Brownies with Peanut Butter Frosting are the dessert everyone asks for, thanks to a pan of fudge brownies with peanut butter frosting that's moist, chewy, and full of chocolate peanut butter brownies flavor. This easy recipe uses the best peanut butter frosting for brownies, whipped into a homemade buckeye-style icing that feels elevated but still simple to make from scratch. You'll learn how to make the topping and brownies come together smoothly so this dessert turns out right every time. Pin this list now so you always have a go-to brownie recipe ready when requests start rolling in.
Why is this the best brownie recipe with peanut butter frosting recipe
This easy brownie with peanut butter frosting recipe is absolutely delicious! The combination of chewy homemade brownies, topped with creamy peanut butter frosting (made from scratch too!) then topped with a chocolate drizzle: it's a delicious dessert!
This recipe makes the best brownie with peanut butter frosting anytime! It's super easy to make and quick enough for busy weeknight after dinner dessert. Add Easy Homemade Vanilla Ice Cream, and it's a whole family dessert that everyone will love at the end of the long day!
This is an easy recipe for brownies with peanut butter frosting. Mix a quick brownie batter from scratch, then whip the peanut butter frosting using a mixer. Melt chocolate squares with butter to make the drizzle, and that's it!
The ingredients for the dish are common and easy to find. You likely already have most of the simple ingredients for this easy brownie with peanut butter frosting recipe in your pantry. If you need an ingredient or two, you can easily find them in most local grocery stores or on Amazon!
This brownie with peanut butter frosting recipe tastes amazing! This brownie with homemade peanut butter frosting is delicious on its own and divine with chocolate drizzle.
What you'll need to make the Best Peanut Butter Frosting for Brownies
Equipment
- An 8x8 inch baking pan is perfect for these brownies. If you want to double the recipe, use a 9x13.
- Small saucepan - You'll need this to melt the butter and chocolate squares.
- Electric mixer - You'll need to mix the eggs and sugar so that they become light and fluffy, and you'll need the mixer again to beat the frosting.
- Wire rack - This is to cool the brownies quickly and evenly so they stay moist and chewy.
Ingredients
See the printable recipe card at the bottom of the page for all measurements and nutritional information.
For the fudge brownies
This is a pretty standard batter. Butter, sugar, eggs, and flour are all required in precise amounts so that the brownies bake up correctly. I don't recommend substituting or changing the quantities of these ingredients at all.
These are fudgy brownies, so they don't puff up light and fluffy, but they do have a pleasing bite.
- unsweetened chocolate - Dark chocolate works best in this recipe because there is added sugar that would make semi-sweet or milk too sweet.
- butter - It doesn't matter whether you use salted or unsalted butter. You'll need extra to grease the pan.
- white sugar
- eggs
- all purpose flour
For the peanut butter frosting
- powdered sugar - This is the foundation of any buttercream frosting.
- creamy peanut butter - If you want to really punch up the peanut butter flavor, replace all of the butter with peanut butter.
- butter - This should be soft but not melted. The best way to achieve this is to let it sit on the counter for a few hours.
- milk - You may use more or less as needed to thin the frosting.
For the chocolate drizzle
- semi-sweet chocolate - I prefer semi-sweet for a drizzle, but you could also use dark. I wouldn't recommend milk because it will be too sweet.
- butter - This just thins the chocolate so that it's pourable. You could use coconut oil instead if you wanted to.
How to make peanut butter icing for brownies
- Preheat the oven to 350ºF. Grease an 8x8 baking dish with butter.
- In a small saucepan over low heat, melt butter and chocolate squares. Set aside.
- Using an electric mixer, beat the eggs and sugar until they're light and fluffy. Beat in the chocolate mixture. Add the flour and stir to combine, but do not overwork the batter.
- Pour the batter into the prepared pan. Bake 20-25 minutes, until a toothpick inserted in the center comes out mostly clean.
- Cool on a wire rack until room temperature.
- Make the peanut butter frosting by beating powdered sugar, peanut butter, and softened butter. Beat in milk, one tablespoon at a time, until the desired consistency is reached.
- Spread frosting over the cooled brownie.
- Make the glaze by microwaving the semi-sweet chocolate and butter in a small bowl for 20 seconds at a time, stirring well each time, until melted and smooth.
- Drizzle melted chocolate over the peanut butter frosting. Cover and place in the refrigerator until frosting and drizzle are firm.
Substitutions & variations
You can substitute peanut butter with almond butter, cashew butter, or sunflower seed butter.
You can sprinkle flaky sea salt over the chocolate drizzle.
You can fold in chopped peanut butter cups or peanut butter chips into the batter before baking.
You can add banana slices between the brownies and frosting.
You can use this recipe as individual chocolate cupcakes. Use cupcake liners in a muffin tin instead of an 8x8 pan, and shorten the cooking time.
Storing leftovers
If your kitchen isn't warm, you can keep them out at room temperature in an airtight container for 1-2. days.
Ideally, for the peanut butter frosting, the fridge is best. Store in an airtight container, adding parchment paper between layers to prevent sticking. Let the brownies sit at room temperature for 15-20 minutes before serving for optimal texture.
To freeze: Chill the brownies in the fridge for 30-60 minutes so the frosting firms up. Wrap each brownie tightly in plastic wrap. Place brownies in a freezer-safe bag or container. Thaw overnight in the fridge or at room temperature for 1-2 hours.
Check out more delicious brownie recipes.
- Cherry Cheesecake Brownies
- Caramel Turtle Brownies
- Reese's Pieces Peanut Butter Brownies
- Cocoa Powder Brownies Recipe - No squares of chocolate required.
- Gluten-Free Fudge Brownies Recipe
- Peanut Butter Cheesecake Brownies (AKA PB Cream Cheese Brownie Bars)
Recipe
Fudge Brownies with Peanut Butter Frosting
Ingredients
For the fudge brownies
- 3 squares unsweetened chocolate
- ½ cup butter
- 1 cup white sugar
- 2 large eggs
- ½ cup all purpose flour
For the peanut butter frosting
- 1½ cups powdered sugar
- ¾ cup peanut butter
- ¼ cup butter soft but not melted
- 2-3 tablespoons milk
For the chocolate drizzle
- 1 square semi-sweet chocolate
- 1 tablespoon butter
Instructions
- Preheat the oven to 350ºF. Grease an 8x8 baking dish with butter.
- In a small saucepan over low heat, melt butter and chocolate squares. Set aside.
- Using an electric mixer, beat eggs and sugar until light and fluffy. Beat in the chocolate mixture. Add the flour and stir to combine, but do not overwork the batter.
- Pour the batter into the prepared pan. Bake 20-25 minutes, until a toothpick inserted in the center comes out mostly clean.
- Cool on a wire rack until room temperature.
- Make the peanut butter frosting by beating powdered sugar, peanut butter, and softened butter. Beat in milk, one tablespoon at a time, until the desired consistency is reached.
- Spread frosting over the cooled brownie.
- Make the glaze by microwaving the semi-sweet chocolate and butter in a small bowl for 20 seconds at a time, stirring well each time, until melted and smooth.
- Drizzle melted chocolate over the peanut butter frosting. Cover and place in the refrigerator until frosting and drizzle are firm.
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