Oh boy, I have the most decadent Chocolate Peanut Butter Brownie recipe to share with you! This one is way over the top delicious and is sure to make the chocolate peanut butter lovers in your life very happy. Let me show you how to make them.
They start with my recipe for homemade chewy, fudgy brownies. This time, I used a dark chocolate cocoa to make them extra chocolatey. If you are in need of a shortcut, feel free to use your favorite boxed brownie mix, and follow the recipe on the box for a 9 by 13 inch baking pan.
When the brownies come out of the oven, let them cool while you make the creamy peanut butter filling. Just mix together peanut butter, softened butter, powdered sugar, milk, and vanilla extract. It is similar to the inside of a Reese’s Peanut Butter Cup, but a little creamier.
When the brownies have cooled for about an hour, they are ready to be topped. I like to use a cookie scoop to evenly distribute the peanut butter filling over the top, and then gently pat it into an even layer.
Now it’s time for the chocolate ganache! Just microwave a mixture of semisweet chocolate, butterscotch chips, and heavy cream until smooth and silky. It will be pourable when warm but will set on top of the brownies to a semi-firm consistency, almost like fudge. The butterscotch chips add a really nice balance to the dark and semisweet chocolate and compliment the peanut butter really well. You could also substitute peanut butter chips or milk chocolate chips instead of butterscotch if you prefer.
These Chocolate Peanut Butter Brownies can be chilled or kept at room temperature, but you may want to speed up the cooling time by popping them into the fridge for an hour or two after making them just. I think I prefer the texture when they are chilled. Be sure to use a plastic knife rather than a metal one to avoid having brownie stuck to the knife.
So fun to make my favorite brownies with a little something extra! We are enjoying spring break with the boys this week and these were the perfect thing to take along on all our adventures. Hope you all enjoy them as much as we did.
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Chocolate Peanut Butter Brownies
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 24 brownies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
These Chocolate Peanut Butter Brownies will blow your mind with their creamy peanut butter filling and silky smooth chocolate ganache!
Ingredients
For the Brownies
- 1 cup butter (2 sticks)
- 2 cups granulated sugar
- 1/2 cup semisweet chocolate chips
- 4 eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon coffee flavored extract (optional)
- 2/3 cup unsweetened natural cocoa powder ( I used Hershey’s Special Dark cocoa)
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
For the Peanut Butter Filling
- 3/4 cups creamy peanut butter, softened
- 3/4 cups butter, softened
- 3 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
For the Chocolate Ganache
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup butterscotch chips (can sub milk chocolate chips)
- 1/2 cup heavy cream
Instructions
For the Brownies
- Preheat the oven to 350 degrees. Prepare a 9 by 13 inch baking pan by spraying with nonstick spray, and if desired, line with parchment paper.
- Melt butter in a medium saucepan over medium low heat. Remove from the heat. Stir in sugar and chocolate chips. Stir until the mixture is smooth.
- Add eggs one at a time, mixing between additions. Then add vanilla extract, and coffee extract (optional).
- In a separate bowl, mix cocoa powder, flour, salt, and baking powder. Add the dry ingredients to the saucepan, and mix together. Do not overmix. When there are still a few small lumps of unmixed flour and cocoa powder visible, stop mixing.
- Pour the batter into the prepared baking pan and bake for 26-30 minutes. The top should look shiny and a little bit crackled.
- Allow the brownies to cool for an hour in the pan.
For the Peanut Butter Filling
- In a medium bowl, mix together peanut butter, butter, powdered sugar, milk, and vanilla extract until smooth. When the brownies are just slightly warm, place dollops of the peanut butter filling over the top of the brownies.
- Gently pat to spread evenly.
For the Chocolate Ganache
- Add semi-sweet chocolate chips, butterscotch chips, and heavy cream to a medium microwavable bowl. In 30 second intervals, heat in the microwave, stirring in between intervals, until the ganache is smooth. Should only take 60-90 seconds.
- Allow the ganache to cool for 5-10 minutes so that it will thicken up slightly before pouring it over the top of the peanut butter filling. Spread to the edges, and chill to set.
- When completely cooled, cut the brownies with a plastic knife into small squares. These are very rich! Store in an airtight container at room temperature or keep refrigerated. I really love to eat them chilled!
Nutrition
- Serving Size: 1 Brownie
- Calories: 432
- Sugar: 41g
- Sodium: 218mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 9.3g
- Trans Fat: 0.6g
- Carbohydrates: 50g
- Fiber: 1.9g
- Protein: 4.8g
- Cholesterol: 72mg
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