There is nothing better than chocolate and peanut butter together. These Peanut Butter Fudge Brownies have a chocolaty brownie with a layer of peanut butter fudge, topped with a rich chocolate ganache! Chocolate and peanut butter lovers, rejoice!
Hi friends! It’s Jamie from Love Bakes Good Cakes again! How many of y’all are ready for Spring? I can’t complain … it’s been in the 80’s here in Phoenix! This month, I really wanted to share one of my favorite flavor combos ever – chocolate and peanut butter! Make sure you have your stretchy pants ready …. or some friends and family to help you eat these! You will be tempted to eat them all! It’s the best of two worlds – not only are you getting the awesome flavor combo, but your getting brownies AND fudge!! Woot woot!
Peanut Butter Fudge Brownies
Yield: 24-32 brownies
For the brownie layer:
- 1-1/3 cups all-purpose flour
- 2 cups sugar
- ¾ cup baking cocoa
- 1 tsp. baking powder
- ½ tsp. salt
- 2/3 cup vegetable oil
- 4 eggs, slightly beaten
- 2 tsp. vanilla
For the peanut butter fudge layer:
- 2 cups sugar
- 1/2 cup milk
- 1-1/3 cups creamy peanut butter
- 1 jar (7 oz.) marshmallow creme
For the chocolate ganache:
- 2/3 cup heavy whipping cream
- 6 oz. semi-sweet baking chocolate, chopped
- Preheat oven to 350°F. Lightly spray a 9×13-in. baking dish with cooking spray.
- For the brownie layer: In a mixing bowl, combine the flour, sugar, cocoa,baking powder and salt. In another bowl, combine the oil, eggs and vanilla. Add the wet ingredients to the dry ingredients. Mix just until combined – Do NOT overmix. Spread into the prepared baking dish. Bake for 20-25 minutes or until a toothpick inserted near the center tests clean. Cool on a wire rack.
- For the peanut butter fudge layer: In a medium saucepan, bring the milk and sugar to a boil. Boil for 4 minutes. Add the peanut butter and marshmallow creme and mix well. Quickly pour the mixture into the pan over the cooked brownie layer. Refrigerate for one hour.
- For the chocolate ganache layer: Heat whipping cream in a small saucepan until hot but not boiling. Remove from the heat. Stir in chocolate until melted. Let stand for about 5 minutes. (The ganache is ready to use when the mixture mounds slightly when dropped from a spoon. It will become thicker as it cools.) Pour the ganache over the fudge layer and tilt the pan so the ganache flows evenly over the top, covering it completely.
- Allow to set completely before cutting into bars.
Other Posts You May Enjoy:
Latest posts by Jessica McCoy (see all)
- Herbed Cheese and Mushroom Bruschetta - 2017/06/23
- Best Mustard Pork Loin and Tasty Thyme-Roasted Carrots - 2017/06/23
- Colorful Rosemary Roasted Potatoes Recipe - 2017/06/21