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 Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Brownies
Cuisine: American
Keyword: brownies with peanut butter frosting, peanut butter frosting for brownies, peanut butter icing for brownies, peanut butter topping brownies, peaut butter fudge brownies
Servings: 16
Calories: 521kcal
Author: Averie Sunshine
Ingredients
For the Brownies
6ouncessemi-sweet baking chocolate or dark chocolatechopped coarsely (such as Baker’s brand semi-sweet chocolate, or I use a 72% Pound Plus Bar from Trader Joe’s)
¾cupunsalted butter1 1/2 sticks
1 ½cupsgranulated sugar
½cuplight brown sugarpacked
2tablespoonsespresso or brewed coffeeany temperature; optional but recommended
1 ½teaspoonsvanilla extract
3large eggs
1cupall-purpose flour
pinchsaltoptional and to taste
For the Peanut Butter Buttercream
1cupcreamy peanut butterI recommend Jif or Skippy, not a fancy high-end or natural peanut butter because they separate and your frosting results could be compromised
½cupunsalted butter1 stick, softened
2teaspoonsvanilla extract
1 ½ to 2cupsconfectioners’ sugar
pinchsaltoptional and to taste
sprinklesoptional
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.