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Fudgy Brownies with Peanut Butter Frosting

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…


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.

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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.


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


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. 


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.

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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.

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Monday 7th of June 2021

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 8x8 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!


Monday 17th of February 2020

Can I use chunky peanut butter instead?

Jen Sobjack

Tuesday 18th of February 2020

You can but it will make the frosting chunky.


Tuesday 15th of October 2019

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!

Jen Sobjack

Wednesday 16th of October 2019

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.


Sunday 23rd of June 2019

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

Jen Sobjack

Monday 24th of June 2019

Nope. I don't use baking powder or soda in my fudgy brownie recipes.

Emily Whiteley

Tuesday 7th of May 2019

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

Jen Sobjack

Wednesday 8th of May 2019

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

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