These Chocolate Peanut Butter Brownies have a rich peanut butter brownie bottom layer and a chewy fudge brownie top layer. Made from scratch goodness that will have your sweet tooth singing your praises! Makes 9 irresistible brownies.
Welcome to My Kitchen Serenity! These amazing peanut butter brownie squares are an easy one pan dessert. There’s just something about that tasty combination of chocolate and peanut butter. The chocolate layer is made with cocoa; no chocolate chips needed.
We love all kinds of brownies, really. These fudgy peanut butter brownies in particular are my husband’s favorite.
We also love these Blonde Brownies that always get great comments, and my Chocolate Trifle with Brownies and Toffee Bits are regularly requested for all kinds of gatherings.
Dessert bar recipes are a great idea when you need to bake and take. I like anything you can bake in one pan and then cut into squares and pop into your mouth lol. Plus, dessert bars and squares can easily be individually wrapped and placed into lunch boxes, purses, and picnic baskets.
This is a great recipe for beginners and kids, too. Learning how to carefully measure ingredients, mixing them up, and following directions are essential kitchen skills. Baking can be lots of fun and rewarding with a sense of accomplishment! Eating the finished recipe is the best part!
Ingredients
The chocolate brownie layer is made from flour, cocoa powder, butter, sugar, eggs, vanilla extract, and salt. These ingredients give the brownies a rich fudgy flavor and texture.
The peanut butter brownie layer is made from flour, butter, sugar, peanut butter, egg, vanilla extract, baking powder, and salt.
Kitchen Tools
8″ x 8″ square pan
large mixing bowls
measuring cups
measuring spoons
whisk
Easy Directions
The directions are really quite simple. Mix all the ingredients for the peanut butter brownie layer.
Mix all the ingredients for the chocolate brownie layer.
Spread the peanut butter layer on the bottom of an 8-inch by 8-inch pan.
Spread the chocolate layer on top of the peanut butter layer.
Bake and let cool for a few minutes.
Pro Tips
Line the bottom of an 8” x 8” pan with parchment paper and spray with non-stick cooking spray. This makes for super easy removal of the brownies. I like to use the pre-cut parchment paper when I have some on hand. Otherwise, it’s not hard to cut your own to fit your pan. You can find this pre-cut parchment paper for square pans on Amazon.
For the brownie layer, do not over mix the batter or the brownies will turn out cake-like.
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How to Serve Brownies
These brownies are delicious just the way they are!! However, if you want to make them extra special, serve them with vanilla ice cream. You can also sprinkle them with some powdered sugar AFTER they have completed cooled.
How to Store Brownies
Store brownies in an airtight container at room temperature for up to 4 days.
How to Freeze Brownies
Wrapped completely cooled brownies in several layers of plastic wrap, then place into a freezer bag. Thaw overnight in the fridge the day before you plan to eat them.
Chocolate Peanut Butter Brownies
Equipment
- 8" x 8" square pan
- Large mixing bowls
- measuring cup(s)
- measuring spoons
- whisk
Ingredients
CHOCOLATE BROWNIE LAYER
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 each large eggs
- 1-1/2 teaspoon pure vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/8 teaspoon salt
PEANUT BUTTER BROWNIE LAYER
- 1/3 cup creamy peanut butter
- 2 tablespoons unsalted butter, melted
- 1/3 cup granulated sugar
- 1/4 cup packed brown sugar (see notes on how to "pack" brown sugar)
- 1 each large egg
- 1/2 teaspoon pure vanilla extract
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
OTHER
- non-stick cooking spray
- parchment paper
Instructions
- Preheat oven to 350°F and line an 8” x 8” pan with parchment paper and spray with non-stick cooking spray.
- Using a whisk, mix all the ingredients for the chocolate layer in a large mixing bowl, adding in the flour, cocoa powder, and salt last. Lightly fold in the flour and cocoa powder until just mixed. (Do not over mix or the brownies will turn out cake-like).
- Using a whisk, mix the ingredients for the peanut butter brownie layer, again saving the flour, baking powder, and salt for last and stirring until just mixed.
- Spread peanut butter brownie layer on the bottom of the pan and top it with the chocolate brownie layer, spreading the batter for both layers out evenly.
- Bake for 22 minutes. Brownies will still be soft and gooey, but will finish setting while they cool.
Notes
Nutrition
Nutritional data is based on the brands that I used. Different brands may yield slightly different nutritional data.
If you try this recipe, let me know. I’d love to hear from you!
