Peanut Butter Fudge Frosted Brownies + Video

These frosted brownies are loaded with Reese’s cups and fluffy peanut butter fudge frosting. Make this fudgy brownie recipe for a pb lover!

Chocolate and peanut butter together are simply irresistible, and nobody does it better than Reese’s.

As you can see, I love making all kinds of desserts with these flavors. The secret to this particular recipe is a layer of creamy peanut butter fudge frosting.

For something easy and quick, try my Reese's Peanut Butter Fudge. You only need 4 ingredients, and it comes together in just 10 minutes!

Reese's Peanut Butter Pie has a special ingredient in the crust that will blow your mind. This no-bake recipe is perfect for summer or any time of year.

Or, go all out with my Extreme Chocolate Reese's Cake. It’s the same as this recipe, but scaled up and decorated in the form of a cake!

How To Make Frosted Brownies

These are a lot easier to make than they look!

Start with a layer of homemade brownies topped with chopped Reese’s Peanut Butter Cups.

Then, whip up the fluffy fudge frosting and spread that over the cooled dessert. Finish up with more candy and a drizzle of melted chocolate over the top!

Helpful Tips and Tricks

• Line Your Pan: Using a layer of parchment paper not only prevents sticking, but you can lift the treats right out of the pan for easier slicing.
• Use Quality Cocoa: Not all cocoa powders are alike and each will create a different chocolate flavor. Regular unsweetened is the most commonly used, but Dutch-processed is great for balancing all of the sweetness with a more bitter flavor.
• Cut Some Corners: If you’d like, you can easily use your favorite boxed brownie mix instead. Just follow the directions on the box, then top with the chopped Reese’s and proceed with the recipe as directed.

What You Will Need For Peanut Butter Fudge Brownies

• 9x13 Baking Dish - This set is one of my favorites! The 9x13 is perfect for casseroles and the smaller size is awesome for making half a casserole recipe.
• Stand mixer or large mixing bowl with hand mixer for whipping up the frosting.
• Whisk - These have held up for over 10 years and are still as good as the day I bought them. With 3 sizes there is a whisk for every job!
• Offset Spatula - This spatula has so many uses and is perfect for smoothing the peanut butter fudge flavored frosting on top of the brownies.

FAQ - Common Recipe Questions

Do frosted brownies need to be refrigerated?

While they should be fine at room temperature for a few days, they should be kept covered in the refrigerator if you need to store them longer.

Cut slices as you need them to keep them from drying out.

These also freeze really well. Be sure to wrap tightly with plastic wrap and place in a freezer-safe storage bag. Store for up to 6 months and defrost for 30 minutes before eating.

Is there a way to make these nut-free?

Sure! Replace the peanut butter cups with 1 cup of milk chocolate chips and omit the frosting. They won’t be as rich, but you’ll still end up with deliciously fudgy brownies.

Can I use hot fudge instead of melted chocolate chips?

I don’t see why not, but make sure the temperature isn’t too hot or it may melt the layer of frosting.

Enjoy!

With love from our simple kitchen to yours. 

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Fudgy Brownie Recipe Video

To see us make the recipe from start to finish, watch the video at the top of this post.

Yield: 18

Author: Donna Elick

Print

Peanut Butter Fudge Frosted Brownies

These frosted brownies are loaded with Reese’s cups and fluffy peanut butter fudge frosting. Make this fudgy brownie recipe for a pb lover!

Prep time: 25 MinCook time: 20 MinTotal time: 45 Min

Ingredients

Brownie

• 1 cup unsalted butter
• 2 cups granulated sugar
• 1 cup unsweetened cocoa powder
• 1 tablespoon vanilla extract
• 3 large eggs
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 (12 oz) bag mini Reese’s Peanut Butter Cups, cut into quarters (divided)

Peanut Butter Fudge Frosting

• 1 (8 oz) block cream cheese, softened
• 1 cup unsalted butter, room temperature
• 4 cups powdered sugar, sifted
• 1 (15 oz) jar natural peanut butter
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 6 oz milk chocolate chips, melted

Instructions

1. Preheat oven to 350°F. Line a 9x13 baking dish with parchment paper, set aside.
2. Place butter in a large microwave-safe mixing bowl, melt completely. Add sugar, cocoa, vanilla, and eggs. Whisk to combine well. Add remaining ingredients. Whisk until completely combined, but do not over mix.
3. Pour into prepared baking dish. Sprinkle 10-15 mini Reese’s Peanut Butter Cups cut into quarters over batter, press into the batter with a spatula until they are covered. Bake for 20 minutes or until a toothpick comes out clean. Place in the freezer to cool, about 15 minutes.
4. Meanwhile: Combine cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth and creamy, about 3 minutes. Add sugar. Beat on low until combined, then switch to medium speed and beat until light and creamy. Add peanut butter, vanilla, and salt. Beat mixture until well combined.
5. Spread frosting over top of the cooled brownie. Sprinkle remaining peanut butter cups over the top of the frosting.
6. Drizzle melted chocolate over the top of brownies. Serve and enjoy.

DONNA'S NOTES

1. These brownies freeze very well. Be sure to wrap well and defrost for 30 minutes before eating.

https://www.theslowroasteditalian.com/2013/06/reeses-peanut-butter-fudge-brownies.html

Recipe developed by Donna Elick forThe Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.

Originally published June 2013, updated and republished November 2020

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