Go Back
Chocolate brownie with peanut butter frosting on a plate
Print Recipe
5 from 1 vote

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. 
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: Brownies with Peanut Butter Frosting, Peanut Butter Frosted Brownies
Servings: 16 brownies
Author: Fiona Dowling

Equipment

  • 8x8 inch (20x20 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 8x8 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

  1. Pan Sizes: This recipe can be doubled and made in a 9x13 inch pan. The brownies will be thicker, and therefore the bake time will be closer to 30-35 minutes. 
  2. Nutrition: Details provided are an estimate only and based on 1 brownie, assuming the pan is sliced into 16 uniform brownies. 
  3. 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