A rich, fudgy chocolate brownie layered with creamy peanut butter and finished with a silky chocolate topping — these Peanut Butter Chocolate Squares are my go-to treat when I’m craving something indulgent. They strike the perfect balance between sweet and salty, gooey and crisp, making them a dessert I keep coming back to.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the brownie base:
use any brownie recipe meant for an 8‑inch pan (homemade or box mix)
6 tbsp peanut butter
6 tbsp butter (or plant‑based butter)
1½ cups powdered sugar (or powdered erythritol for sugar‑free)
1½ tsp milk (dairy or plant-based)
Optional chocolate coating:
3 oz chocolate chips (or chopped chocolate)
½ tsp oil (vegetable or coconut)
Directions
I preheat the oven and prepare the brownie base as directed by my chosen recipe, baking it in an 8-inch pan.
While the brownies are baking, I mix together the peanut butter, butter, powdered sugar, and milk. I beat the mixture until it’s completely smooth and creamy.
Once the brownies have cooled slightly, I spread the peanut butter filling evenly over the top.
If I’m using the chocolate topping, I melt the chocolate chips with oil until smooth. I then pour or drizzle it over the peanut butter layer and smooth it out.
I refrigerate or freeze the pan until the chocolate topping is fully set.
Once everything is set, I cut the slab into squares. These can be served chilled or at room temperature, depending on how gooey I want them.
Servings and timing
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes (plus chilling time)
Servings: 10–14 squares
Calories: Approximately 250–300 kcal per square
Variations
I sometimes use crunchy peanut butter for texture.
For a sugar-free version, I swap in powdered erythritol and a sugar-free brownie base.
I like adding a pinch of sea salt on top of the chocolate layer for that sweet-and-salty pop.
To make it more decadent, I swirl some peanut butter into the brownie batter before baking.
For a holiday twist, I top with crushed pretzels or mini candy pieces before the chocolate sets.
Storage/Reheating
I store these squares in an airtight container in the fridge for up to 5 days. They can also be frozen — I just layer parchment between them and freeze for up to 2 months. When I want one, I let it thaw in the fridge or at room temperature. There’s no need to reheat, but if I want them a little gooey, I warm them for just 5–10 seconds in the microwave.
FAQs
What kind of brownie base works best for this recipe?
I like using a fudgy brownie base since it pairs so well with the creamy peanut butter layer, but any type that fits in an 8-inch pan will work — boxed or homemade.
Can I make these squares completely dairy-free?
Yes, I use plant-based butter, dairy-free milk, and make sure my chocolate is dairy-free too. The results are still rich and delicious.
Do I have to include the chocolate topping?
No, the squares are still amazing without it. But I do love the extra layer of richness and texture the chocolate topping adds.
How long should I chill the squares before cutting?
I usually chill them for at least 30–60 minutes, or until the chocolate is fully set. It makes cutting cleaner and prevents the layers from smearing.
Can I make this recipe ahead of time?
Absolutely. I often make them a day or two ahead and store them in the fridge. The flavors even seem to get better after a bit of rest.
Conclusion
These Peanut Butter Chocolate Squares are a dream combo of rich brownie, creamy peanut butter, and smooth chocolate. They’re easy to make, endlessly adaptable, and always a hit. Whether I’m making them for a party or just to satisfy a craving, I know I’m in for something indulgent and unforgettable.
📖 Recipe:
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Peanut Butter Chocolate Squares
- Total Time: 30 minutes (plus chilling time)
- Yield: 10–14 squares
- Diet: Vegetarian
Description
These Peanut Butter Chocolate Squares feature a fudgy brownie base, a creamy peanut butter layer, and an optional silky chocolate topping. Perfectly indulgent, sweet and salty, and easy to make with any brownie recipe you love.
Ingredients
1 batch brownie base for 8-inch pan (homemade or box mix)
6 tbsp peanut butter
6 tbsp butter (or plant-based butter)
1½ cups powdered sugar (or powdered erythritol for sugar-free)
1½ tsp milk (dairy or plant-based)
3 oz chocolate chips or chopped chocolate (optional)
½ tsp oil (vegetable or coconut, optional)
Instructions
- Preheat the oven and prepare the brownie base according to your chosen recipe, baking it in an 8-inch pan.
- While the brownies are baking, mix together the peanut butter, butter, powdered sugar, and milk until smooth and creamy.
- Once the brownies have cooled slightly, spread the peanut butter mixture evenly over the top.
- If using the chocolate topping, melt the chocolate chips with the oil until smooth, then pour or drizzle over the peanut butter layer and smooth it out.
- Refrigerate or freeze the pan until the chocolate topping is fully set.
- Once set, cut into squares and serve chilled or at room temperature.
Notes
Use crunchy peanut butter for added texture.
Make sugar-free by using powdered erythritol and a sugar-free brownie base.
Top with a pinch of sea salt for a sweet-and-salty finish.
Swirl peanut butter into brownie batter before baking for extra decadence.
Add crushed pretzels or mini candies before the chocolate sets for a festive twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake, Baked
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250–300
- Sugar: 20g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
