Peanut Butter Layered Brownies

Three layers of pure indulgence stacked in a 13×9 pan. A fudgy brownie base studded with chopped peanuts, a smooth peanut butter and powdered sugar filling, and a glossy semi-sweet chocolate glaze on top.

The brownie layer uses unsweetened chocolate melted with margarine, which gives a deeper, more intense chocolate flavor than cocoa powder alone. Pull them from the oven when a toothpick comes out with fudgy crumbs still clinging to it. Overbaking is the enemy here. Dry brownies can’t support the weight of two more layers without crumbling.

Let the brownies cool completely before spreading the peanut butter layer. If they’re still warm, the peanut butter mixture will slide and melt instead of setting into a firm, distinct stripe. Same goes for the chocolate glaze on top: spread it while warm, then let the whole pan sit at room temperature until everything firms up before cutting.

Chef Tips

• Stir the melted chocolate until completely smooth before adding sugar. Any lumps at this stage will stay lumps forever.
• Use creamy peanut butter, not chunky. The chopped peanuts in the brownie layer already provide crunch, and chunky peanut butter makes the middle layer uneven.
• Cut with a sharp knife dipped in hot water for clean, bakery-style squares.

Variations

• Salted version: Sprinkle flaky sea salt over the chocolate glaze before it sets for a sweet-salty contrast.
• Almond butter swap: Use almond butter instead of peanut butter for a slightly milder, nuttier filling.