This recipe is my answer to chocolate-peanut butter cravings that demand something richer than a cookie but quicker than an elaborate torte. I discovered this combination on a rainy afternoon when I wanted a dessert that felt indulgent but used pantry staples I already had on hand. The result: an unbelievably fudgy, slightly chewy brownie, studded with mini chocolate chips, punctuated by pockets of sweet peanut butter, and finished with a shiny layer of bittersweet ganache. Every tray I’ve baked disappears within a day—friends call it the reason they RSVP early.

I first tested these for a neighborhood potluck and watched the plate of squares vanish faster than anything else on the table. The texture is the star here: dense, moist, and slightly gooey in the center with a crackly top. The peanut butter layer adds a creamy counterpoint, while the ganache seals everything with a glossy chocolate finish that sets beautifully in the refrigerator. These bars are great for gift boxes, bake sales, or anytime you’re entertaining a crowd—there are 36 bars in this batch, so it’s generous enough to feed a group and keep you satisfied for days.

Ingredients

• Peanut Butter Filling: 3/4 cup peanut butter, 1/2 cup granulated sugar, 1 large egg at room temperature. Use a natural-style peanut butter for a pronounced flavor, or a creamy processed peanut butter for a smoother filling. Skippy or Jif work well for a consistent texture.
• Base Chocolate Layer: 12 ounces semi-sweet or bittersweet chocolate chips and 6 tablespoons unsalted butter cut into small cubes. Choose a chocolate with at least 50 to 60 percent cacao for depth—Ghirardelli or Guittard are reliable brands.
• Sweeteners and Flavoring: 3/4 cup granulated sugar and 1 teaspoon vanilla extract. Use pure vanilla extract rather than imitation for the best aroma.
• Eggs: 3 large eggs at room temperature. Room-temperature eggs emulsify better into the chocolate, producing a silkier batter and helping the mixture pull away from the bowl.
• Dry Components: 1/4 cup unsweetened cocoa powder, 1/3 cup cornstarch, and 1/2 teaspoon salt. The cornstarch replaces flour and provides structure while keeping the interior fudgy.
• Add-ins: 1 cup mini semi-sweet chocolate chips for pockets of melty chocolate throughout the bars.
• Ganache: 10 ounces bittersweet chocolate, chopped, and 1/2 cup heavy whipping cream. Use high-quality chocolate for the ganache for a glossy, stable finish.

Instructions

Prepare the Pan and Oven: Preheat oven to 350F. Lightly spray a 9-inch square baking pan with cooking spray and line it with parchment paper leaving a generous overhang on two sides to lift the bars out easily after baking. This helps you get clean edges when slicing and prevents sticking. Make the Peanut Butter Filling: In a medium bowl combine 3/4 cup peanut butter, 1/2 cup granulated sugar, and 1 room-temperature egg. Beat with a whisk or sturdy fork until smooth and glossy. If your peanut butter is very stiff, microwave for 10 seconds to loosen so it blends evenly. Melt Chocolate and Butter: Place 12 ounces chocolate chips and 6 tablespoons cubed unsalted butter in a large microwave-safe bowl. Melt in 30-second increments on high, stirring between each burst until smooth. Work quickly to avoid overheating the chocolate; it should be warm and fluid, not hot to the touch. Incorporate Sugar and Eggs: Stir 3/4 cup sugar and 1 teaspoon vanilla into the melted chocolate until fully combined. Add the 3 eggs one at a time, stirring thoroughly after each addition so the eggs are fully incorporated and the batter becomes glossy and thick. Combine Dry Mix: Whisk together 1/4 cup unsweetened cocoa powder, 1/3 cup cornstarch, and 1/2 teaspoon salt in a small bowl. Add the dry mixture to the chocolate mixture and stir vigorously for one to two minutes until the batter is smooth and starts to pull away slightly from the sides of the bowl—this is a sign the batter has enough structure. Fold in Mini Chips: Stir in 1 cup mini semi-sweet chocolate chips, reserving a few to sprinkle on top if desired. The mini chips create small molten pockets that contrast the dense batter. Assemble Layers: Pour about two-thirds of the batter into the prepared pan and smooth with a spatula. Drop small spoonfuls of the peanut butter filling over the batter, spacing them evenly. Spoon the remaining batter over the peanut butter dollops—don’t worry about perfect coverage; gentle swirls are appealing and create texture. Bake: Bake 33 to 37 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Start checking at 30 minutes; baking times vary with ovens. The center should be set but still slightly gooey for the best fudgy texture. Cool Completely: Allow the brownies to cool completely on a wire rack or briefly chill in the refrigerator until fully set before adding the ganache. Cooling helps the ganache set smoothly on top without sinking. Prepare the Ganache: Place 10 ounces chopped bittersweet chocolate in a heatproof bowl. Heat 1/2 cup heavy whipping cream until scalding (steam and tiny bubbles at the edge) and pour over the chocolate. Let sit 5 minutes, then stir until glossy and smooth. If any chunks remain, microwave in 15-second bursts, stirring in between, until completely melted. Finish and Chill: Pour the ganache over the cooled brownies and spread with an offset spatula into an even layer. Refrigerate until the ganache is fully set, at least 30 minutes. Use the parchment overhang to lift the whole slab from the pan and slice into 36 squares. Store: Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature for about 20 minutes before serving for the best texture and flavor.

Storage Tips

Keep the bars in an airtight container in the refrigerator to preserve the ganache gloss and prevent sandy texture. For short-term storage, place parchment between layers to avoid sticking. To freeze, cut into bars, place on a baking sheet to flash-freeze, then transfer to a freezer-safe container with parchment between layers. Thaw in the refrigerator overnight and bring to room temperature for about 20 minutes before serving to restore the fudgy mouthfeel.

Ingredient Substitutions

Swap the peanut butter for almond butter for a different nut profile—use the same volume but expect a slightly thinner filling if almond butter is runnier. For a dairy-free version, replace the butter with vegan butter and use coconut cream in place of heavy cream for the ganache, though the ganache will be softer. If you prefer no ganache, dust the cooled brownies with cocoa powder or powdered sugar. For a lower-sugar option, try a sugar substitute suitable for baking, keeping in mind texture differences.

Serving Suggestions

Serve slightly chilled with a scoop of vanilla ice cream and a sprinkle of flaky sea salt for contrast. For a party, plate squares with fresh berries or salted caramel drizzle. These are excellent with strong coffee or a nutty dessert wine. Garnish with crushed peanuts or a drizzle of warmed peanut butter for a photo-ready finish.

Cultural Background

Brownies are an American classic that emerged in the late 19th century, beloved for their simplicity and portable format. This variation blends two iconic flavors—chocolate and peanut butter—popularized in American desserts and candies. The flourless approach leans on techniques used in fudgy European cakes, where eggs and chocolate create structure instead of flour.

Meal Prep Tips

Make the brownie base a day ahead and keep it chilled without ganache. On the day you need them, prepare ganache and finish the bars for a fresher appearance. Cut into bars after the ganache sets and portion into single-serve containers for grab-and-go treats. Label and date any frozen trays for up to 3 months of convenience.

These peanut butter brownies are a reliable treat that consistently earns compliments. They are forgiving enough for a novice baker and nuanced enough for experienced cooks who enjoy balancing texture and flavor. Make them for gatherings, gifts, or a cozy night in—then watch them disappear.