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Frosted Peanut Butter Brownies: A Symphony of Chocolate and Nutty Bliss

There are certain desserts that evoke a visceral reaction, a memory of childhood or a cherished family moment. For me, the scent of warm chocolate and peanut butter swirling together instantly transports me back to my grandmother’s kitchen. She wasn’t a professional baker by any stretch, but her love for us manifested in the kitchen, and these frosted peanut butter brownies were a testament to that. The way the molten chocolate ganache would set just so over the impossibly fudgy brownie base, and that dollop of creamy, slightly warm peanut butter beneath… it was pure magic. Every bite was a journey through textures and flavors, a comforting embrace that still holds a special place in my culinary heart.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 20 minutes (for brownies) + 2 minutes (peanut butter microwave) + 5 minutes (frosting cook)
Total Time: approximately 1 hour 5 minutes (including chilling)
Servings: Variable (depending on cut size)
Yields: 72 brownies
Dietary Type: Not specified (standard)

Ingredients

This recipe, a treasured gem from Southern Living, requires a few key components that come together to create its signature appeal. It’s worth noting that the ingredients are divided into two main parts: the brownie base and the creamy peanut butter frosting.

For the Brownie Base:

1 1⁄2 cups butter (or 1 1⁄2 cups margarine), divided
1⁄3 cup unsweetened cocoa powder
2 cups granulated sugar
1 1⁄2 cups all-purpose flour
1⁄2 teaspoon salt
4 large eggs
1 teaspoon vanilla extract

For the Peanut Butter Frosting & Chocolate Topping:

1 (18-ounce) jar chunky peanut butter
1⁄3 cup milk
10 large marshmallows
1⁄4 cup unsweetened cocoa powder
1 (16-ounce) box powdered sugar

Equipment Needed

To bring these delightful frosted peanut butter brownies to life, you’ll need a few essential kitchen tools:

A saucepan (medium-sized) for melting butter and cocoa, and later for the marshmallow frosting.
A large mixing bowl for combining the brownie batter ingredients.
An electric mixer (handheld or stand mixer) for efficiently blending the brownie batter.
A greased 15×10 jellyroll pan or a similar-sized baking sheet with raised edges.
A wooden pick or skewer for testing the doneness of the brownies.
A microwave-safe bowl for warming the peanut butter.
A whisk for creating a smooth frosting.
A cooling rack is essential for allowing the brownies to cool adequately before frosting.

Instructions

Crafting these Frosted Peanut Butter Brownies is a multi-step process, but each stage is straightforward and leads you closer to that ultimate bite. Follow these directions precisely for the best results.

Prepare the Chocolate Base for the Brownies: In a medium saucepan, melt 1 cup of the butter over low heat. Once melted, whisk in 1/3 cup of unsweetened cocoa powder. Continue to cook over low heat, stirring often, until the mixture is smooth and well combined. Remove the saucepan from the heat and allow the chocolate mixture to cool slightly. This brief cooling period prevents the eggs from scrambling when added later.
Combine Dry Ingredients: In a large mixing bowl, combine the 2 cups of granulated sugar, 1 1⁄2 cups of all-purpose flour, and 1⁄2 teaspoon of salt. Whisk them together to ensure an even distribution of ingredients.
Create the Brownie Batter: Pour the slightly cooled chocolate mixture into the bowl with the dry ingredients. Using your electric mixer on medium speed, beat until the ingredients are just blended. Be careful not to overmix at this stage.
Incorporate Eggs and Vanilla: Add the 4 large eggs and 1 teaspoon of vanilla extract to the batter. Continue beating with the electric mixer until the batter is smooth and well blended. The batter will be thick and rich.
Bake the Brownie Base: Spread the brownie batter evenly into your greased 15×10 jellyroll pan. Ensure the batter covers the pan from edge to edge. Bake at 350 degrees Fahrenheit for 20 minutes, or until a wooden pick inserted into the center comes out clean. Keep a close eye on them during the last few minutes to prevent overbaking, as they will continue to cook slightly as they cool.
Prepare the Peanut Butter Layer: While the brownies are baking or cooling, prepare the peanut butter layer. Remove the lid from your 18-ounce jar of chunky peanut butter. Place the jar in the microwave and heat it at MEDIUM (50% power) for 2 minutes, stirring it once halfway through. This warming process makes the peanut butter spreadable.
Frost the Warm Brownies with Peanut Butter: Once the brownies are out of the oven, immediately spread the warmed chunky peanut butter evenly over the surface of the warm brownies. The residual heat from the brownies will help the peanut butter to spread more easily.
Initial Chill: Place the pan with the peanut butter-covered brownies in the refrigerator to chill for 30 minutes. This step is crucial for allowing the peanut butter layer to set slightly before adding the final chocolate frosting.
Prepare the Marshmallow Frosting: While the brownies are chilling, prepare the marshmallow frosting. In a large saucepan, combine the remaining 1⁄2 cup of butter, 1⁄3 cup of milk, and 10 large marshmallows. Cook over medium heat, stirring often, until the marshmallows are completely melted and the mixture is smooth.
Add Cocoa and Powdered Sugar: Remove the marshmallow mixture from the heat. Whisk in 1⁄4 cup of unsweetened cocoa powder until it’s fully incorporated and there are no lumps. Then, gradually stir in the 1 (16-ounce) box of powdered sugar, mixing until the frosting is smooth and creamy.
Apply the Chocolate Frosting: Carefully spread the prepared chocolate frosting evenly over the chilled peanut butter layer on the brownies.
Final Chill: Return the pan to the refrigerator and chill for an additional 20 minutes. This final chill will allow the chocolate frosting to set, making it easier to cut clean squares.
Cut and Serve: Once the frosting has set, cut the brownies into squares. The size of your squares will determine the total number of servings.

Expert Tips & Tricks

To elevate your Frosted Peanut Butter Brownies from simply delicious to truly exceptional, consider these professional insights:

Quality Cocoa is Key: For the most intense chocolate flavor in both the brownie base and the frosting, use a high-quality unsweetened cocoa powder. Dutch-processed cocoa will yield a darker color and a smoother, richer chocolate taste.
Don’t Overbake: Brownies are notorious for becoming dry if overbaked. A wooden pick inserted into the center should come out with moist crumbs attached, not completely clean. They will firm up as they cool.
Peanut Butter Consistency: If your peanut butter isn’t chunky, feel free to use smooth. The microwave trick is essential for spreadability; be mindful of the power level to avoid scorching.
Marshmallow Melt: Ensure your marshmallows are fully melted before proceeding to the next step. Lumps of unmelted marshmallow can affect the smoothness of the final frosting.
Powdered Sugar Sifting: For an ultra-smooth frosting, consider sifting the powdered sugar before adding it to the melted marshmallow mixture. This will prevent any tiny lumps from forming.
Pan Preparation: While greasing the jellyroll pan is specified, you can also line it with parchment paper and grease the parchment for even easier removal and cleanup. Leave an overhang of parchment paper on the sides to help lift the brownies out.
Cutting for Clean Squares: For the cleanest cuts, use a sharp knife dipped in hot water and wiped dry between each cut. This will prevent the frosting from sticking to the knife.

Serving & Storage Suggestions

These Frosted Peanut Butter Brownies are a showstopper on their own, but they also pair wonderfully with a tall glass of cold milk. For a more decadent experience, serve them slightly warmed with a scoop of vanilla ice cream.

Storage:
These brownies are best stored in an airtight container.

Room Temperature: They can be stored at room temperature for up to 3 days.
Refrigerator: For longer storage, they can be kept in the refrigerator for up to a week. The frosting will firm up in the fridge, so allow them to come to room temperature for about 15-20 minutes before serving if you prefer a softer texture.
Freezer: Frosted peanut butter brownies freeze exceptionally well. Wrap individual squares tightly in plastic wrap, then place them in a freezer-safe bag or container. They will last for up to 2-3 months. Thaw overnight in the refrigerator or at room temperature.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	141.8 kcal
Calories from Fat		70 g
Total Fat	7.8 g	11 %
Saturated Fat	3.1 g	15 %
Cholesterol	22.1 mg	7 %
Sodium	83.2 mg	3 %
Total Carbohydrate	16.6 g	5 %
Dietary Fiber	0.8 g	3 %
Sugars	12.9 g	51 %
Protein	2.5 g	5 %

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While this recipe is a classic for a reason, don’t be afraid to experiment and make it your own!

Gluten-Free: For a gluten-free version, experiment with a good quality gluten-free all-purpose flour blend in place of the all-purpose flour. The texture might be slightly different, but the flavor profile will remain wonderfully familiar.
Peanut Butter Swirl: Instead of spreading the peanut butter directly, reserve about 1/4 cup of the warmed peanut butter. Dollop spoonfuls of this reserved peanut butter over the brownie batter before baking, then use a knife to swirl it into the batter for a marbled effect.
Chocolate Chips: Fold in 1/2 cup of semi-sweet chocolate chips into the brownie batter for an extra burst of chocolatey goodness.
Nutty Frosting: For a more intense peanut butter flavor in the frosting, use a smooth peanut butter instead of chunky, or even mix in some finely chopped peanuts into the chocolate frosting before spreading.

FAQs

Q: Why do I need to microwave the peanut butter?
A: Microwaving the peanut butter makes it warm and more pliable, allowing it to spread smoothly over the warm brownies without tearing them.

Q: Can I bake these in a different pan size?
A: You can, but you’ll need to adjust the baking time. A smaller pan will require a longer baking time, and a larger pan will require a shorter baking time. Always test for doneness with a wooden pick.

Q: My chocolate frosting is too thick/thin. What can I do?
A: If the frosting is too thick, gradually stir in a teaspoon of milk at a time until it reaches your desired consistency. If it’s too thin, whisk in a tablespoon of powdered sugar at a time.

Q: Can I omit the marshmallows from the frosting?
A: The marshmallows are crucial for the texture and rise of the frosting. While you could attempt a different chocolate ganache, it would significantly alter the character of this specific recipe.

Q: How do I prevent the brownies from sticking to the pan?
A: Ensure the pan is thoroughly greased. For extra insurance, you can also line the pan with parchment paper, leaving a slight overhang on the sides for easy lifting.

Final Thoughts

There’s a comforting familiarity that comes with baking and sharing these Frosted Peanut Butter Brownies. They are a perfect example of how simple ingredients, when brought together with care, can create something truly extraordinary. Whether you’re a seasoned baker or just starting out, this recipe is a rewarding endeavor that is sure to bring smiles and satisfied sighs. Gather your ingredients, preheat your oven, and prepare to indulge in a timeless classic. They’re more than just brownies; they’re little squares of happiness, waiting to be enjoyed.

Frosted Peanut Butter Brownies Recipe