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By Fiona
on May 04, 2024
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These peanut butter frosted brownies have the perfect combo of chocolate and peanut butter. The brownies are moist and chewy with a delicious chocolate flavor, and the peanut butter frosting is salty, sweet and super creamy. Top them with a few Reese’s Pieces or peanut butter cups.
**This post was updated May 4, 2024 with new photos and recipe tips**
If you love chocolate and peanut butter – then I urge you to make these peanut butter frosted brownies. The brownies are perfectly chewy with a delicious chocolate flavor that comes from both melted chocolate and cocoa powder. Then they’re slathered with creamy, silky smooth peanut butter frosting. The slight saltiness from the peanut butter pairs perfectly with the richness of the brownies to make these truly irresistible.
For the Chocolate Brownies
As mentioned, this recipe is chewy and fudgy with a rich chocolate flavor. They’re definitely dense, and not the least bit cakey. You’ll melt together chopped chocolate and butter, then whisk in the brown sugar, granulated sugar, eggs and vanilla extract. I found using some brown sugar in this recipe not only made the brownies chewier, but also really improved the flavor to pair better with the peanut butter frosting. Then you’ll whisk in the flour, cocoa powder and salt. One bowl, no fuss type of deal.
The brownies will go into the oven to bake. The bake time for brownies is rather subjective, depending on how gooey you like your brownies. I recommend between 25-30 minutes for this recipe. When they’re done, an inserted toothpick should come out clean or with a few damp crumbs, but it shouldn’t be covered in gooey brownie batter.
Note that there’s no baking powder or baking soda in this recipe. That’s by design to keep these brownie extra fudgy.
Peanut Butter Frosting for Brownies
Once the brownies are baked and cooled, it’s time for the creamiest peanut butter frosting. It’s made with:
- butter
- peanut butter
- powdered sugar
- vanilla & salt to round out the flavor
- and a little milk or cream.
You want to make sure that you use smooth peanut butter and that you don’t select any variety where the oil sits on top – such as natural peanut butter – as the oil will make your frosting separate.
As you can see, this recipe makes for enough peanut butter frosting for a thick layer on top of the brownies. Trust me, you’re going to want extra frosting.
Note: Make sure to give yourself enough time for the brownies to completely cool before frosting. If the brownies are still warm, they’ll melt the frosting.
I’m such a big fan of peanut butter and chocolate – and I LOVED these peanut butter chocolate brownies because they’re big on flavor. They’re decadent, but the saltiness of the peanut butter frosting really evens out the sweetness factor.
And if you need more chocolate and peanut butter inspiration, be sure to try:
- Peanut Butter Cup Brownies
- Chocolate Peanut Butter Cake
- Chocolate Cupcakes with Peanut Butter Frosting
Chocolate Peanut Butter Brownies
By: Fiona Dowling
These chocolate peanut butter brownies start with an easy, one bowl fudgy brownie recipe. Then they’re topped with creamy peanut butter frosting, peanut butter cups and a drizzle of chocolate.
Prep: 30 minutes mins
Cook: 25 minutes mins
Total: 55 minutes mins
Servings: 16 brownies
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Equipment
8×8 inch (20×20 cm) pan
Ingredients
Brownies
- 1/2 cup unsalted butter (112 grams)
- 5 ounces semi-sweet chocolate (142 grams) , or 50-70% dark chocolate, finely chopped
- 1/2 cup granulated sugar (100 grams)
- 1/2 cup brown sugar (105 grams)
- 2 large eggs, whisked
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour (63 grams)
- 1/4 cup cocoa powder (22 grams)
- 1/4 tsp salt
Peanut Butter Frosting
- 1/3 cup unsalted butter (75 grams) , softened
- 1/3 cup smooth peanut butter, do not use natural peanut butter
- 1 1/2 – 2 cups powdered sugar (165 – 220 grams)
- 1 tsp vanilla extract
- 1/4 teaspoon salt
- 1-2 tbsp milk, or cream
Instructions
Brownies
Preheat the oven to 350F degrees. Line an 8×8 inch pan with parchment paper or aluminium foil so that there's an overhang around the edges.
Add the butter and finely chopped chocolate to a heatproof bowl. Microwave for 45-second intervals on medium power (not high power), stirring between each interval until smooth. Alternatively, you can melt the butter and chocolate in a double boiler.
Allow the mixture to cool slightly, then whisk in the granulated sugar, brown sugar, vanilla and whisked eggs.
Stir in the flour, cocoa and salt. If the cocoa is lumpy, then be sure to sift it into the bowl.
Pour into the prepared pan and bake for about 25-28 minutes, or until the top is set and an inserted toothpick comes out clean or with a few damp crumbs, but no gooey brownie batter.
Peanut Butter Frosting
In a medium bowl beat the butter until smooth, then beat in the peanut butter. If you see a few lumps of butter, that's ok.
Add in 1 cup powdered sugar, along with the vanilla extract and salt. Beat together, starting with the mixer on a low speed and gradually increasing to medium speed.
Beat in the rest of the powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of milk or cream.
Ensure the brownies are fully cooled, then lift them out of the pan using the overhang of the parchment paper or aluminum foil. Place on a cutting board.
Frost the cooled brownies, and optionally sprinkle with Reese's Pieces or peanut butter cups. Slice with a thin, sharp knife.
Notes
- Pan Sizes: This recipe can be doubled and made in a 9×13 inch pan. The brownies will be thicker, and therefore the bake time will be closer to 30-35 minutes.
- Nutrition: Details provided are an estimate only and based on 1 brownie, assuming the pan is sliced into 16 uniform brownies.
- Storage: Brownies can be stored at room temperature in an airtight container for 3 days, or in the fridge for up to 5 days. Unfrosted brownies can be wrapped tightly and frozen. Thaw overnight in the fridge. Then frost.
Nutrition
Calories: 273kcal, Carbohydrates: 30g, Protein: 3g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 49mg, Sodium: 71mg, Potassium: 118mg, Fiber: 2g, Sugar: 24g, Vitamin A: 334IU, Calcium: 17mg, Iron: 1mg
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