• Brownie thickness: Use an 8×8-inch pan for thick layers or a 9×13 if you want thinner bars.
• Peanut butter: Stick with creamy, shelf-stable peanut butter like Jif or Skippy. Natural peanut butter can separate and won’t hold the shape as well.
• Room temp ingredients: Let your eggs and butter come to room temperature before mixing. This makes everything blend more smoothly.
• Don’t skip the cooling: If the brownie layer is warm, the peanut butter mixture will melt and slide.
• Easy spreading: A small offset spatula helps spread each layer neatly without disturbing the one underneath.
• Cleaner cuts: Chill the brownies well and use a sharp knife. Wipe between cuts if you want those perfect squares.
• Easier removal: Line the pan with parchment paper before baking to lift the whole thing out for easier slicing.
• Make ahead: They’re actually better after chilling, so making them a day ahead is perfect.
• Homemade brownies: You can use your favorite homemade brownie recipe if you prefer.

Storage Instructions

• Room temperature: Once the brownies are set and sliced, store them in an airtight container. You can keep them at room temperature for up to 3 days.
• Fridge: If you want to keep them longer, store them in the fridge for about a week. They'll be a little firmer but still delicious.
• Freeze: They also freeze well. Just wrap each square in parchment or plastic wrap, then pop them in a freezer bag. Thaw in the fridge or at room temp when the craving hits.