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
