Layered Peanut Butter Crunch Brownies

Rich dark chocolate and creamy peanut butter come together in these irresistible Layered Peanut Butter Crunch Brownies. Soft chewy brownies are topped with a creamy layer of peanut butter filling, followed by crunchy cacao nibs and a rich chocolate ganache.  Can you say “Wow”??!!

It honestly doesn’t get much more decadent than this!

Let’s begin by making the brownie base.  Melt butter and bittersweet chocolate until melted and smooth.  Add cocoa powder and set aside to cool.

In a small bowl, combine flour, baking powder and salt.  In a large bowl, whisk eggs, oil, sugars, and vanilla.  Add cooled chocolate mixture and then stir in flour mixture until just combined.  Pour into pan and bake until top begins to crackle.  Let brownies cool completely.

Make the peanut butter filling, by combining peanut butter, sugar, butter, vanilla and salt and stirring until smooth.

For the ganache, heat heavy cream in a small saucepan until just simmering and then pour it over chocolate that’s in a heat-proof bowl.  Let sit for 5 minutes and then whisk until completely smooth.  Let cool to room temperature.

To assemble, remove the brownies from the pan once they have cooled.  Spread the peanut butter filling over the top of the brownies and sprinkle the cacao nibs over the filling.  Chill in the freezer for 15 minutes.

Spread the ganache over the peanut butter, using an offset spatula if necessary.  Let the bars sit until the chocolate is set and then cut the brownies into pieces and serve!

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Layered Peanut Butter Crunch Brownies

Makes: 12-16 servings

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour & 5 minutes plus cooling time 1 hour & 30 minutes

Ingredients

Brownie Base:

  • 8 tbsp unsalted butter, cold
  • 8 ounces bittersweet chocolate, chopped
  • 1/4 cup Dutch process cocoa powder, sifted
  • 1 cup plus 2 tbsp (160 grams) all-purpose flour
  • 1/2 tsp baking powder
  • 3/4 tsp salt
  • 4 large eggs
  • 1/2 cup canola oil
  • 1 & 1/2 cups granulated sugar
  • 1/2 cup packed brown sugar
  • 2 tsp pure vanilla extract

Peanut Butter Filling:

  • 1 & 1/2 cups creamy peanut butter (use Jif or Skippy, not a natural kind)
  • 1/2 cup confectioners’ sugar
  • 4 tbsp unsalted butter, at room temperature
  • 1/2 tsp pure vanilla extract
  • Pinch salt
  • 1/2 cup cacao nibs

Chocolate Ganache:

  • 10 oz semisweet chocolate or bittersweet chocolate, finely chopped
  • 1 cup heavy cream

Instructions

Adjust an oven rack to the lower middle position. Preheat the oven to 350°F. Grease a 9- by 13-inch baking pan and line a parchment sling.

In a medium saucepan over medium-low heat, melt the butter and the bittersweet chocolate until both are melted and smooth. Remove from the heat and add the cocoa powder, stirring until smooth. Set aside to cool slightly.

In a small bowl, whisk the flour, baking powder, and salt.

In a large bowl, whisk the eggs, oil, sugars, and vanilla. Add the slightly cooled chocolate mixture and whisk until smooth. Add the flour mixture and stir with a spatula until just combined. Pour the batter into the prepared pan and bake 22 to 27 minutes, until the sides of the brownies have set, the top is beginning to crackle and look glossy, and a wooden skewer or toothpick inserted into the center comes out with crumbs. The batter on the skewer should not be wet, but should have a good amount of crumbs clinging to it. Transfer the pan to a wire rack and let cool completely.

For the Filling:

In a medium bowl, combine the peanut butter, sugar, butter, vanilla, and salt, and stir until completely smooth.

For the Ganache:

Place the chocolate in a small bowl. Heat the heavy cream in a small saucepan until it is simmering and just about to boil. Pour the cream over the chocolate, cover the bowl with plastic wrap, and let sit for 5 minutes. Remove the plastic and whisk until completely smooth. Let cool to room temperature.

To Assemble:

When the brownies have cooled, remove from the pan using the parchment sling and place it on a wire rack set over a parchment-lined sheet pan. Place the peanut butter filling on top and use an offset spatula to smooth the peanut butter. Sprinkle the cacao nibs evenly over the peanut butter.

Chill in the freezer for 15 minutes. Remove the pan from the freezer, and pour the room-temperature ganache over the top of the peanut butter. Use an offset spatula to carefully smooth it over the top of the bars if needed. Let the bars sit until the chocolate is set. Cut the brownies into pieces. Store in an air-tight container in the refrigerator for up to 3 days.

Recipe from The Vanilla Bean Blog

Ingredients

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