"Has there ever been a better flavor combination than peanut butter and chocolate? I don’t think so, and that’s why I’ve paired these two flavors here with peanut butter frosted brownies — classic fudgy brownies topped with a silky-smooth peanut butter frosting that was shared with me by a good friend!"
Whether it’s in a Reese’s peanut butter cup or my favorite Peanut Butter Cups recipe, or my Peanut Butter Chocolate Cupcakes; peanut butter and chocolate are one of my all-time favorite flavor combinations, so I’m especially excited to share this recipe for peanut butter frosted brownies with you!
Peanut Butter Fudge Brownies
Servings – 12 Prep Time – 10 Minutes Cook Time – 30 Minutes
Ingredients:
Brownies
12 tablespoons unsalted butter sliced, into individual tablespoons
1/2 cup semi-sweet chocolate chips
1/2 cup unsweetened cocoa powder
3/4 cup granulated sugar
3/4 cup brown sugar, tightly packed
2 large large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour
1/2 cup mini chocolate chips, optional
or
You can always use your favorite boxed brownie mix, using called for ingredients and instructions.
Peanut Butter Frosting
3/4 cup creamy peanut butter
1/2 cup unsalted butter, softened to room temperature
1 1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1 tablespoon heavy cream*
Directions:
Brownies
Preheat oven to 350F and line a 9x9 baking pan with parchment paper.
Combine butter and 1/2 cup semisweet chocolate chips in a large, microwave-safe bowl. Microwave for 30 seconds. Stir well, microwave for another 15 seconds and then stir well again. Repeat at 15 second intervals until chocolate and butter are completely melted and well-combined.
Add cocoa powder and stir well. Add sugars, stir until completely combined. Add eggs and egg yolk, one at a time, stirring very well after each addition. Stir in vanilla extract.
Sprinkle salt over batter and stir. Add flour, stir until completely combined. Fold in chocolate chips, if using.
Spread into prepared 9x9 pan. Bake on 350F for 30-35 minutes (toothpick inserted in center should be just slightly fudgy, but not wet with batter).
Allow to cool before frosting with peanut butter frosting.
Peanut Butter Frosting
Using an electric mixer, beat together the butter and peanut butter until smooth. Gradually add powdered sugar until combined.
Stir in salt and vanilla. Gradually, with mixer on low speed, add heavy cream.
Increase speed to high and beat until well-combined and frosting is smooth (pause mid-way to scrape down the sides and bottom of the bowl).
Notes
*If you don't have heavy cream on hand, you use 1 Tbsp milk instead or you can omit entirely, it will make the frosting a bit firmer
You can also use a boxed brownie mix if you don't want to make the entire recipe from scratch. There is nothing wrong with that! - That's how I started with it!
Nutrition
Calories: 418kcal | Carbohydrates: 46g | Protein: 6g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 216mg | Potassium: 177mg | Fiber: 2g | Sugar: 36g | Vitamin A: 499IU | Vitamin C: 0.04mg | Calcium: 37mg | Iron: 2mg
"Seriously Good! Best PB frosting I’ve ever had. Smooth, creamy and just the perfect amount of sweetness. This was a hit on the potluck dessert table! - Thanks Lon. "
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.
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