Peanut butter and chocolate is one of our all-time favorite combinations. It’s a classic for a reason. There is pretty much no better combination, and our favorite way to pair peanut butter and chocolate are with brownies. In this recipe we are making fudgy brownies with peanut butter topping.
Why You’ll Love This Recipe
This brownie recipe is the one we use time and time again across so many of our recipes. The base is fudgy and rich. We use dark chocolate, both 70% dark chocolate and cocoa powder which creates a rich chocolate flavor. We then top them with a creamy peanut butter topping. The brownie base is dense and fudgy, but the peanut butter topping is lighter and almost mousse-like thanks to the combination of mascarpone, heavy cream, and peanut butter.
Ingredients You’ll Need to Make Brownies with Peanut Butter Topping:
For the brownies, we use a combination of quality dark chocolate and Dutch-process cocoa powder for lots of chocolate flavor. We also use both dark brown sugar and granulated sugar which gives the brownies the chewy while still fudgy texture. For the peanut butter cream, mascarpone and heavy cream are combined which creates a whipped topping that’s rich and light, making it the perfect complement to the brownie base.
Tips for the Best Peanut Butter Brownies
- Beat the eggs and sugar well. This step is what gives these brownies their crackly top and fudgy interior. Beat until the mixture is pale and falls in a thick ribbon
- Use high quality chocolate. Since dark chocolate makes up so much of this recipe, we use a high quality one. We like to use 70% dark chocolate for our favorite results.
- Let the brownies cool completely before topping. The peanut butter cream must not be added to warm brownies. Melted peanut butter cream will not be the same!
- Chill before slicing. Once topped, you can pop the brownies in the fridge for at least 30 minutes. This will help when cutting to create clean slices.
- Use creamy peanut butter. Natural or drippy peanut butter can affect the texture of the topping, we find a standard creamy peanut butter like Jif or Skippy works best here.
How to Store Brownies with Peanut Butter Topping
The brownies can be stored in the refrigerator for up to 5 days. Because of the mascarpone and heavy cream in the topping, they need to stay chilled. They should be covered or they will dry out.
Frequently Asked Questions
Can I use milk chocolate instead of dark chocolate? You can, but the brownies will be sweeter and less rich. We prefer using 70% dark chocolate for the best flavor.
Can I make these ahead of time? Yes! The brownies can be baked a day in advance and stored at room temperature, then topped with the peanut butter cream the day of serving. They can also be topped and stored in the fridge overnight.
Can I freeze these brownies? Yes! They are addictive frozen. Although if you are trying to thaw and serve, we recommend freezing the brownie base without the topping. Wrap tightly and freeze for up to 2 months. Make 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 for the topping. Avoid natural peanut butter with separated oils, as it can make the cream unstable.
Fudgy Chocolate Brownies with Peanut Butter Cream Topping
Ingredients
Brownies:
- 1 cup salted butter 227 g
- 14 ounces 70% strong dark chocolate coarsely chopped
- 1/2 cup unsweetened dutch 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 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:
- Preheat the oven to 350F.
- Butter and line a 9-by-13-inch metal baking dish with parchment paper
- In a small saucepan, melt the butter over low heat.
- Remove from the heat and add the chocolate. If the heat from the butter does not fully melt the chocolate, put the pan back over the heat for 10 seconds and stir until melted.(note: if you are using a chocolate bar, you will need to melt the chocolate longer on the stove)
- Set chocolate mixture aside to cool.
- Sift the flour and cocoa powder into a small mixing bowl. Set aside.
- In a medium mixing bowl, combine the eggs, sugars, salt, and vanilla. Using a mixer fitted with the whisk attachment (or hand mixer), beat on high speed until the mixture thickens and becomes pale in color and falls from the beater in a wide ribbon that folds back on itself and slowly dissolves on the surface, 4 to 5 minutes.
- Using a rubber spatula, fold the cooled chocolate into the egg mixture.
- Add the flour and cocoa powder and fold it in quickly but gently with the rubber spatula so that you don’t deflate the air that’s been incorporated into the eggs.
- Pour the batter into the prepared dish and smooth the top with a spatula.
- Bake until the top looks slightly cracked and feels soft to the touch, about 25 minutes.
Peanut Butter Cream:
- In a large bowl, combine the mascarpone cheese, heavy cream, and peanut butter. Beat on medium speed until well combined, about 30 seconds.
- Add the sugar, salt, and vanilla bean paste. Continue to beat on medium speed until soft peaks form, about 1-2 minutes.
Assembly:
- Top the cooled brownies with the peanut butter cream. Use a spatula evenly distribute the cream into an even layer
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