Has there ever been a better flavor combination than peanut butter and chocolate? I don’t think so, and that’s why I’ve paired these two flavors here with peanut butter frosted brownies — classic fudgy brownies topped with a silky-smooth peanut butter frosting!
Hi everyone, Sam here again from Sugar Spun Run with another sweet treat to share with you today!
Whether it’s in a Reese’s peanut butter cup or my favorite buckeye recipe, peanut butter and chocolate are one of my all-time favorite flavor combinations, so I’m especially excited to share my recipe for peanut butter frosted brownies with you today!
These aren’t just any brownies, they’re rich brownies (made with two types of chocolate!) topped off with a simple silky peanut butter frosting that’s so luscious you may never be satisfied with a regular brownie again (don’t say I didn’t warn you).
For the brownie base of this recipe, I used a slight variation of my all-time favorite homemade brownies from scratch, which are not only amazingly fudgy and full of chocolate flavor, but can also be made in just one bowl. I thought that since we’re going to have to dirty another dish to make the frosting I should try to keep things as simple as possible with the brownie base!
Be sure to let the brownies cool completely before attempting to add your peanut butter frosting. If you try to frost them too soon after they finish baking, your icing will just melt all over the brownies — not exactly ideal!
The peanut butter frosting is just 5 ingredients (OK, 6 if you count the salt). The recipe calls for heavy cream, but in a pinch you can substitute an equal amount of milk, or just omit the liquid all together. I prefer to include the cream as it makes the frosting extremely light, silky, and smooth, but if you want to stack and transport these peanut butter frosted brownies, it’ll be a little easier if you leave out the cream.
- 12 Tablespoons unsalted butter cut into Tbsp-sized pieces (1½ sticks)
- ½ cup semisweet chocolate chips
- ½ cup cocoa powder
- ¾ cup sugar
- ¾ cup brown sugar, tightly packed
- 2 large eggs + 1 egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup all-purpose flour
- ½ cup mini chocolate chips, optional
- ¾ cup creamy peanut butter
- ½ cup unsalted butter, softened to room temperature
- 1¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- 1 Tablespoon heavy cream*
- Preheat oven to 350F and line a 9x9 baking pan with parchment paper.
- Combine butter and ½ cup semisweet chocolate chips in a large, microwave-safe bowl. Microwave for 30 seconds. Stir well, microwave for another 15 seconds and then stir well again. Repeat at 15 second intervals until chocolate and butter are completely melted and well-combined.
- Add cocoa powder and stir well. Add sugars, stir until completely combined. Add eggs, one at a time, stirring very well after each addition. Stir in vanilla extract.
- Sprinkle salt over batter and stir. Add flour, stir until completely combined. Fold in chocolate chips, if using.
- Spread into prepared 9x9 pan. Bake on 350F (177C) for 30-35 minutes (toothpick inserted in center should be just slightly fudgy, but not wet with batter).
- Allow to cool before frosting with peanut butter frosting.
- Using an electric mixer, beat together the butter and peanut butter until smooth. Gradually add powdered sugar until combined.
- Stir in salt and vanilla. Gradually, with mixer on low speed, add heavy cream.
- Increase speed to high and beat until well-combined and frosting is smooth (pause mid-way to scrape down the sides and bottom of the bowl).