Ingredients
Scale
- 1 cup unsalted butter, melted
- ⅔ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 2 cups granulated sugar
- ½ teaspoon table salt
- 4 large eggs, room temperature
- 3 tablespoons pure vanilla extract
- 1 ½ cups creamy peanut butter
- ¾ cup unsalted butter, melted and cooled
- 2 teaspoons pure vanilla extract
- 3 cups powdered sugar, sifted
- 10 ounces dark chocolate chips
- ⅓ cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a mixing bowl, combine melted unsalted butter and granulated sugar, whisking until smooth.
- Add eggs one at a time, mixing well after each addition followed by vanilla extract.
- Gradually incorporate cocoa powder, flour, and salt until combined.
- Pour the batter into the prepared pan and bake for about 25 minutes or until a toothpick inserted comes out with moist crumbs.
- Meanwhile, prepare the peanut butter layer by mixing creamy peanut butter, melted unsalted butter, vanilla extract, and powdered sugar until smooth; spread over cooled brownies.
- For the topping, melt dark chocolate chips with heavy cream over low heat until smooth; pour over the peanut butter layer.
- Refrigerate for at least two hours before slicing into squares to serve.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (50g)
- Calories: 290
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg