Ultra-Fudgy Stovetop Brownies with Peanut Butter Glaze
These brownies start on the stovetop by boiling sugar and butter for a melt-in-your-mouth texture, then get topped with a creamy peanut butter and chocolate glaze.
- Prep20 min
- Cook40 min
- Total1h
- DifficultyMedium
- Servings4
This recipe delivers exceptionally creamy, fudgy brownies with a shiny crust — a texture that's nearly impossible to achieve with the classic mixing method. The secret lies in boiling the sugar and butter with water before adding the chocolate, which dissolves the sugar completely and creates an incredibly moist crumb.
Once baked and cooled, the brownies are topped with a quick microwave-made chocolate-peanut butter glaze that sets to a soft, glossy finish. The result is a rich, decadent square perfect for cookie swaps, dessert tables, or any chocolate craving.
Ingredients
Converted amounts are rounded.
Method
- Preheat the oven to 350°F. Spray a 9x13-inch pan with nonstick baking spray that contains flour; set aside.
- In a large saucepan, combine the sugar, brown sugar, butter, and water. Bring to a boil over medium heat, stirring often, and let boil for 1 to 2 minutes until the sugar has completely dissolved.
- Remove the saucepan from the heat and add 1 cup of chocolate chips. Stir until the chips are fully melted and the mixture is smooth.
- Stir in the cocoa powder and vanilla extract until combined.
- Add the eggs one at a time, beating well after each addition until the batter is glossy and smooth.
- Stir in the flour, baking powder, and salt until just combined. Do not overmix.
- Spoon the batter into the prepared pan and spread evenly. Bake for 30 to 40 minutes, until the top looks dry and shiny and the brownies are just set. Do not overbake; a toothpick test will not work here because the brownies are very creamy.
- Let the brownies cool completely on a wire rack.
- To make the frosting: In a medium microwave-safe bowl, combine the remaining 2 cups chocolate chips and the peanut butter. Microwave on medium power for 2 minutes, then stir. If necessary, continue microwaving in 30-second bursts until fully melted and smooth.
- Pour the warm frosting over the cooled brownies and spread evenly. Let stand at room temperature until the glaze sets. Cut into 36 squares and serve.
💡 Tips
- For a deeper chocolate flavor, use dark chocolate chips instead of semisweet.
- Let the brownies cool completely before adding the frosting to prevent it from melting into the cake.
- Store leftover brownies in an airtight container at room temperature for up to 4 days.
Inspired by a recipe from The Spruce Eats