Peanut Butter Brownies with Peanut Butter Fudge Icing
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!
Recipe Ingredients
Peanut butter brownies
- All-purpose flour
- Baking powder
- Salt
- Creamy peanut butter
- Unsalted butter, softened (I use margarine)
- Sugar
- Brown sugar
- Eggs
- Vanilla extract
Peanut butter fudge icing
- Sugar
- Vegetable shortening (I usually use coconut oil these days. If you buy refined coconut oil there is no coconut taste).
- Peanut butter
- Milk
- Butter
- Vanilla
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.
Storage
- 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.
Recipe Notes
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
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 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.
Video
Ingredients
- 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
Instructions
- 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.
These look and sound wonderful. Quick question concerning the frosting..can I use butter instead of margerine? I never have margerine on hand, but always have butter. 🙂
Thank you!
Absolutely! This was posted back when I first started blogging and I had a margarine only budget 🙂
Christy, this is the recipe that brought me to your site a few years ago. I was looking for a peanut butter brownie with peanut butter icing that tasted like the ones at the bakery in our city. I found the recipe and made them once or twice. Recently, I made a double batch for work and they loved them. I also made peanut butter cookies for the first time. Both recipes were great and come out so good. I have given out your recipes many times. I am thankful for internet, otherwise I would never have been able to connect with your site. You are a blessing. I wish you and your family many blessings and wonderful holidays.
Oh, thank you so much Rachelle!!! I am so glad that you found me and have stuck with me!!
I didn’t have enough peanut butter to make the icing so I made the brownies then topped with semisweet chocolate chips when I took them out of the oven. Let cool slightly and spread the melted chips over the brownies. Topped with chopped salted peanuts…oh so-o-o-o yummy! Thank you for the recipe!!
That sounds good Charlotte!!! Love your creativeness to use what you had!!
I doubled the Brownie and Frosting recipe and used a 9 x 13 pan. Then I used Evaporated milk instead of plain milk in the icing. I also poked holes in the browinies and poured the icing evenly over while still warm. I then refridgerated til cool brfore cutting into squares. WOW! I’m a baker and even impressed myself! Thanks so much! This is a keeper!
Ohhh YUMMY!!!!
should have mentioned I use almond milk in the icing when making for the lactose intolerant – why almond? simply because I don’t like the “soy milk” – I have a slight allergy to soy and get itchy from eating the brownies
Had this recipe years ago and was a real favourite. Then I lost (misplaced) the recipe and was so upset. Had to make it gluten free for some family members and milk free for another niece. Every version of the recipe had a unique texture but the yummy flavour was still there. I make this version for myself but when I make the other versions it is only the people with the dietary conditions that are told they can eat it. Everyone else ate them as well and don’t know the difference. Just had to watch there was no gluten in the peanut butter and no whey powder in the margarine and used either potato flour or rice flour
Everyone will be so pleased that I once again have the recipe
Yum!! These are so good. However, I do have a question. Can anyone tell me why they rose almost twice as high on the sides? I’ve got a peanut butter brownie bowl. I can’t believe I’m saying that like it’s a bad thing.