Peanut Butter Brownies
User Reviews
4.9
Peanut Butter Brownies
Description
The brownies combine granulated and light brown sugars with melted butter, eggs, and a milk vanilla mixture, then blended with flour, cocoa powder, baking powder, and salt for a dense batter baked evenly in a 9x13 pan. The peanut butter frosting is creamy and smooth, made by beating butter and peanut butter with powdered sugar and vanilla, thinned or thickened with milk as needed. The chilled frosting is spread over the cooled brownies before adding a chocolate glaze made from melted chocolate chips and butter, topped with chopped mini peanut butter cups for texture and extra flavor.
The result is a layered dessert with moist brownie texture, creamy peanut butter topping, and a shiny chocolate finish. This recipe suits those who enjoy classic chocolate and peanut butter combinations. The brownies hold up well to refrigeration and freeze for longer storage.
Make-ahead and freezing tips allow preparing frosting up to two weeks in advance and freezing baked brownies for up to three months, improving convenience.
Ingredients
Brownies:
- 1 1/2 cups granulated sugar
- 1 1/2 cups light brown sugar , packed
- 1 cup butter melted, salted
- 4 large egg
- 1 large egg yolk
- 1/3 cup milk
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 cup cocoa powder unsweetened
- 1/2 teaspoon baking powder
- dash salt
Peanut Butter Frosting:
- 1/4 cup butter , room temperature
- 3/4 cup peanut butter creamy
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1-3 Tablespoons milk , as needed
Chocolate Glaze:
- 1 cup chocolate chips semi-sweet
- 5 Tablespoons butter
- 1 small bag mini reese's chocolates , unwrapped and chopped
Instructions
Brownies:
- Preheat oven to 350 degrees F.
- In a mixing bowl add granulated and brown sugars and melted butter. Beat until well combined. Add eggs and egg yolk, beating after each addition. Add milk and vanilla extract.
- In a separate bowl mix together the flour, cocoa powder, baking powder, and salt. Add dry ingredients to wet ingredients and mix just until combined. The batter will be thick.
- Pour batter into a greased 9x13'' baking pan and spread into an even layer. Bake at 350 degrees for 35-45 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
Peanut Butter Frosting:
- Beat together butter, and peanut butter until smooth. Add powdered sugar and vanilla and beat again until smooth. Add a little splash of milk, beating well until light and fluffy. Add more milk or powdered sugar if needed to make the frosting thicker or thinner.
- Smooth frosting over the top of cooled brownies. Refrigerate while you make the chocolate topping.
Chocolate Glaze:
- Place chocolate chips and butter in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Allow to cool for 3-4 minutes.
- Spread evenly over the frosted brownies. Add chopped Reese's peanut butter cups on top. Return to fridge to allow the chocolate to set.
Notes
- Brownies and frosting can be made 1-2 days ahead; bring frosting to room temperature before spreading for best texture.
- Baked and cooled brownies freeze well up to 3 months; thaw overnight in the fridge before frosting and glazing.
- Adjust frosting thickness by varying milk and powdered sugar amounts to achieve desired spreadability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 48g | 16% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 162mg | 7% |
| Potassium | 211mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
| Vitamin A | 435IU | 9% |
| Calcium | 46mg | 5% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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