Peanut Butter Brownies

My peanut butter brownies feature a fudgy brownie base, gooey peanut butter middle, and a thick layer of chocolate frosting. It's my family's favorite brownies ever!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 277kcal

Author Arman Liew

Ingredients

1/2 cup almond flour
1/2 teaspoon baking powder
1/4 cup cocoa powder
3/4 cup sugar
3/4 cup butter
1/2 cup chocolate chips divided
3 large eggs
1 cup peanut butter smooth and drippy
1 cup chocolate frosting

Instructions

Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
In a mixing bowl, combine the almond flour, baking powder, cocoa powder, and sugar. In a microwave-safe bowl or stovetop, add the butter and half the chocolate chips and melt until warm. Whisk together until combined.
In a separate bowl, whisk the eggs together until glossy and frothy. Add the melted chocolate mixture into it, before slowly adding the dry ingredients until combined. Fold through the remaining chocolate chips at the end.
Transfer the brownie batter to the lined pan and bake for 15-18 minutes or until a skewer comes out clean. Remove the brownies from the oven and let cool for 10 minutes, before spreading the peanut butter all over.
Let the brownies cool to room temperature before refrigerating for 30 minutes. After 30 minutes, add the chocolate frosting and refrigerate once more for a further 30 minutes, until firm.

Notes

TO STORE: Store leftover brownies in an airtight container at room temperature for 1-2 days or in the refrigerator for up to 2 weeks.

TO FREEZE: Let the brownies cool completely, then store them in a freezer-safe container and freeze for 6 months. Let them thaw overnight before enjoying.

Nutrition