Fudgy Brownies with Peanut Butter Frosting
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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…
Chocolate!
Then if you throw some peanut butter into the mix, our mood swings fly right out the window.
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, red velvet 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.
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
Ingredients
For the brownies
- 4 ounces (113 g) semisweet chocolate, coarsely chopped
- 4 ounces (113 g) unsweetened chocolate, coarsely chopped
- ½ cup (113 g) unsalted butter, cut into pieces
- 3 tablespoons unsweetened cocoa powder
- 3 large eggs
- 1 ¾ cup (350 g) light brown sugar, packed
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 1 cup (130 g) all-purpose flour
For the frosting
- ¼ cup (56 g) unsalted butter, softened
- ½ cup (120 g) creamy peanut butter
- 1 tablespoon heavy cream
- 1 cup (120 g) confectioners’ sugar
Instructions
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.
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.
- 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.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
Hi there!
I just wanted to thank you for this recipe. I made them the first time and they were super simple to make and turned out outstanding!
I shared with almost everyone who loves chocolate the way normal people do!! (What’s with those that don’t care for chocolate is beyond me, but that leaves more for us that love chocolate)
I’ve made them for a 2nd time and 2 batches because one is being mailed to a friend. Just a decadent dessert and really a show stopper! Beautiful & delicious!!
Oh My! These were by far the simplest brownies I’ve ever made and they are Devine!
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!
Can I use chunky peanut butter instead?
You can but it will make the frosting chunky.