• cups creamy peanut butter
  • 6 tablespoons unsalted butter
  • 1 tablespoon vanilla extract
  • 2 cups powdered sugar

For the Brownies:

  • cup Dutch-processed cocoa powder
  • ½ cup + 2 tablespoons boiling water
  • 2 ounces unsweetened chocolate finely chopped
  • 4 tablespoons unsalted butter melted
  • ½ cup + 2 tablespoons vegetable oil
  • 2 eggs
  • 2 egg yolks
  • 2 teaspoons vanilla extract
  • cups granulated sugar
  • cups all-purpose flour
  • ¾ teaspoon salt
  • 1 cup semisweet chocolate chips optional


  1. Adjust oven rack to lowest position and preheat oven to 350 degrees F. Spray a 9×13-inch pan with non-stick cooking spray, then line with parchment paper, leaving about a one-inch overhang on the sides.

  2. Prepare the Peanut Butter Filling: Melt the peanut butter and unsalted butter together in a medium bowl in the microwave until completely melted and smooth, 1 to 2 minutes, stirring occasionally. Whisk in the vanilla extract, then gradually whisk in the powdered sugar until completely smooth. Set aside while you prepare the brownie batter.

  3. Prepare the Brownies: Whisk the cocoa powder and boiling water together in a large bowl until smooth. Add the unsweetened chocolate and whisk until the chocolate is melted. Whisk in the melted butter and oil (the mixture may look curdled at this point, that’s okay!). Add the eggs, yolks, and vanilla extract, and whisk until smooth and homogeneous. Whisk in the sugar until fully incorporated. Add the flour and salt and mix with a rubber spatula until combined. Fold in the chocolate chips, if using.

  4. Pour half of the batter into the prepared pan, spreading into an even layer.

  5. Turn the peanut butter filling out onto a clean work surface and press into a rough 9×13-inch rectangle. Transfer that filling using your fingers or a thin metal spatula onto the brownie batter in the pan. You can do this in sections and it doesn’t have to be perfect. Pour the remaining batter over the peanut butter filling and gently spread into an even layer.

  6. Bake until a toothpick inserted halfway between the edge and center comes out with just a few moist crumbs attached, 28 to 35 minutes. Transfer the pan to a wire rack and cool for 1½ hours.

  7. Using the parchment overhang, lift the brownies from the pan. Place the brownies on the wire rack and cool completely, about 1 additional hour. Cut into squares and serve. The brownies can be stored in an airtight container at room temperature for about 4 days.

    1.The construction of the brownies went well.  Putting them in the pan we spread the layers evenly.
    2. Don’t make the peanut butter filling to thick if it is to thick it will be to hard to spread.
    3.I would give this a 8 on the level of goodness because they were really rich but still good. Although they tasted good they were the healthiest.