Name: White Chocolate Brownies with Peanut Butter Frosting
Prep time: 25 min
Cook time: 27 min
Total time: 55 min
Ingredients: 3/4 cup salted butter; 1 cup granulated sugar; 1 cup white chocolate chips; 8 ounces cream cheese (room temperature); 2 large eggs; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1/2 cup salted butter (room temperature); 3/4 cup creamy peanut butter; 2 teaspoons vanilla extract; 2 cups powdered sugar; 3 tablespoons heavy cream

5 from 1 vote

White Chocolate Brownies with Peanut Butter Frosting are dense, creamy, and packed with white chocolate flavor thanks to the melted white chocolate chips and cream cheese in the batter. They're then topped with a thick peanut butter frosting that's thick, fluffy, and reminds me of a white chocolate peanut butter cup.

Prep Time 25

Cook Time 27

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If you love rich, buttery brownies but want something a little different than classic chocolate, these White Chocolate Brownies with Peanut Butter Frosting are about to steal the show. They’re dense, creamy, and packed with white chocolate flavor thanks to the melted white chocolate chips and cream cheese in the batter. They’re then topped with a peanut butter frosting that’s thick, fluffy, and reminds me of a white chocolate peanut butter cup.

I love a really thick, fudgy peanut butter frosting. It reminds me of the peanut butter fudge that I love so much. Except this is paired with a white chocolate brownie, a really dense, creamy brownie at that.

Why You’ll Love These White Chocolate Brownies

Dense and creamy texture
Loaded with white chocolate chips for flavor
Thick peanut butter frosting
Easy to make with simple pantry ingredients
Unique brownies to share with friends and family

Ingredients

See the recipe card at the bottom of the post for all ingredients and quantities.

Salted Butter – Salted butter is my go-to but if you’re an unsalted butter person, be sure to add 1/4 – 1/2 teaspoon of salt in with the dry ingredients.

White Chocolate Chips – The chocolate chips are melted into the batter for flavor and structure. Use a good quality chip for the best flavor and result.

Cream Cheese – I used full-fat cream cheese to help create a dense brownie. Plus, the flavor pairs so well with white chocolate and peanut butter. I’ve been known to pair these flavors together here and there like with this no bake white chocolate peanut butter dessert.

Peanut Butter – Use a creamy peanut butter that you enjoy the taste of. I don’t recommend using natural peanut butter though.

Heavy Cream – If you don’t have heavy cream on hand, you can use whole milk instead.

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Substitutions and Variations

Use unsalted butter instead of salted butter and add 1/4 to 1/2 teaspoon of salt to the brownies when adding the other dry ingredients.
Add an additional 1/2 cup of white chocolate chips that haven’t been melted into the brownies for pockets of white chocolate.
Swirl a few tablespoons of peanut butter into the brownie batter before baking for a peanut butter swirled white chocolate brownie.
Sprinkle flaky sea salt over the frosting for a sweet and salty finish.
Drizzle melted milk or dark chocolate over the frosted brownies.
Top the brownies with chopped white chocolate peanut butter cups.

NOTE: This recipe has not been tested with other substitutions or variations

How to Make White Chocolate Brownies

Four-step baking process for white chocolate brownies with peanut butter frosting: mix melted ingredients, add cream cheese and white chips, incorporate an egg, then whisk in flour in a metal bowl.

Step 1: Melt the butter and sugar together in a saucepan over medium heat.

Step 2: Remove from the heat and stir in the white chocolate chips and cream cheese until melted and smooth.

Step 3: Whisk in the eggs until well incorporated.

Step 4: Add the vanilla extract and flour. Mix until combined.

Four-step collage: baked cake in a pan (step 5), butter and peanut butter in a bowl (step 6), powdered sugar added (step 7), then the white chocolate brownies with peanut butter frosting finished in the pan (step 8).

Step 5: Place in the prepared pan and bake at 350 degrees F for about 27 minutes. Let cool completely before frosting.

Step 6: Beat the butter and peanut butter in a large bowl until smooth.

Step 7: Add in the vanilla, powdered sugar, and 1 tablespoon of heavy cream. Beat until combined. If you want the frosting thinner and easier to spread, add the remaining heavy cream into the frosting 1 tablespoon at a time until you reach your desired consistency.

Step 8: Spread generously on the cooled brownies.

A hand holding a black fork presses into a square slice of yellow cake with a crumbly top, surrounded by white chocolate chips—reminiscent of white chocolate brownies with peanut butter frosting.

Tips for Best Results

Whisk thoroughly after adding the cream cheese and white chocolate chips to the melted butter to avoid lumps.
Don’t overbake. A slightly soft center means the perfect brownie texture once cooled.
Let the brownies cool completely before frosting or the frosting will melt.
For clean cuts, chill the brownies for 30 minutes before slicing.

How to Store and Freeze

To store, cover or place in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. If refrigerating, let them sit at room temperature for 15 to 20 minutes before serving.

To freeze the brownies, let the brownies cool completely. If keeping the brownies in their baking dish, feel free to frost them. Wrap the dish tightly in two layers of plastic wrap and a layer of heavy-duty aluminum foil. Place in the freezer for up to 2 months. Thaw overnight in the fridge.