Best 5 Fudgy Peanut Butter Brownies Recipes

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Indulge in a decadent symphony of flavors with our Fudgy Peanut Butter Brownies, a match made in dessert heaven. These brownies elevate the classic recipe to new heights, boasting a rich, fudgy texture that melts in your mouth and a luscious peanut butter swirl that adds a burst of nutty sweetness. Each bite is a harmonious blend of chocolatey decadence and peanut buttery bliss, sure to satisfy any sweet tooth. Our collection of brownie recipes offers variations that cater to different preferences, from gluten-free and vegan options to those featuring white chocolate or caramel swirls. Get ready to embark on a culinary journey that will leave you craving more.

Let's cook with our recipes!

FUDGY SALTY PEANUT BUTTER BROWNIES



Fudgy Salty Peanut Butter Brownies image

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Time 2h25m

Yield 12 to 16 servings

Number Of Ingredients 17

1 1/4 sticks unsalted butter, plus more, softened, for pan
1 cup unsweetened natural cocoa powder
1/2 teaspoon fine sea salt
1 1/3 cups sugar
1 1/4 teaspoon pure vanilla extract
2 eggs, at room temperature
2/3 cup all-purpose flour
1 1/2 cups semisweet chocolate chips
1 cup creamy peanut butter (don't use old-fashioned or natural)
1/2 stick unsalted butter, at room temperature
1 cup powdered sugar
1/4 teaspoon fine sea salt
1 1/4 tablespoons milk
1 teaspoon pure vanilla extract
1 1/2 cups salted cocktail peanuts
2 cups semisweet chocolate chips
7 tablespoons unsalted butter

Steps:

  • Preheat your oven to 325 degrees F.
  • For your brownie batter: Melt your butter in a medium (or large) heatproof bowl over a pot of simmering water.
  • While the butter is melting, whisk the cocoa powder, sea salt and sugar in a separate bowl. (The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.) Whisk the cocoa/sugar/salt combo into the melted butter until the sugar has dissolved fully. The mixture should look like fudge and pull away from the bowl into a ball. Take off the stove and set the pan on a dishtowel on your counter. Allow the fudgy mixture to cool down until it's warm, but not hot anymore.
  • While that is cooling, line the bottom and sides of your 9 by 13-inch baking pan with parchment paper or foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the brownies from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the parchment or foil well.
  • Stir in the vanilla into the cooled fudge mixture to loosen it up. Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended. Add in your flour and stir it until it's fully incorporated. Once it looks fully blended, beat the batter vigorously for at least 45 strokes. This'll not only get out any pent up stress, but it will make the brownies chewy. Fold in your chocolate chips. Spread the very thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands.
  • Pop the brownies in the oven and bake until they get a nice crust and your house smells like brownies, 30 to 35 minutes. Let them cool completely on a rack or a dishtowel on your counter.
  • While the brownies are cooling make the buttercream and ganache.
  • For the buttercream: Mix your peanut butter and butter together in a stand mixer until they are totally blended. Turn your mixer down and slowly add your powdered sugar and fine sea salt. Stop the mixer and scrape the sides and bottom of the bowl. Turn your mixer back to medium, add your milk and vanilla and keep mixing until it's fully blended. Dollop the peanut butter buttercream in heaping spoonfuls on top of the cooled brownies. Evenly spread it with the back of a butter knife the over the surface. Scatter the peanuts evenly over the buttercream, pressing into the buttercream so that the ganache has something to hold on to and the peanuts are all covered.
  • For the ganache: Melt the chocolate chips and butter together in a small saucepan over low heat, stirring constantly. Allow the ganache to cool down slightly for 10 minutes or so, then pour it evenly over the peanut butter buttercream layer. Smooth the ganache out with the back of a butter knife, making sure to cover the buttercream and peanuts completely. Chill the brownies in the refrigerator until the toppings are set, 1 1/2 hours or so.
  • Remove these delicious guys from the refrigerator. Lift up the ends of the foil liner and place the Fudgy Salty Chocolate Peanut Butter Brownies on a cutting board. Cut into squares.

FUDGY SALTY PEANUT BUTTER BROWNIES



Fudgy Salty Peanut Butter Brownies image

This is for all my friends that adore peanut butter! These are a little time consuming, but definitely worth it! Very rich and very fantastic! Actually, you can use natural peanut butter but they will make the layer harder. Reviewers said to make about 25% more ganache, so you might try that. Taken from Anne Thornton Show: Dessert First, Episode: Brownie Bonanza

Provided by Sharon123

Categories     Dessert

Time 1h10m

Yield 12-16

Number Of Ingredients 17

5/8 cup unsalted butter, plus more, softened, for pan
1 cup unsweetened natural cocoa powder
1/2 teaspoon fine sea salt
1 1/3 cups sugar
1 1/4 teaspoons pure vanilla extract
2 eggs, at room temperature
2/3 cup all-purpose flour
1 1/2 cups semi-sweet chocolate chips
1 cup creamy peanut butter (don't use old-fashioned or natural)
1/4 cup unsalted butter, at room temperature
1 cup powdered sugar
1/4 teaspoon fine sea salt
1 1/4 tablespoons milk
1 teaspoon pure vanilla extract
1 1/2 cups salted peanuts
2 cups semi-sweet chocolate chips
7 tablespoons unsalted butter

Steps:

  • Preheat your oven to 325 degrees F.
  • For your brownie batter: Melt your butter in a medium (or large) heatproof bowl over a pot of simmering water.
  • While the butter is melting, whisk the cocoa powder, sea salt and sugar in a separate bowl. (The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.) Whisk the cocoa/sugar/salt combo into the melted butter until the sugar has dissolved fully. The mixture should look like fudge and pull away from the bowl into a ball. Take off the stove and set the pan on a dishtowel on your counter. Allow the fudgy mixture to cool down until it's warm, but not hot anymore.
  • While that is cooling, line the bottom and sides of your 9 by 13-inch baking pan with parchment paper or foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the brownies from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the parchment or foil well.
  • Stir in the vanilla into the cooled fudge mixture to loosen it up. Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended. Add in your flour and stir it until it's fully incorporated. Once it looks fully blended, beat the batter vigorously for at least 45 strokes. This'll not only get out any pent up stress, but it will make the brownies chewy. Fold in your chocolate chips. Spread the very thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands.
  • Pop the brownies in the oven and bake until they get a nice crust and your house smells like brownies, 30 to 35 minutes. Let them cool completely on a rack or a dishtowel on your counter.
  • While the brownies are cooling make the buttercream and ganache.
  • For the buttercream: Mix your peanut butter and butter together in a stand mixer until they are totally blended. Turn your mixer down and slowly add your powdered sugar and fine sea salt. Stop the mixer and scrape the sides and bottom of the bowl. Turn your mixer back to medium, add your milk and vanilla and keep mixing until it's fully blended. Dollop the peanut butter buttercream in heaping spoonfuls on top of the cooled brownies. Evenly spread it with the back of a butter knife the over the surface. Scatter the peanuts evenly over the buttercream, pressing into the buttercream so that the ganache has something to hold on to and the peanuts are all covered.
  • For the ganache: Melt the chocolate chips and butter together in a small saucepan over low heat, stirring constantly. Allow the ganache to cool down slightly for 10 minutes or so, then pour it evenly over the peanut butter buttercream layer. Smooth the ganache out with the back of a butter knife, making sure to cover the buttercream and peanuts completely. Chill the brownies in the refrigerator until the toppings are set, 1 1/2 hours or so.
  • Remove these delicious guys from the refrigerator. Lift up the ends of the foil liner and place the Fudgy Salty Chocolate Peanut Butter Brownies on a cutting board. Cut into squares. Enjoy!

FUDGY PEANUT BUTTER BROWNIES



Fudgy Peanut Butter Brownies image

No one believes these fudgy brownies-with a hint of peanut butter-are actually low-fat. They're so full of flavor, they'll satisfy anyone's chocolate cravings.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 20 brownies.

Number Of Ingredients 19

2 cups sugar
1-1/2 cups all-purpose flour
3/4 cup baking cocoa
1/2 teaspoon salt
2/3 cup unsweetened applesauce
3/4 cup egg substitute
2 teaspoons vanilla extract
FILLING:
3 ounces reduced-fat cream cheese, softened
1/3 cup reduced-fat peanut butter
1/4 cup sugar
1/4 cup egg substitute
1 teaspoon vanilla extract
FROSTING:
1 cup confectioners' sugar
3 tablespoons baking cocoa
2 tablespoons 2% milk
1 teaspoon vanilla extract
1 teaspoon water

Steps:

  • In a large bowl, combine the sugar, flour, cocoa and salt. Stir in the applesauce, egg substitute and vanilla. Pour half of the batter into a 13-in. x 9-in. baking pan coated with cooking spray., In a small bowl, beat the filling ingredients until smooth. Drop by tablespoonfuls onto batter. Spoon remaining batter over the top; cut through batter with a knife to swirl peanut butter mixture. , Bake at 325° for 25-30 minutes or until edges are firm and center is almost set. Cool on a wire rack. , In a small bowl, combine the frosting ingredients until smooth. Spread over brownies.

Nutrition Facts : Calories 201 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 119mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein.

FUDGY BROWNIES WITH PEANUT BUTTER PUDDING FROSTING



Fudgy Brownies with Peanut Butter Pudding Frosting image

These rich peanut butter fudge brownies are topped with a peanut butter pudding frosting, making this a recipe the whole family will love. These are perfect for a potluck, bake sale or yummy after-dinner treat. -Amy Crook, Syracuse, Utah

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2-1/2 dozen.

Number Of Ingredients 7

1 package fudge brownie mix (13x9-inch pan size)
1-1/2 cups confectioners' sugar
1/2 cup butter, softened
2 to 3 tablespoons peanut butter
2 tablespoons cold 2% milk
4-1/2 teaspoons instant vanilla pudding mix
1 can (16 ounces) chocolate fudge frosting

Steps:

  • Prepare and bake brownies according to package directions. Cool on a wire rack., Meanwhile, in a small bowl, beat the confectioners' sugar, butter, peanut butter, milk and pudding mix until smooth. Spread over brownies. Refrigerate for 30 minutes or until firm. Frost with chocolate frosting just before cutting.

Nutrition Facts : Calories 236 calories, Fat 12g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 145mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.

PEANUT BUTTER FUDGY BROWNIES



Peanut Butter Fudgy Brownies image

Rich and chewy with layers of fudgy goodness, these peanut butter brownies are heavenly. They're easy to make and just melt in your mouth. Snack time never tasted so good.

Provided by Patti Smith

Categories     Other Snacks

Time 55m

Number Of Ingredients 6

1 box French vanilla cake mix
1/2 c melted margarine
2 eggs
1 c creamy peanut butter
2 c milk chocolate chip
1 can(s) sweetened condensed milk, 14 oz can

Steps:

  • 1. Mix cake mix with melted margarine.
  • 2. Add peanut butter and eggs mixing well.
  • 3. Take 1 cup of cake mixture and set aside.
  • 4. Dividing remaining batter in half.
  • 5. Press 1/2 of remaining cake mixture into a buttered 8 X 8 glass pan.
  • 6. Place chocolate chips and condensed milk in a microwaveable safe bowl. Cook for about a minute or until the chocolate has melted. Mix well.
  • 7. Pour 1/2 of chocolate mixture over top of pressed cake mixture.
  • 8. Take the remaining cake mixture and drop small pieces over the chocolate covering as much as you can so you can not see the chocolate.
  • 9. Pour remaining chocolate over the last layer of dough.
  • 10. Pinch remaining 1 cup of dough into pieces and place on top of chocolate.
  • 11. Bake at 325 for 35-40 minutes.

Tips:

  • Use high-quality chocolate for a richer flavor. Semi-sweet or bittersweet chocolate is a good choice.
  • Don't overmix the batter. Overmixing can result in dry, crumbly brownies.
  • Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached.
  • Let the brownies cool completely before cutting them. This will help prevent them from falling apart.
  • Store the brownies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.

Conclusion:

These fudgy peanut butter brownies are a delicious and easy-to-make treat. They are perfect for any occasion, from potlucks to birthday parties. With their rich chocolate flavor and creamy peanut butter filling, these brownies are sure to be a hit with everyone who tries them. So next time you're in the mood for a sweet treat, give these fudgy peanut butter brownies a try. You won't be disappointed!

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