These chocolate peanut butter brownies stack three delicious layers into one bar. A dense, fudgy brownie base made with melted chocolate and roasted peanuts gets topped with a thick peanut butter frosting and a smooth chocolate glaze. They hold their shape, and deliver that classic chocolate-and-peanut-butter combo in every bite.
When You Want the Ultimate Chocolate + PB Brownie
If you love the chocolate–peanut butter combo, these are the brownies for you. They start with a dense, fudgy brownie made from real melted chocolate, not cocoa powder or a boxed mix. Then comes a thick peanut butter layer, creamy, and just sweet enough, followed by a chocolate glossy glaze.
The base starts with bittersweet chocolate melted into butter, which gives the brownies a deep flavor and a dense, fudgy texture. Roasted salted peanuts get stirred in at the end, adding a crunch and a touch of salt.
The middle layer is similar to nana’s peanut butter fudge. It’s thick, creamy, and sturdy enough to stay in place when you cut the bars.
Chunky peanut butter adds plenty of crunchy texture, and the powdered sugar thickens the layer so it doesn’t squeeze out the sides. This part is every peanut butter lovers’ dream.
The cherry-on-top is the chocolate glaze, which is melted semisweet chocolate and butter. This gets poured on top of the peanut butter layer and sets into a clean, glossy finish.
Since the chocolate glaze has butter in it, it’s a little soft and won’t crack apart when you take a bite. This makes it great for serving at a party. You can cut them in smallish bites and they can be eaten without making a mess. Serve them next to some candy cane fudge for a contrast of chocolate desserts.
It’s easier to serve than a decadent peanut cream pie but still has the chocolate-peanut butter richness my folks love. My Reeses Peanut Butter lover gives these a big thumbs up.
All the Good Stuff You’ll Need
Here are the main ingredients you’ll need to make peanut butter brownies. Don’t forget to check the recipe card for the full list.
- Bittersweet chocolate (brownie base): If you like your brownies a little sweeter, semisweet works just fine, or you can mix the two. Whichever you choose, go with a bar and not chips.
- Semisweet chocolate (glaze): Chopped chocolate melts more smoothly than chocolate chips and spreads easier over the peanut butter layer. Dark chocolate gives a stronger flavor, so use it if you want a more intense result.
- Chunky peanut butter: Chunky adds texture and helps the frosting set up nicely. I’d skip natural peanut butter because the oil separation can make the frosting too soft.
The Short Version of What You’ll Do
Step One: Bake the Brownies
Tip: Stop mixing as soon as the flour disappears so the brownies stay fudgy instead of cakey.
Step Two: Add the Peanut Butter Layer
Step Three: Finish with Chocolate Glaze
Don’t Forget!
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Ingredients
Brownies:
- 12 tablespoons butter
- 10 ounces bittersweet chocolate chopped
- 1 ½ cups sugar
- 2 teaspoons vanilla
- ¼ teaspoon salt
- 4 eggs
- 1 cup flour
- 1 cup roasted salted peanuts chopped
Frosting:
- 1 ½ cups chunky peanut butter
- 6 tablespoons butter
- 1 ½ cups powdered sugar
- ¼ teaspoon salt
- ⅛ teaspoon nutmeg
- 2 teaspoons vanilla
- 2 tablespoons milk
Glaze:
- 4 tablespoons butter
- 7 ounces semisweet choc chopped
Instructions
BROWNIES:
- Preheat the oven to 325º. Line a 9 x 13 inch baking pan with parchment paper and butter the paper.
- In a microwave safe bowl add the butter and chocolate and cook on 50% power for about 2 minutes, stirring every 30 seconds until the chocolate has melted.
- Whisk in the sugar, vanilla and salt. Add cold eggs, one at a time, whisking after each. Fold in the flour and mix, just until combined. Fold in the peanuts and pour into the prepared pan.
- Bake for 25-30 minutes, until a toothpick comes out with just a few crumbs. Let it cool on a wire rack.
- FROSTING: Once the brownies have cooled, add peanut butter and 6 tablespoons of softened butter to the bowl of an electric mixer, and beat until well blended. You can also use a hand mixer. Add powdered sugar, salt, and nutmeg and then add milk and vanilla. It should be thicker than frosting. Using an offset spatula or a knife, spread the frosting over cooled brownies.
- GLAZE: Add 4 tablespoons butter and semisweet chocolate to a microwave safe bowl and cook at 50% power, stirring every 30 seconds until melted, smooth and shiny. Spoon it over the frosting and smooth with an offset spatula or knife. Refrigerate until the glaze has set, About an hour. If you wait too long and the glaze is hard, let it warm up until the glaze is pliable before cutting.
Notes
- For the best texture, let the brownies sit at room temperature for a short time before serving so the frosting and glaze soften slightly.
- To make it easier to cut, refrigerate it slightly so that the glaze has set but is not hard.
