A rich cocoa brownie with a creamy peanut butter filling, topped with a smooth chocolate ganache, makes these peanut butter brownies an irresistible treat. Perfect for satisfying any sweet tooth, the classic combination of peanut butter and chocolate shines in every bite. Best of all they are best made a day ahead of time.
When my mother-in-law requested chocolate peanut butter bars for her birthday, I wanted to elevate them into a dessert truly worthy of celebration. These three-layer brownies are the ultimate indulgence—rich, decadent, and perfectly balanced. A small piece is all you need!
The brownie recipes is adapted from Smitten Kitchen’s Best Cocoa Brownies. I love these brownies, they use only cocoa powder and have an amazing texture. I made a few tweaks-added additional cocoa powder and some coffee to enhance the chocolatey flavor. The brownies are then topped with a rich peanut butter filling and a chocolate ganache.
Three Layers of Goodness
These brownies are made up of three distinct layers and are best made ahead of time, as they need a few hours to set in the fridge. Start with the brownie base, which must cool completely before adding the peanut butter filling and ganache. Here’s a breakdown of each layer:
- Brownie Base: A classic rich cocoa brownie that serves as the rich foundation.
- Peanut Butter Filling: A creamy peanut butter layer made with only three ingredients.
- Chocolate Ganache: A smooth, luxurious layer of chocolate that ties everything together.
How to make Peanut Butter Brownies
- Brownies: Melt butter and mix in cocoa powder and coffee until smooth. Add the sugar and stir until well combined.
- Brownies: Add eggs and vanilla, mixing well. Stir in flour and mix until the batter is smooth and fully incorporated.
- Brownies: Bake the brownies and then cool completely.
- Peanut Butter Filling: In a food processor or using a hand mixer, combine peanut butter, cream cheese, and confectioners’ sugar until smooth and creamy.
- Peanut Butter Filling: Evenly spread the peanut butter on top of the cooled brownies
- Ganache: Heat up the cream until it is warm, but not boiling. Stir in chopped chocolate and corn syrup
- Ganache: Evenly spread the ganache over the peanut butter layer.
- Chill: Let the brownies chill in the fridge for several hours until each layer is set.
Use a parchment sling in the pan to make it easy to remove the brownies. Using a sharp knife cut the brownies, cleaning the knife between cuts to show off the layers.
Store the finished brownies in an airtight container in the fridge. They will keep for a week.
Peanut Butter Brownies
Equipment
- 8 inch square baking pan
- Hand Mixer or Food Processor
Ingredients
Brownies
- 10 tablespoons unsalted butter
- 1/4 cup coffee
- 1 cup cocoa powder
- 1 1/4 cups granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 2 eggs
- 1/2 cup all purpose flour
Peanut Butter Filling
- 6 ounces softened cream cheese
- 3/4 cup peanut butter
- 1 1/4 cup confectioners' sugar
Chocolate Ganache
- 1/2 cup chopped chocolate or chocolate chips
- 1/4 cup heavy cream
- 1 teapsoon corn syrup
Instructions
Brownies
- Prepare Pan: Preheat the oven to 350℉. Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to create a parchment sling.
- Combine Butter, Coffee, and Cocoa Powder: Melt butter. In a large bowl, stir cocoa powder and coffee into the melted butter until smooth.
- Add Sugar, Eggs, and Vanilla: Stir in sugar until well combined. Then add the vanilla and eggs mixing well.
- Add Flour and Salt: Throughly mix the flour into the batter until well combined. Pour batter into the prepared pan.
- Bake: Bake for 30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Cool completely
Peanut Butter Filling:
- Combine Ingredients: Using a hand mixer or a food processor, combine softened cream cheese, peanut butter, and sugar until smooth.
- Spread Filling: Evenly spread the peanut butter filling over the cooled brownies. Set aside.
- Chocolate Ganache
- Make Ganache: Heat heavy cream in a saucepan until hot but not boiling. Remove from heat and add chopped chocolate and corn syrup (if using). Stir until smooth and glossy.
- Spread Ganache. Using a offset spatula, evenly spread the ganache over the peanut butter layer.
Chill and Serve
- Chill: Place the assembled brownies in the fridge for at least two hours or until firm
- Cut and Serve: Lift the brownies out of the pan using the parchment sling. Use a sharp knife to cut into squares, wiping the knife clean between cuts to show off the layers.
Notes
- For extra texture, sprinkle chopped peanuts over the ganache before chilling.
- Dark chocolate can be substituted for semi-sweet in the ganache for a richer flavor.
- Use a processed Peanut Butter like Jiffy or Skippy.
- Store brownies in an airtight container in the fridge for up to a week.
- These brownies can be made a day ahead and improve as they chill.
- The brownies are adapted from Smitten’s Kitchens’s Cocoa Brownies
