These peanut butter brownies are a dream come true for anyone who loves the combination of chocolate and peanut butter. Rich, fudgy, and topped with a silky ganache, they offer a decadent treat that's naturally gluten-free and surprisingly easy to make. The absence of flour doesn't compromise their texture; instead, cornstarch provides the perfect chewiness, making each bite irresistibly delicious.

Why You’ll Love This Recipe

I find these brownies to be the ultimate indulgence. The deep chocolate flavor, enhanced by the smoothness of peanut butter, creates a harmonious balance that's both satisfying and comforting. The ganache topping adds an extra layer of luxury, making these brownies suitable for both casual snacking and special occasions. Plus, the straightforward preparation means I can whip them up without any fuss, no mixer required.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Peanut Butter Filling:

¾ cup peanut butter
½ cup granulated sugar
1 egg, room temperature

Brownies:

12 oz semi-sweet or bittersweet chocolate chips
6 tablespoon unsalted butter, cut into small cubes
¾ cup granulated sugar
1 teaspoon vanilla extract
3 eggs, room temperature
¼ cup unsweetened cocoa powder
⅓ cup cornstarch
½ teaspoon salt
1 cup mini semi-sweet chocolate chips

Ganache:

10 oz bittersweet chocolate, chopped
½ cup heavy whipping cream

Directions

Preheat the oven to 350°F (175°C). Lightly spray a 9-inch square baking pan with cooking spray and line it with parchment paper, leaving an overhang for easy removal.

Peanut Butter Filling:
2. In a medium bowl, combine the peanut butter, sugar, and egg. Mix until thoroughly combined and set aside.

Brownies:
3. In a large bowl, combine the chocolate chips and butter. Melt in 30-second increments in the microwave, stirring in between, until smooth.
4. Stir in the sugar and vanilla extract until completely combined.
5. Add the eggs one at a time, stirring well after each addition.
6. In a small bowl, whisk together the cocoa powder, cornstarch, and salt.
7. Add the dry mixture to the wet mixture and stir vigorously until the batter is smooth and begins to pull away from the sides of the bowl, about 1-2 minutes.
8. Fold in the mini chocolate chips.
9. Pour two-thirds of the brownie batter into the prepared pan and smooth the top with a spatula.
10. Drop small spoonfuls of the peanut butter mixture on top of the brownie batter.
11. Spoon the remaining brownie batter over the peanut butter mixture and smooth with the back of a spoon or offset spatula.
12. Bake for 33-37 minutes, or until a toothpick inserted comes out with a few moist crumbs. Watch closely after 30 minutes to avoid overbaking.
13. Let the brownies cool completely on a cooling rack or in the refrigerator.

Ganache:
14. Place the chopped chocolate in a heat-proof bowl.
15. Heat the heavy whipping cream until scalding hot and pour over the chocolate.
16. Let sit for 5 minutes, then stir until smooth. If the chocolate hasn't fully melted, microwave in 15-second intervals, stirring in between, until smooth.
17. Pour the ganache over the cooled brownies and use an offset spatula to spread evenly.
18. Refrigerate until the ganache has set completely.
19. Use the parchment paper overhang to lift the brownies out of the pan and cut into squares.

Servings and Timing

Servings: 36 brownies
Prep Time: 15 minutes
Cook Time: 33-37 minutes
Total Time: Approximately 1 hour (including cooling and ganache setting)

Variations

Nutty Delight: I sometimes add chopped nuts, like walnuts or pecans, to the brownie batter for added crunch.
Swirl Effect: Instead of layering, I swirl the peanut butter mixture into the brownie batter for a marbled look.
Different Nut Butters: For a twist, I substitute the peanut butter with almond or cashew butter, adjusting the sugar to taste.

Storage/Reheating

I store these brownies in an airtight container in the refrigerator for up to 3 days. For longer storage, I freeze them individually wrapped in plastic wrap and placed in a freezer-safe bag for up to 3 months. To enjoy, I thaw them at room temperature or warm them slightly in the microwave for a gooey texture.

FAQs

How do I know when the brownies are perfectly baked?

I look for a toothpick inserted near the center to come out with a few moist crumbs. Overbaking can lead to dry brownies, so I start checking around the 30-minute mark.

Can I make these brownies without the ganache topping?

Absolutely. While the ganache adds richness, the brownies are delicious on their own. I sometimes skip the ganache for a simpler treat.

Is it necessary to use natural peanut butter?

I prefer natural peanut butter for its pure flavor and texture. However, regular peanut butter works too; I just ensure it's well-stirred to incorporate any separated oils.

Can I use a different size baking pan?

Yes, but I adjust the baking time accordingly. A larger pan yields thinner brownies and may require less baking time, while a smaller pan results in thicker brownies needing more time.

Are these brownies suitable for those with gluten intolerance?

Yes, since they use cornstarch instead of flour, they're naturally gluten-free. I always check that all other ingredients are gluten-free as well.

Conclusion

These peanut butter brownies are a delightful fusion of rich chocolate and creamy peanut butter, topped with a luscious ganache. They're easy to make, naturally gluten-free, and perfect for satisfying any sweet craving. Whether for a special occasion or a simple indulgence, I find these brownies to be a go-to recipe that never disappoints.

The Best Peanut Butter Brownies

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Author: Sue
Prep Time: 15 minutes
Cook Time: 33-37 minutes
Total Time: 1 hour
Yield: 36 brownies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Print Recipe

Description

Rich and fudgy peanut butter brownies layered with a creamy peanut butter filling and topped with a silky chocolate ganache. Naturally gluten-free and easy to make, these brownies are perfect for indulgent snacking or special occasions.

Instructions

Preheat the oven to 350°F (175°C). Spray a 9-inch square baking pan with cooking spray and line with parchment paper.
In a medium bowl, mix the peanut butter, sugar, and egg for the filling until well combined. Set aside.
In a large bowl, melt the chocolate chips and butter in the microwave in 30-second intervals, stirring until smooth.
Stir in the sugar and vanilla extract.
Add the eggs one at a time, mixing well after each addition.
In a small bowl, whisk the cocoa powder, cornstarch, and salt.
Stir the dry mixture into the wet mixture until the batter is smooth and pulls away from the sides of the bowl, about 1-2 minutes.
Fold in the mini chocolate chips.
Pour two-thirds of the brownie batter into the prepared pan and smooth the top.
Drop spoonfuls of the peanut butter mixture over the batter.
Spoon the remaining brownie batter over the top and smooth with an offset spatula.
Bake for 33-37 minutes, until a toothpick comes out with a few moist crumbs.
Cool completely on a rack or in the refrigerator.
For the ganache, place chopped chocolate in a bowl and pour over scalding hot cream.
Let sit 5 minutes, then stir until smooth. Microwave in 15-second intervals if needed.
Spread ganache evenly over cooled brownies with an offset spatula.
Refrigerate until ganache is set.
Lift brownies out using parchment overhang and cut into squares.

Notes

Add chopped nuts to the brownie batter for crunch.
Swirl peanut butter mixture into the batter for a marbled effect.
Substitute peanut butter with almond or cashew butter, adjusting sugar as needed.
Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.