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Peanut Butter Fudge Brownies

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Peanut Butter Fudge Brownies!!!!

These aren’t your average brownie- they are full of creamy peanut butter filling and topped with a layer of fudge! Unbelievably delicious!

Peanut butter and chocolate are a timeless combination.  These brownies have the perfect blend between the two, and they cut into beautifully layered bars that are fun to serve at any occasion!  These are a variation on a brownie recipe that my mom makes all the time with mint filling.  This brownie recipe has appeared on Easybaked many times, and in many forms:

Coconut Brownie Cups!!!Caramel Fudge Brownies!!Mint Creme Brownie CupsChocolate covered brownie stars

But adding peanut butter?  Oh my goodness….. a definite show-stopper!

Peanut Butter Fudge Brownies!!!!!

Here’s the recipe: (printable version)

INGREDIENTS

Brownie:

  • 1 cup butter
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1/2 cup cocoa
  • 1/2 teaspoons salt
  • 1 cup milk

Peanut butter filling:

  • 5 cups powdered sugar
  • 1/2 cup softened butter
  • 1 cup of creamy peanut butter

Fudge topping:

  • One bag (12 oz) of chocolate chips
  • 12 Tablespoons of butter (do not substitute margarine here!)

DIRECTIONS:

Brownie:

  • Preheat oven to 350.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between)
  • Pour batter into a jellyroll pan (12 1/2 x 17 1/2 x 1″)  that has been sprayed with non-stick spray.
  • Bake at 350F degrees for 8-10 minutes.
  • Cool.  

Peanut butter filling:

  • Combine softened butter with peanut butter, mixing on low until completely smooth.
  • Add powdered sugar, mixing until combined. 
  • Add a little water to make filling a thick, but spreadable consistency.
  • Spread over cooled brownies.

Fudge topping:

  • Melt chocolate chips and butter together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
  • Pour over peanut butter filling and use a spoon to push topping over entire top of brownies.
  • Decorate with sprinkles or by drizzling a little white chocolate on top.
  • Refrigerate for several hours.
  • Cut brownies when the top layer is firm, but not hard.  Your knife should go through it easily without cracking it. If your top has chilled too long, simply let it sit at room temp for a little while until it softens up.
  • Store these in a large air-tight container, in layers separated with parchment paper or wax paper to avoid sticking.
  • These can be frozen really well (I like to eat them frozen, in fact!)


Peanut Butter Fudge Brownies!!!!!My thoughts: This brownie recipe is so versatile and fun.  Really, there are so many possibilities!  I love the addition of a peanut butter layer- they are so pretty and mmmm…so good!  Do you want to make a design on the top of yours like I did?  There’s a step-by-step example from when I 1st posted this recipe in mint.  You can see it here.  I hope you get a chance to try at least ONE of the easybaked variations on this brownie recipe.  I guarantee you will be back to experiment with your own flavor combinations!  Enjoy!! ~r
What? You like peanut butter?  So do we!!!! Try one of these other yummy recipes:
Peanut Butter Cupcakes!!Peanut Butter Cup Layer CakePeanut butter cup cheesecakePeanut butter Acorn Cookies!

 

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About Ruthanne

Ruthanne is a scientist with a passion for baking and food photography. Using her kitchen as a lab, she loves experimenting with a variety of flavors and ingredients to create unique, fun and ultimately tasty delights! Thus she created EasyBaked, a website where sugar and chocolate overflow in fun and easy recipes. Her Motto: Money can’t buy happiness -- but it can buy marshmallows, and that’s nearly the same thing! www.easybaked.net

11 responses »

  1. Juehne, Twyla

    I just want you to know I love your posts. I look forward to these and have printed off several of your recipes. My son is a BIG peanut butter lover and I will definitely try making these for him. Keep up the wonderful baking, pictures and posts.

    Thanks,

    Twyla Juehne

    Washington University School of Medicine-GTAC Microarray
    Research Laboratory Manager
    314-454-8520
    tjuehne@path.wustl.edu

    Reply
    • Oh my goodness- thank you so much. Every once in awhile I get a comment that reminds me why I continue to share recipes here, and this was one of them. Thank you- I’m so glad you enjoy my little corner of the internet! Ah, microarray… a fellow genetics worker! I have just a tiny bit of experience with microarrays, but I ADORE karyotyping. Our lab was closed due to lack of government reimbursement and that’s why I’m taking 8 months to work alongside the Navajo in AZ. I’d love to find a place that needs an experienced cytogenetics tech this fall– if you hear of anything, let me know 🙂 I deliver cupcakes to people who find me jobs– lol!! Enjoy your holiday weekend! ~r

      Reply
  2. Sounds so delicious…can’t wait to try it out!

    Reply
  3. These look so delicious, and the chocolate-peanut butter combo is the best!

    Reply
  4. Yep, definitely making these. They can be my “I’ve lost 5 kilos” celebration. Whenever that will be.
    Best way to end a tasty-food-fast, yeah? 😛

    Reply
  5. Pingback: Real Recipe: Gluten-free Vegan Chocolate Peanut Butter Balls - Eat Clean with Kate

  6. Wow! I can’t wait to try this recipe. I love the decoration. beautiful.

    Reply
  7. Pingback: Recipe for Brownie Cookie Sandwiches | Bahamas Food Services

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