Peanut Butter Brownie Bars

Irresistible Peanut Butter Brownie Bars

Introduction

If you’re a fan of rich chocolate and creamy peanut butter, these Peanut Butter Brownie Bars will become your new favorite treat. Combining a fudgy brownie base with a luscious peanut butter filling and a smooth chocolate topping, these bars are a delightful indulgence. Perfect for any occasion, they’re sure to impress your family and friends. Let’s dive into the recipe!

Ingredients

Brownie Base:

• 60g dark chocolate, chopped 🍫
• 40g unsalted butter, cold from the fridge is fine 🧈
• 10g Dutch process or regular cocoa, sifted if lumpy 🍫
• 1 large egg, at room temperature 🥚
• 30g neutral oil (such as sunflower, canola, or grapeseed) 🛢️
• 65g granulated sugar 🍚
• 25g light or dark brown sugar 🍯
• ¼ tsp vanilla extract or vanilla bean paste 🌼
• 30g all-purpose flour 🌾
• ¼ tsp kosher salt 🧂

Peanut Butter Filling:

• 55g unsalted butter, at room temperature 🧈
• 130g smooth peanut butter 🥜
• 170g powdered sugar, sifted 🍚
• ¼ tsp vanilla bean paste or extract 🌼
• ¼ tsp kosher salt (plus more to taste if needed – add more if your PB is unsalted) 🧂
• 2 Tbsp heavy cream, plus more if needed 🥛

Chocolate Topping:

• 100g chopped dark chocolate 🍫
• 18g neutral oil 🛢️

Instructions

Chocolate Brownie Base:

1. Preheat the oven to 350°F / 180°C. Grease and line a 9″x5″ loaf pan, leaving the parchment paper extending over the sides to help remove later. If worried about sticking, use two pieces so all edges are covered with parchment. Secure with binder clips if desired. 🔥
2. Melt together the chocolate and butter. In a small heatproof bowl over a double boiler (make sure the water does not touch the bowl), or in a heatproof bowl in the microwave, melt the chocolate and butter. Use the microwave in 15-second increments, stirring after each. Mix until the chocolate is melted and the butter is incorporated. Remove from the heat and add the cocoa, mixing well to combine. 🍫
3. Combine wet ingredients. In a medium bowl, combine the egg, oil, granulated sugar, brown sugar, and vanilla. Whisk well until thickened and slightly lighter in color. Add the cooled chocolate mixture and mix until incorporated. 🍚
4. Add dry ingredients. Add the flour and salt and mix with a rubber spatula until combined. 🌾
5. Bake the brownie base. Transfer to the prepared pan, and smooth out well. Bang the pan on the counter several times to get it as flat as possible. Bake for 20 to 22 minutes, until the brownie looks set. Remove from the oven and, if desired, using a second loaf pan or the bottom of a drinking glass, gently press the brownie down a little if it has puffed up. Leave to cool completely in the pan. ⏲️

Peanut Butter Filling:

6. Mix the filling ingredients. Place the butter, peanut butter, powdered sugar, vanilla, and salt in a medium bowl. Mix using an electric hand mixer on medium to high speed until the mixture is incorporated. It will go crumbly and look weird; do not freak out. You can do this step in a stand mixer fitted with the paddle or whisk attachment if you prefer. 🥜
7. Smooth the filling. Add the cream and mix to combine, then continue to mix until the mixture smooths out and becomes light, fluffy, and spreadable. If too firm, add extra cream a teaspoon at a time until smooth enough. 🥛
8. Layer the filling on the brownie base. Transfer the filling on top of the cooled brownie layer, and smooth out with an offset spatula. Once fairly smooth, you can continue to smooth it down by placing a piece of parchment on top of the filling and using your fingers to smooth it. Don’t worry if it isn’t totally flat.
9. Chill the filling. Once smooth, transfer to the freezer for 20 minutes to firm up, or the fridge for about 30 minutes. Do not leave in the freezer for more than 20 minutes, or it will make it hard to evenly spread the chocolate. ❄️

Chocolate Topping:

10. Melt the chocolate and oil. Melt together the chocolate and oil in a small heatproof bowl in 15-second increments in the microwave, or over a double boiler. Mix until totally smooth. 🍫
11. Pour the chocolate over the filling. Remove the peanut butter brownie bars from the fridge or freezer and pour the chocolate over the top of the peanut butter filling. Tilt the pan to spread out to cover the filling evenly with the chocolate. Bang the pan a few times on the counter to make sure there are no bubbles.
12. Chill the bars. Place the pan in the fridge and leave to chill for about an hour, or until completely set. ❄️
13. Cut and serve. Use the parchment overhang to remove the bars from the pan. Cut into pieces using a sharp knife, wiping between cuts.
14. Store leftovers. Store leftovers in an airtight container in the fridge. 🥡

Nutritional Information

• Prep Time: 20 minutes
• Cooking Time: 20-22 minutes
• Total Time: 1 hour 42 minutes
• Calories: 320 Kcal per serving
• Servings: 6 servings

Conclusion

These Peanut Butter Brownie Bars are a decadent treat that combines the best of chocolate and peanut butter. They’re perfect for satisfying your sweet tooth or impressing guests with a homemade dessert. Enjoy making and sharing this delightful recipe!

Peanut Butter Brownie Bars

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• Author: Dulcia
• Total Time: 1hr 42min
• Yield: 6 1x

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Ingredients

Scale 1x2x3x

Brownie Base:

60g dark chocolate, chopped 🍫
40g unsalted butter, cold from the fridge is fine 🧈
10g Dutch process or regular cocoa, sifted if lumpy 🍫
1 large egg, at room temperature 🥚
30g neutral oil (such as sunflower, canola, or grapeseed) 🛢️
65g granulated sugar 🍚
25g light or dark brown sugar 🍯
¼ tsp vanilla extract or vanilla bean paste 🌼
30g all-purpose flour 🌾
¼ tsp kosher salt 🧂
Peanut Butter Filling:

55g unsalted butter, at room temperature 🧈
130g smooth peanut butter 🥜
170g powdered sugar, sifted 🍚
¼ tsp vanilla bean paste or extract 🌼
¼ tsp kosher salt (plus more to taste if needed – add more if your PB is unsalted) 🧂
2 Tbsp heavy cream, plus more if needed 🥛
Chocolate Topping:

100g chopped dark chocolate 🍫
18g neutral oil 🛢️

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Instructions

Chocolate Brownie Base:

1️⃣ Preheat the oven to 350°F / 180°C. Grease and line a 9″x5″ loaf pan, leaving the parchment paper extending over the sides to help remove later. If worried about sticking, use two pieces so all edges are covered with parchment. Secure with binder clips if desired. 🔥

2️⃣ In a small heatproof bowl over a double boiler (make sure the water does not touch the bowl), or in a heatproof bowl in the microwave, melt together the chocolate and butter. Use the microwave in 15-second increments, stirring after each. Mix until the chocolate is melted and the butter is incorporated. Remove from the heat and add the cocoa, mixing well to combine. 🍫

3️⃣ In a medium bowl, combine the egg, oil, granulated sugar, brown sugar, and vanilla. Whisk well until thickened and slightly lighter in color. Add the cooled chocolate mixture and mix until incorporated. 🍚

4️⃣ Add the flour and salt and mix with a rubber spatula until combined. 🌾

5️⃣ Transfer to the prepared pan, and smooth out well. Bang the pan on the counter several times to get it as flat as possible. Bake for 20 to 22 minutes, until the brownie looks set. Remove from the oven and, if desired, using a second loaf pan or the bottom of a drinking glass, gently press the brownie down a little if it has puffed up. Leave to cool completely in the pan. ⏲️

Peanut Butter Filling:

6️⃣ Place the butter, peanut butter, powdered sugar, vanilla, and salt in a medium bowl. Mix using an electric hand mixer on medium to high speed until the mixture is incorporated. It will go crumbly and look weird; do not freak out. You can do this step in a stand mixer fitted with the paddle or whisk attachment if you prefer. 🥜

7️⃣ Add the cream and mix to combine, then continue to mix until the mixture smooths out and becomes light, fluffy, and spreadable. If too firm, add extra cream a teaspoon at a time until smooth enough. 🥛

8️⃣ Transfer the filling on top of the cooled brownie layer, and smooth out with an offset spatula. Once fairly smooth, you can continue to smooth it down by placing a piece of parchment on top of the filling and using your fingers to smooth it. Don’t worry if it isn’t totally flat.

9️⃣ Once smooth, transfer to the freezer for 20 minutes to firm up, or the fridge for about 30 minutes. Do not leave in the freezer for more than 20 minutes, or it will make it hard to evenly spread the chocolate. ❄️

Chocolate Topping:

🔟 Melt together the chocolate and oil in a small heatproof bowl in 15-second increments in the microwave, or over a double boiler. Mix until totally smooth. 🍫

1️⃣1️⃣ Remove the peanut butter brownie bars from the fridge or freezer and pour the chocolate over the top of the peanut butter filling. Tilt the pan to spread out to cover the filling evenly with the chocolate. Bang the pan a few times on the counter to make sure there are no bubbles.

1️⃣2️⃣ Place the pan in the fridge and leave to chill for about an hour, or until completely set. ❄️

1️⃣3️⃣ Use the parchment overhang to remove the bars from the pan. Cut into pieces using a sharp knife, wiping between cuts.

1️⃣4️⃣ Store leftovers in an airtight container in the fridge. 🥡

• Prep Time: 20min
• Cook Time: 20-22min

Nutrition

• Calories: 320 Kcal