These amazing Peanut Butter Brownies start with a chewy chocolate brownie recipe topped with creamy peanut butter frosting, chocolate glaze and mini Reese’s peanut butter cups.
These Peanut Butter Brownies are just as amazing as they look. I like to make them 1 day in advance because I think they taste even better after the brownies have had time to cool in the fridge. You just can’t beat the peanut butter/chocolate combo!
How to make Peanut Butter Brownies:
Make the 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.
While brownies cool, make the Peanut Butter Frosting:
Make the 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 chocolate to the top. Return to fridge to allow the chocolate to set. Cut into squares and serve!
If you love Brownies and Bars be sure to try:
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Peanut Butter 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
- 1 cup semi-sweet chocolate chips
- 5 Tablespoons butter
- 1 small bag mini Reese's chocolates , unwrapped and chopped
- 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.
- 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.
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I originally shared this recipe July 2016. Updated September 2020 with process photos and additional instructions and tips.
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).
How can I turn this recipe into one for an 8×8 or 9×9 pan? It sounds sinfully delicious!
Yes, cut the recipe in half. Enjoy!
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