Peanut Butter Cup Brownies
Peanut butter cup brownies with peanut butter frosting for brownies are delicious. This peanut butter brownie recipe is so rich and decadent.
Servings: 15
Calories: 559kcal
Ingredients
- ¾ cup unsalted butter sliced into tablespoons
- 6 ounces semi-sweet chocolate baking squares chopped
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 3 large eggs
- 2 cups semi-sweet chocolate chips, peanut butter chips, Reese's pieces or none at all
peanut butter frosting for brownies
- 8 ounces cream cheese softened
- ¾ cup powdered sugar
- ½ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 8 ounces whipped topping
- ¼ cup melted chocolate bark optional
Instructions
- Get out and measure all of your ingredients.
- Preheat the oven to 350°F. Line a 9x13 with foil and spray with cooking spray, set aside.
- In a medium-sized bowl add the butter and chopped chocolate. Microwave for 30 seconds, stir. Microwave for another 30 seconds, stir.
- Start microwaving at 15-second intervals stirring in between until the mixture is melted. Stir in the vanilla and set aside.
- In the bowl of a stand mixer with the paddle attachment add the flour, sugar, brown sugar, cocoa powder, baking soda, and salt,
- Stir to combine.
- At low speed add in the eggs one at a time until mixed in. Turn the mixer on medium and let it mix for 2 minutes, scrape down the sides.
- Turn the mixer on low and slowly stream in the melted chocolate mixture until combined. Add the chocolate chips.
- Just mix them in so they are incorporated through the batter. This mixture will be very thick.
- Press the brownie batter into the bottom of the baking dish, I find using my hands to spread it out easiest.
- Bake for 25-30 minutes until the top is set, no longer glossy, and the edges slightly puff up. You can take an internal temperature, if the brownies are 165°F they are done.
- Let cool on a wire rack completely.
- Once the brownies are cooled, make the topping.
- Place the cream cheese in a large bowl. With an electric hand mixer beat it until smooth.
- Add the powdered sugar.
- Mix until smooth.
- Add the peanut butter and vanilla.
- Mix until smooth.
- Fold in the whipped topping until smooth
- Make sure there are no streaks left, this can take a couple of minutes.
- Smooth the peanut butter mixture on top of the brownies. Cover and place in the fridge for at least 4 hours or overnight.
- Use the foil to help lift the brownies out of the pan. Cut into bars.
- Drizzle with optional melted chocolate bark.
- Serve as is or with your favorite toppings such as whipped cream, chopped peanuts, chocolate chips, or Reese’s pieces!
- Enjoy
- every bite!
- Notes
- These brownies need to be kept in the fridge. However, the brownie will be too hard if they are super cold. I suggest letting the brownies sit out for 5-10 minutes before serving so they are not super cold.
- The addition of chocolate chips in the batter is completely optional, I personally like the texture they bring to the brownies.
- Dense, fudgy brownies topped with light and fluffy peanut butter pie filling. The addition of the chocolate on top is a little crisp welcomed garnish but again this can be optional.
- You can even put peanut butter chips or Reese’s Pieces in the brownie batter to add more peanut butter flavor throughout!
Nutrition
Serving: 15g | Calories: 559kcal | Carbohydrates: 64g | Protein: 8g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 236mg | Potassium: 345mg | Fiber: 4g | Sugar: 47g | Vitamin A: 564IU | Calcium: 72mg | Iron: 3mg