This Peanut Butter Brownies recipe is a very slight adaptation of Joanna Gaines recipe for “Lucy’s Peanut Butter Brownies. It’s hard to mess with perfection!
Wouldn’t you love a bite of this decadent Peanut Butter Brownie?
Disclaimer: This post includes affiliate links, and I will earn a commission if you purchase through these links. Please note that I’ve linked to these products purely because I recommend them and they are from companies I trust. There is no extra cost to you when you purchase through my links.
Peanut Butter Brownies cut in 24 squares
In case you are not familiar with Joanna Gaines, she rose to fame with her husband Chip, on Fixer Upper. The two of them helped revitalize Waco, TX, by transforming some of the older homes into modern masterpieces. Her Bio tells us that “Joanna Gaines is also the co-founder of Magnolia, a home and lifestyle brand, a bestselling author, and editor-in-chief of Magnolia Journal. Alongside her passion for design and food, nothing inspires Jo more than time at home with family—messing with recipes in the kitchen or planting something in the garden.”
Look at those yummy layers!
I’ve admired her many talents for years. And I always found Fixer Upper to be addictive. So when I came across her recipe for these interesting layered brownies, I knew Steve and I had to make them right away. Talk about addicting! These are scrumptious and quite decadent. I should advise you that these should be cut into 24 pieces. But I won’t, because you will only be going back for another piece, and another, and…..
Print
Peanut Butter Brownies Recipe
A decadent 3 layer brownie. What could be better than peanut butter and chocolate?
- Total Time: 2 hours and 10 minutes including freezing time
- Yield: 24 brownies
Ingredients
- Brownies:
- Topping:
- Frosting:
Instructions
- To make the brownies: Preheat the oven to 350°F. Spray a 9×13-inch pan well with cooking spray.
- In a small saucepan, combine the butter and cocoa. Place over low heat until the butter is completely melted. Whisk the melted butter with the cocoa until completely combined. Set aside to cool, about 5 minutes.
- In a stand mixer fitted with the paddle attachment, combine the granulated sugar, flour, and salt. Add the butter/cocoa mixture. Beat on medium speed until well blended, about 2 minutes. Slowly add the eggs and vanilla and mix until well incorporated.
- Spread the mixture evenly in the prepared pan, getting it all the way into the corners. Bake until a tester inserted into the center comes out with a few moist crumbs, about 20 to 22 minutes.
- Let the brownies cool completely in the pan, about 30 minutes.
- To make the topping: Soften the peanut butter by placing it in a microwave-safe bowl and microwave for about 15 seconds. Stir the peanut butter well to distribute the heat evenly. Spread it on top of the brownies. Freeze the brownies for at least 30 minutes.
- To make the frosting: In a medium saucepan, melt the butter and marshmallows over medium heat. Add the powdered sugar, milk, and cocoa and stir until smooth. (If you prefer a thicker frosting, add a little more powdered sugar.)
- Spread the frosting over the peanut butter and freeze for 30 minutes. Freezing before cutting is an important step to get nice, clean cuts. Don’t skip it.
- Cut into 24 squares. Keep refrigerated. These can also be frozen. I actually love them straight from the freezer, on a hot summer day.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Trackbacks/Pingbacks