These peanut butter brownies are the ultimate treat! It’s our favorite fudgy brownie recipe studded with crunchy peanut bits and topped with a layer of peanut butter frosting, a layer of chocolate, and a sprinkle of sea salt. They’re always a hit, they’re easy to make, and they’re ready in just 45 minutes!
These peanut butter brownies are for all our chocolate and peanut butter lovers! They taste like an elevated peanut butter cup and they’re loved by kids and grown-ups alike.
I started off with the intention of adding peanut butter to our brownies, and ended up creating our favorite brownie recipe. They’re studded with crunchy peanuts, layered with peanut butter frosting and chocolate ganache, and finished with a sprinkle of Maldon sea salt.
The three separate layers work together to make a really satisfying treat. It may seem intimidating, but each layer is simple to make and the little bit of extra effort is one hundred percent worth it.
They’re a decadent dessert that’s always a hit at dinner parties or special occasions. Just make sure to grab one for yourself because they won’t last long!
Tips for making the best peanut butter brownies
Even though it’s easy to make these brownies with peanut butter, here are a few tips to ensure they’re successful!
- Like most baking recipes, avoid over-mixing the batter. To avoid tough brownies, gently fold the ingredients together with a spatula rather than using a mixer.
- For best results, use a metal baking pan . Metal conducts heat more quickly and efficiently than glass or ceramic. If you use a glass or ceramic baking dish, you may need to add additional cooking time or they may come out undercooked.
- Room-temperature eggs will incorporate better into the batter. Either take them out ahead of time or place them in some warm water as you prepare your other ingredients.
Key Ingredients
This peanut butter brownies recipe is made from scratch using only real ingredients. Here are some notes on key ingredients:
- Oil – Use a neutral oil like canola or avocado oil.
- Dark chocolate chips – You can also use a dark chocolate bar broken into pieces if you prefer.
- Eggs – If you have time to bring your eggs to room temperature, that’s always ideal for baking.
- All-purpose flour – I use regular all-purpose flour. Use a gluten-free flour blend, if needed.
Storage
- Storing: Store brownies in an airtight container at room temperature for 2-3 days. You can prolong this by a day or two by storing them in the fridge.
- Freezing: Once frosted, store them in an airtight container or wrap them well and they’ll keep in the freezer for up to 3 months.
Peanut Butter Brownies with Peanut Frosting
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Ingredients
Brownies
- ▢ ½ cup butter (room temperature)
- ▢ ¼ cup neutral-flavored oil (such as canola or avocado)
- ▢ 5 ounces dark chocolate chips (about ¾ cup)
- ▢ 1 cups granulated sugar
- ▢ 2 teaspoons vanilla extract
- ▢ 3 large eggs
- ▢ 1 cup all-purpose flour
- ▢ ¼ cup cocoa powder
- ▢ ¼ teaspoon baking powder
- ▢ ½ teaspoon salt
- ▢ 1 cup roasted salted peanuts (optional)
Frosting
- ▢ ½ cup natural peanut butter
- ▢ 2 tablespoons salted butter (room temperature)
- ▢ ½ cup powdered sugar
- ▢ 1 teaspoon vanilla extract
- ▢ 1-2 tablespoon whole milk
Ganache
- ▢ 5 ounces dark chocolate
- ▢ ½ cup heavy cream
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a 9×9 inch square baking pan with parchment paper and grease it with butter. Place the butter and chocolate in a mixing bowl and microwave for 1 minute. Stir the chocolate until it’s melted and smooth. Add the sugar, oil, and vanilla to the chocolate and whisk to combine. Add the eggs and whisk again. ½ cup butter, ¼ cup neutral-flavored oil, 5 ounces dark chocolate chips, 1 cups granulated sugar, 2 teaspoons vanilla extract, 3 large eggs
- In a medium-sized bowl, whisk the flour, cocoa powder, salt, and baking powder. Mix the dry ingredients with the wet ingredients. If using, fold the peanuts into the batter.
- Pour the batter into the baking dish and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. 1 cup all-purpose flour, ¼ cup cocoa powder, ¼ teaspoon baking powder, ½ teaspoon salt, 1 cup roasted salted peanuts
- When the brownies are mostly cool, make the frosting. Use electric beaters to beat the peanut butter, butter, powdered sugar, and vanilla. Add 1 tablespoon of the milk and beat again. If you’d like a thinner frosting, add the second tablespoon. Spread the frosting over the brownies in the pan. ½ cup natural peanut butter, 2 tablespoons salted butter, ½ cup powdered sugar, 1 teaspoon vanilla extract, 1-2 tablespoon whole milk
- To make the chocolate topping, add the chocolate and cream to a medium-sized bowl and microwave for 1 minute. Stir until the chocolate is melted and smooth then pour it over the brownies. (Make sure that it’s not hot when you pour it over!) Set the brownies aside for at least 30 minutes for the chocolate to set. Sprinkle a little sea salt over top then cut the brownies into 16 pieces. 5 ounces dark chocolate, ½ cup heavy cream
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Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Favorite peanut butter dessert recipes
For more sweet treats, see all of my dessert recipes !
Truly Chewy Peanut Butter Cookies
Peanut Butter Rice Krispie Treats
Peanut Butter Banana Bread
Peanut Butter Banana Cupcakes
Peanut Butter Brownies with Peanut Frosting
Ingredients
Brownies
- ½ cup butter , room temperature
- ¼ cup neutral-flavored oil , such as canola or avocado
- 5 ounces dark chocolate chips , about ¾ cup
- 1 cups granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup roasted salted peanuts , optional
Frosting
- ½ cup natural peanut butter
- 2 tablespoons salted butter , room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoon whole milk
Ganache
- 5 ounces dark chocolate
- ½ cup heavy cream
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a 9x9 inch square baking pan with parchment paper and grease it with butter. Place the butter and chocolate in a mixing bowl and microwave for 1 minute. Stir the chocolate until it’s melted and smooth. Add the sugar, oil, and vanilla to the chocolate and whisk to combine. Add the eggs and whisk again. ½ cup butter, ¼ cup neutral-flavored oil, 5 ounces dark chocolate chips, 1 cups granulated sugar, 2 teaspoons vanilla extract, 3 large eggs
- In a medium-sized bowl, whisk the flour, cocoa powder, salt, and baking powder. Mix the dry ingredients with the wet ingredients. If using, fold the peanuts into the batter.
- Pour the batter into the baking dish and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. 1 cup all-purpose flour, ¼ cup cocoa powder, ¼ teaspoon baking powder, ½ teaspoon salt, 1 cup roasted salted peanuts
- When the brownies are mostly cool, make the frosting. Use electric beaters to beat the peanut butter, butter, powdered sugar, and vanilla. Add 1 tablespoon of the milk and beat again. If you’d like a thinner frosting, add the second tablespoon. Spread the frosting over the brownies in the pan. ½ cup natural peanut butter, 2 tablespoons salted butter, ½ cup powdered sugar, 1 teaspoon vanilla extract, 1-2 tablespoon whole milk
- To make the chocolate topping, add the chocolate and cream to a medium-sized bowl and microwave for 1 minute. Stir until the chocolate is melted and smooth then pour it over the brownies. (Make sure that it’s not hot when you pour it over!) Set the brownies aside for at least 30 minutes for the chocolate to set. Sprinkle a little sea salt over top then cut the brownies into 16 pieces. 5 ounces dark chocolate, ½ cup heavy cream
