Peanut Butter Fudge Brownies
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These Peanut Butter Fudge Brownies have rich, dark chocolate brownie layers with a thick homemade peanut butter fudge center and milk chocolate chips throughout. If chocolate and peanut butter are your favorite combination, these brownies deliver plenty of both.
These aren’t your typical peanut butter brownies either. Instead of swirling peanut butter into the brownie batter, we’re making an actual cooked peanut butter fudge and sandwiching it between two layers of fudgy brownie batter.
This is actually an older Cookie Dough and Oven Mitt recipe that disappeared from the site along the way. A brownie stuffed with homemade peanut butter fudge was much too good to leave behind, so I’m bringing it back!
Why You’ll Love This Brownie Recipe
- Thick homemade peanut butter fudge center
- Made in a 9×13-inch pan
- Milk chocolate chips in every bite
- The ultimate chocolate and peanut butter combination
Ingredient Notes
Salted butter – You can use unsalted butter, but be sure to add about 1/2 teaspoon of salt to your dry ingredients. Melt the butter to help create a fudgy texture.
Brown sugar – This recipe uses both granulated and brown sugar. The brown sugar adds extra moisture and molasses flavor.
Hershey’s Special Dark Cocoa Powder – I love the flavor and color of the special dark cocoa powder from Hershey, especially when it’s paired with peanut butter.
Baking Powder – Since baking soda requires an acid, it’s best to use baking powder in this recipe as a leavening agent.
Milk Chocolate Chips – You can use any chocolate chips, but my favorite is milk chocolate.
Substitutions and Variations
- Substitute the milk chocolate chips for semisweet chocolate chips or dark chocolate chips in this recipe for a slghtly less sweet chocolate flavor.
- Add chopped peanuts to the brownie batter or spinkle them over the top of the peanut butter fudge for a little salty crunch.
- Add flaky sea salt over the brownies to balance the sweetness of the chocolate and peanut butter fudge.
- Leave out the chocolate chips entirely.
NOTE: This recipe has not been tested with other substitutions or variations
How to Make Peanut Butter Fudge Brownies
Make the Brownie Batter
Step 1: Whisk together the granulated sugar, brown sugar, and cocoa powder. This removes any lumps in the cocoa powder.
Step 2: Add the melted butter, eggs, and vanilla extract. Whisk until the mixture lightens in color, about 30 to 45 seconds.
Step 3: Whisk in the flour and baking powder until combined.
Step 4: Stir in the chocolate chips until evenly distributed.
Step 5: Spread half of the brownie batter evenly into a parchment-lined 9×13-inch baking pan.
Make the Peanut Butter Fudge
Step 6: Add the sugar, milk, and butter to a large saucepan.
Step 7: Cook over medium heat until dissolved, then continue cooking until the mixture reaches 234 degrees F on a candy thermometer.
Step 8: Remove it from the heat and immediately stir in the peanut butter.
Step 9: Working quickly, pour the warm peanut butter fudge over the brownie layer and gently spread it out.
Step 10: Spoon the remaining brownie batter over the fudge and carefully spread it to cover the peanut butter layer.
Step 11: Bake at 350 degrees F for 20 to 30 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs. Wet batter means more bake time.
Step 12: Let cool completely and slice.
What If My Peanut Butter Fudge Is Crumbly?
If the fudge becomes crumbly instead of staying smooth and pourable, it was likely cooked a little too long or sat too long before being spread.
Don’t worry, you can still use it! Gently spread the peanut butter mixture over the bottom brownie layer as evenly as possible. Don’t press down too hard because the brownie batter underneath is still raw.
The layers may not look quite perfect, but you’ll still have chocolate brownies stuffed with peanut butter fudge!
Tips for the Best Peanut Butter Fudge Brownies
- Line your pan with parchment paper. This allows you to pull the brownies out of the pan after they’re cooled completely.
- Let the melted butter cool slightly before making the brownie batter to avoid cooking the eggs.
- Measure the peanut butter ahead of time for the peanut butter fudge. It will need to be added immediately once the fudge comes up to temperature.
- Use a candy thermometer to make the fudge.
- Work quickly! The fudge starts setting as it cools.
- Add the top brownie batter in dollops. It’s much easier to spread without disturbing the fudge layer.
- Don’t overbake the brownies! Dry brownies aren’t nearly as tasty.
How to Store and Freeze
Store the brownies in an airtight container at room temperature for up to 4 days. If you’re stacking them, place a piece of parchment paper or wax paper between the layers.
You can also refrigerate the brownies for longer storage. They will be firm if you eat them straight out of the fridge, but you can let them warm up to room temperature before enjoying them too.
You can also freeze these peanut butter fudge brownies! They need to cool completely before freezing. If you’ve sliced the brownies already, wrap each individual brownie tightly in two layers of plastic wrap and place them in a freezer-safe container or freezer bag. Freeze for up to 2 months for the best texture.
To freeze the brownies uncut, place the brownies in the fridge while they’re still in the pan until they’re firm. Remove from the pan and wrap in two layers of plastic wrap. Wrap in a layer of heavy-duty aluminum foil and place in the freezer for up to 2 months. If you have a freezer container or freezer bag large enough, place it in one of those after wrapping in the plastic wrap and foil.
Let them thaw at room temperature before serving.
Recipe FAQs
No. The natural peanut butter can separate and has a different consistency, which can affect the texture of the cooked fudge.
They could be overbaked, or too much flour was added.
Sure! I haven’t tried it, but it should bake up fine.
You can, but I think you should make two 9×13 pans of brownies instead of one extra-thick batch.
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Peanut Butter Fudge Brownies
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Ingredients
Brownies
- 3/4 cup salted butter, melted
- 1 1/4 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 3/4 cup Hershey’s special dark cocoa powder
- 1 teaspoon vanilla extract
- 3 large eggs, lightly beaten
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup milk chocolate chips
Peanut Butter Fudge
- 2 cups granulated sugar
- 1 cup milk
- 1 tablespoon salted butter
- 1 cup creamy peanut butter
Instructions
Brownies
- Preheat the oven to 350 degrees F. Prepare a 9×13-inch baking pan by lining it with parchment paper. Make sure leave some parchment paper as a overhang. You can keep it in place by using small binder clips if you want. Lightly spray the parchment paper with nonstick cooking spray.
- In a microwave-safe bowl, add the butter. Place in the microwave for 30-second intervals, stirring after each interval, until the butter is melted. Let cool for 5 to 10 minutes.
- In a large mixing bowl, add the granulated sugar, brown sugar, and cocoa powder. Whisk together to remove the lumps.
- Add the cooled butter, eggs, and vanilla to the dry ingredients. Whisk for about 30 seconds until the mixture lightens in color.
- Add in the flour and baking powder. Whisk until incorporated. There may be a few lumps in the batter.
- Stir the chocolate chips into the batter.
- Divide the batter in half. Spread the first half on the bottom of the baking pan. Make sure that the batter completely covers the bottom. Save the remaining brownie batter for the top.
Peanut Butter Fudge
- In a large saucepan, add in the sugar, milk, and butter. Place over medium heat and stir until everything is dissolved.
- Measure out the peanut butter and have it ready to be added.
- Using a candy thermometer, bring the mixture up to 234 degrees F or soft ball stage. Stir occasionally.
- Once it reaches 234 degrees F, remove from the heat and quickly add in the peanut butter. Stir until the peanut butter is completely combined into the sugar mixture.
- Working very quickly, pour the fudge on top of the first layer of brownie batter. The fudge should still be somewhat pourable. Spread the fudge out. Don't push too hard. If it clumps up, you cooked it too long. You can still spread the fudge on top of the batter, but instead of being pourable, you'll have a crumbly consistency.
- Pour the remaining half of batter on top of the fudge. Make sure to cover all the peanut butter with the brownie batter.
- Place into the oven to bake for 20 to 30 minutes,or until a toothpick inserted in the middle of the brownie comes out clean or with moist crumbs.
- Let cool in the pan. Remove from the pan and slice.
Nutrition Info
(Nutrition information is automatically calculated, so should only be used as an approximation.)