Fudgy Brownies with Peanut Butter frosting are ridiculously delicious. The thick layer of creamy peanut butter frosting take these brownies right over the edge.
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…
Then if you throw some peanut butter into the mix, our mood swings fly right out the window.
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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.
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.
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.
Fudgy Brownies with Peanut Butter Frosting
For the brownies
Make the brownies
- Preheat the oven to 350ºF. Line an 8×8-inch pan with aluminum foil, leaving a 1-inch overhang on all sides. Spray the foil lightly with nonstick spray.
- 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.
- 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
- 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.
- 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.
- Lift the brownies out of the pan by the foil overhang and slice into bars.
Make ahead tip
- Brownies will keep for up to 1 week stored in an airtight container at room temperature.
- Brownies will keep for up to 3 months stored in an airtight container in the freezer. Thaw in the refrigerator overnight.