Chocolate Peanut Butter Brownies (Printable Version)
Fudgy chocolate brownies layered with creamy peanut butter frosting for a rich, indulgent treat.
# What You'll Need:
→ Brownie Base
01 -
112g unsalted butter
02 -
142g semi-sweet chocolate, finely chopped
03 -
100g granulated sugar
04 -
105g light brown sugar
05 -
2 large eggs, whisked
06 -
1 teaspoon vanilla extract
07 -
63g all-purpose flour
08 -
22g cocoa powder
09 -
0.25 teaspoon salt
→ Peanut Butter Frosting
10 -
75g unsalted butter, softened
11 -
80g smooth peanut butter
12 -
165–220g powdered sugar
13 -
1 teaspoon vanilla extract
14 -
0.25 teaspoon salt
15 -
15–30 ml milk or cream, adjusted for desired texture
# Steps To Follow:
01 -
Preheat oven to 175°C. Line a 20x20 cm baking pan with parchment paper or foil to facilitate easy removal.
02 -
In a microwave-safe bowl or using a double boiler, gently melt the butter and chopped chocolate together. Stir regularly until smooth and let the mixture cool slightly.
03 -
Whisk together granulated sugar, light brown sugar, vanilla extract, and whisked eggs until fully incorporated into the chocolate mixture.
04 -
Gently fold in all-purpose flour, cocoa powder, and salt, mixing only until just combined for optimal texture.
05 -
Pour the batter into the prepared pan, spreading evenly to ensure uniform baking.
06 -
Bake for 25–28 minutes or until the center yields a few moist crumbs when tested with a toothpick. Do not overbake. Allow to cool completely in the pan.
07 -
With a hand mixer or stand mixer, beat softened butter and peanut butter until smooth and creamy. Gradually add powdered sugar, alternating with small amounts of milk or cream, until frosting reaches a smooth, spreadable consistency. Finally, mix in vanilla extract and salt.
08 -
Once brownie layer is fully cooled, lift from the pan using parchment. Spread the peanut butter frosting evenly over the surface. Optionally, garnish with chopped peanut butter cups or candy pieces. Slice into squares with a sharp knife and serve.
# Notes and Tips:
01 -
Store frosted brownies airtight at room temperature for up to 3 days, or refrigerate for up to 5 days. Unfrosted brownies may be frozen up to 2 months; thaw fully before adding frosting.