These triple-layered peanut butter brownies will make chocolate and peanut butter lovers rejoice!
Fudgy brownies, with a creamy peanut butter filling, topped with a rich chocolate layer…this is bound to become your new favorite brownie recipe!
How to Make Layered Chocolate Peanut Butter Brownies
This peanut butter brownie recipe looks more complicated than it is. It’s actually a very easy recipe to whip up and is such a crowd-pleaser.
In a medium saucepan, melt two sticks of butter and 1/3 cup of unsweetened cocoa powder, stirring until combined. Turn off the heat and allow the mixture to cool slightly.
In the bowl of your stand mixer, combine the granulated sugar, flour, and salt. Add the melted butter and cocoa mixture, and beat on medium speed until incorporated.
Next crack in the eggs, one at a time, mixing after each one until combined. Finally, mix in the vanilla extract.
(Watkins Baking Vanilla is my favorite to bake with. I discovered it when we stayed at a bed and breakfast in Minnesota that was once the home of the Watkins family.)
Spread the chocolate brownie batter in an even layer in the prepared pan. Bake for 20 minutes.
–>Pro Tip: It’s helpful to line your pan with aluminum foil or parchment paper to make the brownies easier to remove from the pan and cut into pretty little squares. I didn’t do that, and getting the brownies out of the pan was the only part of this recipe that was slightly challenging.
Is there such a thing as too much peanut butter?
Okay, if you’re a peanut butter fan, this is where it gets good.
Take a whole jar of creamy peanut butter, and spoon it into a large microwave-safe bowl. Then, heat it on high for about 15 seconds, until it is slightly melted.
Now, just spread a layer of peanut butter over the fudgy brownie base.
The Chocolate Frosting Recipe
The top layer of these triple layer brownies is the chocolate frosting.
Melt the butter and marshmallows over medium heat, stirring continuously until there aren’t any little lumps left.
Add the confectioners’ sugar, milk, and cocoa powder, whisking until smooth.
Spread the chocolate mixture over the peanut butter filling layer, and freeze again for about 30 minutes.
Chocolate Peanut Butter Layer Brownies
If you’re a fan of peanut butter cups, this peanut butter brownies recipe is about to be your new best friend!
Who needs brownie mixes when you can make this layered brownie recipe so easily?
Layered Peanut Butter Brownies
For the Brownies:
- 1 cup unsalted butter 2 sticks
- ⅓ cup cocoa powder unsweetened
- 2 cups granulated sugar
- 1½ cups all-purpose flour
- ½ tsp salt
- 4 large eggs
- 1½ tsp pure vanilla extract Watkins Baking Vanilla is my favorite!
For the PB Filling:
- 1 jar creamy peanut butter 16 oz
For the Chocolate Frosting Layer:
- ½ cup unsalted butter 1 stick
- 10 large marshmallows about 70 grams
- ¼ cup cocoa powder unsweetened
- 4 cups powdered sugar
- ⅓ cup whole milk
Make the Brownie Layer:
- Preheat the oven to 350°. Lightly spray a 9X13 pan with cooking spray, and line it with parchment paper, leaving a little bit of overhang so that it can be easily removed from the pan after baking.
- Melt the butter in a small saucepan over low heat. Add cocoa and whisk to combine. Set aside to cool slightly.
- In the bowl of your electric mixer, combine the granulated sugar, flour, and salt. Add the melted butter and cocoa mixture, and beat on medium speed until incorporated.
- Add the eggs, one at a time, mixing after each one until combined. Next, mix in the vanilla extract.
- Spread the mixture in an even layer in the prepared pan. Bake for 20 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Allow the brownie layer to cool for about 30 minutes.
Prepare the PB Filling:
- Spoon the entire jar of creamy peanut butter into a microwave-safe bowl, and heat for about 15 seconds to slightly soften.
- Stir well, and then spread the melted peanut butter evenly over the cooled brownies. Place in the freezer for about 30 minutes to allow this layer to firm up.
For the Chocolate Layer:
- Melt the butter and marshmallows over medium heat, stirring continuously, until both are melted and mixture is well-combined. Add the powdered sugar, milk, and cocoa powder, whisking until smooth.
- Using a rubber spatula, spread the chocolate frosting over the peanut butter filling layer, and freeze again for about 30 minutes.
- Lift the brownies from the pan using the edges of the parchment paper. While cold cut the brownies into 24 bars. This will help retain the layers better.Allow brownies to come to room temperature before serving. Store leftover brownies in an airtight container in the fridge.
- Nutrition information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary and The House on Silverado makes no guarantees to the accuracy of this information.
Truly great recipes like this don’t come along all that often, so be sure you pin it!
There isn’t much better in this world than homemade brownies, right?
Except for maybe rich brownies with a fudgy chocolate base, a thin layer of pb, and even more chocolate on top?
Serve it with a glass of cold milk, and it’s a match made in heaven.
PS. If you liked this recipe, check out some of my other favorite dessert bar recipes HERE.
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