A decadent fusion of rich, fudgy brownies and creamy peanut butter, these Fudgy Peanut Butter‑Chocolate Brownies are everything I crave when I want something indulgent. Whether I keep them classic or finish them with a glossy chocolate topping, these brownies never last long. They’re the perfect marriage of two iconic flavors—chocolate and peanut butter—wrapped into one unforgettable treat.
Why You’ll Love This Recipe
I love how this recipe gives me the best of both worlds: the deep, chocolatey richness of brownies and the creamy, nutty sweetness of a peanut butter filling. It’s easy to make, especially if I use a boxed brownie mix, but still feels special and homemade. The optional chocolate topping takes it to another level when I want to impress or just satisfy my most intense dessert cravings. It’s also easy to adapt—vegan, sugar-free, or classic, this recipe fits what I need.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Brownie Base:
1 batch brownie batter (enough for an 8×8-inch pan, homemade or boxed mix)
For the Peanut Butter Filling:
6 tbsp smooth peanut butter
6 tbsp butter (or plant-based butter for vegan version)
1½ cups powdered sugar (or powdered erythritol for sugar-free option)
1½ tsp milk of choice (optional, to loosen filling if too thick)
Optional Chocolate Coating:
3 oz chocolate chips or chopped chocolate bar
½ tsp neutral oil (vegetable or coconut oil)
Directions
I preheat the oven and prepare the brownie base in an 8×8-inch pan, baking it according to the instructions on the box or recipe I’m using. Then, I let the brownies cool completely.
In a mixing bowl, I beat the peanut butter and butter together until the texture is smooth and creamy.
I add the powdered sugar and continue mixing until everything is well combined. If the filling feels too thick, I add the milk gradually until I get a spreadable consistency.
Once the brownie base is cool, I spread the peanut butter filling evenly over the top.
If I’m adding the optional chocolate layer, I melt the chocolate chips with the oil until smooth, then spread it over the peanut butter layer.
I place the pan in the fridge for 20–30 minutes, or until the chocolate is firm and set.
Finally, I slice them into bars using a serrated knife to get those clean, layered edges.
Servings and timing
Servings: 12 bars
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes + chilling
Calories: 225 kcal per bar
Variations
Vegan Version: I swap out the butter for plant-based butter and make sure my chocolate and brownie mix are dairy-free.
Sugar-Free: I use powdered erythritol instead of sugar and a low-carb brownie mix.
Extra Crunch: I add chopped peanuts to the peanut butter layer for texture.
Salted Finish: A sprinkle of flaky sea salt on the top chocolate layer adds a gourmet touch.
Swirl Style: Instead of layering, I swirl the peanut butter filling into the brownie batter before baking for a marbled effect.
Storage/Reheating
I store these brownies in an airtight container in the fridge for up to 5 days. If I want to keep them longer, I freeze them in a single layer and then stack them with parchment paper between each bar. They thaw beautifully in the fridge or at room temperature. I don’t usually reheat them, but if I want them a little softer, a quick 10-second zap in the microwave works well.
Related Recipes:
- Peanut Butter Chocolate Fudge Brownies
- Homemade Pineapple Soft Serve Ice Cream
- Spiced Apple Cinnamon Muffins
FAQs
How do I make this recipe vegan?
I use a plant-based butter, a vegan brownie mix or recipe, and dairy-free chocolate chips. It’s easy to make this recipe fully vegan with just a few swaps.
Can I make these brownies ahead of time?
Yes, I actually prefer making them the night before. The flavors meld together, and the bars slice more cleanly when chilled overnight.
Do I have to use the chocolate topping?
No, the bars are delicious even without the chocolate topping. But when I want an extra layer of indulgence, I never skip it.
Can I use crunchy peanut butter?
I can, but it changes the texture. If I like a bit of crunch and texture contrast, it’s a great option.
What kind of brownie base works best?
Both homemade and boxed mixes work well. I usually go for a fudgy-style brownie rather than cakey for the best contrast with the creamy filling.
Conclusion
These Fudgy Peanut Butter‑Chocolate Brownies are everything I want in a dessert: rich, chewy, sweet, and layered with flavor. Whether I’m baking for a crowd or just treating myself, they never disappoint. With flexible options for diet and flavor tweaks, this is a recipe I keep coming back to.
📖 Recipe:
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Fudgy Peanut Butter‑Chocolate Brownies
- Total Time: 35 minutes + chilling
- Yield: 12 bars
- Diet: Vegetarian
Description
A rich and indulgent dessert combining fudgy chocolate brownies with a creamy peanut butter filling, optionally topped with a glossy chocolate layer.
Ingredients
1 batch brownie batter (enough for an 8×8-inch pan, homemade or boxed mix)
6 tbsp smooth peanut butter
6 tbsp butter (or plant-based butter for vegan version)
1½ cups powdered sugar (or powdered erythritol for sugar-free option)
1½ tsp milk of choice (optional, to loosen filling if too thick)
3 oz chocolate chips or chopped chocolate bar (optional)
½ tsp neutral oil (vegetable or coconut oil, optional)
Instructions
- Preheat the oven and prepare the brownie batter according to the package or recipe instructions. Bake in an 8×8-inch pan and let cool completely.
- In a mixing bowl, beat the peanut butter and butter together until smooth and creamy.
- Add the powdered sugar and continue mixing until fully combined. If too thick, add milk gradually until spreadable.
- Spread the peanut butter filling evenly over the cooled brownie base.
- For the optional chocolate topping, melt chocolate chips with neutral oil until smooth, then spread over the peanut butter layer.
- Refrigerate the pan for 20–30 minutes until the chocolate topping is set.
- Slice into bars using a serrated knife for clean, layered edges.
Notes
For a vegan version, use plant-based butter and dairy-free chocolate and brownie mix.
Use powdered erythritol and a low-carb brownie mix for a sugar-free option.
Chopped peanuts can be added to the peanut butter layer for extra crunch.
Sprinkle flaky sea salt on top of the chocolate for a gourmet touch.
Swirl peanut butter into brownie batter before baking for a marbled version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 225
- Sugar: 18g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
