Introduction

These Chocolate Peanut Butter Brownies combine rich, fudgy chocolate with a creamy peanut butter frosting for an irresistible treat. Perfect for satisfying your sweet tooth, they offer a delightful balance of flavors and textures in every bite.

A square brownie with two layers sits on a white plate over a white marbled surface; the bottom layer is thick, dark brown, and fudgy, while the top layer is light tan creamy frosting with smooth swirls and scattered small orange, yellow, and brown pieces resembling candy bits. A clear glass of milk is in the background, and a silver fork rests nearby on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 teaspoon vanilla extract
1/2 cup all-purpose flour (63 grams)
1/4 cup cocoa powder (22 grams)
1/4 teaspoon salt
1/3 cup unsalted butter, softened (75 grams)
1/3 cup smooth peanut butter (do not use natural peanut butter)
1 1/2 to 2 cups powdered sugar (165 – 220 grams)
1 teaspoon vanilla extract
1/4 teaspoon salt
1 to 2 tablespoons 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 for easy removal.
Step 2: Melt the butter and finely chopped chocolate in a heatproof bowl. Use 45-second intervals in the microwave at medium power, stirring between intervals until smooth. Alternatively, melt over a double boiler.
Step 3: Let the chocolate mixture cool slightly, then whisk in granulated sugar, brown sugar, vanilla extract, and the beaten eggs until combined.
Step 4: Sift the cocoa powder if needed, then stir together the flour, cocoa powder, and salt into the wet mixture 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.
Step 6: Meanwhile, make the peanut butter frosting. Beat the softened butter in a medium bowl until smooth. Add peanut butter and mix well, lumps are okay.
Step 7: Add 1 cup powdered sugar, vanilla extract, and salt to the butter mixture and beat on low speed, gradually increasing to medium.
Step 8: Continue adding the remaining powdered sugar in ½ cup increments, alternating with 1 tablespoon of milk or cream until the frosting is smooth and spreadable.
Step 9: Once the brownies are fully cooled, lift them from the pan using the parchment or foil overhang and place on a cutting board.
Step 10: Spread the peanut butter frosting evenly over the brownies. Optionally, sprinkle with Reese’s Pieces or chopped peanut butter cups. Slice with a sharp, thin knife and serve.

Tips & Variations

For a fudgier texture, reduce baking time slightly and watch closely starting at 22 minutes.
Use smooth peanut butter for the frosting to achieve a creamy, spreadable consistency.
Try melting the chocolate and butter gently in a double boiler to avoid scorching.
For a nut-free version, replace peanut butter frosting with a simple chocolate ganache.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. If refrigerated, let them come to room temperature before serving or microwave briefly to soften the frosting. You can also freeze unfrosted brownies for up to 3 months; thaw completely before adding frosting.

How to Serve

The image shows a thick two-layered dessert on a white plate. The bottom layer is a dark brown, moist-looking chocolate cake with a smooth texture. The top layer is a creamy light tan frosting, spread evenly and garnished with small round orange and brown candy pieces, along with tiny crunchy bits scattered across. A piece of the dessert is cut and placed slightly to the side, revealing the rich texture of the chocolate layer. In the background, there is a tall glass of milk, and a silver spoon rests behind the dessert on a white marbled surface. 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, processed peanut butter rather than natural types, as natural peanut butter tends to be oily and may separate, making the frosting less smooth.

How do I know when the brownies are fully baked?

The brownies are done when the edges start to pull away from the pan and a toothpick inserted in the center comes out clean or with a few moist crumbs, but not wet batter.