Mohamed Shili This delicious recipe for Joanna Gaines’ Peanut Butter Brownies is a quick and indulgent dessert perfect for chocolate and peanut butter lovers. With a creamy peanut butter layer and a rich marshmallow frosting, these brownies are easy to make with everyday ingredients. Enjoy this comforting treat for any occasion or as a special sweet surprise!
Recipe Ingredients:
- 4 tablespoons unsalted butter (salted probably okay too)**
- 1 ½ tablespoons unsweetened cocoa powder
- ½ cup sugar
- 1 large egg
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- 6 tablespoons all-purpose flour (¼ cup plus 2 tablespoons)
- ¼ cup semisweet chocolate chips
- Peanut Butter
- ½ cup creamy or crunchy peanut butter
- Marshmallow Frosting
- 2 tablespoons unsalted or salted butter (I used unsalted)
- 2 ½ large marshmallows
- 1 tablespoon unsweetened cocoa powder (5 grams)
- 1 ½ tablespoons whole milk
- 1 cup sifted powdered sugar, you can use as little as ⅔
How To Make Peanut Butter Brownies?
- Preheat the oven and prepare the pan: Preheat your oven to 325°F / 160°C. Line an 8½ x 4½-inch (21 x 11 cm) loaf pan with a double layer of foil and grease the bottom only.
- Make the brownie batter: In a small saucepan over medium-low heat, melt the butter, then stir in the cocoa powder until smooth. Mix in the sugar and stir until it begins to shine. Remove from heat, cool slightly, and whisk in the egg. Add the vanilla, salt, and flour, mixing until smooth. Let the mixture cool for 10 minutes before folding in the chocolate chips.
- Bake the brownies: Pour the batter into the prepared pan and spread it evenly. Bake for 18–20 minutes, or until the internal temperature reaches 200°F / 93°C. Be careful not to overbake.
- Add the peanut butter layer: Microwave the peanut butter for about 30 seconds until spreadable. Evenly spread it over the warm brownies. Let cool at room temperature for a few minutes, then refrigerate for about 20 minutes until the peanut butter sets.
- Prepare the marshmallow frosting: In a clean saucepan, melt the butter and marshmallows over low heat. Stir in the cocoa powder and milk until smooth. Remove from heat and gradually whisk in the sifted powdered sugar until the mixture is glossy and smooth.
- Frost and chill: Pour the marshmallow frosting over the peanut butter layer. Place the pan in the freezer for 20–30 minutes or let it set at room temperature.
- Trim and cut: Once set, lift the brownies out of the pan using the foil. Trim the edges for neatness (snack on those!), then cut the brownies into 8 squares.
Recipe Tips:
- Don’t Overheat the Butter and Cocoa: When melting butter with cocoa powder, keep the heat low to prevent burning. This ensures a smooth and rich brownie base.
- Cool the Batter Before Adding Chocolate Chips: Let the brownie mixture cool slightly before stirring in chocolate chips to keep them from melting and losing their texture.
- Microwave Peanut Butter for Easy Spreading: Warming the peanut butter for 20–30 seconds in the microwave makes it easier to spread evenly over the brownies.
- Sift the Powdered Sugar: For smooth and glossy marshmallow frosting, always sift the powdered sugar to avoid lumps in the mixture.
- Chill Between Layers: Let each layer set properly in the fridge or freezer before adding the next. This keeps the layers neat and prevents mixing.
How To Store Leftovers?
- Refrigerate: First, let the Peanut Butter Brownies cool completely to room temperature. Place them in an airtight container or wrap tightly with plastic wrap, then refrigerate for up to 5 days to keep them fresh.
- Freeze: Allow the brownies to cool fully before wrapping each piece tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature for about 1 hour before serving.
Nutrition Facts
- Calories: 276
- Total Fat: 14g
- Saturated Fat: 3.4g
- Cholesterol: 16mg
- Sodium: 149mg
- Potassium: 198mg
- Total Carbohydrate: 34g
- Dietary Fiber: 0.8g
- Sugars: 12g
- Protein: 5.5g
Check out More Recipes:
Joanna Gaines Peanut Butter Brownies
Description
This delicious recipe for Joanna Gaines’ Peanut Butter Brownies is a quick and indulgent dessert perfect for chocolate and peanut butter lovers. With a creamy peanut butter layer and a rich marshmallow frosting, these brownies are easy to make with everyday ingredients. Enjoy this comforting treat for any occasion or as a special sweet surprise!
Ingredients
Instructions
- Preheat the oven and prepare the pan: Preheat your oven to 325°F / 160°C. Line an 8½ x 4½-inch (21 x 11 cm) loaf pan with a double layer of foil and grease the bottom only.
- Make the brownie batter: In a small saucepan over medium-low heat, melt the butter, then stir in the cocoa powder until smooth. Mix in the sugar and stir until it begins to shine. Remove from heat, cool slightly, and whisk in the egg. Add the vanilla, salt, and flour, mixing until smooth. Let the mixture cool for 10 minutes before folding in the chocolate chips.
- Bake the brownies: Pour the batter into the prepared pan and spread it evenly. Bake for 18–20 minutes, or until the internal temperature reaches 200°F / 93°C. Be careful not to overbake.
- Add the peanut butter layer: Microwave the peanut butter for about 30 seconds until spreadable. Evenly spread it over the warm brownies. Let cool at room temperature for a few minutes, then refrigerate for about 20 minutes until the peanut butter sets.
- Prepare the marshmallow frosting: In a clean saucepan, melt the butter and marshmallows over low heat. Stir in the cocoa powder and milk until smooth. Remove from heat and gradually whisk in the sifted powdered sugar until the mixture is glossy and smooth.
- Frost and chill: Pour the marshmallow frosting over the peanut butter layer. Place the pan in the freezer for 20–30 minutes or let it set at room temperature.
- Trim and cut: Once set, lift the brownies out of the pan using the foil. Trim the edges for neatness (snack on those!), then cut the brownies into 8 squares.
Notes
- Don’t Overheat the Butter and Cocoa: When melting butter with cocoa powder, keep the heat low to prevent burning. This ensures a smooth and rich brownie base.
- Cool the Batter Before Adding Chocolate Chips: Let the brownie mixture cool slightly before stirring in chocolate chips to keep them from melting and losing their texture.
- Microwave Peanut Butter for Easy Spreading: Warming the peanut butter for 20–30 seconds in the microwave makes it easier to spread evenly over the brownies.
- Sift the Powdered Sugar: For smooth and glossy marshmallow frosting, always sift the powdered sugar to avoid lumps in the mixture.
- Chill Between Layers: Let each layer set properly in the fridge or freezer before adding the next. This keeps the layers neat and prevents mixing.
Joanna Gaines Peanut Butter Brownies
