Peanut Butter Fudge Brownies – Deliciously thick and chewy rich chocolate brownies that are topped with a thick layer of creamy peanut butter fudge!
What could be better than thick and chewy, chocolatey rich brownies? Thick and chewy brownies topped with creamy peanut butter fudge, of course!
And let me tell you, these are SO good, you won’t stop at one.
Peanut Butter Fudge Brownies
Let’s talk about these layers.
The bottom layer is a thick and chewy brownie, that is so rich and indulgent. A quick and simple recipe that uses melted butter, and cocoa powder. Do you like fudgy brownies? Then you’re gonna love these!
The top layer is a thick and creamy peanut butter fudge that only requires few ingredients. Simply melt butter and peanut butter together, add a little vanilla extract and salt, then add some icing/powdered sugar. So simple, yet so delicious!
Oh, and to top these fudge brownies off, I sprinkled on some chocolate chips. 😉
So, if you love peanut butter AND brownies like I do, well, these Peanut Butter Fudge Brownies are for you. And trust me, you are going to want to make these over and over and over again.
For you, and for everyone that will request more!
Try these delicious peanut butter recipes next!
- No-Bake Chocolate Peanut Butter Bars
- No-Bake Peanut Butter Protein Balls
- Chocolate Peanut Butter Yoghurt Popsicles
- 1 and 1/4 sticks unsalted butter 140g, melted
- 1 and 1/2 cups granulated sugar 300g
- 3/4 cup cocoa powder 75g
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 cup plain/all-purpose flour 60g
- 1/2 cup smooth peanut butter 125g
- 1/2 cup unsalted butter 115g
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 and 1/2 cups icing/powdered sugar 190g
- Chocolate chips for topping
- Preheat the oven to 180C/350F/Gas 4. Line the bottom and sides of an 8x8 inch square baking pan with aluminium foil or parchment paper, and spray with baking spray. Set aside.
- Whisk together the butter, sugar, salt, and cocoa powder. Stir in the vanilla extract, then mix in the eggs, one at a time, stirring vigorously after each one. Fold in the flour until fully combined, stirring until thick and shiny.
- Pour the batter into the prepared pan, and spread out evenly. Bake for 30 - 35 minutes, or until a toothpick inserted into the centre comes out almost clean with a few moist crumbs. Allow to cool completely in the pan on a wire rack.
- Place the butter and peanut butter in a saucepan over medium heat, and stir often until melted and combined. Remove from the heat and stir in the salt and vanilla extract. Gradually add the icing sugar, stirring until combined. Spread the mixture on top of the cooled brownies, and smooth out evenly. Sprinkle some chocolate chips on top.
- Cover and refrigerate for at least an hour, until the fudge has set and is no longer warm. Once set, remove from the pan, cut into squares, and enjoy!
Brownies stay fresh, stored in an airtight container, in the fridge for up to 1 week. They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.
The calories are an estimate only.