Looking for the best homemade brownies? Double the chocolate and fold in peanut butter chips for an irresistible, from-scratch treat. These Double Chocolate Brownies are easy to make and bake up moist, fudgy, and topped with a creamy chocolate frosting.
This recipe is for the chocolate lovers!
Chocolate and peanut butter are a classic pairing, and these brownies celebrate that union. From the first bite you’ll notice the deep chocolate flavor, a tender fudgy crumb, and pockets of peanut butter from the chips baked into the batter. They’re rich without being dry and finish with a glossy chocolate frosting that sets on top for a beautiful presentation.
These brownies are ideal for serving at parties, holiday gatherings, or simply treating yourself after a long day. Serve warm with a scoop of vanilla ice cream or a glass of cold milk for a decadent dessert. If you want an extra peanut butter kick, pair them with a peanut butter–based ice cream or sauce.
How to make them
Make the batter:
- In a large bowl, cream the softened butter and granulated sugar together until smooth using a hand mixer or stand mixer.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract until combined.
- In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
- Gradually add the dry ingredients to the wet ingredients and mix until fully incorporated and smooth.
- Fold the peanut butter chips into the batter using a spatula so they are evenly distributed.
Bake the brownies:
- Spread the batter evenly into a prepared 9″ x 13″ baking dish coated with cooking spray or lined with parchment paper.
- Bake in a preheated 325°F oven for about 45 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs attached (not dry).
Prepare the chocolate frosting:
- While the brownies bake, place the chocolate chips in a small saucepan over low-medium heat.
- As the chips begin to soften, add the butter and stir continuously until melted and combined.
- Slowly whisk in the milk until the mixture is smooth and creamy.
- Add the powdered sugar and continue whisking to create a thick, glossy frosting. Keep the mixture moving so the chocolate doesn’t scorch.
- Remove the frosting from heat once fully smooth and set aside until the brownies are ready.
Finish the brownies:
- When the brownies come out of the oven, let them cool for about 15 minutes to set slightly.
- Spread the prepared chocolate frosting evenly across the warm brownies so it spreads easily and creates a shiny top.
- Allow the topped brownies to cool for at least 30 minutes before slicing. For the cleanest slices, cool completely (see notes).
More chocolate recipes
If you love chocolate, try other rich desserts like chocolate cream pie, double chocolate cookies, mini ice cream cakes, or sea salt chocolate chunk cookies.
Meme’s Famous Chocolate Pie
Double Chocolate Cookies
Mini Ice Cream Cakes
Sea Salt Chocolate Chunk Cookies
Double Chocolate Brownies with Peanut Butter Chips
15 brownies
15 minutes
45 minutes
1 hour
Ingredients
- 1 cup butter, softened
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup flour
- ¾ cup cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- 10 ounces peanut butter chips
- 1 cup chocolate chips
- 3 tablespoons butter
- ¼ cup milk
- 2 cups powdered sugar
Instructions
- Preheat the oven to 325°F and coat a 9″ x 13″ baking dish with cooking spray or line it with parchment paper.
- Cream the butter and granulated sugar together in a large mixing bowl until light and smooth.
- Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
- Stir in the vanilla extract until incorporated.
- In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
- Add the dry ingredients to the wet ingredients and mix until just combined and uniform in color.
- Fold the peanut butter chips into the batter with a spatula, distributing them evenly.
- Spread the batter evenly in the prepared pan and bake for about 45 minutes, or until the center is mostly set with a few moist crumbs.
- While the brownies bake, make the frosting: place the chocolate chips in a small saucepan over low-medium heat and begin to melt.
- As the chocolate softens, add the butter and stir to combine. Then whisk in the milk until the mixture is smooth and silky.
- Add the powdered sugar a little at a time and whisk until the frosting is thick, glossy, and lump-free.
- Remove the frosting from the heat and keep it warm but off the burner while the brownies finish baking.
- Let the brownies cool for 15 minutes after baking, then spread the chocolate frosting evenly across the top.
- Allow the frosted brownies to cool at least 30 minutes before slicing. For the neatest slices, cool completely.
Notes
- Cooling time: For the cleanest slices, allow the brownies to cool completely, about 2 hours, before cutting. Cooling fully helps the frosting set and preserves the fudgy texture.
- Storing: Store baked brownies at room temperature in an airtight container for 3–4 days. Avoid refrigeration, which can dry them out; reheat individual servings for about 20 seconds in the microwave to restore gooeyness.
- Serving suggestion: Warm a brownie and top with vanilla ice cream for a classic dessert. For more peanut butter flavor, add a scoop of peanut butter ice cream or a drizzle of warm peanut butter sauce.
- Make-ahead: The batter can be mixed ahead of time, covered, and refrigerated for up to 48 hours. When ready, pour into a greased pan and bake as directed.
Nutrition Facts
Carbohydrates 70g
Protein 7g
Fat 25g
Did you make this recipe?
If you try it, consider sharing how it turned out and what variations you made.