Layered Peanut Butter Brownies (Print Version)

Fudgy chocolate base with creamy peanut butter layer and rich ganache topping.

# What You Need:

→ 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

→ 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

→ Chocolate Ganache

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

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - Whisk melted butter and sugar in a large bowl until smooth. Add eggs and vanilla, whisking until well combined. Sift in cocoa powder, flour, and salt. Mix until just combined.
03 - Spread batter evenly in prepared pan. Bake for 22-25 minutes until a toothpick inserted in center comes out with moist crumbs. Cool completely in pan.
04 - Beat peanut butter, melted butter, powdered sugar, vanilla, and salt in a medium bowl until smooth and creamy. Spread evenly over cooled brownie base.
05 - Refrigerate for 30 minutes to set the peanut butter layer.
06 - Place chocolate chips in a heatproof bowl. Heat heavy cream until simmering, then pour over chocolate. Let sit 2 minutes, then stir until smooth.
07 - Let ganache cool slightly, then pour and spread over peanut butter layer. Refrigerate at least 1 hour until set. Lift from pan using parchment, cut into squares.

# Insider Tips:

01 -
  • You get three distinct textures in one bite: fudgy brownie, creamy peanut butter, and silky ganache
  • These freeze beautifully and actually taste better after sitting overnight
  • The recipe is forgiving enough for beginners but impressive enough for company
02 -
  • Overbaking the brownie layer will make all three layers crack when you cut them
  • The peanut butter layer must be completely chilled before adding ganache or the layers will swirl together
  • Room temperature brownies cut cleaner than cold ones, so let them sit out for 15 minutes before slicing
03 -
  • Add a teaspoon of espresso powder to the brownie batter to deepen the chocolate flavor
  • Sprinkle flaky sea salt on the ganache while it's still wet for a sophisticated finish

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