Layered Peanut Butter Brownies (Printable Version)

Decadent three-layer chocolate treats featuring fudgy brownie base, creamy peanut butter filling, and smooth 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 Hints:

01 -
  • The three textures work together like a chocolate orchestra in your mouth
  • These freeze beautifully and taste even better after thawing overnight
02 -
  • Cutting these with a warm knife gives the cleanest squares
  • Let them come to room temperature for the best texture experience
03 -
  • Run your knife under hot water and wipe dry between cuts for restaurant style squares
  • The ganache sets faster if you place the pan in the freezer for 15 minutes

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