Oh My Y’all, if you LOVE peanut butter you will ABSOLUTELY LOOOOVE these peanut butter brownies with peanut butter icing! Whew! I can’t wait for you to dig in 🙂
My Starbucks friends have been waiting on this Peanut Butter Brownies recipe. After a weekend of doing pretty much nothing but baking brownies, I left a message on Facebook for some folks to meet me there to share in the bounteous offerings and was able to unload these puppies with no problem at all. If you’re looking at that photo up there, I bet you can see why!
A Stop In Your Tracks Peanut Butter Brownie Recipe
A lot of people have never had a peanut butter brownie. We’ve had fudge (of course!) and blondies but never the peanut butter ones. When I came across this recipe, I knew I’d have to make them this week!
Of course, my grandmother’s peanut butter fudge icing had to be in on the baking as well and the combination of the two turned out an absolutely drop dead peanut butter brownie!
Ingredients for the peanut butter brownie recipe are:
- All purpose flour
- Baking powder
- Salt
- Creamy peanut butter
- Butter – softened
- Sugar
- Brown sugar
- Eggs
- Vanilla
- In large bowl, add peanut butter and butter.
Add your sugars in next.
Whip all that up.
It will look like this…
- The instructions say to add eggs one at a time. Sometimes I add them all at once. Welcome to life on the edge 🙂
- In a separate bowl, place flour and add baking powder and combine with batter.
- Now we need to add our flour in. Once again the recipe states to gradually do this. I absolutely agree that you should gradually add your flour in when the recipe says to do it.
Just don’t expect me to do it. Here at Southern Plate, we’re busy folks. We wanna eat our food, not build a shrine to it. Just dump it all in and it’ll be fine.
- Add vanilla to batter and mix.
- Spray a pan with cooking spray. Spread your batter into prepared pan.
You should have a good bit of batter unless you ate some of it back there 😉
- Bake at 350 for 30-35 minutes.
- Let cool.
Now for the peanut butter fudge icing
Recipe Ingredients:
- Sugar
- Shortening, I usually use Coconut oil these days. Unrefined Coconut flavor but if you buy the refined kind there is no coconut taste.
- Peanut butter
- Milk
- Butter
- Vanilla
- In a heavy sauce pot, add sugar, shortening, butter, milk and a wee bit of salt.
- Stir that up while bringing it to a boil.
- Continue stirring this so your sugar doesn’t scorch.
- There, now that we have it at a full rolling boil.
- Stop stirring and set your timer for two minutes.
- After two minutes, take it off the eye (or stove top for our friends up north) and stir in your peanut butter and vanilla.
- Mix that well. Be quick about it because it will start setting up rather soon.
- Pour over brownies.
- I sprinkled the top of mine with salted, roasted peanuts and the salty flavor was just wonderful with the sweet of the brownies and the icing!
Slice them brownies now!
Please be careful not to drool on your keyboard. If you short it out I won’t be buying you a new one.
Ingredients
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup creamy peanut butter
- 6 tablespoons unsalted butter softened (I used margarine)
- 2/3 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350. Spray 8x2 or 9x2 inch pan with vegetable pan spray.
- In small bowl, combine flour, baking powder, and salt. In large bowl, beat peanut butter, butter and sugars with electric mixer until light and fluffy.
- Add eggs, one at a time, add vanilla; mix well. Add flour mixture, mix until well combined. Spread batter into prepared pan. Bake 30 -35 minutes or until toothpick inserted in center comes out clean. Cool completely before cutting.
Ingredients
- 1-1/2 cups sugar
- 7 tablespoons milk
- 2 tablespoons shortening
- 2 tablespoons margarine
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/2 cup creamy peanut butter
Instructions
- In heavy saucepot combine the sugar, milk, shortening, butter, and salt. Bring to a rolling boil while stirring constantly.
- Once it reaches a rolling boil stop stirring and let boil for two minutes or until it reaches soft ball stage (I don't use a thermometer, I just let it boil for two minutes).
- Remove from heat and quickly stir in the vanilla and peanut butter. Beat until smooth and quickly spread over the brownies. I let mine set a bit in the fridge before cutting and serving.
You may also like these recipes:
3 Ingredient Peanut Butter Cookies
*To read the story behind this icing, click here.
I made these yesterday. Normally I’ll double an icing recipe just to make sure there’s plenty. This time I made the recipe as written using an 8×8 pan. The icing was easily 1/2 inch thick. Next time I may double the brownie layer and keep the icing as is. They were FABULOUS. I didn’t have milk, I used half and half and butter. The icing is like soft fudge or caramel.
I am so glad you liked them Phyllis!! Yes, it does make plenty of icing even for an 8 X 10 or a 9 X 11.
Christy, I’m moving you into the lofty realms of Southern Living and Betty Sims (cookbook author in Decatur): Your recipes don’t have to be tried first at home to make sure they work. Good stuff always.