This peanut butter brownies recipe is one of those treats that immediately becomes a favorite in our house. I first made it on a rainy weekend when I wanted something from scratch with pantry staples and no fuss. The result was so indulgent that everyone kept coming back for one more square. The texture is unbelievably fudgy and chewy while the peanut butter layer adds a silky contrast that makes each bite sing. It is rich but balanced so a small piece feels like a real dessert experience.

I discovered this combination after experimenting with flourless chocolate batters and adding a dollop of peanut butter to test how it would set. The peanut butter filling brings both salt and creaminess and pairs perfectly with bittersweet chocolate. These come together in under an hour and you do not need a mixer which is perfect for busy evenings or when you want showstopping results without a complicated process. My family treats these as a special occasion bar and they always disappear first at parties.

Ingredients

• Peanut Butter Filling 3 4 cup peanut butter, 1 2 cup granulated sugar, 1 egg at room temperature. Use a creamy peanut butter like Jif or Skippy for a smooth filling. Natural styles will work but stir well and use one with stable oil separation.
• Main Chocolate Batter 12 ounces semi sweet or bittersweet chocolate chips and 6 tablespoons unsalted butter cut into small cubes. Choose a good quality chocolate such as Callebaut or Ghirardelli for depth of flavor.
• Sugar and Flavor 3 4 cup granulated sugar and 1 teaspoon vanilla extract. The sugar helps create a glossy crust and the vanilla elevates the overall flavor.
• Eggs 3 eggs at room temperature. Room temperature eggs incorporate more evenly and help produce a smooth, set interior.
• Dry Binders 1 4 cup unsweetened cocoa powder, 1 3 cup cornstarch, and 1 2 teaspoon salt. The cornstarch replaces flour and gives structure while keeping the texture dense and fudgy.
• Mix Ins 1 cup mini semi sweet chocolate chips. Mini chips distribute evenly so you get melted chocolate pockets without sinking.
• Ganache 10 ounces bittersweet chocolate chopped and 1 2 cup heavy whipping cream. Use a 60 to 70 percent cacao chocolate for a balanced ganache that is not too sweet.

Instructions

Prepare the Pan Preheat the oven to 350 F. Lightly spray a 9 in square baking pan and line it with parchment paper leaving an overhang on two sides for easy removal later. This overhang is the easiest way to remove the set bars without cracking the ganache. Make the Peanut Butter Filling In a medium bowl combine the peanut butter, granulated sugar, and the room temperature egg. Mix until fully combined and glossy. The sugar slightly dissolves into the peanut butter creating a soft but holdable filling that will remain distinct between brownie layers. Melt Chocolate and Butter Place the chocolate chips and cubed butter in a large microwave safe bowl. Heat in 30 second increments on high, stirring between each interval until smooth. Work quickly to avoid seizing and remove from heat when there are small chips left then stir until they melt from residual heat. Add Sugar and Vanilla Stir the granulated sugar and vanilla into the warm chocolate mixture until completely combined. The sugar helps create a thin crust on top as the bars bake and the vanilla enhances the chocolate notes. Incorporate the Eggs Add the eggs one at a time, stirring after each addition until the mixture is uniform. This step builds structure and creates a dense, fudgy crumb. The batter will become glossy and slightly thick. Combine Dry Ingredients In a small bowl whisk together the unsweetened cocoa powder, cornstarch, and salt. Add this dry mixture to the chocolate batter and stir vigorously until smooth and the batter starts to pull away from the sides of the bowl. This can take one to two minutes of stirring to ensure the cornstarch is fully hydrated. Fold in Mini Chips Gently fold in the mini semi sweet chocolate chips so they are evenly distributed. Their small size prevents them from sinking and offers little bursts of melted chocolate in each bite. Assemble Layers Pour about two thirds of the batter into the prepared pan and smooth the top with a spatula. Drop small spoonfuls of the peanut butter filling across the batter. Spoon the remaining batter over the top and smooth lightly. Imperfections are fine and will bake into a rustic layered look. Bake Bake for 33 to 37 minutes. Start checking at 30 minutes and watch carefully. Insert a toothpick into the center and look for a few moist crumbs clinging to it. Overbaking will dry out the fudgy interior so err on the side of slightly underdone. Cool Completely Allow the bars to cool fully on a wire rack or chill in the refrigerator to speed up setting. Cooling completes the cooking process and makes cutting clean squares easier.

Ganache and Finish

Place the chopped bittersweet chocolate into a heat proof bowl. Heat the heavy cream until it is scalding hot then pour over the chocolate and let sit for five minutes. Stir until glossy and smooth. If small bits remain, microwave on high in 15 second bursts stirring between each burst until fully melted. Pour the ganache over the cooled bars and use an offset spatula to spread into an even layer. Refrigerate until the ganache is set before cutting.

Storage Tips

Store the bars in a single layer in an airtight container in the refrigerator. Use parchment between layers if stacking. At room temperature they soften and the ganache becomes less firm so refrigeration helps keep clean cuts. For longer storage freeze wrapped bars individually then place in a sealed container. Thaw in the refrigerator before serving. To refresh a chilled bar let it sit at room temperature for 10 minutes so the ganache loses some chill and the interior regains a tender bite.

Ingredient Substitutions

If you need a different nut butter try almond butter but expect a slightly thinner filling and a milder sweet salt balance. Sunflower seed butter works well for a nut free alternative though color and flavor will change. For a dairy free ganache replace the heavy cream with a full fat coconut cream and use dairy free chocolate. Note that texture will vary slightly when using non dairy swaps.

Serving Suggestions

Serve these bars at room temperature with a scoop of vanilla ice cream or a spoonful of whipped cream. Garnish with a dusting of cocoa powder or a few chopped roasted peanuts for crunch. These work well on dessert platters and are substantial enough to pair with coffee after a meal. For a party serve small squares to allow guests to try more than one treat.

Cultural Background

The combination of chocolate and peanut butter is an American classic with roots in simple pantry pairings. Chocolate brings richness and depth while peanut butter contributes savory and creamy balance. Layered bars like these draw inspiration from home baked bars and slices that evolved in kitchens where convenience and flavor reigned. The flourless approach echoes older recipes that relied on eggs and chocolate to create dense textures.

Seasonal Adaptations

In winter add a pinch of ground cinnamon or a teaspoon of espresso powder to the chocolate batter for warmth and depth. For summer make smaller squares and serve with fresh berries to cut the richness. Holiday versions benefit from a sprinkle of flaky sea salt on the ganache for contrast or a swirl of salted caramel on top before the ganache sets.

Meal Prep Tips

Make the bars ahead and refrigerate. Ganache stabilizes in the fridge so they are easy to transport. Cut squares just before serving and allow them to warm 10 minutes at room temperature for the best mouthfeel. For portion control cut into smaller bite size pieces and arrange on a platter for gatherings.

These peanut butter bars are a dependable dessert that feels special yet comes together quickly. If you make them once I promise they will show up in your repertoire again and again.