Layered Peanut Butter Brownies

Layered Peanut Butter Brownies

7 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    1 h 40 m
Recipe by  redraider

“These are brownies with layers of peanut butter and frosting that my mother used to make me as a child. Chocolate and peanut butter lovers will go crazy!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 20 servings



  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15-inch jellyroll pan.
  2. Melt 1 cup butter and 1/3 cup cocoa powder together in a saucepan over low heat, stirring often, until smooth, about 5 minutes. Remove from heat and cool slightly.
  3. Combine white sugar, flour, and salt together in a large bowl; add chocolate mixture. Beat with an electric mixer on medium speed until blended, 1 to 2 minutes. Add eggs and vanilla extract; stir until combined. Pour batter into prepared jellyroll pan.
  4. Bake in the preheated oven until edges begin to become crisp, about 20 minutes.
  5. Warm peanut butter in microwave for about 2 minutes, stirring once. Spread over warm brownies. Chill brownies in refrigerator for 30 minutes.
  6. Heat 1/2 cup butter, milk, and marshmallows in a saucepan over medium heat, stirring often, until marshmallows are melted, about 5 minutes. Remove from heat; whisk in 1/4 cup cocoa. Gradually stir confectioners' sugar into marshmallow mixture until smooth. Spread frosting over peanut butter layer of brownies. Chill in refrigerator until set, about 20 minutes.

Share It

Reviews (7)

Rate This Recipe


Made these for the first time for the 4th of July. They are amazing. I put them in the freezer after the peanut butter layer, until the peanut butter was hard enough to apply the frosting. I micro waved the frosting so it spread easily. They thawed quickly and were a gigantic hit. I will make these again.



I have now made these twice, and both times were amazing! Both times, I have followed the recipe exactly (except that the first time I used wheat flour instead of all-purpose, and it did not make any difference). I only have 2 notes to add: first, I have found that the pb only needs 30 seconds in microwave to soften enough to spread, and second that I recommend sifting the coco and the powdered sugar that goes into the frosting. It makes little lumps, which isnt bad with the powdered sugar, but not that nice to have a bitter taste of coco! These ones are definitely worth the time and effort, and I will make them many times more!



Delicious! My family was upset that I only made one batch. I will be making more of these soon!

More Reviews

Similar Recipes

Michelle's Peanut Butter Marbled Brownies

Michelle's Peanut Butter Marbled Brownies

Peanut Butter Brownies II

Peanut Butter Brownies II

Chewy Whole Wheat Peanut Butter Brownies

Chewy Whole Wheat Peanut Butter Brownies

Swirled Peanut Butter Cup Brownies

Swirled Peanut Butter Cup Brownies

Peanut Butter and Oat Brownies

Peanut Butter and Oat Brownies

Chocolate Peanut Butter Brownies

Chocolate Peanut Butter Brownies


Amount Per Serving (20 total)

  • Calories
  • 505 cal
  • 25%
  • Fat
  • 28.2 g
  • 43%
  • Carbs
  • 59.1 g
  • 19%
  • Protein
  • 9.5 g
  • 19%
  • Cholesterol
  • 79 mg
  • 26%
  • Sodium
  • 293 mg
  • 12%

Based on a 2,000 calorie diet



previous recipe:

Swirled Peanut Butter Cup Brownies


next recipe:

Quick Chocolate Peanut Butter Brownies