These peanut butter brownies have a rich, fudgy brownie base topped with a salty sweet peanut butter frosting, chocolate ganache and a boozy splash of whiskey.
Brownies + peanut butter + whiskey. I mean, do I really need to say more to convince you that you need these in your life NOW?
I thought not.
Let's just jump into what you need to know to catch this one-way ticket to boozy brownie heaven.
Chocolate brownies vs. Cocoa brownies
This is a judgement free zone and while I'm not going to tell you there's a right or wrong choice here, chocolate just produces a different kind of brownie than cocoa powder. Chocolate based brownies tend to be chewy and fudgy in flavor. Cocoa powder makes for a lighter, sweeter brownie with a cake-like texture.
Since we're slathering these brownies in a sweet whiskey and peanut butter frosting, I chose a rich, fudgy brownie base that's more chocolate than cocoa powder (although you'll find a little of that, too).
Why we're using a chocolate with a high percentage for these brownies
In case you've ever wondered what that percentage on the label of your chocolate bar stands for, it's the percentage of the bar, by weight, that's made from cacao beans or parts thereof (such as the fatty part of the bean known as cocoa butter).
This percentage can also be a general indicator for sweetness and flavor intensity: The higher the percentage, the more intense and less sweet the flavor.
When it comes to brownies, a chocolate with a higher percentage of cacao bean is going to give us a more intense chocolate flavor. We'll add sugar and other flavors to the brownies so we don't need them to come baked into the bars.
Choosing the right ingredients for your brownies
The key to rich, chewy brownies with the perfect crackle crust lies in the ingredients. Here are the ingredients you don't want to skimp on and why.
High quality chocolate: Perfect brownies start with the chocolate you choose. We already talked about using a chocolate with a high percentage of cacao bean, but you should also avoid chocolate chips. These come with additives that help them hold their shape against heat, which is just not what we need in a batter.
Dutch-processed cocoa: Unlike "natural" cocoa, dutch processed cocoa is treated with alkali. This neutralizes the natural acidity in the powder, which gives the cocoa a smoother and less bitter flavor. It's well worth the splurge in a recipe that hinges on deep, chocolaty goodness.
How to make these peanut butter whiskey brownies
First, make the brownies.
Combine the butter and cocoa over a pot of boiling water, cooking until melted. Add the chocolate and continue cooking until the chocolate is fully melted (about 10 minutes).
In the bowl of a stand mixer, combine the eggs, sugars and vanilla extract. Whip on low until combined (about 1-2 minutes). With the mixer on medium, pour the chocolate mixture down the side. Add the whiskey and mix until combined (about 1 minute).
Fold the flour and salt in. Bake in a 9"x13" parchment paper lined casserole dish for 35-40 minutes
Second, make the frosting.
Combine the peanut butter and butter in saucepan. Cook, stirring occasionally, until just melted. Transfer to a large bowl, add the whiskey, powdered sugar and vanilla extract. Beat until smooth.
Spread the frosting over the cooled brownies.
Finally, make the ganache.
In a bowl over a pot of boiling water, combine the chocolate and heavy cream. Cook, stirring occasionally, until the ganache is smooth.
Pour over the frosting and put aside until set.
Tips for making these peanut butter brownies
- If you're pressed for time or ingredients, there's no shame in using a box mix. Just be sure you follow the instructions for a 9"x13" pan or cut the recipes for the frosting and ganache in half for a 9"x9" brownie.
- Testing for doneness: You know brownies are done when a toothpick inserted in the center comes out with crumbs but no batter. If in doubt, it's better to under bake brownies than over bake them.
- Make sure the brownies are completely cooled before frosting. If you need to speed up the process, pop your brownies in the refrigerator.
Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #thesimplesweetlife. I love seeing your creations!
PrintRecipe
Peanut Butter Whiskey Brownies
These peanut butter brownies have a rich, fudgy brownie base topped with a salty sweet peanut butter frosting, chocolate ganache and a boozy splash of whiskey.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Yield: 20 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the brownies:
- 1 cup unsalted butter, cut into 1" pieces
- 2 tbsp dutch-processed cocoa powder
- 8 oz dark chocolate with 63% - 73% cocoa, coarsely chopped
- 4 large eggs
- 1 cup dark brown sugar
- 1 cup granulated sugar
- 2 tsp vanilla extract
- ¼ cup peanut butter whiskey (like Skrewball)
- 1 cup all purpose flour
- ½ tsp salt
For the peanut butter whiskey frosting:
- 1 cup creamy peanut butter
- ½ cup unsalted butter
- 2 ½ cup powdered sugar
- ¾ cup peanut butter whiskey
- 2 tsp vanilla extract
For the chocolate ganache:
- 16 ounces chocolate, roughly chopped
- ½ cup heavy cream
Instructions
- Combine the butter and cocoa powder in a bowl over a pot of boiling water (double boiler). Cook until the butter melts.
- Add the chocolate to the butter mixture and cook, stirring occasionally, until the chocolate has completely melted (about 10 minutes).
- While the chocolate melts, line a 9" x 13" casserole dish with parchment paper leaving enough for a couple inches to hang over each side.
- In the bowl of a stand mixer, combine the eggs, sugars and vanilla.
- Whisk on low until combined (about 1-2 minutes). Scrape down the sides.
- With the stand mixer on medium, pour the chocolate mixture down the side of the bowl. Add the whiskey and whisk until smooth (about 1 minute).
- Fold in the flour and salt until just combined.
- Pour the batter into the prepared casserole dish and bake at 350F for 35-40 minutes.
- In a saucepan over medium heat, combine the peanut butter and butter for the frosting. Cook, stirring occasionally, until melt.
- Transfer to a bowl and stir in the whiskey and vanilla extract. Add the powdered sugar and beat with a handheld mixer (or stand mixer) until smooth.
- Spread the frosting over the top of the cooled brownies.
- In a bowl over a pot of boiling water, combine the chocolate and heavy cream for the ganache.
- Cook until the ganache can be stirred smooth (about 5 minutes).
- Spread the ganache over the frosting. Allow to cool until set (about 1 hour in the refrigerator).
Notes
- If you're pressed for time or ingredients, there's no shame in using a box mix. Just be sure you follow the instructions for a 9"x13" pan or cut the recipes for the frosting and ganache in half for a 9"x9" brownie.
- Testing for doneness: You know brownies are done when a toothpick inserted in the center comes out with crumbs but no batter. If in doubt, it's better to under bake brownies than over bake them.
- Make sure the brownies are completely cooled before frosting. If you need to speed up the process, pop your brownies in the refrigerator.
Sources:
Brownie recipe from Weeknight Baking (2019), pg. 153
Nutrition
- Serving Size: 1 brownie
- Calories: 577
- Sugar: 50.6g
- Sodium: 260mg
- Fat: 32.3g
- Saturated Fat: 18g
- Carbohydrates: 60.1g
- Fiber: 2.3g
- Protein: 8g
- Cholesterol: 84mg
Keywords: peanut butter brownies, whiskey brownies, easy brownie recipe
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Sue says
These look very yummy!!!
★★★★★
Laura says
they look absolutely delicious! Pinned the recipe to try this week!!
★★★★★
Amber says
This rating is for the brownie and the peanut butter frosting layers only. The ganache recipe was not clear on what type of chocolate to use and I didn’t want to guess and ruin the brownies, so I used the Barefoot Contessa brownie ganache recipe instead which worked great.
★★★★★
Terri says
I wish you would have included better instructions for the ganache. Mine was not smooth. I am sure it will taste fine, but it does not look too good
★★★
Crystal LaMarche says
If you use a box mix, what do you leave out to add the pb whiskey?
Claire | The Simple, Sweet Life says
Hi Crystal! I replace the water with the peanut butter whiskey. Some box mixes might call for slightly less than a 1/4 cup of water, but I still add the full 1/4 cup of whiskey in its place.
Patricia says
I can't rate this recipe yet because I need more info before I make it. The ganache part is not clear. For the ganache, you say 3 cups chocolate, roughly chopped. If I am correct 1 cup roughly chopped chocolate = 6 oz so that would be 18 oz of chocolate for 3 cups meaning I need 4-1/2 boxes of baking chocolate of my choice. Is that correct? Seems like a lot of ganache? Sure hope you reply. Thanking you in advance.....
Claire says
Hi Patricia! I can see how that's confusing and I'll be updating the recipe with weights for the ganache. In the meantime, the way I coarsely chop chocolate, 3 cups comes out to 16 oz. This ganache has more than the usual 1:1 ratio of chocolate to cream (you'll notice there's just a 1/2 cup cream to 3 cups chocolate) for two reasons: 1. It gives it a richer chocolate taste and 2. It makes for a thick, immediately spreadable ganache. If you'd like something less chocolaty and are willing to wait for it to set to a spreadable consistency, I recommend this chocolate ganache recipe: https://thesimple-sweetlife.com/how-to-make-chocolate-ganache/#tasty-recipes-24999-jump-target
Patricia says
Hello again....I haven't made this yet but I have bought the Peanut Butter Whiskey. My question is what brand of 8 oz of dark chocolate do you use that has 63 to 73% dark chocolate? I couldn't find any dark chocolate bars at the local grocery store so I would like to know what you use. I found this info on the internet saying "Dark chocolate also is known as semi-sweet chocolate. Unsweetened chocolate, or baking chocolate, is 100 percent chocolate liquor and is typically very bitter and astringent. Darker chocolates often have a higher percent cacao, which means they have a higher proportion of cocoa beans in them than other chocolates do." Please reply. I am thanking you in advance. Once I make this I will surely let you know how it turns out. Much appreciated!
Claire says
Hi Patricia! I'm not sure how your local store is organized, but I've found checking the candy bar section in addition to the baking section to be helpful in finding the right kind of chocolate bars. For example, my local grocery has Lindt dark chocolate (70% cocoa) and Ghirardelli dark chocolate (72% cocoa) but both are located with the candy.
Patricia says
I didn't know that the Lindt dark chocolate & Ghirardelli dark chocolate would be in the candy section. I always looked for baking bars in the baking section. Apparently you can eat these like candy. Thanks for the info. Next time I will have a rating, but it will be awhile. Have a good day!