Peanut Butter Fudge Brownies
  • Servings: 24
  • 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
  1. Preheat oven to 350° F.
  2. To make the crust: In a large bowl, combine all the ingredients.
  3. Form the dough into a ball and press firmly into an ungreased 12x8-inch jelly roll pan.
  4. Bake the crust 10 minutes.
  5. Remove from oven and let cool for 15-20 minutes before preceding.
  6. 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.
  7. Beat in the sugar, egg, and milk until well incorporated. Set aside.
  8. To make the brownie: In a medium-size bowl, sift together the flour, baking powder and the salt. Set aside.
  9. In a large bowl, cream the butter and sugar until fluffy, about 3 minutes.
  10. Add the eggs and the vanilla extract.
  11. Add the chocolate and mix until well incorporated.
  12. Add the dry ingredients. Stir in the peanut butter chips.
  13. Reserve 1 cup of the brownie batter.
  14. Spread the rest of the brownie batter evenly over cooled crust.
  15. 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.
  16. Next, spoon out the reserved brownie batter close to some of the peanut butter filling.
  17. Using the tip of a sharp knife, swirl the two batters together to form a marble-like effect.
  18. Bake 25-30 minutes or until a cake tester inserted into center of brownie comes out with moist crumbs attached.
  19. Remove from the oven and immediately sprinkle the peanut butter chips evenly over the top.
  20. Allow to cool to room temperature, or overnight, before cutting and serving.
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.