Salted Peanut Butter Brownies

You know the phrase, We go together like peanut butter and jelly? Well, I think it should be changed to peanut butter and chocolate. It’s a classic combo that can’t be beat. These peanut butter brownies help prove my point. Topped with sea salt, they are the perfect balance between salty and sweet. I have a hard time pawning my sweets off to my husband because he always says he’s “trying to be healthy.” However, it’s hard for him to resist this combination! They would make a great Valentine’s Day dessert if you add some mini sugar hearts (I found the ones in this post at Target). Otherwise this is a delicious brownie recipe to use year round even if you leave off the peanut butter frosting. They are moist and gooey with a strong chocolate flavor. I prefer dense, fudgy brownies over cakey ones and always err on the side of underbaked (no one wants a dried out dessert!). Also here’s a tip to make your life easier: line the baking pan with buttered parchment paper. Prior to making this batch I made a brownie recipe with mini Reese’s cups in the batter, but even though I greased the pan it was impossible to get them out. And always make sure the brownies (or cake or cupcakes or cookies) are completely cooled before frosting! If not, the icing will melt and lose its ideal consistency. I hope these baking tips help! I plan on creating a series with a bunch of baking basics so stay tuned, but in the meantime enjoy this recipe :)

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Print Recipe

Salted Peanut Butter Brownies

Servings

16 brownies

Ingredients

For the Brownies

• 10 Tbsp. butter
• 1 cup sugar
• 3/4 cup unsweetened cocoa powder
• 1/4 tsp. salt
• 2 eggs
• 1/2 tsp. vanilla
• 1/2 cup flour
• 1/2 cup dark chocolate chips

For the Frosting

• 1/2 cup butter room temperature
• 1 cup creamy peanut butter
• 2 cups powdered sugar
• 3 Tbsp. milk
• sea salt to sprinkle

Servings 16 brownies Ingredients For the Brownies 10 Tbsp. butter 1 cup sugar 3/4 cup unsweetened cocoa powder 1/4 tsp. salt 2 eggs 1/2 tsp. vanilla 1/2 cup flour 1/2 cup dark chocolate chips For the Frosting 1/2 cup butter room temperature 1 cup creamy peanut butter 2 cups powdered sugar 3 Tbsp. milk sea salt to sprinkle

Instructions

1. Line an 8" x 8" pan with parchment paper, leaving an overhang on two opposite sides. Butter paper and preheat oven to 325F.
2. In a medium-sized bowl or standing mixer, combine butter and sugar. Stir in vanilla and eggs until fully incorporated. Mix in cocoa powder, flour and salt until smooth. Gently fold in chocolate chips. Spread evenly into prepared pan, batter will be thick. Bake for 20 to 25 minutes, until toothpick comes out with only a few moist crumbs. Cool in pan for a few minutes, then transfer to wire rack to cool completely.
3. To prepare the frosting, cream the peanut butter and butter in the bowl of a standing mixer on medium-high speed until light and fluffy. Slowly stir in powdered sugar until completely incorporated. Add milk and mix until it reaches the desired consistency. You may need to add more milk or powdered sugar based on your preference. Spread over cooled brownies. Sprinkle with sea salt.