Frosted Peanut Butter Fudge Brownies
User Reviews
4.6
21 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
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Servings
16
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Calories
521 kcal
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Course
Baked Goods
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Cuisine
American
Frosted Peanut Butter Fudge Brownies
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These are the fudgiest, densest, richest brownies you’ll ever bite into, and they’re so easy to make! The peanut butter frosting takes them over the top!
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Ingredients
For the Brownies
- 6 ounces semi-sweet baking chocolate or dark chocolate chopped coarsely (such as Baker’s brand semi-sweet chocolate, or I use a 72% Pound Plus Bar from Trader Joe’s)
- ¾ cup unsalted butter 1 1/2 sticks
- 1 ½ cups granulated sugar
- ½ cup light brown sugar packed
- 2 tablespoons espresso or brewed coffee any temperature; optional but recommended
- 1 ½ teaspoons vanilla extract
- 3 large eggs
- 1 cup all-purpose flour
- pinch salt optional and to taste
For the Peanut Butter Buttercream
- 1 cup creamy peanut butter I recommend Jif or Skippy, not a fancy high-end or natural peanut butter because they separate and your frosting results could be compromised
- ½ cup unsalted butter 1 stick, softened
- 2 teaspoons vanilla extract
- 1 ½ to 2 cups confectioners’ sugar
- pinch salt optional and to taste
- Sprinkles optional
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Instructions
For the Brownies
- Preheat oven to 350F. Line a 9-by-9-inch pan with aluminum foil and spray with cooking spray; set aside.
- In a large microwave-safe bowl, add the butter and chocolate and heat on high power to melt, about 60 to 90 seconds. Stop to sir, and heat in 10-second bursts until the mixture has melted and can be stirred smooth.
- Add the sugars and whisk to combine; batter will seem granular.
- Add the optional coffee, vanilla, and whisk to incorporate.
- Add the eggs and whisk vigorously to incorporate. Stir in the flour, optional salt, stirring until just incorporated; don’t overmix.
- Pour into prepared pan. Bake for about 25 to 35 minutes, or until center is just set and not jiggly, edges have pulled away slightly from sides of pan, and a toothpick inserted in the center comes out mostly clean. My perfect baking time is about 28 minutes based on my oven and climate (dry). Keep these gooey and don’t overbake; brownies will continue to firm up as they cool.
- Allow to cool for at least 1 hour before frosting them or before slicing and serving.
For the Peanut Butter Buttercream
- Combine peanut butter and butter in a large mixing bowl and beat on medium-high speed to soften and blend, about 2 minutes.
- Add the vanilla, 1 1/2 cups confectioners’ sugar, optional salt (cuts some of the sweetness), and beat to incorporate and until frosting is smooth and fluffy.
- Add more confectioners’ sugar based on desired thickness (I use 2 cups so frosting is thicker and more paste-like).
- Frost the brownies, add optional sprinkles, slice, and serve.
Notes
- Brownies may be stored in an airtight container at room temperature for a few hours (or longer depending on your comfort level with buttercream frosting at room temp), but I prefer them chilled and store them in the refrigerator.
- Brownies will keep for up to 5 days in an airtight container in the refrigerator. I’ve successfully made them, frosted them, froze them, and thawed them with success, up to 3 months later.
Nutrition Information
Show Details
Serving
1
Calories
521kcal
(26%)
Carbohydrates
59g
(20%)
Protein
7g
(14%)
Fat
30g
(46%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
13g
Cholesterol
73mg
(24%)
Sodium
115mg
(5%)
Fiber
3g
(12%)
Sugar
47g
(94%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 521kcal | 26% |
| Carbohydrates | 59g | 20% |
| Protein | 7g | 14% |
| Fat | 30g | 46% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 13g | 76% |
| Cholesterol | 73mg | 24% |
| Sodium | 115mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 47g | 94% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
21 reviews
Excellent
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