Layered Peanut Butter Brownies (Print Version)

Fudgy chocolate base, creamy peanut butter middle, and silky chocolate ganache topping create these indulgent layered bars.

# 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

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Whisk melted butter and sugar in a large bowl until smooth. Add eggs and vanilla; whisk until well combined. Sift in cocoa powder, flour, and salt. Mix until just combined—do not overmix.
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 in a medium bowl until smooth and creamy. Spread evenly over cooled brownie base. Refrigerate 30 minutes to set.
05 - Place chocolate chips in a heatproof bowl. Heat heavy cream until just simmering, then pour over chocolate. Let sit 2 minutes, then stir until smooth. Cool slightly, then pour and spread over peanut butter layer.
06 - Refrigerate at least 1 hour until set. Lift brownies from pan using parchment overhang. Cut into squares and serve.

# Expert Tips:

01 -
  • The three layers create perfect texture contrasts, fudgy, creamy, and silky smooth
  • They look impressive but come together with simple techniques anyone can master
  • The peanut butter to chocolate ratio is pure dessert harmony
02 -
  • The brownie base must be completely cool before adding the peanut butter layer or it will melt and slide right off
  • Let the ganache cool for about 10 minutes before pouring, otherwise it will be too thin and run off the edges
  • Use a clean hot knife to cut clean squares, wiping the blade between each cut
03 -
  • Chill the entire pan in the freezer for 30 minutes before cutting to get the cleanest squares
  • Run hot water over your knife between cuts for perfectly smooth edges

Go Back