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Peanut Butter Fudge Brownies

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 24 servings
Author Si Foster, A Bountiful Kitchen


  • 1 cup butter 2 sticks unsalted, room temperature
  • 1/3 cup cocoa powder
  • 2 cups granulated sugar
  • 4 eggs
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1-12 oz package Reese's Peanut Butter Chips
  • 1/2 cup smooth peanut butter Skippy or Jif, no natural peanut butter


  • 1/2 cup butter room temperature
  • 3 cups powdered sugar
  • 1/3 cup cocoa powder
  • dash of salt
  • 1/4 cup milk or half and half
  • 1 teaspoon vanilla
  • parchment paper or foil


  1. Pre heat oven to 350 degrees. Set rack in center of oven.
  2. Line a 9x13 pan with parchment paper or foil, grease lightly.
  3. Mix the butter, cocoa and sugar in an electric mixer until smooth. Add eggs, one at a time. beat until smooth.
  4. Add the flour, salt, vanilla and peanut butter chips to the bowl. Mix on low speed or fold in by hand with a spatula, just until the flour disappears. Do not beat.
  5. Spread the mixture into the prepared lined pan.
  6. Bake on center rack in oven for about 25-30 minutes or until top is set and a toothpick inserted in the center of the brownies comes out with a few moist crumbs attached.
  7. Remove from oven and let cool for a couple of minutes.
  8. Spread 1/2 cup of peanut butter on the top of the hot brownies with a spoon or butter knife.
  9. Place in refrigerator or on counter until the brownies cool completely.

Make the frosting:

  1. Beat the 1/2 cup butter, powdered sugar, cocoa powder, salt, milk and vanilla together until smooth.
  2. When the brownies are completely cool, spread with frosting.

Recipe Notes

-Reese's Peanut Butter Chips are my preference.