Chocolate Peanut Butter Brownies
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.
Servings 16 brownies
Ingredients
Brownies
- ½ cup unsalted butter , melted
- 6 tbsp cocoa powder
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- ½ cup all-purpose flour
- ¼ tsp salt
Peanut Butter Frosting
- ¼ cup unsalted butter , softened
- ⅓ cup peanut butter
- 1.5 - 2 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk or cream
Instructions
Brownies
- Preheat the oven to 350F degrees. Line an 8x8 inch pan with parchment paper or aluminium foil and grease lightly.
- In a medium bowl stir together the butter and cocoa powder.
- Whisk in the sugar, eggs and vanilla extract.
- Gently fold in the flour and salt.
- Pour into the prepared pan and bake for 22-25 minutes, or until the top is set. Allow to cool
Peanut Butter Frosting
- In a medium bowl beat together the butter and peanut butter.
- Beat in the vanilla extract, then slowly beat in the powdered sugar.
- If it seems too thick, beat 1 to 2 tablespoons of milk or cream.
- Frost the cooled brownies. Sprinkle with chopped peanut butter cups and drizzle with melted chocolate.
Notes
* Brownies can be stored at room temperature in an airtight container for 3 days, or in the fridge for 4 days.
**Unfrosted brownies can be wrapped tightly and frozen. Thaw overnight in the fridge.