This post may contain affiliate links. Read the full disclosure here.

Fudgy Brownies with Peanut Butter frosting are ridiculously delicious.  The thick layer of creamy peanut butter frosting take these brownies right over the edge.

a stack of three fudgy brownies with peanut butter frosting

Are you ready for the fudgiest brownies topped with only the best version of peanut butter frosting?  Then you are in the right place!

There is no better combination than chocolate and peanut butter.  I am convinced that the two together could rule the female race.  Not that men wouldn’t enjoy this succulent combination but c’mon ladies; you all know that once a month we hate everything except for…

Chocolate!

Then if you throw some peanut butter into the mix, our mood swings fly right out the window.

overhead view of fudgy brownies with peanut butter frosting and a glass of milk

To use chocolate or cocoa powder?

The brownie layer is made from scratch using real baker’s chocolate plus cocoa powder.  Using solid chocolate gives the brownies the best chocolate taste while leaving them moist and fudgy.  Cocoa powder doesn’t pack that chocolate punch but it’s included because it gives the brownies depth.

Some recipes include only solid chocolate while others include only cocoa powder. There’s no right or wrong way, it’s all about preference.  For this recipe, I wanted more of a fudgy brownie so I used more solid chocolate than cocoa powder.

This is my go-to fudgy brownie recipe. I use it for all the brownies on my site including these chocolate cherry brownies, chocolate orange brownies, and snickers brownies.

I topped the brownies with a creamy peanut butter frosting. It’s so good and would go great on chocolate cakes or cupcakes as well.

The frosting is a basic buttercream with the addition of peanut butter. You can double the frosting if you plan to use it for other recipes.

angled view of fudgy brownies with peanut butter frosting

I stored the brownies in an airtight container at room temperature and they were good for up to 1 week.  If you want the peanut butter to be firmer and not so creamy, store the brownies in the refrigerator instead.

They also freeze well and keep for up to 3 months in the freezer. Put them in the refrigerator to thaw overnight before serving.

Did you try this recipe? I would love for you to leave me a 5-star rating or comment. This way, I have a better understanding of which recipes you like and can create more of them.

Please take a moment to follow me on InstagramPinterestFacebookYoutube or sign up for my free newsletter to never miss the newest recipes and blog updates.

You can also shop my favorite baking tools. Thank you so much for your support!

a stack of three fudgy brownies with peanut butter frosting

Fudgy Brownies with Peanut Butter Frosting

Yield: 16 brownies
Prep Time: 40 minutes
Cook Time: 35 minutes
Total Time: 1 hour 15 minutes

Fudgy Brownies with Peanut Butter frosting are ridiculously delicious. The thick layer of creamy peanut butter frosting take these brownies right over the edge.

Ingredients

For the brownies

  • 4 ounces semisweet chocolate, coarsely chopped
  • 4 ounces unsweetened chocolate, coarsely chopped
  • ½ cup unsalted butter, cut into pieces
  • 3 tablespoons unsweetened cocoa powder
  • 3 large eggs
  • 1 ¾ cup light brown sugar, packed
  • 1 tablespoon vanilla extract
  • ½ teaspoon salt
  • 1 cup all-purpose flour

For the frosting

  • ¼ cup unsalted butter, softened
  • ½ cup creamy peanut butter
  • 1 tablespoon heavy cream
  • 1 cup confectioners' sugar

Instructions

Make the brownies

  1. Preheat the oven to 350ºF. Line an 8x8-inch pan with aluminum foil, leaving a 1-inch overhang on all sides. Spray the foil lightly with nonstick spray.
  2. Add the chocolate and butter to a medium heatproof bowl set over a pot of simmering water. Stir occasionally until fully melted and smooth. Whisk in the cocoa powder until smooth. Set aside to cool slightly.
  3. In a separate medium bowl, whisk together the eggs, sugar, vanilla, and salt until combined. Whisk in the melted chocolate until well combined. Fold in the flour with a rubber spatula just until combined. Spread the batter evenly into the bottom of the prepared pan. Bake for 20 to 25 minutes, or until the top of the brownies look dry and the edges begin to pull away from the sides of the pan. Cool the brownies in the pan on a wire rack.

Make the frosting

  1. In a stand mixer fitted with a paddle attachment or with an electric hand mixer, beat the butter on medium-high speed until smooth. Add the peanut butter and heavy cream. Continue to beat until incorporated. 
  2. Add the confectioner's sugar, beat on medium-low speed until most of the sugar is moistened. Turn the speed up to medium-high and beat until light and fluffy. Scrape down the sides of the bowl as needed. Spread the frosting evenly over the cooled brownies.
  3. Lift the brownies out of the pan by the foil overhang and slice into bars. 

Notes

If underbaked (the toothpick will have batter clinging to it), the texture of the brownies will be dense and gummy. If overbaked (the toothpick will come out completely clean), the brownies will be dry and cakey. Home ovens are fickle and poorly calibrated. Use the baking times as a guide and rely on the toothpick test for the desired doneness.

Make ahead tip

  1. Brownies will keep for up to 1 week stored in an airtight container at room temperature. 
  2. Brownies will keep for up to 3 months stored in an airtight container in the freezer. Thaw in the refrigerator overnight.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 16
Amount Per Serving: Calories: 310

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

Tried this recipe? Share it on Instagram!

Mention @introvertbaker or tag #introvertbaker!

Similar Posts

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

15 Comments

  1. Best brownie recipe EVER – and I have tried waaaaaay too many! I had trouble with baking times (had to cook closer to 35 minutes in 8×8 pan); but I am determined to perfect that part, as these are worth the effort! I used two Ghirardelli 60%-cacao bars and melted them with my butter in the microwave – worked perfectly. Thank you for an outstanding brownie recipe!

  2. Can I use chunky peanut butter instead?

  3. if i plan to make these ahead, can you put the frosting on already and pre cut them? does the frosting hold up?

    Looks sooo yummy! cant wait to make these!

    1. Yes, the frosting will hold up. When I make these ahead, I’ll store them in the refrigerator and slice them right before serving. The frosting slices best when chilled.

  4. Hi is there no baking powder or baking soda in this recipe?

  5. Emily Whiteley says:

    How do you manage to cut your brownies so neatly? The edges are so sharp – I never manage that with my bakes!

    1. I refrigerate them so they are firm, then use a hot knife. It works every time.

  6. Holy moley I just made this and it’s incredibly delicious. Like, almost incredible how tasty it is. Now I have to avoid eating the WHOLE PAN in one sitting.

  7. I totally plan on making these…..but I will not be adding CHERRIES! LOL! In the directions it says to fold in cherries. There are no cherries in the ingredient list, and they wouldn’t go well with peanut butter and chocolate. 🙂 But, I will make these delicious brownies!!!

    1. ? I copied the instructions over from my chocolate cherry brownies and totally forgot to remove that part!

  8. Totally agree with you about the chocolate and peanut butter combo. When I’m moody, my husband knows exactly what to do…shove chocolate at me! 😉
    And these brownies look AH-mazing.