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Several baked brownies stacked up on a white plate.
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Chocolate Peanut Butter Brownies

These Chocolate Peanut Butter Brownies have a rich peanut butter bottom layer and a chewy fudge brownie top layer.  Made from scratch goodness that will have your sweet tooth singing your praises! 
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 9
Calories 371kcal
Author Anne Clark

Equipment

  • 8" x 8" square metal pan
  • Large mixing bowls
  • measuring cup(s)
  • measuring spoons
  • whisk

Ingredients

CHOCOLATE BROWNIE LAYER

  • ½ cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 each large eggs (room temperature eggs are best)
  • 1-½ teaspoon pure vanilla extract
  • ½ cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • teaspoon salt

PEANUT BUTTER BROWNIE LAYER

  • cup creamy peanut butter
  • 2 tablespoons unsalted butter, melted
  • cup granulated sugar
  • ¼ cup packed brown sugar (see notes on how to "pack" brown sugar)
  • 1 each large egg (room temperature egg is best)
  • ½ teaspoon pure vanilla extract
  • ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • teaspoon salt

Instructions

  • Preheat oven to 350°F and line an 8” x 8” pan with parchment paper leaving enough paper to slightly overlap the pan for easy removal after the brownies have baked. Spray with non-stick cooking spray.
  • In a large bowl, mix all the ingredients for the chocolate brownie layer with a whisk. (Do not over mix or the brownies will turn out cake-like).
  • In another large bowl, mix all the ingredients for the peanut butter brownie layer.
  • First, evenly spread peanut butter brownie batter on the bottom of the pan.
  • Then, evenly spread the chocolate brownie layer on top of the peanut butter layer.
  • Bake for 20-22 minutes. Brownies will still be soft and gooey, but will settle while they cool.

Notes

To "pack" brown sugar means to add the brown sugar to your measuring cup then use the back of a spoon to firmly press the sugar down.  Keep adding brown sugar and packing it down until you reach the desired amount needed for the recipe.
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 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.  What we want is an ooey gooey fudge-like texture!
These chocolate peanut butter 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. 
Store brownies in an airtight container at room temperature for up to 4 days.

Nutrition

Serving: 1oz | Calories: 371kcal | Carbohydrates: 51g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 158mg | Potassium: 155mg | Fiber: 3g | Sugar: 37g | Vitamin A: 395IU | Calcium: 48mg | Iron: 2mg