Hello friends! Today I will show you how to make the best brownies ever. These Peanut Butter Fudge Brownies are rich and delicious, rich chocolate brownies filled with peanut butter fudge. So good!
Watch the video on this page or on YouTube to see how to make these Peanut Butter Fudge Brownies.
But every now and then, I enjoy easy and quick ones like this Peanut Butter Fudge Brownies recipe.
If you start making these brownies right now you can have them ready to eat in under 1 hour. Now, the recipe does instruct to let the brownies cool down before cutting. But who am I kidding right?
Sometimes we just don’t have the bandwidth to wait. And I get it.
These brownies feature a thick layer of peanut butter fudge in between two layers of rich chocolate brownies.
Can’t get much better than that.
Only if you put ice cream in top of it or something, or maybe a sprinkle of sea salt, my preferred way to serve and enjoy these Peanut Butter Fudge Brownies.
First, you make the brownie batter. Then layer half of the brownie batter on the bottom of an 8×8″ or 9×9″ pan. I prefer to use a 8×8″ so this way the brownie is taller and thicker.
Next, make the fudge, which literally takes 2 minutes.
And layer the peanut butter fudge on top of the first brownie batter layer.
Finish with the remaining brownie batter, on top of the peanut butter fudge.
Tips os how to make Peanut Butter Fudge Brownies
- Whatever you do, please make sure to use real white chocolate. Most white chocolate chips found at the store are not real white chocolate. To be considered real white chocolate it has to contain at least 20% of cocoa butter. I like to use Callebaut Chocolate Callets, it contains over 28% cocoa butter. The “fake” white chocolate won’t melt properly or it will curdle as you try to melt it. If you can’t find Callebaut, you can always get the white chocolate baking bars at the grocery store, and chop them.
- You can add chocolate chips, or even peanut butter chips to the brownie batter, or to the top of the assembled brownies before baking, or right out of the oven. I kept mine without the chips, but they will work fine.
- Don’t over bake the brownies, as they will become hardened as they cool down. Test by inserting a toothpick in the brownies, and if the toothpick comes out clean, you can remove from the oven. Or simply touch the top of the brownie gently with your finger, if it feels set, and not too jiggly, you can remove it.
- Try making these brownies with a different butter, say almond or sunflower seed butter instead of peanut.
If you enjoy these Peanut Butter Fudge Brownies, I have some more recipes you might like.
- Chocolate Peanut Butter Fudge
- Nutella Brownies
- Biscoff Brownies
- Coconut Chocolate Bars
- Dulce de Leche Bars
- Oreo Brownie Blondie Bars
If you make this recipe leave a comment below, or tag me on instagram, I love to see your creations! Thank you so much for reading my blog.
Peanut Butter Fudge Brownies
- 3/4 cup unsalted butter 170 grams
- 3/4 cup chocolate chips or chopped chocolate (127 grams)
- 3/4 cup brown sugar 150 grams
- 1/2 cup sugar 100 grams
- 3 eggs room temperature
- 2 tsp vanilla extract
- 1 1/4 cup all-purpose flour 160 grams
- 3 tbsp cocoa powder 22 grams
- 1/4 tsp salt
Peanut Butter Fudge
- 2 cups white chocolate callets or chopped white chocolate (See note)
- 1/2 cup peanut butter I used smooth
- 1 14 oz. can sweetened condensed milk 396 grams
- Line a 8×8” or 9×9” pan with parchment paper. I place two sheets of parchment crossed on the bottom of the pan, with the sides hanging, so I can easily remove the brownies from the pan later.
- Pre-heat the oven to 350ºF.
- In a microwave safe bowl place the chocolate and the butter. If the butter is cold, it helps to chop it.
- Melt the chocolate and the butter together by microwaving for 15 second intervals, stirring in between, until the ingredients are a smooth mixture.
- You could also place the pan over a double boiler with barely simmering water over medium-low heat and whisk until the chocolate and butter melt together.
- Add the brown sugar and granulated sugar to the chocolate/butter mixture.
- Whisk until incorporated.
- Next, add the eggs, one at a time, ensuring one egg is thoroughly combined before adding the next one.
- Add the vanilla and mix to combine.
- Lastly add the all-purpose flour, cocoa powder, and salt to the bowl. If the flour and cocoa powder are too lumpy, you may want to sift them before adding to the batter.
- Whisk until a smooth mixture has formed.
- Pour half of the brownie batter on the bottom of the prepared pan. Use a spatula to spread it all the way to the corners and sides of the pan.
- Set the pan aside.
- Prepare the Peanut Butter Fudge.
Peanut Butter Fudge
- Place the white chocolate, peanut butter, and sweetened condensed milk in a bowl.
- Microwave for 15 second intervals, stirring in between, until the ingredients are completely melted together. The fudge will be super thick.
- Alternatively, you can also use the double boiler method as I’ve explained above.
- Once the fudge mixture is smooth, pour it all on top of the brownie batter that has been spread on the bottom of the baking pan.
- Use a spatula to ensure the fudge is evenly distributed.
- Pour the remaining brownie batter on top of the fudge.
- Use a spatula to make sure the top of the brownie is smooth and evenly distributed.
- Bake in the pre-heated oven for about 40 minutes. It might need more baking time, depending on your oven, and the position you placed the oven rack.
- You can test for doneness by inserting a toothpick in the brownies, and it the toothpick comes out clean, it’s good to go.
- Or you can touch the top of the brownie gently with your finger, if it feels too jiggly, or wet, it needs more baking time.
- Continue to check every 5 minutes or so.
- Remove from the oven and let it cool down completely before serving.
- I like to top my brownies with a touch of sea salt.
- Store in the fridge for up to 4 or 5 days. Let it come to room temperature slightly before serving.
White chocolate: make sure to use real white chocolate. Most white chocolate chips you see at the store are not actually real white chocolate. Go for the white chocolate baking bars if purchasing at the store, or buy white chocolate callets online by brands such as Callebaut. To be considered white chocolate, it needs to have at least 20% cocoa butter. The white chocolate chips bought at most grocery stores won’t melt properly, they will most likely curdle as you try to heat and melt them.
Ad-ins: feel free to add chocolate chips or peanut butter chips to the brownie batter, or even nuts. Go for about 1/3 cup.
Alternative butters: Try making these brownies with a different butter, say almond or sunflower seed butter instead of peanut.