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Peanut Butter Brownie Bars Recipe

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4 from 26 reviews

These Peanut Butter Brownie Bars combine rich, fudgy chocolate brownies with a creamy peanut butter layer and a crunchy chocolate cereal topping. Perfectly balanced in flavor and texture, this no-fuss dessert is baked to perfection and chilled for a delightful treat that’s ideal for snacking or sharing.

Ingredients

Chocolate Brownie

  • 115 grams unsalted butter, melted
  • 200 grams (1 cup) caster sugar or granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 egg yolk
  • 40 grams (1/2 cup) cocoa powder, sifted
  • 35 grams (1/4 cup) plain flour or all-purpose flour
  • 1/4 teaspoon salt

Peanut Butter Layer

  • 60 grams (1/4 cup) unsalted butter, softened
  • 250 grams (1 cup) smooth peanut butter, room temperature
  • 65 grams (1/2 cup) icing sugar or powdered sugar

Chocolate Crunch

  • 150 grams (1 cup) good quality dark chocolate, pieces
  • 20 grams (1/2 cup) Rice Bubbles or Rice Krispies
  • 1 teaspoon vegetable oil or coconut oil, optional

Instructions

  1. Prepare Brownie Batter: Preheat your oven to 180°C (350°F) standard or 160°C (320°F) fan-forced. Grease and line an 8-inch square baking pan with parchment paper, leaving two sides overhanging for easy removal. In a large mixing bowl, gently whisk together melted butter, sugar, and vanilla extract. Add the eggs one at a time along with the egg yolk, mixing gently. Then fold in sifted cocoa powder, flour, and salt until just combined.
  2. Bake Brownies: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 25-30 minutes until set but still fudgy inside. Remove from the oven and allow the brownies to cool completely in the pan. If preparing ahead, cover and refrigerate until needed.
  3. Make Peanut Butter Layer: In a separate large mixing bowl, use an electric mixer on medium speed to cream together softened butter and smooth peanut butter until light and fluffy. Add the icing sugar and continue mixing until the mixture is smooth and combined. Spread this peanut butter filling evenly over the cooled brownie layer, smoothing the surface. Pop the pan back in the fridge to chill.
  4. Prepare Chocolate Crunch: Melt the dark chocolate in the microwave in 20-second bursts, stirring between each, until smooth. Quickly stir in the Rice Bubbles or Rice Krispies until fully coated. Optionally, add vegetable or coconut oil to create a glossy texture that prevents cracking.
  5. Assemble and Chill: Spread the chocolate and cereal mixture over the peanut butter layer evenly. Place the pan in the fridge or freezer for at least 2 hours or until the top layer is firmly set.
  6. Cut and Serve: Use a warm knife to carefully slice the bars into small pieces for serving. Keep leftovers stored in an airtight container in the fridge.

Notes

  • Cocoa Powder: Both natural and Dutch-processed cocoa powders can be used. Avoid sweetened cocoa powder or drinking chocolate for best results.
  • Peanut Butter: Use processed full-fat smooth peanut butter brands like Bega, Skippy, or Jif instead of natural or chunky varieties for a creamier layer.
  • Oil in Chocolate Crunch: Adding a teaspoon of vegetable or coconut oil helps the chocolate topping set smoothly and prevents cracking when sliced.
  • Storage: Store the peanut butter brownie bars in an airtight container in the refrigerator to maintain freshness and texture.

Find it online: https://deliciousyum.com/peanut-butter-brownie-bars-recipe/