Peanut Butter Layered Brownies

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These Peanut Butter Layered Brownies bring together the ultimate combo of peanut butter and chocolate. The fudgy brownies contain peanut butter chocolates, extra milk chocolate chunks and an entire layer of molten peanut butter. The result is the perfect treat for any peanut butter obsessed person! Decorate with melted peanut butter and extra chocolates for the Instagram look!

For that Peanut Butter layer in the middle, you’ll melt smooth peanut butte, pour this into a square pan and freeze it before layering with the brownie batter. The brownies themselves are a very easy, basic brownie recipe. I add milk chocolate and peanut butter chocolates for extra texture.

This is a terrific bake to make when you want something easy and pretty quick, that brings big chocolate flavour. It is a great one when you have friends coming over, makes a great dessert when warm, or wonderful as a competitor in your next office bake off. These will keep in an airtight container for about 3 days.

The brownies themselves are super simple, dense and fudgy. The batter gets packed with peanut butter chocolate, chocolate chunks and minimal flour to keep them really fudgy. After baking and cooling, drizzle with some extra peanut butter for a truly fabulous bake! For neat slices, cut with a hot knife.

For these brownies, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. You could make these for a bake sale – and the recipe is easily doubled. They keep well in an airtight container for a few days. That said, they don’t last long if you’ve got lots of happy hungry mouths in the house!

TIPS FOR THE BEST Peanut Butter Layered Brownies

• Brown Sugar: This is crucial to the perfect fudgy texture and deep flavour. You could use dark brown soft if you’re really in a pinch. Light brown is definitely your best friend in brownies.
• Melted Butter: This is what gives brownies that oh so Instagrammable shiny, crisp top. Don’t skip this step!
• Cocoa Powder: As this is a key component, I do recommend a decent quality cocoa powder – but don’t stress if you don’t have any!
• Peanut Butter: The cheap smooth stuff works the best. Natural ‘can’ work but I find it leaks into the brownie batter more, leaving a less defined layer.
• Layer: To get that peanut butter layer just right, it needs to be in the freezer in the same (or just same size) baking tin, and will need at least 30 minutes. This stops it from burning and turning into thick/burnt paste. Load up half the brownie batter into the tin, add the whole peanut butter layer (peeling it off the greaseproof paper), then add the remaining batter. Make sure the entire peanut butter layer is covered.

For these Peanut Butter Layered Brownies, I use a basic 8′ square pan (I like this one). I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out my Salted Caramel Brownies or these Cheesecake Brownies. For videos and baking inspiration, head on over to my Instagram.

Peanut Butter Layered Brownies

These fudgy brownies contain peanut butter chocolates, extra milk chocolate chunks and an entire layer of molten peanut butter. The peanut butter layer gets frozen then layered between the brownie batter, giving a super neat layer! Decorate with melted peanut butter and extra chocolates! Cheap smooth peanut butter works best.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Freezing Time: 15 minutes minutes

Servings: 9

Author: Florence Jackson

Ingredients

• 150 g Smooth Peanut Butter (see notes re natural peanut butter)
• 100 g Dark Chocolate Melted
• 170 g Unsalted Butter Melted
• 100 g Light Brown Soft Sugar
• 100 g Granulated Sugar
• 2 Medium Free Range Eggs
• 2 tsp Vanilla Extract
• 80 g Plain Flour
• 30 g Cocoa Powder
• 100 g Milk Chocolate Chopped
• 75 g Mini Peanut Butter Chocolates (e.g. Reeses Cups)

To Decorate (Optional)

• 1 tbsp Smooth Peanut Butter
• Mini Peanut Butter Chocolates Chopped

Instructions

• Line an 8" square tin. Melt the Peanut Butter for about 30 seconds – 1 minute in the microwave, until loosened. Spread this over the lined 8 inch square tin in an even layer and freeze for 15 minutes before starting the brownies! You can use this tin for the brownies later.
• Preheat the oven to 200C/180C Fan/Gas 6. Line an 8" Square Pan.
• Start by melting the dark chocolate: break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn’t burn. Set aside to cool a little whilst doing the rest:
• Combine the melted butter, granulated sugar and light brown sugar in a large bowl/bowl of a stand mixer – on a medium speed for 3-5 minutes.
• Add in the eggs and vanilla and mix again. Then, checking first that the chocolate isn't so hot as to cook the eggs, add it in and keep mixing.
• Add the flour, cocoa powder, chopped chocolate and peanut butter chocolates and fold in gently.
• Remove the tin with the peanut butter from the freezer. Peel off the layer of peanut butter from the greaseproof paper and set aside. Place the greaseproof paper back into the tin for the brownies. Pour half the brownie batter into the tin, add the whole square layer of solid peanut butter on top, then cover with the remaining batter. Bake 30 minutes.
• Let cool before decorating (if doing so). Simply microwave the peanut butter in a small bowl to loosen, then drizzle over. Add any chopped chocolate/peanut butter chocolates. Slice with a hot knife and serve!