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  • Writer's pictureSelina Argyrou

Triple Chocolate Brownies with Peanut Butter Fudge

What could possibly be better than a brownie? How about TRIPLE LAYERS with a peanut butter fudge and a melted chocolate topping?! Yes please…

I made these for National Fudge Day, but these are the perfect indulgent treat for anytime of the week and make great homemade gifts!

Let me know how you get on with these, they went down a treat at my house! If you make them tag me on instagram @merakibaking as I would LOVE to see!! Have a great weekend everyone and treat yourself!


For the brownie layer:

  • 175g Unsalted butter

  • 300g Golden caster sugar

  • 80g Cocoa Powder

  • 50g Dark chocolate

  • 2 tsp Vanilla extract

  • 2 Medium eggs

  • 50g Plain Flour

For the peanut butter fudge layer:

  • 1 Tin (397g) Carnation condensed milk

  • 150g Smooth peanut butter (I use Whole Earth)

  • 1 tsp Vanilla extract

  • 50g Butter

  • 200g Icing sugar

For the chocolate topping layer:

  • 100g Milk chocolate

  • 50g Dark chocolate

  • 50g White chocolate

  • Handful of chopped peanuts


  1. Start by making the brownie base. Pre-heat oven to 180°C/160°C Fan/350°F/Gas mark 4 and line a 22cm brownie tin square or any similar size/shaped pan will do with parchment paper (or grease with butter and flour).

  2. Add the butter, sugar, cocoa powder and chocolate into a medium pan and over a low heat and melt together stirring until everything is melted and combined and the mixture is hot.

  3. Pour into a heatproof bowl and leave to cool for around 5-10 minutes.

  4. Add the eggs one at a time mixing well after each addition then add vanilla and flour and fold together until combined and flour lumps have gone.

  5. Pour into the lined tin and bake for 25-30 minutes until a skewer comes out with sticky crumbs (not uncooked batter). It should still look moist, but firm to touch.

  6. Allow to cool in the tin completely.

  7. While brownie base is cooling, make the peanut butter fudge layer. Add condensed milk, peanut butter, vanilla and butter into a medium pan over a low-medium heat stirring constantly until smooth and silky.

  8. Turn the heat up and boil the fudge for around 3-4 minutes constantly stirring to prevent burning and sticking. The mixture will start to thicken and come away from the pan.

  9. Remove from the heat and sieve in the icing sugar and mix thoroughly then pour fudge over the cooled brownie layer and leave to set. This should take around 1 hour or faster if left to set in the fridge.

  10. Once set, melt the dark and milk chocolate over a double boiler (you can use any chocolate you like as long as it adds up to 150g). Once melted, pour over the fudge layer and smooth with the back of a spoon or a spatula.

  11. Melt white chocolate in the microwave at 30 second bursts and using a spoon drizzle over the set chocolate layer and sprinkle with chopped peanuts.

  • Any chocolate can be used for the topping depending on your taste buds.

  • Decorate brownies with anything you like including shaved chocolate, other chopped nuts or even freeze dried raspberries for a fruit twist!

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