Triple Layer Peanut Butter Chocolate Brownies

I’ve said this before, but I’m usually more of a blondie gal. No, not because I’m blonde… I just usually prefer the chewiness of a blondie. BUT today… I’ve brought you a chewy chocolatey brownie topped with a peanut butter layer AND THEN a chocolate marshmallow frosting layer. I can DEFINITELY get behind these triple layer peanut butter chocolate brownies… You in!?

Okay so look… I know it’s January and everyone is all about eating healthy blah blah blah. I get it. I eat healthy like 80% of the time year round which is why that other 20% is like HELL YES I’M GONNA EAT BROWNIES IN JANUARY and you should too! Especially since they have THREE LAYERS. What are those layers you ask? LET ME TELL YOU.

LAYER ONE >> Normal chewy chocolate-y brownie… yum!

LAYER TWO >> Melted peanut butter and butter whisked together with powdered sugar… I MEAN…. It basically tastes like the inside of a Reese’s cup. I KNOW, drool.

LAYER THREE >> Chocolate MARSHMALLOW frosting…. so basically like chocolate clouds on top of your brownie that’s already topped with the inside of a Reese’s cup… you’re welcome.

COULD IT GET ANY BETTER?! The answer is no. Just make these ASAP. Or come visit me because I have too much to eat. Thank youuuuu.

INGREDIENTS

For the brownies:

• cooking spray
• 2 sticks of unsalted butter
• ⅓ cup unsweetened cocoa powder
• 2 cups packed brown sugar
• 1 ½ cups all-purpose flour
• ½ tsp salt
• 1 tsp vanilla extract
• 4 large eggs at room temp

For the peanut butter layer:

• 1 cup peanut butter
• 1 stick unsalted butter
• 1 ¾ cups powdered sugar
• pinch of salt

For the chocolate marshmallow frosting:

• 1 stick unsalted butter
• 15 large marshmallows
• 4 cups powdered sugar
• ⅓ cup heavy cream
• ¼ cup unsweetened cocoa powder
• optional: Maldon sea salt for topping

how to make Triple Layer Peanut Butter Chocolate Brownies

Step 1:

Preheat the oven to 350°F. Coat a 9×13 baking dish with cooking spray.

Step 2:

Starting with the “for the brownies” section, combine butter and cocoa in a small saucepan then heat over medium-low until the butter is melted then whisk together with the cocoa. Remove the pan from heat then let cool for about 5 minutes.

Step 3:

Meanwhile, whisk together brown sugar, flour, and salt in a large bowl until well combined. Fold in the room temp butter cocoa mixture from step two until smooth. Finally, whisk in the vanilla then the eggs, one at a time, until smooth.

Step 4:

Transfer brownie mixture from step three to the prepared baking dish, then bake in the oven until a toothpick inserted into the middle comes out clean, about 30-35 minutes. Let the brownies cool completely before adding the next two layers.

Step 5:

Meanwhile, add the peanut butter and butter from the “for the peanut butter layer? section to a microwave-safe bowl. Heat in the microwave until butter is melted, about 1-2 minutes. Add the powdered sugar and pinch of salt to the bowl then whisk until smooth.

Step 6:

Spread peanut butter layer over top of the completely cooled brownies, creating an even layer. Let chill in the freezer for about 30 minutes.

Step 7:

Meanwhile, from the “for the chocolate marshmallow frosting?, melt the butter and marshmallows together in a medium saucepan over medium-low heat. Once melted, whisk in the powdered sugar, cocoa, and heavy cream until smooth then remove the pan from heat.

Step 8:

Once the peanut butter layer has chilled completely, spread chocolate marshmallow frosting over top creating an even layer. Sprinkle maldon sea over top (if desired) then let chill in the freezer for another 30 minutes.

Step 9:

Slice into 24 brownies and enjoy! p.s. Keep these refrigerated

KITCHEN EQUIPMENT NEEDED

• 9×13 inch baking dish
• Cooking spray
• Saucepan (2 if you want to prep faster)
• Microwave-safe bowl
• Mixing bowls
• Whisk
• Rubber spatula or spoon
• Measuring cups and spoons
• Knife for slicing
• Toothpick (for testing doneness)

WHAT TO EAT WITH THIS TRIPLE LAYER PEANUT BUTTER CHOCOLATE BROWNIES

Every time I make these Triple Layer Peanut Butter Chocolate Brownies, it feels like a little love letter to my childhood; messy hands, melted chocolate on every surface, and that irresistible smell wafting through the house.

My kids hover like little detectives, trying to guess when they’re cool enough to slice (never). I doubled the chocolate layer because, well, more is more, right? While the brownies cool, we usually bake a Fruit-Loaded Quick Bread together, like shredded apples, juicy peaches, anything ripe goes in.

It’s our “use up the fruit bowl” recipe. Mornings call for Toasted Coconut Bran Muffins; they freeze well and keep my little ones full until lunch. For a full day of joy, I love pairing these treats with Carrot Cake Waffles or Mixed Berry Banana Smoothie Bowl, and my favorite lazy dinner: Peach Caprese Salad.

FAQ

What are chocolate brownies made of?

Triple Layer Peanut Butter Chocolate Brownies are made of a fudgy brownie base, a peanut butter layer, and a chocolate marshmallow topping.

What do chocolate brownies taste like?

They taste sweet with a soft texture and a little crunch if you add sea salt.

Can I use crunchy peanut butter for these chocolate brownies?

Yes.

Do I need to use marshmallows in the frosting?

Yes, the marshmallows make the frosting light in your chocolate brownies.

How long do chocolate brownies last in the fridge?

These brownies stay fresh for up to 5 days if kept cold in an airtight container.

Can I freeze these chocolate brownies?

Yes, you can freeze them in slices.

Can I use a boxed brownie mix?

Yes.

Are these brownies very sweet?

Yes, they’re definitely a sweet treat.

Can I make them in a smaller pan?

Yes.

What’s the best way to serve these brownies?

Cold or slightly chilled, they slice best when cold, and the layers hold together.