Okay everyone, it’s time to put away all of the boxed brownie mixes. Like for good. Forever. Seriously, you won’t regret it! These brownies……. Honestly I still don’t know if I should actually be sharing these recipes……… If you know me, you most likely know that peanut butter brownies are my “signature dish.” But, I’ve had so many people asking for my brownie recipe, I guess it’s time to disclose this secret information….. But you have to promise not to tell anyone. Keep it quiet please. Ok?? Okay good, now let’s get on to the recipe and have some fun baking!
(Yes, that’s a picture of sugar. Sorry, I don’t have a picture of these brownies. They usually get devoured too quickly)
This peanut butter brownie recipe is the result of hours upon hours of baking and experimenting. For years, I have tried recipe after recipe, changing this, adding a little bit of that, and tweaking here and there. Most of the recipes turned out really well and people loved them, but I was still searching and experimenting for that perfect brownie. So far, this is as close as I’ve gotten. And for now, I’m pretty happy with it!
Peanut Butter Brownies
- 3/4 Cup Buter
- 1 1/3 Cup Unsweetened Baking Cocoa Powder
- 1 Cup Flour
- 1/2 Tsp. Baking Powder
- 1 Tsp. Salt
- 6 Eggs (best at room temperature)
- 2 Cups Peanut Butter
- 1 Cup Packed Brown Sugar
- 2 3/4 Cup Powdered Sugar
- 3 Tsp. Vanilla Extract
Preheat oven to 325. Grease and flour a 9×13 pan. (You can easily halve this recipe for an 8×8 pan)
Place butter in small saucepan and melt on medium-low heat until it is warm, but not simmering. Add the cocoa powder and whisk until smooth. Let butter and cocoa mixture sit for at least 5 minutes. This process is called blooming the cocoa. Trust me, it makes an amazing difference in the taste of your brownies. It is well worth the extra few minutes!
Meanwhile, in a small bowl, combine the flour, baking powder, and salt. In a larger bowl, mix together the eggs, peanut butter, powdered sugar, and brown sugar until well combined. Fold in the vanilla. Add the cocoa mixture and flour mixture alternatively, and mix until batter is smooth and shiny. Oh, and for fudgier brownies, they should be mixed by hand, not with a hand held or stand mixer. Be sure to handle the batter carefully and do not whisk vigorously or over mix. Using a plastic spatula, transfer the brownie batter into the prepared baking pan. Bake in the preheated oven for 20-35 minutes. (Baking time varies depending on how fudgy or chewy you would prefer them to be.) When they are done, you will see, the edges will begin to pull away from the pan. NOTE: A knife inserted in the middle will not come out clean, even when they are done.
Now for the frosting. These brownies are plenty amazing without any frosting, but if you would like to add an extra touch of deliciousness, this peanut butter frosting is the perfect addition. Now I’m not a frosting person. Not at all. But this frosting is the exception. You will totally understand after you try it. It’s a basic, light and fluffy cream cheese frosting that I’ve always seen made by my mother, who was taught by her father who ran a bakery. I think that should just speak for itself that it’s pretty amazing! Oh and for you picky eaters, don’t be a food snob because it’s made with cream cheese. Seriously, you just have to try it and I guarantee you will think it’s amazing. 😉 This frosting recipe is actually kind of hard to write down, because I don’t use measurements when I make it, but I will try to be as close to accurate as possible.
Peanut Butter Frosting
- 1/2 a 16oz Package of Cream Cheese
- 1/2 Stick Soft Butter
- 1 to 2 Cups Peanut Butter (Depending on how much peanut butter you like)
- 1 TB Vanilla Extract
- 7-10 Cups Powdered Sugar
With a hand or stand mixer, combine ingredients in the order listed. A splash of milk may need to be added to be sure that the frosting is fluffy, smooth, and creamy.
Well there you go, that’s all there is to it! Have fun baking!