Peanut butter and chocolate is one of our all-time favorite combinations. It’s a classic for good reason. Few pairings are better, and our favorite way to enjoy peanut butter with chocolate is in brownie form. This recipe yields fudgy chocolate brownies finished with a light, creamy peanut butter topping.
Why You’ll Love This Recipe
This brownie recipe is a reliable favorite we use again and again. The base is dense and fudgy thanks to a blend of 70% dark chocolate and Dutch-process cocoa powder that build deep chocolate flavor. The peanut butter topping is airy and creamy — almost mousse-like — because mascarpone and whipped heavy cream are combined with peanut butter for a balanced contrast to the rich brownie layer.
Ingredients You’ll Need to Make Brownies with Peanut Butter Topping:
The brownies rely on high-quality dark chocolate and unsweetened Dutch cocoa for intensity, while a mix of dark brown sugar and granulated sugar helps achieve a chewy yet fudgy texture. The peanut butter cream uses mascarpone and heavy cream for a whipped, silky finish that complements the brownie base without weighing it down.
Tips for the Best Peanut Butter Brownies
- Beat the eggs and sugar thoroughly. This creates the crackly top and helps the interior stay fudgy. Beat until the mixture is pale and ribbons from the whisk.
- Choose good-quality chocolate. Because dark chocolate is central to the flavor, use a quality 70% dark chocolate for the best results.
- Cool the brownies completely before topping. The peanut butter cream should not be spread on warm brownies; the topping must remain stable and not melt.
- Chill before slicing. After topping, refrigerate the pan at least 30 minutes to get clean, even slices.
- Use creamy peanut butter. Avoid natural varieties that separate; a standard creamy peanut butter provides consistent texture in the topping.
How to Store Brownies with Peanut Butter Topping
Store finished brownies in the refrigerator for up to 5 days. Because the topping contains mascarpone and heavy cream, the bars must remain chilled and covered to prevent drying out.
Frequently Asked Questions
Can I use milk chocolate instead of dark chocolate? Yes, but expect a sweeter, less intense chocolate flavor. We recommend 70% dark chocolate for the best balance.
Can I make these ahead of time? Absolutely. You can bake the brownie base a day ahead and keep it at room temperature, then spread the peanut butter cream the day you serve. Alternatively, finish the brownies and refrigerate overnight.
Can I freeze these brownies? Yes. For best texture, freeze the brownie base without the topping, wrapped tightly, for up to two months. Prepare the peanut butter cream fresh when you’re ready to serve.
What kind of peanut butter is best? A standard creamy peanut butter works best. Natural peanut butter that separates can make the topping less stable.
Fudgy Chocolate Brownies with Peanut Butter Cream Topping
Ingredients
Brownies:
- 1 cup salted butter 227 g
- 14 ounces 70% dark chocolate, coarsely chopped
- 1/2 cup unsweetened Dutch-process cocoa powder 60 g
- 1 cup all-purpose flour 120 g
- 5 large eggs
- 1 cup packed dark brown sugar 140 g
- 1 cup granulated sugar 200 g
- 1 teaspoon salt (use ½ teaspoon if iodized)
- 1 tablespoon vanilla extract
Peanut Butter Topping:
- 1 cup peanut butter 300 g
- 8 oz mascarpone
- 2 cups heavy cream 480 ml
- ¼ cup granulated sugar 50 g
- ¼ teaspoon salt
- 1 tablespoon vanilla bean paste
Instructions
Brownies:
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Preheat the oven to 350°F (175°C).
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Butter and line a 9-by-13-inch metal baking dish with parchment paper.
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Melt the butter in a small saucepan over low heat.
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Remove from heat and add the chopped chocolate. Stir until melted; if needed, return to low heat briefly to finish melting. Set aside to cool slightly.
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Sift the flour and cocoa powder into a bowl and set aside.
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In a mixing bowl, combine the eggs, both sugars, salt, and vanilla. Using a whisk attachment or hand mixer, beat on high until the mixture thickens, becomes pale, and falls in a ribbon from the whisk, 4–5 minutes.
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Fold the cooled chocolate-butter mixture into the egg mixture with a rubber spatula until combined.
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Gently fold in the sifted flour and cocoa powder, being careful not to deflate the whipped eggs.
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Pour the batter into the prepared pan and smooth the top with a spatula.
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Bake until the top is slightly cracked and the center feels soft when touched, about 25 minutes. Remove and let cool completely.
Peanut Butter Cream:
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In a large bowl, combine mascarpone, heavy cream, and peanut butter. Beat on medium speed until combined, about 30 seconds.
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Add the sugar, salt, and vanilla bean paste. Continue to beat until soft peaks form, about 1–2 minutes. The mixture should be light and spreadable.
Assembly:
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Spread the peanut butter cream evenly over the fully cooled brownies using a spatula. Chill the pan for at least 30 minutes before slicing for clean edges.
