Peanut Butter Cup Boozy Brownies

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These peanut butter cup boozy brownies have a fudgy chocolate base topped with boozy peanut butter filling, a layer of fudge ganache, and chopped peanut butter cups. A decadent dessert that looks fancy but is super easy to make!

A round brownie topped with peanut butter filling, chocolate ganache and chopped peanut butter cups on a white plate.

I have been making boozy brownies for a few years now, and I always run into the same problem, there is not a lot of liquid in brownies or in the filling, so they never seem to have enough flavor. These are different my friends!

I cannot purchase peanut butter liqueur in the state of Iowa, so I had to go a different route. I decided to add Whipped Cream Liqueur to peanut butter. That’s the same thing right? Any liqueur that is 99 proof, as got to be a good thing!

Three round brownies topped with a peanut butter filling, chocolate ganache and chopped peanut butter cups on a white platter.

How to make Peanut Butter Cup Boozy Brownies:

Brownies:

Preheat oven to 350 degrees. Line a 9 x 13 inch pan with parchment paper, leave enough to overhang the edges. Spray with cooking spray and set aside.

Place unsweetened chocolate and butter in a large bowl. Heat on HIGH for 1 minute and 30 seconds. Stir together until smooth. If not melted, return to microwave in 15 second intervals just until chocolate melts.

Stir in sugar, then the eggs and chocolate liqueur.

Fold in flour and salt until well combined.

Pour into prepared pan and bake for 30 minutes, or until toothpick inserted in center comes out with fudgy crumbs. Do not over bake!!

Allow to cool in pan for 10 minutes. If you are not cutting into shapes, leave in the pan.

Remove from pan and place on a rack to cool completely.

Baked brownies with twelve circles cut out of the center.

Filling:

Beat butter and peanut butter together in a large bowl. Add whipped cream vodka.

Gradually add the powdered sugar and continue to beat until creamy and smooth. If mixture is too thick, add more vodka or vanilla.

Spread peanut butter mixture over the brownies once they are completely cooled. OR cut brownies into shapes and frost.

Nine brownies frosted with peanut butter filling sitting on a wire cooling rack.

Ganache for Full Pan of Brownies:

Place chocolate chips and butter in a small bowl and microwave on HIGH for 1 minute and 30 seconds. Stir until chocolate is smooth. Heat in 15 second intervals until completely melted. Allow to cool slightly and spread over filling.

Ganache for Cut Shapes:

Place chocolate chips, butter, and coconut milk in a small bowl and microwave on HIGH for 1 minute and 30 seconds. Stir until chocolate is smooth. Heat in 15 second intervals until completely melted. Allow to cool slightly and drizzle over filling with a large spoon.

Chocolate ganache poured over the top of seven peanut butter filling on the circle cut brownies.

Sprinkle chopped peanut butter cups over ganache. Full pan brownies are easier to cut if they have been stored in the refrigerator first. Shapes can be served as soon as the chocolate is cooled and set.

Three circle brownies topped with peanut butter filling, chocolate ganache and chopped peanut butter cups lined up on a white tray.

However you choose to make them, you just need to make them. They are the ultimate brownie for chocolate and peanut butter lovers!!

Recipe Notes:

  • You can substitute whipped cream vodka if that is what you have on hand.
  • You can skip the alcohol altogether, and just use vanilla extract if you prefer.
  • I used a 2.25-inch circle cutter to make them fancy for a party.
  • Feel free to make them in the pan and slice them like you would with regular brownies, or make them any shape you would like.

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Enjoy!!

A round brownie topped with peanut butter filling, chocolate ganache and chopped peanut butter cups on a white plate.

Peanut Butter Cup Boozy Brownies

Peanut Butter Cup Boozy Brownies are fudgy brownies, topped with a boozy peanut butter filling, chocolate ganache and sprinkled with peanut butter cups!
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Course: Dessert
Cuisine: American
Keyword: peanut butter brownies
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12 Servings
Calories: 728kcal
Author: Lisa Johnson

Ingredients

Brownie

  • 4 ounces unsweetened chocolate
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • .25 teaspoon salt
  • 4 large eggs
  • 2 teaspoons Godiva Chocolate Liqueur or pure vanilla extract
  • 1 cup all-purpose flour

Peanut Butter Filling

  • .25 cup unsalted butter
  • .75 cups peanut butter I used Skippy smooth
  • 2 cups powdered sugar
  • 2 tablespoons Whipped Cream Vodka or any vodka – substitue vanilla extract for alcohol
  • 1 tablespoon milk or water*

Chocolate Ganache

  • 8 ounces semi-sweet chocolate chips
  • 2 tablespoons unsalted butter
  • 2 tablespoons full fat coconut milk or heavy cream
  • 24 miniature peanut butter cups chopped

Instructions

  • Preheat oven to 350 degrees. Line a 9 x 13 inch pan with parchment paper, leave enough to overhang the edges. Spray with cooking spray and set aside.

Brownies:

  • Place unsweetened chocolate and butter in a large bowl. Heat on HIGH for 1 minute and 30 seconds. Stir together until smooth. If not melted, return to microwave in 15 second intervals just until chocolate melts.
  • Stir in sugar then eggs and chocolate liqueur.
  • Fold in flour and salt until well combined.
  • Pour into prepared pan and bake for 30 minutes, or until toothpick inserted in center comes out with fudgy crumbs. Do not over bake.
  • Allow to cool in pan for 10 minutes. If you are not cutting into shapes, leave in the pan.
  • Remove from pan and place on a rack to cool completely.

Filling:

  • Beat butter and peanut butter together in a large bowl. Add the whipped cream vodka.
  • Add Whipped Cream Vodka.
  • Add powdered sugar and continue to beat until creamy and smooth. If mixture is too thick, add more vodka or vanilla.
  • Spread peanut butter mixture over the brownies once they are completely cooled. OR cut brownies into shapes and frost.

Ganache for Full Pan:

  • Place chocolate chips and butter in a small bowl and microwave on HIGH for one minute and thirty seconds. Stir until chocolate is smooth. Heat in fifteen second intervals until completely melted. Allow to cool slightly then spread over filling.

Ganache for Cut Shapes:

  • Place chocolate chips, butter, and coconut milk in a small bowl and microwave on HIGH for one minute and thirty seconds. Stir until chocolate is smooth. Heat in fifteen second intervals until completely melted. Allow to cool slightly and drizzle over the peanut butter filling with a large spoon.
  • Sprinkle chopped peanut butter cups over ganache. Full pan brownies are easier to cut if they have been stored in the refrigerator first. Shapes can be served as soon as the chocolate is cooled and set.

Notes

  • Serving size is 12 circle brownies or 16 squares cut in the pan.
  • I used a 2.25-inch circle shaped cutter.
  • The ganache for the cut brownies has coconut milk or heavy cream to make it easier to pour over the filling.
  • To make these brownies without alcohol, substitute pure vanilla extract for alcohol. 
  • If the peanut butter filling is too thick, add more whipped cream liqueur, water, or coconut milk to thin it out. Each peanut butter is different and yours may contain more or less oil which will affect the consistency of the filling.

Nutrition

Calories: 728kcal | Carbohydrates: 72g | Protein: 11g | Fat: 46g | Saturated Fat: 24g | Cholesterol: 125mg | Sodium: 199mg | Potassium: 373mg | Fiber: 4g | Sugar: 56g | Vitamin A: 740IU | Calcium: 57mg | Iron: 4.2mg

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41 Comments

  1. You made the boozy brownies!!! I’m excited – they look just awesome and I really want to try these!!!! What fun seeing what everyone is bringing to Meghan’s party. Happy Friday!!! 🙂

  2. Yummy! =9

    The title of these reminded me of your “BTS Bars” from waaay back in the day!! =D. I had forgotten about those It’s been so long

    *For anyone else reading this, “BTS” = “Better Than Sex”…. which is just part of the dessert’s name, not a guarantee ;). They were pretty darn good tho’ if my memory serves me well*

    You should consider recreating those, Lisa. I don’t even have a clue what was in them, except chocolate and rum I think??

  3. Oh my gosh oh my gosh oh my gosh!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! You know I love baking with booze. These are so flipping awesome! I love them so much I’m having to censor myself right now! The whipped cream vodka with the peanut butter was brilliant! Plus these are little and cute– totally birthday-ish!! Pinned! And making. Sooooo making.

  4. Those look super tasty! I’ve never had whipped cream vodka, but you’re not the only person I’ve heard say it’s really tasty!

    Saying hey through the Sweet & Savory Sundays hop. =)

  5. Wow these look fab! It would definitely have to be the alcoholic version for me 😉

    Never heard of whipped cream liqueur, I’m not sure if you can get it here in the UK but I’m going to have a look for it! It sounds a-mazing!!!

    Thanks for stopping by the blog yesterday and for your kind comments 🙂

    Shel @ Sweet Petite

  6. These look absolutely amazing. Chocolate and peanut butter are my favorite combo! Thanks for sharing at Showcase Your Talent Thursday. I pinned this and will be sharing on Facebook!

    1. OMG, I cannot believe that I never noticed that. I am so sorry Margaret. I “think” it was 2 cups, but I will have to make a batch of filling tomorrow to be sure. I will email you the correct amount once I figure it out. 🙂

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