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5 from 4 votes

Peanut Butter Frosted Brownies

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!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 16 brownies
Author: Samantha Merritt



  • 12 Tablespoons unsalted butter cut into Tbsp-sized pieces 1 1/2 sticks
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup cocoa powder
  • 3/4 cup sugar
  • 3/4 cup brown sugar tightly packed
  • 2 large eggs + 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 1/2 cup mini chocolate chips optional

Peanut Butter Frosting

  • 3/4 cup creamy peanut butter
  • 1/2 cup unsalted butter softened to room temperature
  • 1 1/4 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 1/2 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.

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).


*If you don't have heavy cream on hand, you use 1 Tbsp milk instead or you can omit entirely, it will make the frosting a bit firmer