Introduction

These rich brownies are elevated with a luscious peanut butter frosting and a silky chocolate drizzle. The combination of fudgy chocolate and creamy peanut butter creates a perfect balance of flavors that’s irresistible for any dessert lover.

A square two-layer dessert sits on a white plate with a white marbled background; the bottom layer is a dark, rich chocolate cake with a moist texture, while the top layer is a creamy, light tan peanut butter frosting that is smooth and thick. The frosting is decorated with thin, even drizzles of dark chocolate sauce running diagonally across it. To the right of the square slice, a fork holds a bite-sized portion showing both the chocolate cake and peanut butter frosting layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 tablespoons unsalted butter (cubed)
¾ cup granulated sugar
½ cup light brown sugar
¾ cup unsweetened cocoa powder
½ teaspoon salt
1 tablespoon instant coffee granules
½ teaspoon baking powder
2 large eggs (cold)
2 teaspoons vanilla extract
⅔ cup all-purpose flour
½ cup chocolate chunks or chocolate chips
Walnuts (optional)
½ cup (1 stick) unsalted butter, softened (for frosting)
¾ cup creamy peanut butter (for frosting)
2 ¼ cups powdered sugar (for frosting)
2 tablespoons milk (for frosting)
1 teaspoon vanilla (for frosting)
¼ cup semi-sweet chocolate chips (for drizzle)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 9×9 or 8×8 inch baking pan with aluminum foil or parchment paper, then lightly grease with cooking spray or butter. Set aside.
Step 2: In a medium saucepan, melt the cubed butter over medium heat. Cook until the butter turns a light brown caramel color, about 5-10 minutes, stirring occasionally and watching carefully to avoid burning. Using a light-colored pan helps monitor the color change.
Step 3: Remove the browned butter from heat and pour into a large mixing bowl. Add granulated sugar, light brown sugar, cocoa powder, salt, instant coffee granules, and baking powder. Stir until combined. Let the mixture rest for 5 minutes to cool slightly.
Step 4: Add the cold eggs and vanilla extract to the mixture, then stir until the batter has a glossy sheen.
Step 5: Gently fold in the all-purpose flour and chocolate chunks or chips. Mix just until combined—avoid overmixing to keep brownies tender. If desired, fold in walnuts at this stage.
Step 6: Pour the batter evenly into the prepared pan and bake for 20-25 minutes, or until the surface is set and a toothpick inserted in the center comes out clean.
Step 7: Allow the brownies to cool completely in the pan. Once cooled, lift them out using the foil or parchment paper. Prepare the peanut butter frosting while the brownies cool.
Step 8: To make the frosting, beat the softened butter and creamy peanut butter together in a stand mixer with the paddle attachment until light and fluffy, about 2-3 minutes.
Step 9: Add powdered sugar, milk, and vanilla extract to the peanut butter mixture. Beat until smooth and free of lumps.
Step 10: Spread the peanut butter frosting evenly over the cooled brownies.
Step 11: For the chocolate drizzle, melt the semi-sweet chocolate chips in a small saucepan over low heat or in a microwave in 15-second intervals, stirring until smooth. Transfer the melted chocolate to a small ziplock bag, snip a tiny corner, and drizzle the chocolate over the frosted brownies.
Step 12: Cut into 9 squares and serve.

Tips & Variations

Use cold eggs to help create a glossy batter that gives brownies a perfect texture.
Instant coffee granules enhance the chocolate flavor without leaving a coffee taste.
For a nut-free version, omit walnuts or substitute with sunflower seeds.
If you prefer a thicker frosting, reduce the milk slightly or add a bit more powdered sugar.
Try swapping creamy peanut butter with almond or cashew butter for a different nutty twist.

Storage

Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. To reheat, let refrigerated brownies come to room temperature or warm briefly in the microwave for 15-20 seconds to soften the frosting.

How to Serve

The image shows six square brownie pieces arranged on a white rectangular plate placed on a white marbled surface. Each brownie has two visible layers: a thick, dark brown bottom layer with a moist, dense texture, and a lighter tan top layer of creamy frosting that looks smooth and softly spread. The top of each brownie is decorated with thin, irregular diagonal lines of dark chocolate drizzle, adding a shiny contrast to the matte frosting. The brownies are cut neatly with some showing slightly uneven frosting edges, making them look freshly made and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid the brownies becoming too salty.

What if I don’t have instant coffee granules?

You can leave them out, but the coffee enhances the chocolate flavor depth. Alternatively, a small amount of brewed espresso or strong coffee can be used in place.