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Dense and fudgy these Peanut Butter Brownies are topped with light and fluffy peanut butter pie filling and drizzled with chocolate. A super tasty and indulgent dessert.

Cut Peanut Butter Brownies on parchment paper with chocolate drizzle.

Sweets, oh how I love them. I could take any dessert really, cake, cookies, cupcakes but one of my true love’s lie with brownies, especially these Peanut Butter Brownies!

Super easy and decadent these bad boys are filled with chocolate chips which give them an extra depth of chocolate flavor and texture that breaks up the silky topping.

Literally, these Peanut Butter Brownies are the best things known to man. I may be a little biased, but seriously you won’t be able to resist these.

They are absolutely not your traditional brownies in any way. That is exactly what I was going for, I wanted to give you something over the top that you would want over and over.

As I said, these are really super easy to make, both the brownies and the topping. The hardest part is waiting for them to set up fully so you can devour.

But like I say they are always worth the wait. Everyone will want a slice of this, trust me on this make them and you will see I promise!

Some of my other favorite brownie recipes we have on our site include: Mint Brownies, Oreo Fudge Brownies and White Chocolate Truffle Stuffed Brownies.

Cut Peanut Butter Brownies on parchment paper.

WHY THIS RECIPE WORKS:

  • With a fudgy bottom and silky top the contrast in texture works so well.
  • Chocolate and peanut butter are the perfect pairing.
  • The addition of the chocolate chips really gives these another depth of flavor.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

Unsalted butter
Semi-sweet baking bar
Vanilla extract
All-purpose flour
Granulated sugar
Light brown sugar
Cocoa powder
Baking soda
Fine sea salt
Eggs
Semi-sweet chocolate chips
Cream cheese
Powdered sugar
Peanut butter
Vanilla extract
Whipped topping
Chocolate bark, optional

Ingredients needed to make Peanut Butter Brownies.

HOW TO MAKE PEANUT BUTTER BROWNIES:

  1. Preheat the oven to 350°F. Line a 9×13 with foil and spray with cooking spray, set aside.
  2. In a medium-sized bowl add the butter and chopped chocolate. Microwave for 30 seconds, stir. Microwave for another 30 seconds, stir. Start microwaving at 15-second intervals stirring in between until the mixture is melted. Stir in the vanilla and set aside.
  3. In the bowl of a stand mixer with the paddle attachment add the flour, sugar, brown sugar, cocoa powder, baking soda, and salt, stir to combine. At low speed add in the eggs one at a time until mixed in. Turn the mixer on medium and let it mix for 2 minutes, scrape down the sides.
  4. Turn the mixer on low and slowly stream in the melted chocolate mixture until combined. 
  5. Add the chocolate chips and just mix them in so they are incorporated through the batter. This mixture will be very thick.
  6. Press the brownie batter into the bottom of the baking dish, I find using my hands to spread it out easiest. Bake for 25-30 minutes until the top is set, no longer glossy, and the edges slightly puff up. You can take an internal temperature, if the brownies are 165°F they are done.
  7. Let cool on a wire rack completely.
  8. Once the brownies are cooled, make the topping by placing the cream cheese in a large bowl. With an electric hand mixer, beat it until smooth. Add the powdered sugar, and mix until smooth. Add the peanut butter and vanilla, mix until smooth. Fold in the whipped topping until smooth and there are no streaks left, this can take a couple of minutes.
  9. Smooth the peanut butter mixture on top of the brownies. Cover and place in the fridge for at least 4 hours or overnight. 
  10. Use the foil to help lift the brownies out of the pan. Cut into bars and drizzle with optional melted chocolate bark. 
  11. Serve as is or with your favorite toppings such as whipped cream, chopped peanuts, chocolate chips, or Reese’s pieces!

Step by step photos on how to make Peanut Butter Brownies.

CAN I USE A BOXED MIX?

If you want to make your brownies quicker you can use a box of fudge brownies and add in the chocolate chips. 

I do highly recommend making these from scratch though, they are really effortless and have really easy-to-find pantry staples. 

Also, these are nice and thick, so if you make a boxed mix they will be slightly thinner, but if you are in a rush then you can use a boxed mix if you like.

WHAT CAN I ADD INTO THESE?

You can really add what you’d like into the batter, we use semi-sweet chocolate chips that help balance out the sweetness but any of your favorite chocolate chips.

Reese’s pieces are a great addition to these along with chopped Reese’s peanut butter cups or even peanut butter chips if you want to amp up the peanut butter flavor.

Hand holding up one Peanut Butter Brownie.

HOW TO STORE:

These Peanut Butter Brownies can be stored covered in the refrigerator for up to 4 days. I would let them sit out about 5-10 minutes before serving as they will become slightly hard after refrigeration.

TIPS AND TRICKS:

  • Make sure you let these set up for at least 4 hours.
  • You can substitute a boxed mix if you must, but I highly recommend making from the recipe below.
  • The chocolate drizzle is optional.
  • You can add other toppings to this such as more chocolate chips, chopped Reese’s, Reese’s pieces, etc.
  • Make sure brownies are fully cooled before putting the peanut butter topping on.

Fork holding up a bite out of Peanut Butter Brownie.

If you want a super-indulgent chocolate and peanut butter recipe then you absolutely must make these Peanut Butter Brownies!

If you like this recipe you might also like:

If you’ve tried these PEANUT BUTTER BROWNIES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

This Silly Girls Kitchen Logo
5 from 2 votes

Peanut Butter Brownies

Author Dana at ThisSillyGirlsKitchen.com
Prep: 30 minutes
Cook: 30 minutes
Chill Time: 4 hours
Total: 5 hours
Dense and fudgy these Peanut Butter Brownies are topped with light and fluffy peanut butter pie filling and drizzled with chocolate. A super tasty and indulgent dessert.
Servings 15

Ingredients
  

For the topping:

Instructions

  • Preheat the oven to 350°F. Line a 9x13 with foil and spray with cooking spray, set aside.
  • In a medium-sized bowl add the butter and chopped chocolate. Microwave for 30 seconds, stir. Microwave for another 30 seconds, stir. Start microwaving at 15-second intervals stirring in between until the mixture is melted. Stir in the vanilla and set aside.
  • In the bowl of a stand mixer with the paddle attachment add the flour, sugar, brown sugar, cocoa powder, baking soda, and salt, stir to combine. At low speed add in the eggs one at a time until mixed in. Turn the mixer on medium and let it mix for 2 minutes, scrape down the sides.
  • Turn the mixer on low and slowly stream in the melted chocolate mixture until combined.
  • Add the chocolate chips and just mix them in so they are incorporated through the batter. This mixture will be very thick.
  • Press the brownie batter into the bottom of the baking dish, I find using my hands to spread it out easiest. Bake for 25-30 minutes until the top is set, no longer glossy, and the edges slightly puff up. You can take an internal temperature, if the brownies are 165°F they are done.
  • Let cool on a wire rack completely.
  • Once the brownies are cooled, make the topping by placing the cream cheese in a large bowl. With an electric hand mixer, beat it until smooth. Add the powdered sugar, and mix until smooth. Add the peanut butter and vanilla, mix until smooth. Fold in the whipped topping until smooth and there are no streaks left, this can take a couple of minutes.
  • Smooth the peanut butter mixture on top of the brownies. Cover and place in the fridge for at least 4 hours or overnight.
  • Use the foil to help lift the brownies out of the pan. Cut into bars and drizzle with optional melted chocolate bark.
  • Serve as is or with your favorite toppings such as whipped cream, chopped peanuts, chocolate chips, or Reese’s pieces!

Notes

  1. Make sure you let these set up for at least 4 hours.
  2. You can substitute a boxed mix if you must, but I highly recommend making from the recipe below.
  3. The chocolate drizzle is optional.
  4. You can add other toppings to this such as more chocolate chips, chopped Reese's, Reese's pieces, etc.
  5. Make sure brownies are fully cooled before putting the peanut butter topping on.

Nutrition

Calories: 637kcal | Carbohydrates: 71g | Protein: 10g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 238mg | Potassium: 437mg | Fiber: 6g | Sugar: 50g | Vitamin A: 557IU | Calcium: 83mg | Iron: 5mg
Nutrition Disclaimer
Course Baked Good, Dessert
Cuisine American

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5 from 2 votes (2 ratings without comment)

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