Peanut Butter Chocolate Chunk Brownies with Chocolate Ganache

Today’s recipe came from Louise, who emailed me a photo and note saying how great it was. This happened about a month ago, and I’m kicking myself for not making these sooner. They’re dense, moist, packed with peanut butter flavor, and not overly rich or sweet even though they’re topped with a chocolate ganache. As a bonus, they’re easy. I made a half batch today using things from around the kitchen and some Nestle chocolate chunks. The results were fabulous.

The recipe below is for a 13×9 inch pan, but you can also halve it and make it in an 8 inch pan, which is what I did. For the 8 inch version, I baked it at 350 for about 30 minutes. The brownies were great, but the edges were quite a bit more cooked than the center, so next time I halve it I’ll cook at a lower, slower heat like 325. Then again, next time I’ll probably just make a full batch. Louise says her full batch brownies were best when baked for only 35 minutes. She also used peanut butter chips in place of chocolate and liked it that way. Me, I liked the chocolate chunks.

peanut butter blondies with chocolate ganache



Peanut Butter Chocolate Chunk Brownies with Chocolate Ganache
Prep time
Cook time
Total time
A peanut butter flavored brownies with chunks of chocolate and a chocolate ganache topping
Serves: 36
  • 8 oz (2 sticks) unsalted butter, cut up
  • 1 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 cup peanut butter
  • 2 large egg plus 1 egg yolk
  • 2 cups all-purpose flour (9 ounces) – spoon and sweep, don’t scoop or pack
  • 1 1/2 cups semisweet chocolate chunks
  • Ganache:
  • 1 1/2 cups semisweet chocolate chunks (9 oz)
  • 1/2 cup heavy cream
  • 1 tablespoon unsalted butter, softened
  1. Preheat oven to 350 degrees F. Line a 13x9 inch metal pan with foil and spray bottom with cooking spray or rub with butter.
  2. Cream the butter and sugar with an electric mixer. When light and fluffy, add peanut butter and beat until incorporated. Beat in eggs, the egg yolk and vanilla. By hand, stir in the flour and chocolate chips. Spread batter in pan, patting it down flat, and bake on center rack for 35-40 minutes or until puffed and golden. Cool completely.
  3. Make the ganache. **Put the chocolate chips in a heat-proof bowl. In a saucepan or in a microwave-safe measuring cup, heat the cream until starts to boil. Pour the cream over the chips and let stand for a minute. Stir well to melt chips; stir in the butter. Spread on cooled brownies and let set.
  4. Makes 36 bars

Related posts:


  1. says

    I keep seeing these bars everywhere! They make me sooo hungry. It’s just too hot to turn on the oven. Love that photo though.

  2. says

    Oh, those look so good! I have a feeling I’m going to be thinking about them until I finally just give in and make them! 🙂

  3. Louise says

    The recipe came from Gourmet, October 2007. It doesn’t seem to be on their website or Epicurious.

  4. Gigi says

    mmmm…they look almost blondie-esque! I love peanut butter with chocolate – might have to give them a try.

    BTW – love the new look!

  5. says

    These look really addicting with all those chocolate chunks!

    I saved your sugar cookie recipe below too, which I’m excited to try – what a cool auction idea, I would have totally bid 🙂

    I hope Fuzz feels better soon!!

  6. Sara says

    These look so amazing – what do you think about using a touch less butter and a bit more peanut butter?

  7. janet says

    Hello! WOW, those brownies look sooooo good! Thank you for all the inspiration you supply us with in your blog! AND the fantastic (well tested and fail proof) recipes! You’re the BEST!!! Love you!

  8. Louise says

    I use more chunky peanut butter but I haven’t cut back on the butter. They don’t seem the least bit greasy. And pb chips instead of chocolate chips. I like the intense pb flavor. It seems to pair well with the ganache. And, like Anna said, I bake them less as I think they are overbaked as called for. I’ve made them several times over the last six months and they’ve been a hit everywhere I’ve taken them.

  9. says

    I think I shall make these!! They look great…moist and yummy. BTW, I made those peach scones you posted the recipe for the other day and they were wonderful!!! I’ll be posting them soon!

  10. says

    I made this recipe off Smitten kitchen maybe 2years ago and it’s a regular for me ever since. I leave off the ganache, though. At least for every day use, and it’s still fantastic with just some nice dark chocolate chunks. Mmmmm.

  11. says

    Do you think there’s something wrong with a person who loves chocolate but finds chocolate ganache too much? This same person (me) isn’t wild about frosting in general. I’ve made ganache that other people swoon over and beg for me to make again, but it just doesn’t trip my trigger.
    These look great. Maybe I should try them with just a drizzle of ganache?

  12. Louise says

    Sue, I think that’s why I prefer these with pb chips instead of cc’s, and I love chocolate. The other change I always do to this recipe that I forgot to tell Anna, is I use bittersweet chocolate for the ganache. My husband’s not a frosting fan, but he likes these too.

  13. says

    I baked similar brownies (blondies?) from a Smitten Kitchen recipe and they were great indeed. Very rich, though, so I will keep it for fall / winter season 🙂

  14. Rosie says

    Those bars look amazing!! Gosh i really need to bake these for a good fix of PB and choc – YUM

  15. Carol says

    Saw these on your website yesterday and made them for my daughter to take to her last day of work before she leaves for college. A very easy recipe–intense peanut flavor. I did would never say they were moist–thought they seemed dry even after cutting the baking time by five minutes.

  16. says

    Carol, what brand of peanut butter did you use? Maybe that had something to do with it. I used Skippy Natural. I thought they were moist, but maybe that’s a bad descriptor since just about any bar made with peanut butter has kind of a natural dryness to it. I need a new adjective.

  17. says

    I’ve had a recipe very similar to this bookmarked for a very long time now. Maybe I’ll finally get around to making it, or this one! – you’ve inspired me!

  18. Sara says

    I made these yesterday and they are so, so good! I made a half batch in a 9×9 metal cake pan, baked at 325 for about 28 or 30 mins. I used 7 tbsp butter and an extra tbsp or two of PB, also subbed out a bit of sugar with 1/4 cup splenda. Also, I couldn’t decide on PB chips or chocolate chunks, so I took half the batter and added PB chips and the other half chocolate chunks. I baked right in the same pan and then frosted the PB chip half only with ganache. YUM! Not too dry at all, but not at all greasy.

  19. says

    Every time, I come here, I find something I want to make. This is today’s choiice. I have mentioned in one of my blogs that I bake for my class and this should be a winner with them.

  20. Karen says

    Finally got around to baking these this week. I didn’t change anything, they were really, really easy and good and kept well. These will be made again.

  21. Anonymous says

    I just made these last night. Great recipe but definitely substitute the regular sugar for brown sugar. I made the mistake of forgetting the substitution and remembered while they were baking that regular sugar dries out baked goods with peanut butter. I tried under baking them to compensate, but it’s still not the same.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate This Recipe: