Triple Decker Peanut Butter Brownies

Rich, fudgy, and deeply nutty, these layered brownies tick all the boxes for peanut butter–and–chocolate lovers.

By
Yvonne Ruperti
A photo of Yvonne Ruperti, a contributing writer at Serious Eats.
Yvonne Ruperti
Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and cookbook author. She is also an adjust professor of baking at the Culinary Institute of America in Singapore.
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and
Genevieve Yam
Genevieve Yam headshot
Genevieve Yam
Senior Editor
After graduating from the International Culinary Center, Genevieve cooked at Blue Hill at Stone Barns and Per Se. Prior to joining Serious Eats, she was an editor at Epicurious. She grew up between Toronto and Hong Kong and is a graduate of the University of St Andrews in Scotland. She currently lives in New York with her husband and two cats.
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Published August 27, 2025
A plate of triplelayer peanut butter brownies with chocolate and peanut butter layers

Serious Eats / Niedle Creative

Why It Works

  • A combination of bittersweet chocolate and Dutch-process cocoa powder give the brownies complex chocolate flavor.
  • Incorporating peanut butter into both the brownie batter and the filling results in a deeply nutty dessert.


My husband, Lewis, has a soft spot for all things peanut butter. I don't blame him: The spread is rich, creamy, and versatile, equally delicious in both sweet and savory applications. Though he'd happily enjoy peanut butter with nothing more than a spoon, he's just as enthusiastic about peanut butter cookies, ice cream, and cheesecake. Which is why, when I came across Yvonne Ruperti's recipe for triple-decker peanut butter brownies, I knew I had to give them a whirl in my own kitchen. Rich, fudgy, and deeply nutty, these layered brownies tick all the boxes for peanut butter–and–chocolate lovers. Peanut butter goes into both the brownie batter and the filling, giving the bars a robust nuttiness that complements the bittersweet chocolate. As one review from 2013 put it: "A perfect dessert for a hardcore peanut butter and chocolate fan."

December 2012

The recipe was developed by Yvonne Ruperti; the headnote was written by Genevieve Yam.

Stacked brownies with a peanut butter layer and chocolate topping on a plate with a glass of milk and a plate in the background

Serious Eats / Niedle Creative

Recipe Details

Triple Decker Peanut Butter Brownies

Prep 15 mins
Cook 30 mins
Cooling and Chilling Time: 3 hrs
Total 3 hrs 45 mins
Serves 16
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Ingredients

For the Brownie Layer:

  • 170 g (6 ounces) bittersweet chocolate, about 70% cacao, finely chopped

  • 113 g unsalted butter (4 ounces; 8 tablespoons), cut into 1/2-inch pieces, plus more for greasing

  • 100 g granulated sugar (3 1/2 ounces; 1/2 cup)

  • 107 g light brown sugar (3 3/4 ounces; 1/2 cup)

  • 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

  • 70 g unsalted peanut butter (2 1/2 ounces; 1/4 cup)

  • 2 large eggs

  • 1 large egg yolk

  • 1/2 teaspoon vanilla extract

  • 107 g all-purpose flour (3 3/4 ounces; 3/4 cup plus 2 tablespoons)

  • 10 g (2 tablespoons) Dutch-process cocoa powder

For the Peanut Butter Layer:

  • 175 g unsalted peanut butter (about 6 3/4 ounces; 1/2 cup plus 2 tablespoons)

  • 84 g unsalted butter (3 ounces; 6 tablespoons), softened

  • 113 g confectioners' sugar (4 ounces; 1 cup)

  • 1/2 teaspoon vanilla extract

  • 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use a pinch

For the Ganache Topping:

  • 170 g (6 ounces) bittersweet chocolate, about 70% cacao, finely chopped

  • 21 g confectioners' sugar (3/4 ounce; 1 tablespoon)

  • 35 g unsalted peanut butter (1 1/4 ounce; 2 tablespoons)

  • 1/4 cup plus 2 tablespoons (90 ml) heavy cream

Directions

  1. For the Brownie Layer: Adjust oven rack to middle position and preheat oven to 350°F (180°C). Line an 8-by-8-inch baking pan with two 8-inch-wide strips of parchment paper so that all sides are covered with a 1-inch overhang. Lightly grease parchment with butter; set aside.

    Parchment paper lining a square baking pan on a marble countertop

    Serious Eats / Niedle Creative

  2. In a large microwave-safe bowl, combine chocolate and butter. Microwave on high, stirring every 30 seconds, until melted and smooth, about 2 minutes. (Alternatively, nest bowl over a saucepan of simmering water and melt chocolate and butter, stirring occasionally, until melted and smooth, about 5 minutes.) Whisk sugar, brown sugar, and salt to incorporate. Add peanut butter, eggs, egg yolk, and vanilla until smooth.

    Steps for mixing chocolate brownie batter in a glass bowl including melting chocolate adding egg and integrating ingredients

    Serious Eats / Niedle Creative

  3. Using a fine-mesh sieve, sift flour and cocoa powder into chocolate mixture, and whisk until just combined. Pour into prepared baking pan and, using an offset or flexible spatula, smooth top. Bake until just set and a toothpick inserted into center comes out with moist crumbs, 20 to 30 minutes. Transfer to wire rack and let cool completely.

    Steps in the preparation of tripledecker peanut butter brownies showing ingredients being mixed batter spread in a pan and the baked product

    Serious Eats / Niedle Creative

  4. For the Peanut Butter Layer: In a stand mixer fitted with the paddle attachment or in a large bowl and using an electric hand mixer, beat peanut and butter on medium speed until creamy, 1 to 2 minutes. Add confectioners' sugar, vanilla, and salt, and beat until fully incorporated and mixture is smooth and creamy. Scrape over cooled brownies and, using an offset spatula, spread peanut butter from edge to edge to evenly cover. Refrigerate while you prepare ganache topping.

    A collage showing steps for preparing tripledecker peanut butter brownies with mixing and spreading

    Serious Eats / Niedle Creative

  5. For the Ganache Topping: In a medium bowl, combine chocolate, confectioners' sugar, and peanut butter. In a small saucepan, bring cream to a simmer over medium-high heat, about 2 minutes. Pour cream over chocolate and whisk until smooth. Pour over peanut butter layer and refrigerate until firm, 2 to 3 hours.

    Process of making tripledecker peanut butter brownies combining ingredients melting mixing batter and layering in a pan

    Serious Eats / Niedle Creative

  6. Hold and lift parchment paper to remove brownies from baking pan. Gently transfer to a cutting board. Using a hot knife, slice brownie into 16 squares. (For cleaner cuts, run knife under warm water and dry knife with a clean kitchen towel before portioning each slice.)

    Two images showing the preparation of tripledecker peanut butter brownies one with the tray and one with pieces being sliced

    Serious Eats / Niedle Creative

Special Equipment

8- by 8-inch baking pan, parchment paper, stand mixer or electric mixer

Make-Ahead and Storage

Brownies can be refrigerated in an airtight container for up to 5 days or frozen for up to 1 month.

Nutrition Facts (per serving)
473 Calories
33g Fat
37g Carbs
10g Protein
×
Nutrition Facts
Servings: 16
Amount per serving
Calories 473
% Daily Value*
Total Fat 33g 43%
Saturated Fat 16g 81%
Cholesterol 80mg 27%
Sodium 74mg 3%
Total Carbohydrate 37g 13%
Dietary Fiber 5g 19%
Total Sugars 22g
Protein 10g
Vitamin C 0mg 0%
Calcium 52mg 4%
Iron 5mg 26%
Potassium 327mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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