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Easy Peanut Butter Brownies

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“This is adapted from the back of the Betty Crocker Brownie mix box. Since my family doesn't care for Raspberry Brownies I did my own version and substituted Peanut Butter. We prefer the Dark Chocolate brownie mix but it can be used on the Fudge type also.”
16-20 brownies

Ingredients Nutrition

  • 1 (20 ounce) boxbetty crocker dark chocolate fudge brownie mix
  • 14 cup water, as called for on brownie mix box
  • 12 cup vegetable oil, as called for on brownie mix box
  • 2 eggs, as called for on brownie mix box
  • Topping
  • 1 (8 ounce) package cream cheese, softened
  • 12 cup powdered sugar
  • 12 cup peanut butter
  • Decoration
  • 1 ounce semisweet chocolate, melted (optional)
  • miniature semisweet chocolate chips (optional) or chocolate sprinkles, as much as desired (optional)


  1. Heat oven to 350 degrees. Make and cool brownies as directed for 13 x 9 pan.
  2. In small bowl, beat cream cheese, powdered sugar and peanut butter on medium speed until smooth. Spread over cooled brownies.
  3. You can decorate them by sprinkling chocolate sprinkles or mini chocolate chips on top ( our favorite).
  4. If using the melted semisweet chocolate for decoration - spread the cooled brownies with the cream cheese / peanut butter mixture and then refrigerate them for 15 minutes, melt the chocolate until smooth. Drizzle over brownies. Refrigerate about 1 hour or until chocolate is firm before cutting.
  5. Stored covered in refrigerator.

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