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Fudgy Peanut Butter Frosted Brownies Recipe

Fudgy Peanut Butter Frosted Brownies

Dense cocoa brownies are baked in a 9-by-13-inch pan, cooled completely, and covered with creamy peanut butter buttercream. This recipe yields 24 rich, soft-centered brownies.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 2 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Brownies
  • 1 cup (226 g) Unsalted butter, melted
  • 2 cups (400 g) Granulated sugar
  • 4 Large eggs
  • 2 teaspoons Vanilla extract
  • 1 cup (125–130 g) All-purpose flour
  • 2/3 cup (about 57 g) Unsweetened cocoa powder
  • 1/2 teaspoon Salt
Peanut Butter Frosting
  • 1/2 cup (113 g) Unsalted butter, softened
  • 1 cup (about 255 g) Creamy peanut butter
  • 1 teaspoon Vanilla extract
  • 3 cups (about 360 g) Confectioners’ sugar
  • 1/4 to 1/3 cup (60–80 ml) Milk

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line a 9-by-13-inch baking pan with parchment paper, leaving some overhang for lifting, or grease the pan thoroughly.
  2. Whisk the melted butter and granulated sugar together until combined. Add the eggs and vanilla extract, then whisk until the mixture looks smooth.
  3. Sift or whisk the flour, cocoa powder, and salt in a separate bowl. Stir the dry mixture into the butter mixture just until no obvious streaks remain; do not overmix.
  4. Spread the brownie batter evenly in the prepared pan. Bake for 25–30 minutes, until the center is set but still slightly soft and a toothpick shows moist crumbs.
  5. Cool the brownies completely in the pan for 1–2 hours before frosting. For the topping, beat softened butter and peanut butter until smooth, add vanilla, and gradually beat in confectioners’ sugar.
  6. Add milk one tablespoon at a time until the frosting is creamy and spreadable. Spread it over the cooled brownies, chill briefly for cleaner cuts if desired, and slice into 24 portions.

Notes

For the fudgiest brownies, remove them when moist crumbs cling to the tester. Use regular creamy peanut butter instead of very loose natural peanut butter, and cool the brownies fully before frosting so the topping does not melt.