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Chocolate Peanut Butter Fudge

Ultimate Peanut Butter Brownies

These Ultimate Peanut Butter Brownies are a dense and fudgy brownie, with a peanut butter filling, chocolate ganache and finished off with chopped peanuts and peanut butter candies.
Course Dessert
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 24 brownies
Author Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com


  • Brownies:
  • 1 cup unsalted butter cubed
  • 1 8-ounce package semi-sweet chocolate, coarsely chopped
  • 2/3 cup unbleached all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • -
  • Peanut Butter Filling:
  • 6 tablespoons unsalted butter cubed and room temperature
  • 1 cup creamy peanut butter
  • 2 cups confectioners' sugar
  • 2-3 tablespoons milk
  • 1 teaspoon vanilla extract
  • -
  • Chocolate Ganache:
  • 1/2 cup heavy whipping cream
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup peanut or peanut butter chocolate candies roughly chopped
  • 1/2 cup lightly salted peanuts roughly chopped


  1. For the brownies: Preheat oven to 350 degrees F. Line a 9x13-inch baking dish with aluminum foil or parchment paper, leaving enough paper to overhang on all sides. Set aside.
  2. In a medium sized saucepan, melt the butter and chopped chocolate over medium heat, stirring constantly, for 4-5 minutes or until melted and smooth. Remove from heat and pour into a large mixing bowl. Set aside to cool slightly.
  3. Meanwhile, in a large bowl, stir together flour, cocoa powder and salt. Set aside.
  4. Once cooled, whisk the granulated and brown sugars into the melted chocolate mixture. Add the eggs, one at a time, whisking well after each addition. Whisk in vanilla.
  5. Gently stir in the flour mixture, stirring just until fully combined. Pour brownie batter into prepared baking pan and bake for 20-30 minutes or until a toothpick inserted into the center comes out clean.
  6. Allow the brownies to cool completely in the pan set on a wire rack. Once completely cooled, lift the brownies out of the pan by pulling up on the overhanging foil. Place brownies on a large baking sheet or cutting board, carefully pulling away the foil; set aside.
  7. For the peanut butter filling: In a large bowl, using a hand-held mixer or stand mixer with a paddle attachment, beat the room temperature butter until smooth and creamy. Add peanut butter and beat until smooth. With the mixer on low, slowly beat in the confectioners’ sugar, milk and vanilla; beating until smooth and creamy.
  8. Using an offset spatula or knife, spread peanut butter filling in an even layer over prepared brownies on cutting board. Place peanut butter covered brownies in the refrigerator and refrigerate for at least 2 hours.
  9. For the chocolate ganache: Place chocolate chips in a medium-sized heat proof bowl.
  10. In a small saucepan, bring the cream to a simmer. Pour hot cream over the chocolate and let sit for 2-3 minutes. Gently stir until the chocolate is completely melted and the ganache is smooth. Allow chocolate glaze cool to room temperature, for about 10-15 minutes.
  11. Pour the cooled chocolate ganache over the chilled peanut butter topped brownies. Using an offset spatula or knife, carefully spread the chocolate ganache evenly over the top of the peanut butter layer.
  12. Sprinkle the top of the chocolate covered brownies with the chopped peanut butter chocolate candies and peanuts. Return brownies to refrigerator and chill for at least 2 hours.
  13. Once chilled, use a large sharp knife to cut brownies into 24 pieces, wiping the knife with a clean paper towel in between cuts. Serve brownies immediately or store in an air tight container in the refrigerator for up to 5 days.

Recipe Notes

Recipe times don’t include the 4.5 hour total chill time.