Rich Chocolate Brownies with Peanut Butter Frosting {traditional and gluten free recipes}

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Rich Chocolate Brownies with Whipped Peanut Butter Frosting (traditional and gluten free recipes included) by Barefeet In The Kitchen

Rich, dense, chocolate brownies topped with fluffy, whipped, peanut butter frosting, what’s not to love? These brownies were dangerous.

I baked them to share with another family, and yet I found myself returning to the kitchen for just one more sliver all afternoon. I recommend making these when you have the chance to share with friends. They are ultra rich and perfect for small bite size pieces.

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Rich Chocolate Brownies with Whipped Peanut Butter Frosting (traditional and gluten free recipes included) by Barefeet In The Kitchen

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Rich Chocolate Brownies with Peanut Butter Frosting {traditional and gluten free recipes}

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Servings: 16 -24 servings

Ingredients 

  • Brownie Ingredients:
  • 1/2 cup butter
  • 2 cups semi-sweet or dark chocolate chips plus 3/4 cup reserved
  • 1 cup light brown sugar
  • 1 tablespoon vanilla
  • 4 eggs
  • 2/3 cup brown rice flour *
  • 1/3 cup tapioca starch *
  • 1/2 teaspoon kosher salt
  • Frosting Ingredients:
  • 4 ounces cream cheese softened
  • 1/4 cup butter softened
  • 1/3 cup creamy peanut butter
  • 2 cups powdered sugar
  • Optional: 1-2 tablespoons heavy cream or milk
  • * If you do not need a gluten free version of this recipe simply substitute a total of 1 cup all purpose flour for the items marked with an *

Instructions

  • Preheat oven to 325 degrees. Line a 9x13 pan with parchment paper or line it with foil and grease it very well with butter. Melt the butter in a large saucepan, over medium heat. When the butter has melted, add the chocolate chips and stir with a wooden spoon until they have melted. Remove from the heat, add the sugar and stir to combine.
  • Add the vanilla and then whisk or stir in the the eggs, one at a time. When the mixture is smooth and shiny, slowly add the dry ingredients to the mixture in the saucepan. Stir in the reserved chocolate chips. Spread the mixture into the bottom of the prepared pan. Bake for 28-32 minutes, just until an inserted toothpick shows moist crumbs. (30 minutes was perfect for my oven.) Let the bars cool completely before frosting.
  • In a large mixing bowl, combine the cream cheese, butter, and peanut butter. Beat with a wire whisk until thoroughly combined. Gradually add the powdered sugar and beat until fluffy. The frosting should be thick, creamy and spreadable. If it becomes too thick to easily spread, add a tablespoon of cream or milk and beat again, adding an additional tablespoon of liquid only if necessary.
  • Gently spread the frosting over the completely cooled brownies and chill for 1-2 hours until firm. Slice into bars. Store the remaining brownies in an airtight container in the refrigerator or freezer. Enjoy!

Notes

Preheat oven to 325 degrees. Line a 9x13 pan with parchment paper or line it with foil and grease it very well with butter. Melt the butter in a large saucepan, over medium heat. When the butter has melted, add the chocolate chips and stir with a wooden spoon until they have melted. Remove from the heat, add the sugar and stir to combine.
Add the vanilla and then whisk or stir in the the eggs, one at a time. When the mixture is smooth and shiny, slowly add the dry ingredients to the mixture in the saucepan. Stir in the reserved chocolate chips. Spread the mixture into the bottom of the prepared pan. Bake for 28-32 minutes, just until an inserted toothpick shows moist crumbs. (30 minutes was perfect for my oven.) Let the bars cool completely before frosting.
In a large mixing bowl, combine the cream cheese, butter, and peanut butter. Beat with a wire whisk until thoroughly combined. Gradually add the powdered sugar and beat until fluffy. The frosting should be thick, creamy and spreadable. If it becomes too thick to easily spread, add a tablespoon of cream or milk and beat again, adding an additional tablespoon of liquid only if necessary.
Gently spread the frosting over the completely cooled brownies and chill for 1-2 hours until firm. Slice into bars. Store the remaining brownies in an airtight container in the refrigerator or freezer. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Anonymous says

    Looks delicious. Your blog is my go to blog for gluten free desserts. My family loves the gluten free white cake and the chocolate cake with the caramel in the frosting. My husband says they are the best cakes he's ever had. Thanks for all of the hard work you do recipe developing and testing.

  2. Velva says

    My family are brownie freaks (laugh)…These look delicious. You know they are good when you keep returning for just another sliver.

    Velva

  3. Anonymous says

    Regarding the non gluten-free version of this recipe; Do I add a total of 1 cup AP flour or 2?
    Sorry, but I am confused as I don't know if you mean 1 cup AP flour per * item, or 1 cup total! Thanks in advance!!

  4. kimberly torpey says

    WOW! These brownies are just mean. I ate the whole first row after I made them…you cannot stop at one. I am new to gluten free due to an allergy. Your blog has saved me many times. Your recipes are the best. Thanks!

  5. Anonymous says

    The recipe calls for 1 cup brown sugar, but the instructions say "add in sugars" – is there another sugar to be added or just the brown sugar? Thanks

  6. peggy kelley says

    Hi Mary, I really wanted to make this recipe,( chocolate brownies with peanut butter frosting) but what language are the measurements for each ingredient? Have never heard of 0.3 cup butter,0.13 cups semi, 0.25 eggs etc. There is no way that I can convert them. Please send me the proper English using of cups, tsp, tbs, and oz recipe

    • Mary Younkin says

      It sounds like you’ve (accidentally) reduced the number of servings and it’s giving you strange ingredient amounts, Peggy. There’s a slider at the top of the recipe that allows you to adjust the serving amounts. Make sure the servings size says 16 servings and the amounts will look normal again. There are 4 eggs in this recipe, as long as there are for eggs in the list, you have it set correctly.