Über Doober Frosted Peanut Butter Brownies You’ll Be Obsessed With

Where are my peanut butter and chocolate lovers? Good thing ingredient lists aren’t copyrighted or I couldn’t give you the recipe for Über Doober Frosted Peanut Butter Brownies.

I made these from a Better Homes & Gardens magazine or website many years ago and then I lost the recipe. It’s not on BHG.com. But they were insanely good, obviously memorable, and to my surprise, I recently found that I’d written it on a recipe card, with my own take on the instructions.

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Make Über Doober Frosted Peanut Butter Brownies

On a scale of 1 to 10 for effort, these brownies are a 2. I don’t break out my mammoth stand mixer, as a matter of fact, I don’t use an electric mixer at all. Their complicatedness is a tiny stride above a box brownie mix.

However, there is the additional step of making the frosting, but as long as you use room temperature butter and warm milk, you’ll have it whipped up in under 10 minutes.

Ingredients

Brownies

• 4 oz bittersweet chocolate, coarsely chopped
•  ¼ cup butter, unsalted (4 tablespoons)
• ¼ cup creamy peanut butter
• 1 cup brown sugar
• 2 large eggs, lightly beaten
• 1 tsp pure vanilla extract
• ⅔ cup all-purpose flour
• ¼ tsp baking soda
• ⅛ tsp salt
• 1 cup Reese’s Peanut Butter Cups chopped or peanut butter chips

Frosting

• ½ cup creamy peanut butter
• ½ cup butter, unsalted (8 tablespoons), softened to room temperature 
• 1-2 Tbsp warm milk
• 1 tsp pure vanilla extract
• 2 cups powdered sugar, sifted

Brownies

• Step 1 Heat oven to 350℉. Line 8×8 or 9×9 square pan with parchment paper or grease the pan with spray.
• Step 2 In a medium saucepan over medium-low heat, melt chocolate, ¼ cup butter, and ¼ cup peanut butter. Stir until melted and smooth. 
• Step 3 Stir in brown sugar until incorporated. Remove from stovetop. 
• Step 4 Stir about a tablespoon of the melted chocolate mixture into the beaten eggs. Then add the beaten eggs to the saucepan of chocolate, stirring as you pour. 
• Step 5 In a separate medium bowl, combine the flour, soda, and salt. Add the chocolate mixture to the flour mixture and stir gently, just until combined. 
• Step 6 Gently stir in the chopped Reese’s Peanut Butter Cups or the peanut butter chips. Spread batter in the prepared pan. Bake at 350℉ for 30 minutes. Cool completely before frosting. 

Peanut Butter Frosting

• Step 1 With an electric mixer, beat together ½ cup peanut butter and ½ cup softened butter. Starting with just 1 tablespoon of warm milk, add the milk to the frosting. Add vanilla.
• Step 2 Gradually beat in 2 cups of powered sugar. If it’s the consistency you want, you are done here. If you want it a little softer and creamier, add another tablespoon of warm milk. Spread frosting over cooled brownies. Store covered at room temperature up to 4 days or freeze them.

Storing Your Brownies

Store your frosted brownies at room temperature in an airtight container or covered. Since this recipe is for a small batch, I like to store it on a pretty cake stand. But I don’t have a cloche to cover it so I use a large glass bowl.

I made them last week and was too lazy to go to the basement to get a cake stand so I used a cutting board my dad made for me.

I like to use parchment paper in pans when I bake brownies and bars. That way, I can lift the entire block out and slice them on a cutting board. It’s much easier and neater that way. To cut 9×13 pans, I use a pizza cutter rocker (affiliate link). It’s the easiest way to cut Special K Bars.

Sweet wishes,