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A grey plate of peanut butter brownie bars in front of a wooden cutting board.
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5 from 1 vote

Peanut Butter Brownie Bars

These Peanut Butter Brownie Bars are so delicious and easy to make! Fudgy brownies and peanut butter - two of my favorite things combine to make this treat irresistible.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 16

Ingredients

For the Brownies:

  • 1/2 cup unsalted butter chopped (115g)
  • 4 oz dark chocolate chopped (115g)
  • 2 large eggs lightly whisked
  • 1 cup granulated sugar (200g)
  • 3/4 cup all-purpose flour (90g)
  • 1/4 cup Unsweetened Cocoa Powder (30g)
  • 1 tsp vanilla extract
  • 1 Pinch of salt

For the Peanut Butter Filling:

  • 4 oz cream cheese softened (110g)
  • 3/4 cup creamy peanut butter (190g)
  • 1/2 cup powdered sugar (60g)
  • 1 tsp vanilla extract

For the Chocolate Topping:

  • 8 oz dark chocolate chopped (225g)
  • 2 tbsp butter

Instructions

  • Preheat the oven to 350°F (180°C). Grease a 8x8-inch pan and line it with parchment paper, leaving an overhang on the sides to lift the finished bars out. Set aside.
  • Place butter and chocolate in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water). Stir until melted then remove from heat.
  • Quickly stir in sugar, flour, cocoa powder, eggs, vanilla extract and salt until just combined. Pour batter into prepared pan.
  • Bake for 30 minutes or until a skewer inserted in the center comes out with only with a few moist crumbs attached. Set aside to cool completely, about 1 hour.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, peanut butter, powdered sugar and vanilla together on medium speed until smooth and creamy. Spread evenly onto crust. Set aside.
  • Place butter and chocolate in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water). Stir until melted and smooth. Spread evenly over peanut butter filling. Refrigerate until set, for about 2 hours.
  • Use the parchment paper to lift the bars from the pan and cut into small pieces. Store bars covered in the refrigerator.