This peanut butter brownies recipe is guaranteed to knock the socks off all peanut butter fans. The moist peanut butter brownies are topped with the most decadent peanut butter fudge icing.
My Starbucks friends have been waiting on this fudgy 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 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 recipe!
Peanut butter lovers are going to enjoy every bite of this sweet, moist, rich, and fudgy brownie. I can’t wait for you to dig in!
Peanut butter brownies
- All-purpose flour
- Baking powder
- Creamy peanut butter
- Unsalted butter, softened (I use margarine)
- Brown sugar
- Vanilla extract
Peanut butter fudge icing
- Vegetable shortening (I usually use coconut oil these days. If you buy refined coconut oil there is no coconut taste).
- Peanut butter
In a large bowl, add the peanut butter and butter.
Next, add your sugars to the .
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 the flour and baking powder and combine it with the brownie 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 the vanilla to the brownie batter and mix well.
Spray a pan with cooking spray. Spread your batter into the prepared pan.
You should have a good bit of brownie mix unless you ate some of it back there!
Bake at 350 for 30-35 minutes.
Then let your peanut butter brownies cool while you make the peanut butter frosting.
How to Make Peanut Butter Fudge Icing
In a heavy saucepot, add the 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 stovetop for our friends up north) and stir in your peanut butter and vanilla extract.
Mix that well. Be quick about it because it will start setting up rather soon.
Pour over brownies.
I sprinkled the top of my peanut butter brownies with salted, roasted peanuts and the salty flavor was just wonderful with the sweetness 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.
- Store your brownies in an airtight container at room temperature or in the fridge for up to 4 days.
- You can also freeze your peanut butter brownies for up to 3 months. Tightly wrap individual portions and then thaw overnight before indulging.
While the generic grocery store creamy peanut butter works best in this recipe, if you want to use natural peanut butter, make sure it’s very well stirred before you add it in. I don’t recommend or substituting for a different .
You may also like these recipes:
3 Ingredient Peanut Butter Cookies
Peanut Butter Cheesecake Cookie Bars
Peanut Butter Pie Made the Old-Fashioned Way
- 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
- Preheat oven to 350. Spray an 8x2 or 9x2-inch pan with vegetable cooking spray.
- In a small bowl, combine the flour, baking powder, and salt. In a large bowl, beat together the peanut butter, butter, and sugars with an electric mixer until light and fluffy.1 cup all-purpose flour, 1 tsp baking powder, 1/4 tsp salt, 1/2 cup creamy peanut butter, 6 tablespoons unsalted butter, 2/3 cup granulated sugar, 1/2 cup firmly packed brown sugar
- Add eggs, one at a time, then add vanilla and mix well. Add the flour mixture to the wet ingredients and mix until well combined.2 eggs, 1 tsp vanilla extract
- Spread the brownie batter into the prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool completely before cutting.
- 1 1/2 cups sugar
- 7 tablespoons milk
- 2 tablespoons vegetable shortening
- 2 tablespoons margarine
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup creamy peanut butter
- In a heavy saucepot, combine the sugar, milk, shortening, butter, and salt. Bring to a rolling boil while stirring constantly.1 1/2 cups sugar, 7 tablespoons milk, 2 tablespoons vegetable shortening, 2 tablespoons margarine, 1/4 teaspoon salt
- Once it reaches a rolling boil, stop stirring and let it boil for two minutes or until it reaches the soft ball stage (I don't use a thermometer, I just let it boil for two minutes).
- Remove from the heat and quickly stir in the vanilla extract 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.1 teaspoon vanilla extract, 1/2 cup creamy peanut butter
*To read the story behind this icing, click here.
OH! these are great!!!
I tried to make these today with two 4-year-old helpers. I also tried to double the recipe and get it done quickly, so they would be ready for when the “big kids” got home from school. How many ways do you think a person could mess that up?
Here’s my count:
1. Put in 3 eggs. Read the recipe and thought that was too many (forgetting I had doubled it) so I added a little milk.
2. Doubled the dry ingredients properly, except the baking powder – which I realized as I was pouring it into the pan.
3. Started baking them at 325, instead of 350 – just because I was going from memory (and got this recipe confused with another one I was looking at).
But the little girl visiting seemed to have a good time helping and watching the batter form, so I will call it a success. Hopefully they will still taste okay!
P.S. I put in a little less brown sugar and decided to not try to frost them because of the egg and baking powder error. Instead I chopped up some dark chocolate and scattered it over the top and then pressed it in.
We are having these this weekend!!! OMGosh!! I am goin’ out to but more PB!!
P.S. I love that print button and how the recipes fit on one page. It makes it so much easier to put them in my 3ring notebook.
I am cooking for a family this weekend whose mother had a stroke and is still in the hospital and this would be perfect for the dessert! Thanks, Christy!
These look so good. I can’t wait to make them. I’m going to surprise my hubby with them. Thanks so much for the recipe. And also, thanks for the chicken salad recipe. We are having it for ny daughter-in-law’s baby shower.
These look wonderful!! I’m already planning out when and for whom I can make them: for our next Bible study pot luck, for my daddy’s birthday (he has peanut butter every.single.day) for my hubby when he gets back from boot camp! I’m kinda pumped up about this recipe!
By the way, I mad the slow cooker chicken and wild rice last night and it was delicious and as easy as could be. My in-laws ate it up and we all took some to lunch today!
OMG_ I LOVE YOU! Now I can make cookies my kiddo can have (cant have chocolate!)