• Cooking Time:
  • Servings: 24
  • Preparation Time:


As soon as I read this recipe shared on the TOH board I knew that we just had to try it. What ever can be better than chocolate and peanut butter in one rich but oh so good brownie. The only change I do make is to prepare it in a 9x13 pan since we do like a thicker brownie. It will take 30-35 min. to bake.

Note: To melt chocolate, place in a double boiler over simmering water on low heat for approximately 5-10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from heat and let cool for 5-10 minutes.


  • Crust:
  • 1-1/4 cups (2-1/2 sticks) unsalted butter, melted
  • 3-1/2 cups all-purpose flour
  • 2/3 cup confectioners' sugar
  • 2/3 cup finely chopped peanuts
  • 1/4 teaspoon salt
  • Peanut Butter Filling:
  • 4 ounces (1/2 package) cream cheese, softened
  • 2/3 cup smooth peanut butter
  • 6 tablespoons sugar
  • 1 egg
  • 1/4 cup milk
  • Brownie:
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 1 tablespoon plus 1 teaspoon vanilla extract
  • 6 ounces unsweetened chocolate, melted (see Note)
  • 1/2 cup peanut butter chips
  • Garnish:
  • 3/4 cup peanut butter chips


  • Preheat oven to 350° F.
  • To make the crust: In a large bowl, combine all the ingredients.
  • Form the dough into a ball and press firmly into an ungreased 12x8-inch jelly roll pan.
  • Bake the crust 10 minutes.
  • Remove from oven and let cool for 15-20 minutes before preceding.
  • Meanwhile, prepare the peanut butter filling: In a large bowl, on the low speed of an electric mixer, beat the cream cheese and the peanut butter until smooth.
  • Beat in the sugar, egg, and milk until well incorporated. Set aside.
  • To make the brownie: In a medium-size bowl, sift together the flour, baking powder and the salt. Set aside.
  • In a large bowl, cream the butter and sugar until fluffy, about 3 minutes.
  • Add the eggs and the vanilla extract.
  • Add the chocolate and mix until well incorporated.
  • Add the dry ingredients. Stir in the peanut butter chips.
  • Reserve 1 cup of the brownie batter.
  • Spread the rest of the brownie batter evenly over cooled crust.
  • Drop the peanut butter filling by large spoonfuls randomly over the entire surface of the brownie batter, being sure that some are close to edges of the pan.
  • Next, spoon out the reserved brownie batter close to some of the peanut butter filling.
  • Using the tip of a sharp knife, swirl the two batters together to form a marble-like effect.
  • Bake 25-30 minutes or until a cake tester inserted into center of brownie comes out with moist crumbs attached.
  • Remove from the oven and immediately sprinkle the peanut butter chips evenly over the top.
  • Allow to cool to room temperature, or overnight, before cutting and serving.

Categories: Brownie  Dessert 

Author Credit: The Magnolia Bakery Cookbook - Susan Appel & Allysa Torey - pg. 54

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