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You’re gonna LOVE these Peanut Butter Fudge Brownies if you’re a fan of chocolate and peanut butter. Is there a better combo?
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Peanut Butter Fudge Brownies
Is there a better combo than chocolate and peanut butter?! I didn’t think so! 🙂 If you’re a fan of chocolate and peanut butter, you’re gonna LOVE these brownies. Although these may look intimidating with the three layers, let me assure you it’s easy. That’s how I roll – I like easy!
These brownies have a chocolaty brownie with a layer of peanut buttery fudge, topped with a rich chocolate ganache! Chocolate and peanut butter lovers, rejoice!
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These brownies are totally decadent – Enjoy! 🙂
This post was first shared at All She Cooks
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Peanut Butter Fudge Brownies
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Ingredients
For the brownie layer
- 1 ⅓ cups all-purpose flour
- 2 cups sugar
- ¾ cup baking cocoa
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup vegetable oil
- 4 eggs, slightly beaten
- 2 teaspoons vanilla
For the peanut butter fudge layer
- 2 cups sugar
- ½ cup milk
- 1 ⅓ cups creamy peanut butter
- 1 jar marshmallow creme, 7 oz.
For the chocolate ganache
- ⅔ cup heavy whipping cream
- 6 ounces semi-sweet baking chocolate, chopped
Instructions
- Preheat oven to 350°F. Lightly spray a 9×13-in. baking dish with cooking spray.
For the brownie layer:
- In a mixing bowl, combine the flour, sugar, cocoa,baking powder and salt.
- In another bowl, combine the oil, eggs and vanilla. Add the wet ingredients to the dry ingredients. Mix just until combined – Do NOT overmix. Spread into the prepared baking dish.
- Bake for 20-25 minutes or until a toothpick inserted near the center tests clean. Cool on a wire rack.
For the peanut butter fudge layer:
- In a medium saucepan, bring the milk and sugar to a boil. Boil for 4 minutes. Add the peanut butter and marshmallow creme and mix well. Quickly pour the mixture into the pan over the cooked brownie layer.
- Refrigerate for one hour.
For the chocolate ganache layer:
- Heat whipping cream in a small saucepan until hot but not boiling. Remove from the heat. Stir in chocolate until melted. Let stand for about 5 minutes. (The ganache is ready to use when the mixture mounds slightly when dropped from a spoon. It will become thicker as it cools.)
- Pour the ganache over the fudge layer and tilt the pan so the ganache flows evenly over the top, covering it completely.
- Allow to set completely before cutting into bars.
Notes
- Due to the ganache, these store best in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on March 16, 2014. Updated on April 26, 2021.
I’m making these right now and I’m just soooo excited!! Thank you SO MUCH for sharing your recipe!! 🙂
BRITT did you ever make these?? I wanted to know how they turned out. Thank ypu!
WHY OH WHY do i always have to read dozens of comments that ALL say some variation of “can’t wait to try” and then never follow up with how it turned out??!! Please don’t post until AFTER you have made something!!!! I mean come on, everybody can’t wait to try, Duh! Be helpful people.
Did you try it? Let me know what you thought!
Thank you for linking at Show Me Your Plaid Monday's! You are one of this weeks features!
Those look so amazing! I just love the recipes you come up with! 🙂
Happy Friday!
Now that's a BROWNIE! Hope you are having a great day and thanks so much for sharing your awesome recipe with Full Plate Thursday.
Come Back Soon!
Miz Helen
They look so decadent Jamie, I love chocolate and peanut butter. I'm addicted to peanut butter cups. This has been the most viewed on Sweet and Savoury Sundays, stop by grab a button and link up again with us this weekend. Laura@Baking in Pyjamas
These look DIVINE! Oh my goodness. I gotta make these ASAP! These are the most viewed post at Sweet & Savoury Sundays! <3 Thanks for linking up with us!