turning older frozen brownies into peanut butter-covered confections—talk about an easy upgrade!

Ingredients for Peanut Butter Brownies

• Unsweetened chocolate: You’ll need this ingredient for the brownie base and the glaze. If you’re worried it won’t be sweet enough, don’t be. This recipe has enough sugar to make up for it.
• Butter: They say everything is better with butter, and that’s definitely true here! You’ll need quality unsalted butter for the brownies, the peanut butter filling and the glaze.
• Eggs: Two large eggs will provide enough structure to form a classic fudgy brownie and bind the base ingredients.
• Sugar: Granulated sugar sweetens the brownies while confectioners’ sugar helps to keep the peanut butter filling smooth and airy.
• Flour: This brownie recipe uses all-purpose flour. For gluten-free brownies, you can easily substitute a gluten-free baking flour blend (our Test Kitchen recommends King Arthur Measure for Measure Gluten-Free Flour).
• Peanut butter: A processed peanut butter like Jif or Skippy is ideal for making brownies with peanut butter. Natural peanut butter is a bit too oily to provide the filling with its smooth and slightly stiff texture. Opt for creamy rather than crunchy.
• Half-and-half: You’ll need a few tablespoons of half-and-half (or milk) to create a more spreadable texture in the peanut butter topping.

Directions

Step 1: Make and bake the brownies

In a small saucepan, melt the chocolate and butter over low heat. In a bowl, beat the eggs and sugar until they’re light and pale-colored. Add the flour and melted chocolate and stir well. Pour the batter into a greased 9-inch square baking pan. Bake at 350°F for 25 minutes or until a toothpick inserted into the center of the brownies comes out clean. Remove the pan from the oven, set it on a wire rack and allow the brownies to cool completely.

Step 2: Make the peanut butter filling

For the peanut butter filling, beat the confectioners’ sugar, peanut butter and butter in a bowl. Stir in the cream until the mixture reaches the desired spreading consistency. Spread the peanut butter filling over the cooled brownies. Cover and chill the brownies until the filling is firm.

Step 3: Make the chocolate glaze

For the glaze, melt the chocolate and butter in a saucepan, stirring until they’re smooth. Drizzle the glaze over the peanut butter filling. Chill the brownies before cutting them (this will help reduce crumbling). Cover and store the brownies in the refrigerator.

Recipe Variations

• Chocolate espresso brownies: Stir 1 tablespoon of espresso powder into the brownie batter to enhance the chocolate flavor and give the brownies a little caffeine kick.
• Add some chips: Stir 1/2 cup of chocolate chips or peanut butter chips into the brownie batter before baking.
• Make a chocolate coating: Instead of a chocolate drizzle, triple the chocolate glaze recipe and coat the top of the brownies completely in a layer of chocolate.

How to Store Peanut Butter Brownies

Store chocolate peanut butter brownies in an airtight container in the refrigerator. This will help keep them fresh, and I think the brownies actually taste better when served slightly chilled.

How long do peanut butter brownies last?

Peanut butter brownies last up to a week in the refrigerator. (Honestly I’d be surprised if they last that long—they disappear pretty quickly in our house!)

Can you freeze peanut butter brownies?

Yes, you can freeze peanut butter brownies. Either freeze the brownies whole in a freezer-safe container covered with a tight lid or freeze them individually, stacked in a freezer-safe container. Separate each layer with parchment. Allow the brownies to thaw overnight in the refrigerator before serving them.

Peanut Butter Brownies Tips

Why are my brownies chewy?

A greater amount of sugar than flour and a lack of leaveners gives this peanut butter brownie recipe some chew. To check for chewy brownies (and to prevent them from overcooking), stick a toothpick into them while they’re in the oven; if you see moist crumbs, then you’ve likely achieved a chewy texture. If you prefer cakier brownies, add a few pinches of flour, baking soda and baking powder to the batter.

How can I make my brownies more moist?

If you love moist and fudgy brownies, then you should add more fat—such as butter or chocolate—to the recipe. You can also try adding an additional egg or follow our recipe for ultimate fudgy brownies and use them as the brownie base in this recipe.

How can you tell when brownies are done?

Brownies are done when they’re set in the middle, and their edges have started to pull away from the sides of the pan. To check your brownies’ doneness, insert a toothpick into the center of the pan. If it comes out clean, they’re ready to remove from the oven. When in doubt, remove the brownies from the oven sooner rather than later—the brownies will continue cooking as they cool. There’s nothing worse than a dry and crumbly brownie.