Luscious milk chocolate peanut butter brownies studded with salted peanuts — cakey, gooey, and irresistibly delicious. These brownies are simple to make and combine rich chocolate with creamy peanut butter and crunchy caramelized peanuts for a gourmet treat.
I was recently invited to take part in a TasteSpotting taste test for Green & Black’s new Peanut milk chocolate bar. Along with sampling the chocolate, I was asked to create a recipe featuring the bar. After brainstorming several ideas — from chocolate chip cookies with gray sea salt to toffee-covered fortune cookies — the winning idea was a classic combination: peanut butter brownies.
I didn’t stop at plain brownies. These Peanut-studded Milk Chocolate Brownies are layered: a fudgy chocolate base packed with chopped caramelized peanuts, a silky peanut butter frosting, and a glossy milk chocolate ganache to finish.
Before baking, I sampled the chocolate to understand its flavor. It’s high-quality milk chocolate with caramelized peanuts and a touch of sea salt, which pairs beautifully with peanut butter. That flavor profile inspired the whole recipe: chocolate, caramelized peanuts, peanut butter, and more chocolate on top.
Below is the refined recipe and instructions for making these decadent brownies at home. They chill well and hold their texture, making them a great make-ahead dessert for gatherings or an indulgent treat any time.
Peanut and Milk Chocolate Brownies
30 minutes
25 minutes
1 hour
1 hour 55 minutes
Ingredients
Brownie Ingredients:
- ½ cup (1 stick or 8 tablespoons) unsalted butter
- 7 ounces (2 bars) Green & Black’s Peanut bar, chopped
- ¾ cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs, cold
- ¾ cup all-purpose flour
- 1½ tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
- ¼ teaspoon baking powder
Peanut Butter Frosting Ingredients:
- ½ cup smooth peanut butter
- 2 tablespoons unsalted butter, room temperature
- ½ cup powdered sugar
- Pinch salt
- Pinch nutmeg
- ½ tablespoon milk
- ½ teaspoon pure vanilla extract
Ganache Ingredients:
- 3.5 ounces (1 bar) Green & Black’s Peanut bar, chopped
- 2 tablespoons unsalted butter, room temperature
Instructions
Brownie Directions:
Position a rack in the center of the oven and preheat to 350°F. Butter and lightly flour an 8-inch square baking pan.
In a small saucepan over low heat, melt the butter with half of the chopped chocolate, stirring until smooth. Remove from heat and let cool to lukewarm. Stir in the brown sugar and vanilla. Add the eggs one at a time, beating well after each addition until the batter is glossy and smooth.
In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Stir the dry ingredients into the chocolate mixture until just combined, then fold in the remaining chopped chocolate.
Spread the batter into the prepared pan and bake 15 to 25 minutes, or until a wooden pick inserted in the center comes out with a few moist crumbs attached. Cool briefly at room temperature, then chill in the refrigerator for at least 20 minutes to firm up (alternatively, cool 10 minutes and place the pan in the freezer for 15 minutes). Remove the brownie slab from the pan and transfer to a cutting board; do not cut yet. Prepare the frosting and ganache while the slab cools.
Peanut Butter Frosting Directions:
Using an electric mixer, beat the peanut butter and 2 tablespoons of butter until smooth and combined. Add the powdered sugar, salt, nutmeg, milk, and vanilla, and beat until creamy. Spread the frosting evenly over the cooled brownie slab.
Ganache Directions:
In a small saucepan over low heat, melt the remaining chopped chocolate with 2 tablespoons of butter, stirring until smooth. Pour the ganache over the peanut butter frosting and spread to cover. Chill the assembled brownies on the cutting board in the refrigerator until the ganache is set, about 1½ hours. Once firm, use a sharp knife or a round cutter to cut into desired pieces.
Notes
These brownies can be made a day in advance and are best when chilled. Avoid overbaking: the center should remain moist. If preferred, line the pan with foil or parchment, bake and frost the brownies in the pan, chill until firm, then lift the slab out and slice on a cutting board.
Nutrition Information:
Yield:
24
Serving Size:
1
Amount Per Serving:
Calories: 124Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 78mgCarbohydrates: 15gFiber: 1gSugar: 10gProtein: 3g