White Chocolate Brownies with Peanut Butter Frosting

5 from 1 vote

White Chocolate Brownies with Peanut Butter Frosting

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 Time25

Cook Time27

Total Time55

Servings: brownies

Author: Miranda Couse

Ingredients

White Chocolate Brownies

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

Peanut Butter Frosting

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

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Instructions

Brownies

Preheat oven to 350 degrees. Grease a 9x13 baking pan then lay a piece of parchment paper on the bottom of the pan. Spray the parchment paper with nonstick cooking spray.
In a saucepan, add the 3/4 cup salted butter and 1 cup granulated sugar. Over medium heat, melt the butter and sugar. Whisk occasionally.
Once the butter/sugar mixture is melted, remove the saucepan from the heat.
Pour the 1 cup white chocolate chips and 8 ounces cream cheese into the saucepan and let them sit for a minute. After the minute, start whisking until combined and smooth. It will take a minute or two of whisking.
Add the 2 large eggs and 1 teaspoon vanilla extract. Continue whisking until the eggs are incorporated.
Add the 1 cup all-purpose flour and continue whisking until the flour is incorporated.
Pour the batter into the prepared 9x13 baking pan.
Place into the oven for 27 minutes or until done. Place a toothpick in the center of the brownies and if it comes out clean or with moist crumbs, they're done.
Let the brownies cool completely before frosting.

Frosting

In a mixing bowl, add the 1/2 cup salted butter and 3/4 cup creamy peanut butter. Beat with a hand mixer on medium until incorporated.
Pour the 2 teaspoons vanilla extract2 cups powdered sugar, and 1 tablespoon of heavy cream into the bowl. Mix on low until the powdered sugar is incorporated.
Add the remaining heavy cream into the frosting, 1 tablespoon at a time until you reach your desired spreadable consistecny.
Frost the cooled brownies spreading the frosting out evenly and to the edges. Cut and eat.

Notes

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

Freezing: Let the brownies cool completely. If keeping the brownies in their baking dish, feel free to frost them before freezing. 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.

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