Peanut Butter Fudge Brownie Slab
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A thick, fudgy brownie sheet cake topped with a rich creamy peanut butter fudge layer. This recipe makes a substantial slab suitable for slicing into bars or squares.
- Time
- 55 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, peanuts, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Brownie
- 300 g
- 8 g
- 6 g
Peanut Butter Fudge Layer
Weights are estimates. Together, the ingredients weigh about 1.95 kg before cooking, which is about 80 g per serving.
Steps
Preheat the oven to 350°F (180 °C) (175°C (350 °F)). Line a large rimmed sheet pan, approximately 13 × 18 inches, with parchment paper, leaving some overhang for lifting the slab out after baking. Lightly grease the parchment if desired.
Pour the melted butter into a large mixing bowl. Add the cocoa powder and granulated sugar, and whisk until evenly combined and glossy.
Add the eggs one at a time, whisking well after each addition. Whisk in the vanilla extract until the mixture is smooth.
Add the flour and salt. Fold them into the chocolate mixture just until no dry streaks remain; do not overmix, or the brownies may become cakey rather than fudgy.
Transfer the brownie batter to the prepared sheet pan and spread it into an even layer with a spatula, making sure it reaches the corners.
Bake for about 25–35 minutes, until the top is set and a toothpick inserted near the center comes out with a few moist crumbs but no wet batter. Do not overbake.
While the brownie slab bakes, combine the creamy peanut butter and the remaining ½ cup unsalted butter in a saucepan over low heat. Stir until the butter has melted and the mixture is smooth and spreadable.
Remove the baked brownie slab from the oven and let it cool briefly in the pan. Spread the warm peanut butter mixture evenly over the surface while the brownie is still slightly warm.
Cool the slab completely, then refrigerate until the peanut butter layer is firm enough to cut cleanly, about 30–60 minutes. Lift it out using the parchment overhang and slice into 24 squares or bars.
Notes
The source supplies the ingredient list but not the full method; baking temperature, timing, pan size, and the peanut butter layer technique are practical reconstructions. Store covered at room temperature for up to 3 days or refrigerate for a firmer texture for up to 1 week.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 358
- Protein
- 6 g
- Carbs
- 37 g
- Fat
- 23 g
- Fiber
- 2 g
Where the calories come from
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