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Fudgy-Brownies with Peanut Butter Frosting

If you like peanut butter cups, these brownies are for you. A fudgy and intensely chocolate brownie is topped with a light pure peanut buttery frosting – yum! If you like brownies with a cake-like texture, these are not for you – the recipe only calls for a 1/2 cup of flour (not a typo!), which makes for a very fudgy and dense brownie!

They are great served cold from the fridge and with a cold glass of milk. They’re rich, so all you need is one and they last for at least a few days in an air-tight container in the refrigerator. Enjoy!


  • 5 ounces unsweetened chocolate, chopped
  • 4 ounces semi-sweet or bittersweet chocolate, chopped
  • 1 stick butter
  • 1 1/2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • 1/2 cup flour
  • 1/2 teaspoon salt

For the frosting:

  • 1 cup creamy peanut butter (not natural-style)
  • 3 tablespoons butter at room temperature
  • 2/3 cup powdered sugar, sifted
  • 1 teaspoon vanilla


Pre-heat the oven to 350°F. Grease a 13-inch x 9-inch brownie pan with nonstick cooking spray.

Melt the chocolates and butter in the microwave, stirring every 30-60 seconds to avoid scorching. Stir until smooth and let cool.

Beat the sugar, eggs and vanilla with a standing mixer on medium speed until light in color and thick, about 5 minutes.

Add the flour and salt and mix, then add the cooled chocolate mixture and mix until combined.

Pour the batter into the prepared pan and bake for approximately 20 minutes, until moist crumbs still attach to a tester knife. Do not over-bake! Let cool completely.

For the frosting, beat the butter and peanut butter with a mixer until smooth. Add the sugar and vanilla and beat until smooth and creamy. Frost the cooled brownies in the pan and refrigerate for at least one hour.

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Rachael Ray