Layered Peanut Butter Brownies (Printable Version)

Fudgy chocolate brownies with creamy peanut butter layer and chocolate ganache topping.

# What You'll Need:

→ For the Brownie Base

01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1/3 cup unsweetened cocoa powder
06 - 1/2 cup all-purpose flour
07 - 1/4 teaspoon salt

→ For the Peanut Butter Layer

08 - 1 cup creamy peanut butter
09 - 1/4 cup unsalted butter, melted
10 - 1 cup powdered sugar
11 - 1/2 teaspoon vanilla extract
12 - Pinch of salt

→ For the Chocolate Ganache

13 - 1 cup semi-sweet chocolate chips
14 - 1/2 cup heavy cream

# Directions:

01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, whisk together melted butter and sugar until smooth. Add eggs and vanilla; whisk until well combined. Sift in cocoa powder, flour, and salt. Mix until just combined—do not overmix.
03 - Spread batter evenly into the prepared pan. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan.
04 - In a medium bowl, beat together peanut butter, melted butter, powdered sugar, vanilla, and salt until smooth and creamy. Spread evenly over the cooled brownie base. Refrigerate for 30 minutes to set.
05 - Place chocolate chips in a heatproof bowl. Heat heavy cream until just simmering, then pour over chocolate. Let sit for 2 minutes, then stir until smooth. Let cool slightly, then pour and spread over the peanut butter layer.
06 - Refrigerate for at least 1 hour, or until set. Lift brownies from the pan using parchment overhang. Cut into squares and serve.

# Expert Tips:

01 -
  • That moment when the chocolate meets peanut butter is pure magic
  • The texture contrast between fudgy brownie and silky ganache is unforgettable
02 -
  • Overbaking will ruin the fudgy texture, pull them out when crumbs still cling to the toothpick
  • The peanut butter layer must go on completely cooled brownies or it will melt into a mess
03 -
  • Use hot water to heat your knife between cuts for perfect clean slices
  • Let the ganache cool until thick like frosting before spreading for the smoothest top

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