Introduction

Indulge in rich, fudgy brownies topped with a creamy peanut butter frosting that’s simply irresistible. This peanut butter frosted brownies recipe combines the perfect balance of chocolate and peanut butter for a delightful treat that’s easy to make at home.

The image shows a two-layer dessert square on a white plate placed on a white marbled surface. The bottom layer is thick, dark brown, and moist chocolate cake. The top layer is a thick, light beige frosting, smooth in texture, decorated with small pieces of nuts and orange candy bits scattered on top. A small piece of the cake square is cut and pulled slightly away from the main piece with a spoon nearby, behind it. A glass of milk is blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 350°F (175°C). Line an 8×8 inch pan with parchment paper or aluminum foil, leaving an overhang on the edges for easy removal.
Step 2: Melt the butter and finely chopped chocolate together in a heatproof bowl. Use 45-second intervals in the microwave on medium power, stirring between intervals until smooth. Alternatively, melt using a double boiler.
Step 3: Let the melted mixture cool slightly, then whisk in the granulated sugar, brown sugar, vanilla extract, and whisked eggs until combined.
Step 4: Sift in the flour, cocoa powder, and salt (to avoid lumps), then gently fold into the wet ingredients until just combined.
Step 5: Pour the batter into the prepared pan and bake for 25-28 minutes. The brownies are done when the top is set and a toothpick inserted comes out clean or with a few moist crumbs, but no wet batter.
Step 6: While the brownies bake, prepare the frosting. Beat the softened butter in a medium bowl until smooth, then add the peanut butter and continue beating until combined, even if a few butter lumps remain.
Step 7: Add 1 cup of powdered sugar, vanilla extract, and salt to the butter mixture. Beat on low speed at first, gradually increasing to medium speed until smooth.
Step 8: Gradually add the remaining powdered sugar in 1/2-cup increments, alternating with 1 tablespoon of milk or cream, until the frosting reaches a spreadable consistency.
Step 9: Allow the brownies to cool completely in the pan. Use the parchment or foil overhang to lift them out, then place on a cutting board.
Step 10: Spread the peanut butter frosting evenly over the cooled brownies. Optionally, sprinkle with Reese’s Pieces or chopped peanut butter cups. Slice with a sharp, thin knife and serve.

Tips & Variations

Use a 9×13 inch pan and double the recipe for thicker brownies; increase baking time to 30-35 minutes.
Sift cocoa powder into the batter to prevent lumps and ensure a smooth texture.
For a richer frosting, use cream instead of milk and adjust quantity for desired consistency.
Substitute crunchy peanut butter for smooth if you prefer texture in the frosting.
Add a pinch of cinnamon or a splash of espresso powder to the brownie batter for extra depth of flavor.

Storage

Store frosted brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days to keep the frosting fresh. Unfrosted brownies can be tightly wrapped and frozen for up to 3 months; thaw overnight in the fridge before frosting and serving.

How to Serve

The image shows a square piece of dessert on a white plate with a white marbled surface background. The dessert has two clear layers: the bottom layer is a dark, moist chocolate brownie with a rich texture, while the top layer is a smooth, creamy beige frosting sprinkled with small orange candy drops and chopped nuts. A small piece of the brownie is broken off and placed beside the main piece on the plate. There is a spoon in the background and a glass of milk blurred behind. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter for the frosting?

It’s best to use smooth peanut butter that is not natural, as natural peanut butter tends to be oilier and can affect the frosting’s texture and stability.

How do I know when the brownies are done baking?

The brownies are ready when the top is set and a toothpick inserted in the center comes out clean or with a few moist crumbs. Avoid baking until the toothpick is completely clean to maintain fudginess.