I don't think there is a better combo than chocolate and peanut butter. If you agree, I have the perfect dessert for you! These are the fudgiest brownies topped with creamy peanut butter cream cheese frosting and flaky sea salt. Because I love a good cream cheese frosting I decided to combine these incredible flavors together for this perfect dessert.
These brownies quickly mix together in just one bowl and will be eaten up even faster. They consist of mostly pantry ingredients making them easy to whip up. I love incorporating whole chocolate chips last minute to add texture and extra chocolatey-ness. After the brownies cool, you can mix together the frosting and top the brownies. If you are craving a classic brownie, you can of course skip the frosting (but let's be real, that's the best part!).
Just like my chocolate chip cookies, I top these with a little flaky sea salt before serving. Salt is so delicious with chocolate and they balance each other out so well. Of course, if salt isn't your thing, you can skip this part, although I highly recommend giving it a try!
I make these in a 9x9 baking dish (I have this one and love it) and find that it makes the perfect thickness for the frosting to brownie ratio. You of course can use an 8x8 pan as well, they may just take a tad longer to cook.
If you make these brownies with peanut butter cream cheese frosting, please let me know what you think in the comments below. I hope you love them as much as my family and I do!
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Brownies with Peanut Butter Cream Cheese Frosting
Ingredients
Brownies
- ½ cup unsalted butter
- ⅔ cup semi-sweet chocolate chips divided
- 1 cup granulated white sugar
- 2 tablespoon avocado oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon Kosher salt
Peanut Butter Cream Cheese Frosting
- ½ cup creamy peanut butter
- 4 oz block of cream cheese softened
- ½ teaspoon Kosher salt
- ½ teaspoon vanilla extract
- ⅓ cup confectioners sugar
- flaky sea salt for topping, optional
Instructions
Brownies
- Preheat the oven to 350 degrees Fahrenheit. Line a 9x9 baking dish with parchment paper and spray lightly with cooking spray.
- In a large microwave-safe mixing bowl, heat the butter and ⅓ cup of the chocolate chips for 30 seconds. Stir and heat for another 20-30 seconds, or until butter is melted. Stir so that the butter and chocolate melt together.
- Add sugar to the butter-chocolate mixture and whisk together until fully incorporated.
- Add the oil, eggs, and vanilla and mix until just incorporated (over mixing eggs can make them stiff).
- Fold in cocoa powder, flour, and salt and mix until incorporated. Fold in the additional ⅓ chocolate chips.
- Pour into baking dish. Bake for 15-20 minutes, or until a toothpick comes out with just a few crumbs attached (test in a few places; the toothpick will look very wet if you run it through a chocolate chip). Cool.
Peanut Butter Cream Cheese Frosting
- Using a handheld or standing mixer, whisk together peanut butter, cream cheese, salt, vanilla, and confectioners sugar until fully incorporated (about 30 seconds). Spread on top of cooled brownies and sprinkle with flaky sea salt (if using). Slice and serve!
Notes
- Cut into 9 squares for large brownies, or 12 or 16 slices for smaller.
- If you use an 8x8 baking dish, the brownies will need to cook several minutes longer since they are thicker. Watch the brownies carefully to make sure they don't overcook.
- You can store these in an airtight container in the refrigerator for 4-5 days. I recommend topping with flaky sea salt the same day you serve, otherwise they absorb into the frosting (which tastes the same but isn't quite as pretty).
- You can't go wrong heating a brownie in the microwave for 10 seconds and serving with vanilla ice cream.
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