Peanut Butter Fudge Brownies Recipe

These decadent brownies combine a rich brownie base with a creamy peanut butter fudge swirl.


Brownie Layer:

  • 18 tablespoons unsalted butter, cut into cubes
  • ¾ cup semisweet chocolate chips
  • ¾ cup unsweetened cocoa powder, sifted
  • 1 ½ cups granulated sugar
  • ¾ cup packed light brown sugar
  • 3 large eggs + 1 egg yolk
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon salt
  • 1 ½ cups all-purpose flour

Peanut Butter Fudge Layer:

  • 1 cup white chocolate chips
  • 1 (14 oz) can sweetened condensed milk
  • ½ cup creamy peanut butter
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt


Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan. Line the bottom with parchment paper for easy removal.

Prepare the brownie layer:

  • In a large saucepan over medium heat, melt the butter. Remove from heat and stir in the chocolate chips until melted and smooth.
  • Whisk in the cocoa powder, both sugars, eggs, and vanilla extract until well combined.
  • In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Prepare the peanut butter fudge layer:

  • In a medium saucepan over medium-low heat, combine the white chocolate chips, condensed milk, and peanut butter.
  • Stir constantly until the white chocolate chips are melted and the mixture is smooth and creamy.
  • Remove from heat and stir in the vanilla extract and salt.

Assemble the brownies:

  • Pour half of the brownie batter into the prepared pan.
  • Spread the peanut butter fudge layer evenly over the top.
  • Pour the remaining brownie batter over the fudge layer, gently swirling with a knife to create a marbled effect.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not completely clean). The center may look slightly undercooked, but that’s whatgives the brownies their fudgy texture.

Let the brownies cool completely in the pan before cutting into squares and serving. Enjoy!


  • For an extra decadent treat, sprinkle the top of the brownies with chopped peanuts before baking.
  • If you don’t have sweetened condensed milk, you can make your own by simmering a can of unopened sweetened condensed milk in a pot of water for 2-3 hours. Let the can cool completely before opening.
  • These brownies can be stored in an airtight container at room temperature for up to 3 days.


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