Peanut Butter Brownies with Peanut Butter Fudge Icing
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This peanut butter brownies recipe is guaranteed to knock the socks off all peanut butter fans. The moist peanut butter brownies are topped with the most decadent peanut butter fudge icing.
My Starbucks friends have been waiting on this fudgy peanut butter brownies recipe. After a weekend of doing pretty much nothing but baking brownies, I left a message on Facebook for some folks to meet me there to share in the bounteous offerings and was able to unload these puppies with no problem at all. If you’re looking at that photo up there, I bet you can see why!
A lot of people have never had a peanut butter brownie. We’ve had fudge (of course!) and blondies but never the peanut butter ones. When I came across this recipe, I knew I’d have to make them this week! Of course, my grandmother’s peanut butter fudge icing had to be in on the baking as well and the combination of the two turned out an absolutely drop-dead peanut butter brownie recipe!
Peanut butter lovers are going to enjoy every bite of this sweet, moist, rich, and fudgy brownie. I can’t wait for you to dig in!
Recipe Ingredients
Peanut butter brownies
- All-purpose flour
- Baking powder
- Salt
- Creamy peanut butter
- Unsalted butter, softened (I use margarine)
- Sugar
- Brown sugar
- Eggs
- Vanilla extract
Peanut butter fudge icing
- Sugar
- Vegetable shortening (I usually use coconut oil these days. If you buy refined coconut oil there is no coconut taste).
- Peanut butter
- Milk
- Butter
- Vanilla
In a large bowl, add the peanut butter and butter.
Next, add your sugars to the .
Whip all that up.
It will look like this.
The instructions say to add eggs one at a time. Sometimes I add them all at once.
Welcome to life on the edge!
In a separate bowl, place the flour and baking powder and combine it with the brownie batter.
Now we need to add our flour in. Once again the recipe states to gradually do this. I absolutely agree that you should gradually add your flour in when the recipe says to do it.
Just don’t expect me to do it. Here at Southern Plate, we’re busy folks. We wanna eat our food, not build a shrine to it. Just dump it all in and it’ll be fine.
Add the vanilla to the brownie batter and mix well.
Spray a pan with cooking spray. Spread your batter into the prepared pan.
You should have a good bit of brownie mix unless you ate some of it back there!
Bake at 350 for 30-35 minutes.
Then let your peanut butter brownies cool while you make the peanut butter frosting.
How to Make Peanut Butter Fudge Icing
In a heavy saucepot, add the sugar, shortening, butter, milk, and a wee bit of salt.
Stir that up while bringing it to a boil. Continue stirring this so your sugar doesn’t scorch.
There, now that we have it at a full rolling boil. Stop stirring and set your timer for two minutes.
After two minutes, take it off the eye (or stovetop for our friends up north) and stir in your peanut butter and vanilla extract.
Mix that well. Be quick about it because it will start setting up rather soon.
Pour over brownies.
I sprinkled the top of my peanut butter brownies with salted, roasted peanuts and the salty flavor was just wonderful with the sweetness of the brownies and the icing!
Slice them brownies now!
Please be careful not to drool on your keyboard. If you short it out I won’t be buying you a new one.
Storage
- Store your brownies in an airtight container at room temperature or in the fridge for up to 4 days.
- You can also freeze your peanut butter brownies for up to 3 months. Tightly wrap individual portions and then thaw overnight before indulging.
Recipe Notes
While the generic grocery store creamy peanut butter works best in this recipe, if you want to use natural peanut butter, make sure it’s very well stirred before you add it in. I don’t recommend or substituting for a different .
You may also like these recipes:
3 Ingredient Peanut Butter Cookies
Peanut Butter Cheesecake Cookie Bars
Peanut Butter Pie Made the Old-Fashioned Way
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup creamy peanut butter
- 6 tablespoons unsalted butter softened (I used margarine)
- 2/3 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350. Spray an 8x2 or 9x2-inch pan with vegetable cooking spray.
- In a small bowl, combine the flour, baking powder, and salt. In a large bowl, beat together the peanut butter, butter, and sugars with an electric mixer until light and fluffy.1 cup all-purpose flour, 1 tsp baking powder, 1/4 tsp salt, 1/2 cup creamy peanut butter, 6 tablespoons unsalted butter, 2/3 cup granulated sugar, 1/2 cup firmly packed brown sugar
- Add eggs, one at a time, then add vanilla and mix well. Add the flour mixture to the wet ingredients and mix until well combined.2 eggs, 1 tsp vanilla extract
- Spread the brownie batter into the prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool completely before cutting.
Ingredients
- 1 1/2 cups sugar
- 7 tablespoons milk
- 2 tablespoons vegetable shortening
- 2 tablespoons margarine
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup creamy peanut butter
Instructions
- In a heavy saucepot, combine the sugar, milk, shortening, butter, and salt. Bring to a rolling boil while stirring constantly.1 1/2 cups sugar, 7 tablespoons milk, 2 tablespoons vegetable shortening, 2 tablespoons margarine, 1/4 teaspoon salt
- Once it reaches a rolling boil, stop stirring and let it boil for two minutes or until it reaches the soft ball stage (I don't use a thermometer, I just let it boil for two minutes).
- Remove from the heat and quickly stir in the vanilla extract and peanut butter. Beat until smooth and quickly spread over the brownies. I let mine set a bit in the fridge before cutting and serving.1 teaspoon vanilla extract, 1/2 cup creamy peanut butter
*To read the story behind this icing, click here.
I am looking to see if we have everything to make those. I adore things made with peanut butter but don’t like peanut butter. Well not PB sandwiches unless it’s with the Smucker’s all natural peanut butter which is to expensive to justify buying since I’m the only one who likes that kind. I’m feeling rambly this morning. I noticed the Dollar General peanut butter and flour right away and can hardly believe how much they’ve expanded their grocery section. The one here has a pretty good selection of spices and their no stick spray is cheaper than Wally-World’s.
I love Dollar General for dropping in and getting the few ingredients I am out of. I can never seem to just run in Wal Mart and get one or two things – always end up with a whole buggy and spending a fortune ESPECIALLY when the kids are with me!
I’m normally not a big peanut butter person either. Everyone else in my family actually gets excited about PB&J’s but I gotta be pretty hungry to eat one!
I’ve been on a bit of a Smucker’s strike since they bought out White Lily flour and closed all southern production of it (along with a few other things they have done).
Y’all know I’m not picky about brands but I do try to avoid buying anything made by JM Smuckers – which is NOT an easy thing to do! lol
I love buying the kids snacks and things at Dollar General, too! Its just a neat little store!
Gratefully,
Christy
Okay I made these last night and really think they should come with a warning label. They are so delicious, seriously they need to be required with a label that warns if you make them you will be tempted to stand there pan in hand using a wooden spoon to smack the hands of other people who try to steal any. I used the chocolate icing to make it a tad more Reese’s like. And speaking of brownies, have you ever had cornbread cake? It is so good and has absolutely no cornmeal at all in it, it’s more of a brown sugar blondie.
Christy,
I only have crunchp peanut butter.(That’s all my dh wants to eat!) Would I be able to use that instead of the creamy?
You should be able to substitute. If it were me, I’d add 1/8 more of a cup. Just what I’d do! Bet they’ll be awesome! let me know!
Oh yummo! These look delish! And I don’t even like peanut butter in things! But I JUST might have to try them….today!! Thanks for the recipe!
you know, I’m actually not a *huge* peanut butter person myself!
GO FOR IT!!!
Please let me know how you like them! thank you so much, Jan!!!!
I love me some comments!!!
Girl, would ya please stop with the sweet recipes for a while? I have no one to make them for so it’s just cruel and inhumane torture to me to look at them! Just kidding, I know everyone else reading loves them!
On the bright side, getting dragged along into my husband’s fanatical low carbing has resulted in me getting down to my lightest weight since college. Back in my size 10 jeans. Oh yeah!
hehe! Next week, y’all are going to be saying “Hey, why don’t you do some sweet recipes?” I tend to go in cycles. I used to try to balance it out more, only one sweet thing a week or only one main dish a week. I finally decided I work best when I just go with my own flow!
lol
Size ten????
Thats where I’m trying to be. I keep telling myself that a twelve is more “normal” though ~winks and grins~
Well, you know what Fernando used to say, “It is better to look good than to feel good, dahling!” 😉
I let myself indulge occasionally in some sweets or try to find a low carb modification when I get a craving for a sugary baked item, although we do it for health. Looking good is just a perq!
i LOVE your blog!!! your recipes are sooooooo delicious! i will definetly be making these TODAY!!! thanks so much for sharing!
THANK YOU!!! I love y’all,too!!!!
SERIOUSLY!!!!
Y’all make my DAY!!!! EVERY day!!!!
i need to go dance now…
Oh the agony. What a cruel, cruel picture! Drool. I am so making this today. My son’s friend is coming home with him from school this afternoon and I think they’d be all over this. Ya think two 6th grade boys could make short work of these? Oh yeah, that is IF I leave them any. So, if I double the recipe, which I think I should, I’d probably put them in a 13×9 pan. That’d be fine, right? I saw you didn’t, just wondering if there’s a reason why.
P.S. You rock.
~laughs~ This comment was just fabulous from start to finish! lol
It is kind of frightening to think of what sixth grade boys could do to a plate of these brownies.Makes me think of a bee swarm, only more hectic!
Yes, I’d do the 13×9. I actually kept these in two pans because I did peanut butter icing on one pan and chocolate fudge icing on the other.
The recipe for the chocolate fudge icing is exactly like the peanut butter, only instead of stirring in 1/2 cup of peanut butter just stir in 1/2 cup of cocoa powder when you take them off the eye. I bolded that so other folks might see if they have the same question. I would have asked the same thing! lol
Hope you have a great day and be sure and come back and let me know how they went over!!!!
Gratefully,
Christy
P.S. I have no idea what I’d do without people like you in my life! YOU rock!!!!!! and you actually make me feel like I do, too!
that feels awesome!!! lol
Oooh! I love peanut butter icing!
me too!!
OK, I don’t know why I care to be first, but for some reason I do! My babies are allergic to nuts so I don’t know if I would be endangering their lives making these, but I’m sure I could eat the whole pan myself and spare them.
My fave Spongebob is the “Livin’ Like Larry” one. It’s paired with the “Sunbleached” episode, which I also love. We’ve got these recorded so we can watch them on demand …