Oh boy, are you in for a treat today! If you’re anything like me, the combination of dark, rich chocolate and salty, creamy peanut butter sets off alarms in your brain that scream, ‘PERFECTION!’ Seriously, this duo is my weakness, which is why I’ve perfected this recipe for the ultimate Peanut Butter Frosted Brownies.
Forget those dry, crumbly excuses for tray bakes. These are the real deal: fudgy right in the middle and topped with a frosting so decadent it should be illegal. What I love most is that they are shockingly simple to throw together. You don’t need fancy gadgets or hours of your life. Trust me, you’re going to want to make a double batch immediately because they disappear fast!
Why You Will Love These Peanut Butter Frosted Brownies
If you need one more reason to ditch the box mix and make these from scratch, here it is! These aren’t just brownies; they are an event. I keep coming back to this recipe because it delivers everything I want in a treat.
- They hit that perfect chewy-fudgy spot—never cakey, I promise!
- The chocolate and peanut butter layering is just heavenly; you get that salty-sweet kick in every bite.
- You’re looking at less than an hour from start to eating (minus cooling time, of course!).
- This recipe produces a full 16 squares, which means there are usually enough to share… maybe.
If you also adore peanut butter baked goods, you absolutely have to check out my recipe for Peanut Butter Cookie Cake for your next craving!
Essential Ingredients for Perfect Peanut Butter Frosted Brownies
Okay, let’s talk about what goes into this beautiful mess! The secret to these being truly top-tier Peanut Butter Frosted Brownies lies in using what you already have, but making sure the cocoa is good quality. Don’t skimp on that cocoa powder; it gives the brownie base that deep, almost bitter chocolate flavor that stands up perfectly to the sweet frosting. You’ll notice I list butter twice because it serves two very different roles here!
Here’s exactly what you need for success:
For the Brownies
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder (seriously, go for the dark stuff!)
- 1/2 teaspoon salt
For the Peanut Butter Frosting
- 1/2 cup peanut butter
- 1/2 cup unsalted butter (softened to room temp)
- 2 cups powdered sugar
- 1/4 cup milk
If you’re looking for recipes that make incredible frostings but without peanut butter, you should glance at my guide on how to make white frosting easy. But honestly, nothing beats this peanut butter topping!
Step-by-Step Instructions for Peanut Butter Frosted Brownies
This is where the magic happens! Even though the ingredient list is short, the method is important if you want those super fudgy bases that hold up to the heavy frosting. You’ll want to grab your 9×13 inch pan right away so you can get the oven heating up. You can find even more great hints on how to be a better baker overall over here; I’ve compiled some of my favorite tricks on baking tips to make you a better baker!
Preparing the Brownie Base
First things first: Preheat your oven to 350 degrees Fahrenheit and make sure that 9×13 pan is greased and floured well. We don’t want any sticking drama later. Now, grab a big bowl and whisk together the melted butter and sugar until they look happy together. Beat in those four eggs one by one—don’t rush this part! Vanilla goes in next.
In a separate bowl, make friends with your dry goods: flour, cocoa powder, and salt. Whisk them up nice and even. Now, add the dry stuff into the wet stuff slowly. And here’s the big tip: Mix until *just* combined. I mean it! If you overmix, you activate the gluten, and those beautiful fudgy brownies turn tough. Spread that batter gently and evenly into your pan.
Bake for about 25 to 30 minutes. My personal test? I shoot a toothpick near the center. I’m looking for moist crumbs clinging to it, not wet batter. If the toothpick comes out totally clean, you’ve gone too far, oops! Let them cool completely. This waiting period is truly the hardest part, but if the brownies are warm, the frosting will turn into a greasy puddle, and nobody wants that disaster.
Creating the Creamy Peanut Butter Frosting
Once the base is totally cool—I mean stone cold—we move onto the best part: the peanut butter frosting! You need your peanut butter and the other half-cup of butter beaten together until they are super smooth. This takes a minute or two, but you want zero lumps here.
Next, start adding that powdered sugar slowly, alternating with the milk. Don’t dump it all in at once, or you’ll have a sugar cloud taking over your kitchen! Keep beating until it’s light, fluffy, and easily spreadable. Then, just spread that glorious layer right on top of the cooled brownies. Slice them up, and that’s it—you’re done!
Expert Tips for Perfect Peanut Butter Frosted Brownies
Even though this recipe is straightforward, there are a few little things I’ve learned over the years that take these Peanut Butter Frosted Brownies from great to legendary. You absolutely have to treat the brownie base gently before frosting, or the whole thing collapses into a soft mess!
First, let’s talk fudginess. If you are a true chocolate fiend and want that ultra-gooey center, try pulling them out of the oven about 2 or 3 minutes *earlier* than the recipe says. That secret note means the centers will be very soft, but they set up beautifully as they cool. Also, if you are making these on a really humid day, your frosting might seem too thin. Just trust the process and add a tiny bit more powdered sugar, or better yet, try chilling the entire pan for about 30 minutes before you try to cut them. That little chill really helps the frosting set firm under the knife. It’s a game-changer!
Ingredient Notes and Substitutions for Peanut Butter Frosted Brownies
Let’s get real for a second about substitutions. While I adore this recipe exactly as written—using real butter gives you that perfect richness—I know you might be missing something in your pantry! If you are totally out of butter for the frosting, you *could* use a good quality margarine, but I find the flavor isn’t quite the same in that creamy topping.
For the brownie base, the cocoa powder type matters. Dutch-processed cocoa gives a darker, deeper chocolate flavor than natural cocoa, so if you have Dutch-processed on hand, definitely use it here! If you were to ever adapt this recipe later to include buttermilk—which gives a lovely tang to baked goods—I have a helpful guide on making buttermilk substitutions.
Storage and Reheating Peanut Butter Frosted Brownies
Keeping these incredible Peanut Butter Frosted Brownies fresh is easy, but you have to be a little strategic when it comes to that frosting! If you plan on eating them all within a day or two, leaving them out on the counter in an airtight container is totally fine. Room temperature lets the brownie stay soft.
However, for longer storage—say, up to a week—the fridge is your best friend. The frosting firms up nicely when chilled, which actually makes cutting cleaner, like I mentioned in the notes! If you decide to chill them first to set that frosting before slicing, just let them sit out on the counter for about 20 minutes before serving so the brownie base softens up again just a bit.
If you ever find yourself craving something similar but no-bake, you should swing by my recipe for no-bake chocolate peanut butter bars!
Serving Suggestions for Your Peanut Butter Frosted Brownies
Once these beauties are cut, the best part is figuring out how to eat them! Honestly, a cold glass of milk is the most classic, perfect pairing for this kind of rich treat. The milk just cuts right through that deep chocolate and salty peanut butter in the best way possible.
But if you want to elevate it just a touch more? A scoop of vanilla ice cream on the side is pure decadence. Or, if you’re having them after dinner, skip the coffee and swirl some thick hot fudge over the top for a double chocolate threat. If you need a boost earlier in the day, try my chocolate peanut butter banana smoothie instead!
Frequently Asked Questions About Peanut Butter Frosted Brownies
I know you’re probably itching to bake these right now, but let’s just clear up a few last-minute worries you might have about making these amazing Peanut Butter Frosted Brownies. It’s smart to ask before you jump in, and I’m happy to share what I’ve learned!
Can I make these brownies without an electric mixer?
Absolutely, yes you can! My instructions focus heavily on whisking and using a sturdy wooden spoon, especially when incorporating the eggs and for mixing the dry ingredients in. When you are creaming the butter and sugar for the frosting, it will take a little more muscle if you’re doing it by hand, but it’s totally doable. Don’t let a lack of a mixer stop you!
What is the best way to get clean slices of Peanut Butter Frosted Brownies?
This is critical if you want pretty squares for a dessert platter! The best trick is definitely chilling. Once the frosting is on, pop the whole pan into the fridge until that frosting is nice and firm—the recipe notes suggest at least 30 minutes. After the chill, take a long, sharp knife, wipe the blade with a clean cloth dipped in hot water between every single cut. That hot knife glides right through the layers without dragging the chocolate or making a mess.
Can I use creamy peanut butter instead of what is listed?
Yes, you can! The recipe doesn’t specify creamy or crunchy, but I will tell you that using creamy peanut butter results in a much smoother, silkier frosting texture. If you use crunchy, you’ll still love the flavor, but you’ll get little peanut chunks throughout the topping, which isn’t a bad thing unless you prefer that very smooth, decadent mouthfeel. If you like cookie recipes next, check out my Chocolate Peanut Butter Sandwich Cookies!
Share Your Peanut Butter Frosted Brownies Experience
Making these amazing Peanut Butter Frosted Brownies is only half the fun, you know! The best part for me is seeing how they turn out in your kitchens. I put my heart into developing recipes that work, but I absolutely adore hearing about your successes!
So, if you’ve whipped up a batch, please come back and let me know how they went! Did you chill them for that super-clean cut? Did you dust them with flaky sea salt like I secretly do sometimes? Leave a rating below so other bakers know just how good these are. I always read every single comment!
And hey, if you snapped a picture—and I bet you did, because these are gorgeous—tag me on social media! It truly makes my day to see your creations. We can chat about baking, substitutions, or anything else over there. If you ever have questions about the process that I didn’t cover, don’t hesitate to reach out directly through my contact page!
Print
Peanut Butter Frosted Brownies
- Total Time: 50 min
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
Rich chocolate brownies topped with a creamy peanut butter frosting.
Ingredients
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 cup peanut butter (for frosting)
- 1/2 cup unsalted butter (for frosting)
- 2 cups powdered sugar (for frosting)
- 1/4 cup milk (for frosting)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9×13 inch baking pan.
- In a large bowl, mix the melted butter and granulated sugar.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Spread the batter evenly into the prepared pan.
- Bake for 25 to 30 minutes. A toothpick inserted near the center should come out with moist crumbs attached.
- Let the brownies cool completely in the pan.
- To make the frosting, beat together the peanut butter and 1/2 cup butter until smooth.
- Gradually add the powdered sugar and milk, beating until the frosting is light and spreadable.
- Spread the frosting evenly over the cooled brownies.
- Cut into squares before serving.
Notes
- For fudgier brownies, reduce the baking time by 2-3 minutes.
- You can chill the frosted brownies for 30 minutes to set the frosting before cutting.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 35
- Sodium: 120
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 5
- Cholesterol: 65
Keywords: peanut butter, brownies, chocolate, frosting, dessert, baked goods