Chocolate Peanut Butter Brownies Recipe

Introduction

These Chocolate Peanut Butter Brownies combine the rich, fudgy texture of classic brownies with a creamy peanut butter frosting for a perfect balance of flavors. They’re easy to make and sure to satisfy any chocolate and peanut butter craving.

Ingredients

• 1/2 cup unsalted butter (112 grams)
• 5 ounces semi-sweet chocolate (142 grams), finely chopped (or 50-70% dark chocolate)
• 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
• 1/3 cup unsalted butter (75 grams), softened (for frosting)
• 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 (for frosting)
• 1/4 tsp salt (for frosting)
• 1-2 tbsp milk or cream

Instructions

1. 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.
2. Step 2: In a heatproof bowl, combine the butter and finely chopped chocolate. Melt in the microwave at medium power in 45-second intervals, stirring between each, until smooth. Alternatively, melt using a double boiler.
3. Step 3: Let the chocolate mixture cool slightly. Whisk in the granulated sugar, brown sugar, vanilla extract, and whisked eggs until combined.
4. Step 4: Stir in the flour, cocoa powder (sift first if lumpy), and salt until just combined.
5. Step 5: Pour the batter into the prepared pan and bake for 25-28 minutes, or until the top is set and a toothpick inserted comes out with a few moist crumbs but no wet batter.
6. Step 6: While the brownies bake, prepare the peanut butter frosting. Beat the softened butter in a medium bowl until smooth, then add the peanut butter and mix until combined, even if a few lumps remain.
7. Step 7: Add 1 cup powdered sugar, vanilla extract, and salt to the frosting mixture. Beat on low speed, gradually increasing to medium, until smooth.
8. Step 8: Alternate adding the remaining powdered sugar (about 1/2 cup at a time) with tablespoons of milk or cream until the frosting reaches a spreadable consistency.
9. Step 9: Allow the brownies to cool completely in the pan. Use the parchment or foil overhang to lift them out onto a cutting board.
10. Step 10: Spread the peanut butter frosting evenly over the cooled brownies. Optionally, sprinkle with Reese’s Pieces or chopped peanut butter cups. Slice using a thin, sharp knife.

Tips & Variations

• Use good quality chocolate for the best flavor and texture in your brownies.
• Do not use natural peanut butter for the frosting, as it can be too oily and may affect consistency.
• For a richer frosting, use cream instead of milk.
• Try adding chopped nuts or chocolate chips to the brownie batter for extra texture.

Storage

Store the frosted brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. When ready to eat, bring refrigerated brownies to room temperature for best texture or warm frozen brownies slightly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the brownies without frosting?

Yes, the brownies are delicious on their own. Simply skip the frosting steps and enjoy them plain or dusted with powdered sugar.

Can I substitute natural peanut butter in the frosting?

It’s best to use smooth, processed peanut butter because natural peanut butter contains oil that can separate and affect the frosting’s texture, making it too runny.

Chocolate Peanut Butter Brownies Recipe

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5 from 88 reviews

Decadent chocolate peanut butter brownies featuring a rich, fudgy chocolate base topped with creamy, smooth peanut butter frosting. These brownies strike the perfect balance between chocolate and peanut butter flavors, baked to perfection and finished with a luscious homemade frosting for an irresistible treat.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 28 minutes
• Total Time: 43 minutes
• Yield: 9 brownies (8×8 inch pan) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or aluminum foil, allowing an overhang on the sides to lift the brownies out easily later.
2. Melt Butter and Chocolate: Place the butter and finely chopped chocolate in a heatproof bowl. Microwave in 45-second intervals on medium power, stirring between intervals until smooth. Alternatively, melt using a double boiler method.
3. Mix Sugars, Eggs, and Vanilla: Allow the chocolate mixture to cool slightly. Then whisk in granulated sugar, brown sugar, vanilla extract, and whisked eggs until incorporated.
4. Combine Dry Ingredients: Stir in the all-purpose flour, cocoa powder (sifted if lumpy), and salt until just combined to form the brownie batter.
5. Bake the Brownies: Pour the batter into the prepared pan and bake for 25-28 minutes, or until the top is set and a toothpick inserted into the center comes out clean or with a few moist crumbs, but no raw batter.
6. Prepare Peanut Butter Frosting: In a medium bowl, beat softened butter until smooth. Add peanut butter and beat until combined even if some lumps remain.
7. Add Powdered Sugar and Flavorings: Add 1 cup powdered sugar, vanilla extract, and salt to the peanut butter mixture. Beat on low speed, gradually increasing to medium.
8. Complete Frosting Texture: Continue beating in remaining powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of milk or cream, until the frosting is smooth and spreadable.
9. Cool and Frost: Once the brownies are fully cooled, use the parchment or foil overhang to lift them out of the pan. Place on a cutting board.
10. Apply Frosting and Serve: Spread the peanut butter frosting evenly over the cooled brownies. Optionally, sprinkle with Reese’s Pieces or peanut butter cups. Slice with a thin, sharp knife and serve.

Notes

• Use smooth peanut butter for frosting for the best texture; avoid natural peanut butter which tends to separate.
• If the cocoa powder is clumpy, sift it before adding to ensure smooth batter consistency.
• Do not overbake the brownies; they are best when fudgy and moist inside.
• Frosting can be adjusted in thickness by adding more or less powdered sugar and milk/cream.
• Allow brownies to cool completely before frosting to prevent melting or sliding.
• Optional toppings like Reese’s Pieces or peanut butter cups add texture and extra flavor but can be omitted.

Keywords: chocolate peanut butter brownies, peanut butter frosting, homemade brownies, fudgy brownies, easy dessert, chocolate dessert