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chocolate peanut butter brownies

Chocolate Peanut Butter Brownies

One bowl, perfectly fudgy, chocolatey brownies layered with dark chocolate and peanut butter.
Prep Time 30 minutes
Cook Time 40 minutes
Chill Time 1 hour
Servings 16


Chocolate Peanut Butter Layer

  • 300g chocolate divided in half (I recommend between 55-78% cocoa solids)
  • 200g or ¾ cup peanut butter smooth or crunchy
  • 30g or ¼ cup powdered sugar
  • ¼ tsp fine sea salt


  • 185g ¾ cups unsalted butter
  • 250g or 1 ¼ cups granulated sugar
  • 50g or ½ cup dutch process cocoa
  • ½ tsp fine sea salt
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • 40g or ⅓ cup all purpose flour
  • 50g or ¼ cup chocolate chopped very finely


  • Line a greased 9x9” square pan with parchment paper: two sheets overlapping to make a + sign.
  • Chop the chocolate into small pieces. Melt one half of the chocolate (150g) in the microwave (stopping when its almost melted so the rest melts from stirring) and pour it into the prepared pan. Spread it out into one even layer then set it in the freezer to firm up.
  • Make the peanut butter filling by stirring together the salt, sugar and peanut butter. Put it in the microwave for about 20-30 seconds so the peanut butter is easier to spread (but not hot or it will melt the chocolate). Spread it in an even layer over the firm chocolate and set it back in the freezer.
  • After about 20 minutes, melt the rest of the chocolate and spread it over the peanut butter in an even layer. Return to the freezer.

Preheat the oven to 350 F. Make the brownie batter:

  • Melt the butter almost all the way, in a heatproof bowl then add the sugar and whisk it in. Return to the microwave for another 30 seconds then add the vanilla and salt. Whisk the mixture very well, for about 2 full minutes.
  • Add the cocoa and whisk well. The mixture will be loose at first then start to be firm as you whisk. Add the eggs, whisking for about 3 minutes.
  • Add the flour and chocolate, and use a rubber spatula to combine.
  • Remove the chocolate peanut butter layer from the freezer and out of the pan, keeping the parchment paper intact in the pan. Pour ⅔ of the brownie batter into the pan in an even layer.
  • Place the peanut butter block on top, then pour over the rest of the brownie batter. Smooth it out so it reaches the corners.
  • Bake for about 40-45 minutes, until the middle is puffing up.
  • Allow to cool fully before slicing. If you freeze them the layers will slice very cleanly and you’ll get clear layers.