Peanut Butter and Jelly Fudge Brownies



For the Brownies

  • 8 tablespoons (1 stick) unsalted butter
  • 2 ounces unsweetened chocolate, coarsely chopped
  • 4 ounces semi-sweet chocolate, coarsely chopped
  • 3/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • 2/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

For the Topping

  • 4 tablespoons unsalted butter, melted
  • 1/2 cup powdered sugar
  • 3/4 cup smooth peanut butter, I prefer natural peanut butter
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/3 cup strawberry jam


  1. Place a rack in the upper third of the oven and preheat to 325 degrees F. Grease an 8×8-inch baking pan. Line with parchment paper so that it overhangs on two sides and grease the parchment paper as well.
  2. Boil two inches of water in a medium saucepan. Combine butter, unsweetened chocolate, semi-sweet chocolate in a heat proof bowl and place over the simmering water. Stir until chocolate and butter are melted. Use a pot holder to remove the bowl from the double boiler. Whisk in the sugar and vanilla extract.
  3. Allow the chocolate mixture to cool slightly then whisk in the eggs, one at a time whisking very well between each addition.
  4. In a small bowl, whisk together flour, baking powder and salt.
  5. Fold in the flour mixture into the chocolate mixture until thoroughly combined and spoon into prepared pan.
  6. To make the Peanut Butter Filling, whisk together melted butter, powdered sugar, peanut butter, salt and vanilla extract until smooth.
  7. Spoon the peanut butter mixture and the strawberry jam over the top of the brownie batter and use a butter knife to swirl the two together. Bake for about 40 minutes until a skewer inserted in the center comes our mostly clean with just a few moist crumbs.
  8. Let cool for at least 30 minutes before slicing. Store, wrapped individually at room temperature. These brownies also freeze well!