Fudgy brownies topped with peanut butter cream cheese frosting and flaky sea salt.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Dessert
Cuisine: American
Servings: 12people
Calories: 369kcal
Author: Caitlin Charlton
Ingredients
Brownies
½cupunsalted butter
⅔cupsemi-sweet chocolate chipsdivided
1cupgranulated white sugar
2tablespoonavocado oil
2large eggs
1teaspoonvanilla extract
¼cupcocoa powder
1cupall-purpose flour
½teaspoonKosher salt
Peanut Butter Cream Cheese Frosting
½cupcreamy peanut butter
4ozblock of cream cheesesoftened
½teaspoonKosher salt
½teaspoonvanilla extract
⅓cupconfectioners sugar
flaky sea saltfor 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.
Nutrition information is approximate. It may vary is meant as a rough guideline only.