Our chocolate Peanut Butter Brownies are the ultimate treat for chocolate and peanut butter lovers! We're talking rich, chewy, and covered in a creamy peanut butter frosting, then chocolate glaze, and Reese’s peanut butter cups in every bite.
One-Two punch Chocolate Peanut Butter Brownies
One-Two punch Chocolate Peanut Butter BrowniesI'm sure we can all agree the chocolate and peanut butter combo in this Peanut Butter Brownies recipe is absolutely unbeatable. They're like a homemade Reese’s in brownie form, and always a huge hit whenever I make them.
I actually prefer to make these brownies a day in advance, because I think they taste even better after they've had time to chill and set in the fridge.
Check out my other brownie and “bar” recipes, like Oatmeal Cookie Bars, Lemon Brownies, Peanut Butter Bars, and Scotcheroos!
How to make Peanut Butter Brownies:
Make Brownies: Combine granulated sugar, brown sugar, and melted butter until smooth, then mix in the eggs, egg yolk, milk, and vanilla. In a separate bowl, whisk together the dry ingredients and add them to the wet mixture, stirring just until combined. Spread the thick batter into a greased 9×13-inch pan and bake at 350°F for 35–45 minutes, or until a toothpick inserted in the center comes out clean. Let the brownies cool completely.
Peanut Butter Frosting: Beat together butter and peanut butter until creamy, then mix in powdered sugar, vanilla, and a splash of milk until light and fluffy. Spread evenly over the cooled brownies and refrigerate.
Add Melted Chocolate: Melt chocolate chips and butter in the microwave until smooth, let cool slightly, then pour over the peanut butter frosting. Top chocolate and peanut butter brownies with chopped Reese’s and chill until the chocolate sets.
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Recipe
Peanut Butter Brownies
Equipment
- Hand mixer , or
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
- 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
- Preheat oven to 350 degrees F.
- Brownies: 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.1 ½ cups granulated sugar, 1 ½ cups light brown sugar, 1 cup salted butter, 4 large eggs, 1 large egg yolk, ⅓ cup milk, 2 teaspoons 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.2 ¼ cups all-purpose flour, 1 cup unsweetened cocoa powder, ½ teaspoon baking powder, dash salt
- Bake: 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. 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.¼ cup butter, ¾ cup creamy peanut butter, 1 cup powdered sugar, 1 teaspoon vanilla extract, 1-3 Tablespoons milk
- 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.1 cup semi-sweet chocolate chips, 5 Tablespoons butter
- Spread evenly over the frosted brownies. Add chopped Reese's peanut butter cups on top. Return to fridge to allow the chocolate to set.1 small bag mini Reese's chocolates
Notes
Nutrition
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I originally shared this recipe July 2016. Updated September 2020 and October 2025.
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I made these exactly as written except that I added about two tablespoons of peanut butter to the top chocolate layer and about two tablespoons less butter. They turned out very well, however, I checked at 30 min and they were done and after trying one, I could have cooked them even less. Maybe 25 minutes. I made a note on my recipe.
I followed this recipe exactly as shown, mixed well, iced well, and tasted phenomenal.! I have made it a few times and as I’m typing have a batch in the oven to share at work tomorrow.
While I (and my coworkers) enjoyed these brownies, there appears to be too much sugar in them. I beat the butter and sugars for at least 10 minutes and couldn’t get all of it to mix together as the sugar kept separating. I then added all ingredients from step 3 and beat for a few extra minutes and the sugar still wouldn’t dissolve. I ended up heating the batter for 30 seconds and the sugar finally dissolved. The brownies still tasted good, but I wonder if they would be better with less sugar.
More like dry dense cake than brownies. Barely mixed the batter and took 5 minutes of the mminimum cooking time. It’s surprising considering all the fat thath went into the batter! Also the frosting hardens unpleasantly in the fridge in order to spread the chocolate topping. Really not my favorite (and I’ve made a LOT of different kinds of brownies in my life).
thought the same thing! They are nothing like actual brownies.