Chocolate Peanut Butter Brownies

These Chocolate Peanut Butter Brownies are rich and fudgy and filled with peanut butter morsels. I topped them with a fluffy peanut butter frosting and loads of Reese’s peanut butter cups. It’s the ultimate brownie!

If you love today’s brownie recipe, try our peanut butter swirled brownies next! Or give our homemade reeses peanut butter cups a try soon.

Chocolate and Peanut Butter

There’s no debating it: people love chocolate and peanut butter together. Some of the most popular recipes on this site feature this winning combination, like Chocolate Peanut Butter Fudge and this Chocolate Peanut Butter Cheesecake Cake.

People also love brownies! Especially fudgy brownies.

Throw some Reese’s peanut butter cups and a fluffy peanut butter frosting on top and you’ll understand why I call this “the ultimate brownie”!

Your search for the perfect chocolate peanut butter brownie is over! This recipe is made from real chocolate squares, with peanut butter chips baked into every bite!

Ingredient Notes

• Unsweetened Chocolate Squares – I use the wrapped 1 oz baking squares. Make sure to double check the label to make sure it’s unsweetened baking chocolate!
• Peanut Butter – Creamy peanut butter that’s sweetened and shelf stable, like Jiff or Skippy, works best. The natural style peanut butter will have a different consistency and taste.
• Reese’s peanut butter cups – I used 24 Reese’s miniatures, chopped into small pieces. If you prefer to use full size cups, you’ll only need about 12.

Easy Overview

These brownies are so easy to make!

1. Melt the chocolate in the microwave with butter, then mix in the sugar, eggs and flour. Fold in the peanut butter morsels and bake in a brownie pan for about 45 minutes.
2. Let your brownies cool completely while you make the frosting. I like the chill them in the fridge before frosting so they firm up a little better!
3. To make the frosting, just beat your peanut butter with powdered sugar, milk and butter until smooth and fluffy. Spread the frosting over the cooled brownies in the pan, then sprinkle on chopped Reese’s cups.
4. Cut into bars and serve or store!

Tips & Tricks

• The brownies will be very soft and fudgy. That’s how I like them! I recommend chilling them in the fridge for about 20 – 30 minutes before adding the frosting to help them set more.
• Store any brownies you’re not eating right away in an airtight container at room temperature for up to 3 days.
• Stir the butter and chocolate mixture after every 30 seconds in the microwave. The stirring helps speed up the melting process. It takes my chocolate about 90 seconds total to become melted enough to combine with the remaining ingredients.
• Line your brownie pan with parchment paper to make it easier to remove the cooled brownies from the pan.

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Chocolate Peanut Butter Brownies

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By: Aimee

Rich, fudgy Brownies filled with peanut butter morsels and topped with a fluffy peanut butter frosting. Loads of chopped Reese's peanut butter cups make this the ultimate, classic holiday dessert!

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 16 brownies

Ingredients 

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For the Brownies:

• ▢ 6 1-ounce squares unsweetened chocolate
• ▢ 1 cup unsalted butter
• ▢ 2 cups granulated sugar
• ▢ 3 large eggs
• ▢ 1 ⅓ cup all-purpose flour
• ▢ 10 ounce peanut butter morsels

For the Frosting:

• ▢ ½ cup unsalted butter
• ▢ ½ cup creamy peanut butter
• ▢ 2 cups powdered sugar
• ▢ 2 Tablespoons skim milk
• ▢ 24 Reese’s peanut butter cups miniatures chopped

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Instructions 

• For the brownies, preheat oven to 325 degrees F. Line an 8inch square baking dish with parchment paper. Set aside.
• In a large microwave safe bowl, combine unsweetened chocolate with butter. Melt on high heat for 30 second intervals, stirring after each addition (about 90 seconds total).
• Add sugar and stir until combined. Add eggs, one at a time until fully incorporated. Mix in flour completely. Fold in the peanut butter morsels.
• Pour into prepared baking dish and bake for about 45 minutes. Remove from oven and cool completely before frosting. Brownies will be soft and fudgy! Refrigerate brownies before frosting to help them firm up!
• For the frosting, beat butter, peanut butter, powdered sugar and milk for 5 minutes using an electic mixer with whisk attachment on medium high. Spread over cooled brownies. Top with chopped Reese’s peanut butter cups. Cut into bars and enjoy! Store in an airtight container for up to 3 days.

Notes

The brownies will be very soft and fudgy. That's how I like them! I recommend chilling them in the fridge for about 20 – 30 minutes before adding the frosting to help them set more.

Store any brownies you're not eating right away in an airtight container at room temperature for up to 3 days.

Stir the butter and chocolate mixture after every 30 seconds in the microwave. The stirring helps speed up the melting process. It takes my chocolate about 90 seconds total to become melted enough to combine with the remaining ingredients.

Line your brownie pan with parchment paper to make it easier to remove the cooled brownies from the pan.

Nutrition

Calories: 649kcal, Carbohydrates: 68g, Protein: 11g, Fat: 40g, Saturated Fat: 17g, Polyunsaturated Fat: 20g, Cholesterol: 82mg, Sodium: 231mg, Fiber: 3g, Sugar: 52g

Course: Brownies and Bars

Cuisine: American

Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

You can’t go wrong with this brownie recipe! Packed with rich chocolate flavor, peanut butter morsels and frosting, these Chocolate Peanut Butter Brownies are a peanut butter lover’s dream.