Peanut Butter Fudge Brownies

Two stacked fudge brownie bars layered with cookie dough and chocolate chips.

5 from 1 vote

These Peanut Butter Fudge Brownies have rich dark chocolate brownie layers packed with milk chocolate chips and a thick homemade peanut butter fudge center. The fudge is cooked to the soft-ball stage and sandwiched between two layers of fudgy brownie batter for the ultimate chocolate peanut butter dessert.

Prep Time35

Cook Time35

Total Time1 10

Servings: brownies

Author: Miranda Couse

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 9x13-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.

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