Triple Decker Peanut Butter Brownies Recipe

By
Yvonne Ruperti
A photo of Yvonne Ruperti, a contributing writer at Serious Eats.
Yvonne Ruperti
Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and cookbook author. She is also an adjust professor of baking at the Culinary Institute of America in Singapore.
Learn about Serious Eats' Editorial Process
Updated May 15, 2019
peanut butter brownie
Peanut butter in every layer. . Yvonne Ruperti

These decadent brownies have three layers of peanut butter: a peanut butter brownie base, peanut butter chocolate frosting, and a peanut butter chocolate ganache.

Notes: For deep chocolate flavor, I like to use a 70% bittersweet chocolate here. Make sure brownies are completely cool before adding peanut butter layer, or the peanut butter layer will melt. After pouring the ganache layer on top, drag a small offset spatula across the ganache to make a design on top.

Recipe Details

Triple Decker Peanut Butter Brownies Recipe

Active 30 mins
Total 4 hrs
Serves 16 servings

Ingredients

  • For the Brownie Layer:
  • 6 ounces bittersweet chocolate, finely chopped (see note)
  • 8 tablespoons (4 ounces) unsalted butter, cut into 1/2-inch pieces
  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 1/2 cup (3 1/2 ounces) packed light brown sugar
  • 1/2 teaspoon salt
  • 1/4 cup peanut butter
  • 2 large eggs
  • 1 large egg yolk
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup ( about 3 3/4 ounces) all-purpose flour
  • 2 tablespoons cocoa powder
  • For the Peanut Butter Layer:
  • 1/2 cup plus 2 tablespoons peanut butter
  • 6 tablespoons (3 ounces) unsalted butter, softened
  • 1 cup (about 4 ounces) confectioners' sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • For the Ganache Topping:
  • 6 ounces bittersweet chocolate, finely chopped
  • 1 tablespoon confectioners' sugar
  • 2 tablespoons peanut butter
  • 1/4 cup heavy cream

Directions

  1. For the Brownie Layer: Adjust rack to middle position and preheat oven to 350°F (180°C). Grease 8- by 8-inch baking pan and line with 8- by 14-inch piece of parchment paper, allowing both ends to overhang the edge of the pan.

  2. In microwave or over pan of barely simmering water, heat chocolate and butter, stirring, until melted and smooth. Whisk in sugar, brown sugar, and salt. Whisk in peanut butter, eggs, yolk, and vanilla until smooth.

  3. Sift flour and cocoa powder into small bowl. Stir into chocolate mixture until completely combined. Pour into prepared pan and smooth the top. Bake until just set and toothpick inserted into center comes out with moist crumbs, 20 to 25 minutes. Transfer to wire rack to cool completely before topping with peanut butter layer.

  4. For the Peanut Butter Layer: In standing mixer fitted with paddle attachment (or hand held mixer), beat peanut butter and butter on medium low speed until creamy. Beat in confectioners' sugar, vanilla, and salt until smooth and creamy. Spoon into pan over brownies and smooth the top. Chill while making ganache topping.

  5. For the Ganache Topping: Place chocolate, sugar, and peanut butter in medium bowl. Heat cream in microwave or on stove until just simmering. Whisk into chocolate mixture until smooth. Pour over peanut butter layer (see note). Chill until firm, 2 to 3 hours.

  6. To cut, run sharp knife along inside edge of pan. Grab parchment paper, lift brownies out of pan, and place on work surface. Use a large hot, wet knife to cut into squares.

Special equipment

8- by 8-inch baking pan, standing or handheld mixer

This Recipe Appears In

More Serious Eats Recipes