Sea-Salted Peanut Butter Brownie Bars Recipe

Name: Sea-Salted Peanut Butter Brownie Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Unsalted Butter, Softened To Room Temperature, Divided + 1 Tablespoon; 1/2 cups Granulated Sugar; 1/2 cups Honey; 2 whole Eggs; 1/4 cups Stout Beer; 1 Tablespoon Pure Vanilla Extract + 1 Teaspoon; 1/3 cups Cocoa Powder; 3/4 cups All-purpose Flour; 1/2 teaspoons Fine Sea Salt; 1/4 teaspoons Baking Powder; 3/4 cups Creamy Peanut Butter; 1 cup Confectioners Sugar; 1 teaspoon Ground Cinnamon; 1/2 teaspoons Ground Nutmeg; 1 Tablespoon Heavy Cream; 12 ounces, weight Semi-sweet Chocolate Chips (optional); 1 Tablespoon Coarse Sea Salt (for Garnish

Servings: persons

1 cup Unsalted Butter, Softened To Room Temperature, Divided + 1 Tablespoon
1/2 cups Granulated Sugar
1/2 cups Honey
2 whole Eggs
1/4 cups Stout Beer
1 Tablespoon Pure Vanilla Extract + 1 Teaspoon
1/3 cups Cocoa Powder
3/4 cups All-purpose Flour
1/2 teaspoons Fine Sea Salt
1/4 teaspoons Baking Powder
3/4 cups Creamy Peanut Butter
1 cup Confectioners Sugar
1 teaspoon Ground Cinnamon
1/2 teaspoons Ground Nutmeg
1 Tablespoon Heavy Cream
12 ounces, weight Semi-sweet Chocolate Chips (optional)
1 Tablespoon Coarse Sea Salt (for Garnish

1
Preheat your oven to 375u00b0F and line an 8x8 baking dish with parchment paper. Spray the parchment paper with a non-stick spray and set aside.
2
In the bowl of your stand mixer, with paddle attachment fixed, cream together 1/2 cup of butter, sugar and honey. Add the eggs, one at a time, and mix to combine completely after each one. Add the beer and a tablespoon of vanilla extract. Beat until creamy and all ingredients are completely incorporated. In a separate bowl, whisk together the cocoa powder, flour, fine sea salt and baking powder. In 1/2 cup increments, add the dry ingredient into the wet. Mix until completely combined.
3
Pour the brownie batter into your prepared dish and bake for about 30-35 minutes or until a toothpick comes out clean. Remove from oven and let cool completely (about 1 hour).
4
Meanwhile, prepare your peanut butter filling. In the bowl of your stand mixer (with paddle attachment fixed) cream together the remaining 1/2 cup of softened butter and the peanut butter. Once smooth, slowly mix in the confectioners sugar until creamy and incorporated. Add in the cinnamon, nutmeg, and heavy cream.
5
Once the brownies have cooled, spread the peanut butter filling on top of the brownies (all the while leaving the brownies in the baking dish). Cover and refrigerate over night or until peanut butter has slightly hardened.
6
Once cooled and slightly hardened, remove from the refrigerator, and remove the parchment paper (along with the brownies) from the baking dish. Transfer to a cutting board. In a small dish, melt your semi-sweet chocolate chips along with a tablespoon of butter in the microwave oven. In increments of 30 seconds, stir in between each increment until all of the chips have melted. Drizzle the brownies with the melted chocolate (optional), and shake some coarse sea salt on top. Cut the brownies into 11/2 inch x 11/2 inch squares and keep refrigerated or store at room temperature until ready to serve. Enjoy!

1714

kcal

Calories

102

Fat

184

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup Unsalted Butter, Softened To Room Temperature, Divided + 1 Tablespoon, 1/2 cups Granulated Sugar, 1/2 cups Honey, 2 whole Eggs, and more.

Yes, Sea-Salted Peanut Butter Brownie Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sea-Salted Peanut Butter Brownie Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions