These rich and decadent peanut butter brownies combine two beloved flavors in one irresistible treat. Taking just 20 minutes to prep and 45 minutes to bake, this recipe delivers perfectly fudgy squares that will satisfy serious chocolate and peanut butter lovers. Each 386-calorie brownie offers the ideal balance of sweetness and nutty goodness, with a moist, tender crumb that melts in your mouth. Let them chill for 30 minutes to achieve that perfect texture that keeps you coming back for more.
Ingredient Section
- For Brownies:
- 1½ cups granulated sugar + 1½ cups light brown sugar (creates perfect sweetness)
- 1 cup salted butter, melted (ensures moisture)
- 4 large eggs + 1 yolk (adds richness)
- ⅓ cup milk + 2 tsp vanilla extract (enhances flavor)
- 2¼ cups all-purpose flour (base structure)
- 1 cup unsweetened cocoa powder (deep chocolate flavor)
- ½ tsp baking powder + dash salt (perfect rise)
- For Peanut Butter Frosting:
- ¼ cup room temperature butter
- ¾ cup creamy peanut butter (smooth consistency)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1-3 tbsp milk (adjust for desired thickness)
- For Chocolate Glaze:
- 1 cup semi-sweet chocolate chips
- 5 tbsp butter
- Mini Reese’s chocolates, chopped (for topping)
Instructions Section
- Brownie Base: Combine sugars with melted butter until well mixed. Beat in eggs one at a time, then add milk and vanilla.
- Dry Mixture: Whisk flour, cocoa powder, baking powder, and salt in a separate bowl.
- Combine Mixtures: Mix wet and dry ingredients until just combined. Pour into greased 9×13″ pan.
- Baking: Bake at 350°F for 35-45 minutes until toothpick comes clean.
- Peanut Butter Frosting: Beat butter and peanut butter until smooth, add powdered sugar and vanilla. Add milk gradually for perfect consistency.
- Chocolate Topping: Melt chocolate chips and butter in 30-second intervals. Cool slightly before spreading.
- Assembly: Spread frosting on cooled brownies, chill, add chocolate glaze, and top with chopped Reese’s.
- Final Touch: Refrigerate until set, then cut into squares.
Storage Tips
These rich peanut butter brownies stay fresh and yummy for up to 5 days! Just pop them in an airtight container and keep them in your fridge. The cool temperature helps the chocolate glaze stay firm and the peanut butter frosting perfectly creamy. Want to make them last even longer? Cut them into squares and freeze them for up to 3 months – they’re amazing straight from the freezer or thawed for 30 minutes at room temperature!
Variations & Substitutions
Love mixing things up in the kitchen? Try these tasty twists on your peanut butter brownies:
– Swap regular peanut butter for crunchy PB to add extra texture
– Replace Reese’s toppings with chopped peanuts or chocolate chips
– Make them extra decadent by adding peanut butter chips to the brownie batter
– Try almond butter instead of peanut butter for a different nutty flavor
Just remember – if you’re using natural peanut butter, give it a good stir first so the oils are mixed in!
Serving Suggestions
Ready to take these brownies to the next level? Warm them up slightly for 10-15 seconds in the microwave – the chocolate gets all melty and amazing! They’re perfect with:
– A cold glass of milk
– A scoop of vanilla ice cream
– A drizzle of warm chocolate sauce
– A dollop of whipped cream
For fancy occasions, dust the plate with a little cocoa powder before placing your brownie – it looks beautiful and adds an extra touch of chocolate!
Peanut Butter Brownies
Equipment
- 9×13 inch baking pan
- Mixing bowls
- Electric mixer
Ingredients
Brownies
- 1 1/2 cups granulated sugar
- 1 1/2 cups light brown sugar packed
- 1 cup salted butter melted
- 4 large eggs
- 1 large egg yolk
- 1/3 cup milk
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1 dash salt
Peanut Butter Frosting
- 1/4 cup butter room temperature
- 3/4 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1-3 tablespoons milk as needed
Chocolate Glaze
- 1 cup semi-sweet chocolate chips
- 5 tablespoons butter
- 1 small bag mini Reese’s chocolates unwrapped and chopped
Instructions
- 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 9×13″ 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.
- 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.
- 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 chocolate to the top. Return to fridge to allow the chocolate to set. Cut into squares and serve!
