Cream cheese and cocoa make these brownies especially tender, with REESE’S peanut butter chips throughout. Optional chocolate brownie frosting adds a smooth finish.
Cream cheese adds tenderness to a cocoa brownie base, while peanut butter baking chips bring a sweet, nutty bite to every bar. The chocolate frosting is optional.
Helpful Tips
- Use regular block cream cheese, softened, for a smooth batter.
- Cool the bars completely before frosting or cutting.
- The listed frosting is optional; the brownies are also good unfrosted.
THE RECIPE
Irresistible Peanut Butter Chip Brownies
Prep15 min
Bake35–40 min
TotalAbout 2 hr
YieldAbout 36 bars
Ingredients
Instructions
- Heat the oven to 325°F (165°C). Grease the bottom of a 13 × 9 × 2-inch baking pan.
- Beat the softened butter, cream cheese, and sugar in a large bowl until fluffy. Beat in the eggs and vanilla. In another bowl, combine the flour, cocoa, salt, and baking powder. Gradually beat the dry ingredients into the butter mixture. Stir in the peanut butter chips and spread the batter in the pan.
- Bake for 35 to 40 minutes, or until the brownies begin to pull away from the sides of the pan. Cool completely. If desired, frost with the brownie frosting and cut into bars.
- Optional frosting: Beat 3 tablespoons softened butter or margarine with 3 tablespoons cocoa until blended. Gradually add the powdered sugar and vanilla alternately with 1 to 2 tablespoons milk, beating until spreadable. Makes about 1 cup.
Frequently Asked Questions
Can I skip the frosting?
Yes. The cookbook lists the brownie frosting as optional.
How many bars does the recipe make?
About 36 bars when cut from a 13 × 9-inch pan.
Recipe adapted from the vintage cookbook page supplied by the site owner; wording clarified for readability with AI assistance. Featured image: AI-generated food photography.