Fudgy Brownies with Peanut Butter Buttercream
Indulge in these rich, fudgy brownies topped with creamy peanut butter buttercream—perfect for any chocolate lover!
Servings: 12 servings
Ingredients
- 6 ounces semi-sweet baking chocolate or dark chocolate, chopped coarsely (such as Bakers brand semi-sweet chocolate or a 72% Pound Plus Bar from Trader Joe's)
- 3/4 cup unsalted butter (1 1/2 sticks)
- 1 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 2 tablespoons espresso or brewed coffee (any temperature; optional but recommended)
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup all-purpose flour
- Pinch salt (optional and to taste)
- 1 cup creamy peanut butter (recommended brands: Jif or Skippy)
- 1/2 cup unsalted butter (1 stick, softened)
- 2 teaspoons vanilla extract
- 1 to 2 cups confectioners sugar
- Pinch salt (optional and to taste)
- Sprinkles (optional)
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your brownies bake evenly and achieve that perfect fudgy texture.
- In a double boiler or a microwave-safe bowl, melt the 6 ounces of chopped semi-sweet or dark chocolate together with 3/4 cup of unsalted butter. Stir until smooth and let it cool slightly.
- In a large mixing bowl, combine 1 cup of granulated sugar and 1/2 cup of packed light brown sugar. Add the 2 tablespoons of espresso or brewed coffee and 1 teaspoon of vanilla extract. Mix until combined.
- Add the 3 large eggs to the sugar mixture, one at a time, stirring well after each addition. This will help create a smooth, glossy batter.
- Pour the melted chocolate and butter mixture into the egg and sugar mixture. Stir until fully incorporated.
- Gently fold in the 1 cup of all-purpose flour and a pinch of salt (if using). Be careful not to overmix; you want to keep that fudgy texture!
- Pour the brownie batter into a greased 9x9 inch baking pan, spreading it out evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Once baked, remove the brownies from the oven and let them cool in the pan on a wire rack. This step is crucial for achieving the perfect fudgy texture.
- In a large mixing bowl, beat together 1 cup of creamy peanut butter and 1/2 cup of softened unsalted butter until smooth. Add 2 teaspoons of vanilla extract and gradually mix in 1 to 2 cups of confectioners sugar. Adjust the sugar to achieve your desired sweetness and consistency.
- Once the brownies are completely cooled, spread the peanut butter buttercream evenly on top. Feel free to add sprinkles for a fun touch!
Equipment
- Mixing Bowls
- Whisk
- 9x9-inch baking pan
- Spatula
- Double boiler or microwave-safe bowl
Notes
- Store brownies in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week.
- Freeze cut brownies for up to 3 months; thaw at room temperature.