With layers of rich chocolate surrounding a smooth peanut butter filling, these fudgy chocolate peanut butter brownies are the ultimate show-stopping dessert.
If you’re looking for an easy chocolate treat that everyone will love, these peanut butter brownies won’t let you down.
Each bite tastes like eating a homemade Reeses peanut butter cup packed into an indulgent gooey chocolate brownie crust, making it the perfect recipe for both kids and adults.
You may also like: Sweet Potato Brownies
Easy Peanut Butter Brownie Recipe
The best part about the brownies is how easy they are to customize.
In fact, you can use pretty much any brownie recipe you want for the base, as long as it fits an 8-inch pan.
For the brownies in the photos, I made everything from scratch. But feel free to go with a box brownie mix if you’re low on cocoa powder or are running short on time and need a fancy dessert that can be whipped up quickly.
No one will ever know!
Try serving this Whipped Coffee Recipe with the brownies
How To Make Peanut Butter Brownies
Start by preparing your brownie base. This can be done the day before to save time if you wish.
For the 3 ingredient peanut butter filling, cream together 6 tbsp each of peanut butter and regular butter (such as Melt Organic for vegan peanut butter brownies) with 1 1/2 cup of powdered sugar or erythritol. If too thick, add 1/2 tsp milk of choice.
Spread the filling over the brownies.
It’s optional, but I also like to melt 3 oz of chocolate chips with 1/2 tsp oil and swirl or smooth this over everything, then chill in the fridge or freezer for a few minutes until the chocolate hardens.
The resulting tasty treat is chewy, soft, dense, fudgy, and oh-so peanut buttery!
Peanut Butter Brownies
Ingredients
Brownies
- You can use any brownie recipe that fits an 8-inch pan, such as: Vegan Brownies or Black Bean Brownies, or Keto Brownies (for a flourless option)
Peanut Butter Filling
- 6 tbsp peanut butter, or allergy-friendly sub
- 6 tbsp butter (for butter-free, use this 3 ingredient peanut butter mousse)
- 1 1/2 cup powdered sugar or erythritol
- 1 1/2 tsp milk of choice
Chocolate Coating (Optional)
- 3 oz chocolate chips or broken-up chocolate bar
- 1/2 tsp oil
Instructions
- Bake brownies according to recipe directions. Meanwhile, prepare the filling. Make sure butter and peanut butter are soft, then whip all filling ingredients together until completely smooth. (I used a hand mixer for smoother results, but technically you can use a fork if you're very patient.) Spread over brownies. If desired, carefully melt chocolate, stir in oil, smooth over peanut butter layer, and freeze to set. View Nutrition Facts
Notes
Have you made this recipe?
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More Peanut Butter Recipes:
Chocolate Chip Peanut Butter Bars
Chocolate Peanut Butter Nice Cream
Chocolate Oatmeal No Bake Bars
Liv13 says
These look very good!
Alexandra says
I can’t wait to make these. They look so delicious. Peanut butter and chocolate is a perfect combination in my opinion.
Susan Skidmore says
I just made the brownies and how long should they cool before topping with peanut butter mixture?
Mary says
Ooh-maybe we swap out your pb mouse for a slightly healthier option than the butter:)
Alana says
I was so excited bc my brownies looked just like Katie’s! The only problem is the bottom layer turned out way too dry. I followed Katie’s brownie’s from scratch recipe and I baked them for 18 mins instead of 20 mins like the instructions said, other than that, I followed both recipes to the T! What can I do different next time to make the brownies moist?
I love your recipes💛
Thank you!
Candace says
For this would you use salted or unsalted butter? I always get confused 🙂
CCK Media Team says
Salted butter 🙂
Angie says
These have to be refrigerated after making, correct? They can’t be left on the counter and forgotten?
CCK Media Team says
We refrigerate for freshness. But they can definitely be left out for a few hours with no harm 🙂
Seamus says
Advertised as the full brownie, but needs an actual brownie recipe.