Fudgy Brownies with Peanut Butter Buttercream

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Frosted Peanut Butter Fudge BrowniesThese are the fudgiest, densest, richest brownies you’ll ever bite into, and they’re so easy to make! The peanut butter frosting takes them over the top!

Stacked Fudgy Brownies with Peanut Butter Buttercream with bite taken out

Fudgiest Brownies with Peanut Butter Frosting

If you’re a fan of fudgy, rich, dense brownies, these are for you. And if you’re a peanut butter fan, even better.

If you like cakey or dry brownies, move on. These moist fudge bombs won’t be your thing.

The brownies are beyond rich and moist. Dark, intense, and they’re uber-fudgy with zero cakiness.

I like cakes, and I like brownies. But no cake in my brownies.

Brownies on two blue plates

The edges have a bit of chewiness and the center is tender, soft, and the perfect fudgy texture for leaving teeth marks. Chomp.

The peanut butter frosting is velvety smooth and the perfect complement to the brownies. It’s sweet; the way all frosting should be, but the natural saltiness of the peanut butter cuts some of the sweet.

Chocolate and peanut butter is one of the best flavor combinations on earth. I never tire of it!

Close up of two stacked Fudgy Brownies with Peanut Butter Buttercream with bite taken out of one

Ingredients for Peanut Butter Fudge Brownies

To make the fudgy brownies, you’ll need:

  • Semi-sweet or dark chocolate
  • Unsalted butter
  • Granulated sugar
  • Brown sugar
  • Brewed coffee
  • Vanilla extract
  • Eggs
  • All-purpose flour
  • Salt

For the peanut butter frosting:

  • Creamy peanut butter
  • Unsalted butter
  • Vanilla extract
  • Confectioners’ sugar
  • Salt
Close up of one brownie on blue plate

How to Make Peanut Butter Fudge Brownies

The brownies are so fast and simple to make, and they’re as easy as using a boxed mix, but taste infinitely better.

These peanut butter fudge brownies are made in one bowl and the batter comes together with a whisk in minutes. You don’t need to drag out a mixer or dirty anything other than one bowl.

How to make fudge brownies:

  1. Combine butter and your favorite dark or bittersweet chocolate and melt them together in the microwave.
  2. Stir in sugar, eggs, a splash of espresso or coffee if you’d like, a dash of vanilla, and flour.
  3. Pour the batter into a 9×9-inch pan and bake for about 30 minutes. The center should be set, not jiggly, and a toothpick inserted in the center should come out mostly clean. Don’t over-bake because you want to keep these fudgy.

Tip

Before stirring in the eggs and flour, the batter is very granular, and that’s normal.

How to make peanut butter frosting for brownies:

While the brownies are cooling, make the peanut butter buttercream.

  1. Combine peanut butter and butter in a large mixing bowl and beat on medium-high speed to soften and blend.
  2. Incorporate the vanilla, salt, and confectioners’ sugar. Start with 1 1/2 cups at first, and work you way up to about 2 cups.
  3. Once the brownies have cooled, top with frosting.
  4. Then add sprinkles or non-pareils. I used Trader Joe’s cocoa beads. They love to bounce around, and days later, I’m still stepping on them.
  5. Enjoy!
Bite of one Fudgy Brownies with Peanut Butter Buttercream

FAQs

Do I have to add coffee to the brownie batter?

I like to add a couple tablespoons of previously brewed coffee because it brings out and enhances the flavor of the chocolate. I promise it doesn’t make the finished brownies taste like coffee. However, you may omit if desired.

Should powdered sugar be sifted for frosting?

I don’t bother sifting first, but some people are sifting sticklers. I’m not one of those people and let my stand mixer do the work for me.

What Type of Peanut Butter Should I Use?

To make the peanut butter icing for the brownies, do NOT use a natural peanut butter. The oil may want to separate a few hours later, and the frosting turns into a broken mess.

The good old-fashioned stuff (like Jif or Skippy) really is my preference because it whips, blends, bakes, fluffs into, and just produces a better-textured finished product.

Do I Have to make the peanut butter frosting?

No! The peanut butter flavor is very pronounced in the icing, but if you prefer traditional vanilla buttercream or cream cheese frosting, both are lovely on these brownies if for some crazy reason you don’t like peanut butter or frosting.

However, I cannot relate. I wrote a cookbook with 100 recipes that use peanut butter.

Fudgy Brownies with Peanut Butter Buttercream stacked

Tips for Making Brownies with Peanut Butter Frosting

After adding the flour, don’t overmix the batter or that will cause gluten development, which results in tougher and cakier brownies.

I use 2 cups of powdered sugar in the icing because I like it to be thicker, denser, and not quite as fluffy for the brownies as I would use on a cupcake. Use more or less as desired.

Make sure the brownies have fully cooled so they don’t melt the frosting.

Sprinkles are optional, but not really. Not for me anyway.

Fudgy Brownies with Peanut Butter Buttercream - These are the fudgiest, densest, and richest brownies you’ll ever bite into, and they’re so easy to make.

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4.58 from 7 votes

Frosted Peanut Butter Fudge Brownies

By Averie Sunshine
These are the fudgiest, densest, richest brownies you’ll ever bite into, and they’re so easy to make! The peanut butter frosting takes them over the top!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 16
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Ingredients  

For the Brownies

  • 6 ounces semi-sweet baking chocolate or dark chocolate, chopped coarsely (such as Baker’s brand semi-sweet chocolate, or I use a 72% Pound Plus Bar from Trader Joe’s)
  • ¾ cup unsalted butter, 1 1/2 sticks
  • 1 ½ cups granulated sugar
  • ½ cup light brown sugar, packed
  • 2 tablespoons espresso or brewed coffee, any temperature; optional but recommended
  • 1 ½ teaspoons vanilla extract
  • 3 large eggs
  • 1 cup all-purpose flour
  • pinch salt, optional and to taste

For the Peanut Butter Buttercream

  • 1 cup creamy peanut butter, I recommend Jif or Skippy, not a fancy high-end or natural peanut butter because they separate and your frosting results could be compromised
  • ½ cup unsalted butter, 1 stick, softened
  • 2 teaspoons vanilla extract
  • 1 ½ to 2 cups confectioners’ sugar
  • pinch salt, optional and to taste
  • sprinkles, optional

Instructions 

For the Brownies

  • Preheat oven to 350F. Line a 9-by-9-inch pan with aluminum foil and spray with cooking spray; set aside.
  • In a large microwave-safe bowl, add the butter and chocolate and heat on high power to melt, about 60 to 90 seconds. Stop to sir, and heat in 10-second bursts until the mixture has melted and can be stirred smooth.
  • Add the sugars and whisk to combine; batter will seem granular.
  • Add the optional coffee, vanilla, and whisk to incorporate.
  • Add the eggs and whisk vigorously to incorporate. Stir in the flour, optional salt, stirring until just incorporated; don’t overmix.
  • Pour into prepared pan. Bake for about 25 to 35 minutes, or until center is just set and not jiggly, edges have pulled away slightly from sides of pan, and a toothpick inserted in the center comes out mostly clean. My perfect baking time is about 28 minutes based on my oven and climate (dry). Keep these gooey and don’t overbake; brownies will continue to firm up as they cool.
  • Allow to cool for at least 1 hour before frosting them or before slicing and serving.

For the Peanut Butter Buttercream

  • Combine peanut butter and butter in a large mixing bowl and beat on medium-high speed to soften and blend, about 2 minutes.
  • Add the vanilla, 1 1/2 cups confectioners’ sugar, optional salt (cuts some of the sweetness), and beat to incorporate and until frosting is smooth and fluffy.
  • Add more confectioners’ sugar based on desired thickness (I use 2 cups so frosting is thicker and more paste-like).
  • Frost the brownies, add optional sprinkles, slice, and serve.

Notes

Brownies may be stored in an airtight container at room temperature for a few hours (or longer depending on your comfort level with buttercream frosting at room temp), but I prefer them chilled and store them in the refrigerator.
Brownies will keep for up to 5 days in an airtight container in the refrigerator. I’ve successfully made them, frosted them, froze them, and thawed them with success, up to 3 months later.

Nutrition

Serving: 1, Calories: 521kcal, Carbohydrates: 59g, Protein: 7g, Fat: 30g, Saturated Fat: 15g, Polyunsaturated Fat: 13g, Cholesterol: 73mg, Sodium: 115mg, Fiber: 3g, Sugar: 47g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Fudgy Brownie Recipes:

Peanut Butter Cheesecake Brownies — Fudgy brownies with a layer of peanut butter cheesecake and topped with peanuts and peanut butter cups!! Rich, decadent, and amazing! A must-make for all peanut butter lovers!!

Peanut Butter Cheesecake Brownies — Fudgy brownies with a layer of peanut butter cheesecake and topped with peanuts and peanut butter cups!! Rich, decadent, and amazing! A must-make for all peanut butter lovers!!

Peanut Butter Brookies — These brookies are soft and chewy, with peanut butter and chocolate married together in every bite. All you need is two bowls, and no mixer is required!

stack of three Peanut Butter Brookies 

Peanut Butter Cup Brownies — The brownies are ultra fudgy, not at all cakey, ridiculously rich, boldly chocolaty, and there’s a full-size peanut butter cup for each brownie.

The Fudgiest Flourless Brownies — No flour, no problem! Chocolate and peanut butter are all you need for super fudgy flourless brownies!

Homemade Fudgy Brownies with Buttercream Frosting — EASY one-bowl SCRATCH brownies that are perfectly fudgy and FAST to make when you’re in the mood for chocolate!! The vanilla buttercream gives them a nostalgic taste that everyone LOVES!!

Fudge Brownies with Cream Cheese Frosting — Forget fudge ripple ice cream and try on of these EASY, decadent, and AMAZING brownies instead!! They’re topped with a pudding-infused cream cheese frosting and chocolate sauce RIPPLES!!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. 5 stars
    These came out soooo good. Yum. My husband is addicted to the frosting. The brownie is perfectly fudgy and chocolatey. Super excited about these.

  2. 5 stars
    These came out soooo good. Yum. My husband is addicted to the frosting. The brownie is perfectly fudgy and chocolatey. Super excited about these.