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Chocolate peanut butter brownies start with a fudgy, one bowl brownie recipe. Then they're topped with peanut butter frosting & peanut butter cups.

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. 
Course Dessert
Prep Time 30 minutes
Cook Time 22 minutes
Total Time 2 hours
Servings 16 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
  • cup peanut butter
  • 1.5 - 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1-2 tbsp milk or cream



  • 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. 


* 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.