Chocolate Peanut Butter Brownie Bars
Rich and fudgy chocolate brownie bars layered with creamy peanut butter frosting, topped with a drizzle of milk chocolate.
Ingredients
Brownie Base
- 150 g unsalted butter Adds richness and flavor to the brownie base.
- 200 g dark chocolate, chopped The heart of your brownies, providing deep, chocolatey goodness.
- 250 g granulated sugar Sweetens the mix and balances the richness of the chocolate.
- 3 large eggs The magic binding agent that gives structure to the brownies.
- 1 tsp vanilla extract Enhances the overall flavor and adds a comforting aroma.
- 100 g plain flour Helps the brownies to rise while maintaining that fudgy texture.
- 30 g cocoa powder Deepens the chocolate flavor.
- 1/2 tsp salt Balances sweetness and enhances the flavor of the chocolate.
Peanut Butter Frosting
- 250 g creamy peanut butter The star of the show for the famous peanut buttery layer.
- 60 g unsalted butter, softened Used to create the frosting, adding creaminess and taste.
- 100 g icing sugar Sweetens the peanut butter layer and offers a smooth texture.
- 1 tsp vanilla extract Double the vanilla means double the flavor.
Chocolate Drizzle
- 200 g milk chocolate, chopped For the drizzling layer that finishes off your bars beautifully.
- 60 g unsalted butter To melt with the milk chocolate for a smooth finish.
Instructions
Preparation
- Preheat your oven to 180°C (350°F) and line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides.
- In a medium saucepan, melt the unsalted butter and dark chocolate over low heat, stirring occasionally until smooth. Let it cool slightly.
- In a bowl, whisk together the sugar, eggs, and vanilla extract until bubbly and frothy. Stir the cooled chocolate mixture into the egg mixture.
- Sift and fold in the flour, cocoa powder, and salt gently using a spatula. Pour the batter into the prepared baking pan and spread it evenly.
Baking
- Bake for 20–25 minutes or until the edges are set. The center should be soft.
- Let the brownies cool completely in the pan.
Frosting
- While the brownies are cooling, beat together the creamy peanut butter, softened butter, icing sugar, and vanilla extract until fluffy and smooth.
- Spread the peanut butter mixture over the cooled brownies.
Drizzling
- Melt the milk chocolate and remaining butter together in a microwave or double boiler until smooth.
- Pour the melted chocolate over the peanut butter layer and spread it evenly.
- Refrigerate for about 2 hours until set, then lift the brownies out using the parchment paper and cut them into squares.
Notes
Store in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week. These can also be frozen tightly wrapped for up to 3 months.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 30gProtein: 6gFat: 20gSaturated Fat: 10gSodium: 150mgFiber: 2gSugar: 18g
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