Peanut Butter Chocolate Fudge Brownies

Indulge in the ultimate dessert experience with these Peanut Butter Chocolate Fudge Brownies. This recipe perfectly combines the rich, gooey texture of chocolate fudge with the creamy, nutty flavor of peanut butter. These brownies are easy to make and are perfect for any occasion, from casual get-togethers to festive celebrations.

Ingredients

• Brownie Layer:
  • 1 cup (226g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1 cup (200g) packed brown sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup (120g) all-purpose flour
  • 1 cup (80g) unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
• Peanut Butter Layer:
  • 3/4 cup (200g) creamy peanut butter
  • 1/4 cup (56g) unsalted butter, softened
  • 1/2 cup (60g) powdered sugar
  • 1/4 teaspoon salt
• Chocolate Ganache Topping:
  • 1 cup (170g) semi-sweet chocolate chips
  • 1/2 cup (120ml) heavy cream

Instructions

1. Prepare the Brownie Layer:
   • Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
   • In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
   • Add eggs and vanilla extract, whisking until well combined.
   • Sift in flour, cocoa powder, salt, and baking powder. Fold the mixture gently until just combined.
   • Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Allow the brownies to cool completely.
2. Prepare the Peanut Butter Layer:
   • In a medium bowl, mix peanut butter, softened butter, powdered sugar, and salt until smooth and creamy.
   • Spread the peanut butter mixture evenly over the cooled brownie layer. Refrigerate for 30 minutes to set.
3. Prepare the Chocolate Ganache:
   • Place the chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
   • Pour the hot cream over the chocolate chips and let it sit for 2–3 minutes. Stir until smooth and glossy.
   • Pour the ganache over the peanut butter layer, spreading it evenly with a spatula. Refrigerate for an additional hour to set.
4. Cut and Serve:
   • Use the parchment paper overhang to lift the brownies out of the pan. Cut into squares or rectangles to serve.

Serving and Storage Tips

• Serving: These brownies are best served slightly chilled or at room temperature. Pair them with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra indulgent treat.
• Storage: Store in an airtight container in the refrigerator for up to 1 week. You can also freeze them for up to 3 months; just wrap individual portions tightly in plastic wrap and place them in a freezer-safe bag.

FAQs

1. Can I use natural peanut butter instead of creamy peanut butter?

Yes, but natural peanut butter might result in a slightly less creamy texture. Make sure to stir it well to incorporate the oil before using.

2. Can I make these brownies gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free 1:1 baking flour for the best results.

3. How can I make the brownies more fudgy?

For extra fudgy brownies, reduce the baking time slightly and check for a slightly undercooked center before removing them from the oven.

4. Can I add toppings to the ganache?

Yes, crushed peanuts, mini chocolate chips, or a drizzle of caramel or white chocolate are great toppings to add an extra touch.

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