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Silky Peanut Butter Brownies

Chocolate chip studded brownies and a fluffy peanut butter topping these Silky Peanut Butter Brownies are luscious, addictive and absolutely over the top amazing.
Prep Time30 minutes
Cook Time30 minutes
Chill:4 hours
Total Time5 hours
Course: Dessert
Cuisine: American
Servings: 12
Calories: 807kcal

Ingredients

  • ¾ cup unsalted butter sliced into tablespoons
  • 6 oz semi-sweet chocolate baking bar chopped
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3 large eggs
  • 2 cups semi-sweet chocolate chips

For the topping:

  • 8 oz cream cheese softened
  • 3/4 cup powdered sugar
  • 1/2 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 8 ounces whipped topping
  • ¼ cup melted chocolate bark optional

Instructions

  • Preheat the oven to 350°F. Line a 9x13 with foil and spray with cooking spray, set aside.
  • In a medium-sized bowl add the butter and chopped chocolate. Microwave for 30 seconds, stir. Microwave for another 30 seconds, stir. Start microwaving at 15-second intervals stirring in between until the mixture is melted. Stir in the vanilla and set aside.
  • In the bowl of a stand mixer with the paddle attachment add the flour, sugar, brown sugar, cocoa powder, baking soda, and salt, stir to combine.
  • At low speed add in the eggs one at a time until mixed in. Turn the mixer on medium and let it mix for 2 minutes, scrape down the sides.
  • Turn the mixer on low and slowly stream in the melted chocolate mixture until combined.
  • Add the chocolate chips and just mix them in so they are incorporated through the batter. This mixture will be very thick.
  • Press the brownie batter into the bottom of the baking dish, I find using my hands to spread it out easiest. Bake for 25-30 minutes until the top is set, no longer glossy, and the edges slightly puff up. You can take an internal temperature, if the brownies are 165°F they are done.
  • Let cool on a wire rack completely.
  • Once the brownies are cooled, make the topping by placing the cream cheese in a large bowl. With an electric hand mixer, beat it until smooth.
  • Add the powdered sugar, and mix until smooth.
  • Add the peanut butter and vanilla, mix until smooth. Fold in the whipped topping until smooth and there are no streaks left, this can take a couple of minutes.
  • Smooth the peanut butter mixture on top of the brownies. Cover and place in the fridge for at least 4 hours or overnight.
  • Use the foil to help lift the brownies out of the pan. Cut into bars and drizzle with optional melted chocolate bark. Serve as is or with your favorite toppings such as whipped cream, chopped peanuts, chocolate chips, or Reese’s pieces!

Notes

  1. Chocolate Chips in the batter are completely optional, but highly recommended.
  2. I do not suggest freezing these brownies as the topping will defrost weird.
  3. Chocolate drizzle is a delicious addition to these, not necessary but we love it.
  4. You can mix in other things into these brownies such as Reese's Peanut Butter Cups or Pieces.
  5. You can also top with peanuts, Reese's, whipped topping, chocolate chips, etc.
  6. The brownies need to fully cool before spreading your topping on so it won't melt.
  7. These also need to chill at lest 4 hours for the topping to set up properly before cutting and serving.

Nutrition

Calories: 807kcal | Carbohydrates: 91g | Protein: 11g | Fat: 46g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 296mg | Potassium: 509mg | Fiber: 6g | Sugar: 68g | Vitamin A: 704IU | Calcium: 98mg | Iron: 5mg