These Brownies with Peanut Butter Frosting deliver exactly what the pairing promises: a dense, fudgy brownie rich with dark chocolate, finished with a thick, creamy peanut butter topping that sets into a smooth, irresistible layer. The frosting sets this recipe apart — instead of butter and powdered sugar it uses thick Greek yogurt and honey, creating a lighter, higher-protein topping that avoids refined sugar while keeping full flavor.
The brownie batter calls for coconut sugar rather than white sugar, which contributes a subtle caramel note to the chocolate and lowers the glycemic impact compared with standard granulated sugar. The recipe is designed to be gluten free from the start, not as a last-minute swap. It’s a one-bowl, one-pan treat that tastes richer than its ingredient list suggests.
What Makes This Peanut Butter Frosting Different?
Traditional peanut butter frostings are essentially buttercreams made with butter, powdered sugar, and peanut butter. This version eliminates butter and powdered sugar and relies on thick Greek yogurt for creaminess and honey or maple syrup for sweetness.
The result is a frosting that tastes indulgent but has more protein, less refined sugar, and a lighter texture that complements the dense brownie base without overpowering it.
Ingredients
Brownies
- ½ cup melted unsalted butter
- 1 cup dark chocolate chips
- 2 eggs
- 1 cup coconut sugar, or granulated sugar
- 2 tbsp dark cocoa powder
- 1 tsp vanilla extract
- ¼ cup gluten free flour
- ½ cup dark chocolate chips (for folding in)
Peanut Butter Frosting
- ½ cup all-natural creamy peanut butter
- 1 ½ cups thick Greek yogurt
- 2 tbsp honey or maple syrup
What Each Ingredient Does
Melted butter and chocolate chips
Melting the butter with dark chocolate chips creates a glossy, rich base for the brownies. The combined fat and cocoa solids yield a batter that bakes into a dense, fudgy crumb. Use good-quality dark chocolate for the best melt and flavor.
Eggs and coconut sugar
Whisking the eggs and coconut sugar vigorously for 2 to 3 minutes incorporates air and helps form the signature crinkly, paper-thin top crust on the brownies. Coconut sugar adds a gentle caramel warmth and has a lower glycemic index; white or light brown sugar can be used 1:1 if preferred.
Gluten free flour and dark cocoa powder
Only a small amount of gluten free flour is needed to bind this fat-forward batter without turning the brownies cakey. A 1:1 gluten free baking blend works well; all-purpose flour can substitute in the same amount. Cornstarch is an option for a flour-free result. Dark cocoa powder deepens the chocolate flavor beyond what melted chips provide.
Greek yogurt peanut butter frosting
This frosting contains no butter or powdered sugar. Thick Greek yogurt gives the base its creaminess and protein, while all-natural peanut butter adds richness and honey or maple syrup provides natural sweetness. Use a strained, full-fat variety of Greek yogurt so the topping is thick enough to hold its shape. If the frosting looks loose after mixing, chill it for 15–20 minutes before spreading.
How to make Brownies with Peanut Butter Frosting, step by step
Preheat the oven to 350°F (175°C) and line an 8-inch square pan with parchment paper.
Combine the melted butter and 1 cup dark chocolate chips in a bowl and stir until smooth. If needed, microwave in 10–15 second bursts until fully melted. Set aside to cool slightly.
In another bowl, add the eggs and coconut sugar and whisk vigorously for 2–3 minutes until light and frothy. Add the melted chocolate mixture and stir to combine.
Stir in the dark cocoa powder, vanilla, gluten free flour, and a pinch of espresso or instant coffee if desired. Fold in the remaining ½ cup chocolate chips.
Pour the batter into the prepared pan and smooth into an even layer. Bake for 24–27 minutes, or until a toothpick inserted comes out with a few moist crumbs.
Allow the brownies to cool completely before preparing the frosting. In a bowl, beat together the peanut butter, Greek yogurt, and honey until thick and creamy. If the mixture seems loose, chill for 15–20 minutes.
Spread the frosting over the cooled brownies, refrigerate briefly to set if needed, then slice and serve.
Why Whisking the Eggs Creates a Crinkly Top
Beating the eggs and sugar for 2–3 minutes dissolves some sugar and traps air in the mixture. During baking that air expands and pushes the surface upward, producing the delicate, shiny, crinkly crust characteristic of a great brownie. Recipes that skip this step tend to yield a flatter, dull surface.
Tips for the Best Results
Use a thick Greek yogurt
Choose a full-fat, strained Greek yogurt so the frosting holds shape. Thin or low-fat yogurt will produce a runny topping.
Do not overbake
Remove the brownies when the center still looks slightly underdone. They finish setting as they cool; a completely clean toothpick indicates overbaking.
Cool completely before frosting
Frosting warm brownies will cause the yogurt-based topping to melt and slide. Wait until they reach room temperature, then frost and refrigerate briefly before slicing.
Use all-natural peanut butter
All-natural peanut butter (peanuts and salt only) blends smoothly into the Greek yogurt and gives a clean peanut flavor. Conventional peanut butter with stabilizers and added sugar can make the frosting heavier and overly sweet.
Substitutions
| Original | Substitute | Notes |
|---|---|---|
| Gluten free flour | All-purpose flour (1:1) | Direct swap, same texture |
| Gluten free flour | Cornstarch (same amount) | Flour-free option, slightly denser |
| Coconut sugar | Light brown sugar or white sugar (1:1) | Less caramel note |
| Dark chocolate chips | Semi-sweet chocolate chips | Slightly sweeter result |
| Greek yogurt (frosting) | Thick dairy-free coconut yogurt | Makes frosting dairy free |
| Honey | Pure maple syrup (1:1) | Slightly earthier sweetness |
Storage
Refrigerator: Store frosted brownies in an airtight container in the fridge for up to 3 days. The Greek yogurt frosting requires refrigeration.
Freezer: Freeze the unfrosted brownie base for up to 2 months. Thaw overnight in the refrigerator and prepare the frosting fresh before serving.
Frequently Asked Questions
Yes. All-purpose flour can be used 1:1. Cornstarch is another option for a flour-free approach.
Thin or low-fat yogurt is usually the cause. Use a thick, strained full-fat Greek yogurt and chill the frosting for 15 minutes after mixing to firm it up.
Yes. Substitute a thick, dairy-free coconut yogurt in the same amount; it may need extra chilling before spreading.
Yes. White granulated or light brown sugar works 1:1. The coconut sugar’s caramel notes will be less pronounced, but the brownies will still be delicious.
You May Also Like
- Healthy Brownies with Frosting
- Cosmic Brownies
- Peanut Butter Cheesecake
- Gluten Free Tiramisu
- Gluten Free Peanut Butter Brownies
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Brownies with Peanut Butter Frosting
Pin Recipe
Ingredients
Brownies
- ½ cup melted unsalted butter
- 1 cup dark chocolate chips
- 2 eggs
- 1 cup coconut sugar, or granulated sugar
- 2 tbsp dark cocoa powder
- 1 tsp vanilla extract
- ¼ cup gluten free flour
- ½ cup dark chocolate chips (for folding in)
Peanut Butter Frosting
- ½ cup all natural creamy peanut butter
- 1 ½ cups Greek yogurt
- 2 tbsp honey or maple syrup
Instructions
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Preheat oven to 350°F (175°C). Line an 8-inch square pan with parchment paper.
-
Combine melted butter and 1 cup dark chocolate chips in a bowl and stir until smooth. Microwave briefly if necessary. Set aside.
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Whisk eggs and sugar for 2–3 minutes until light and frothy, then add the chocolate mixture and stir to combine.
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Stir in cocoa powder, vanilla, flour, and optional espresso powder. Fold in extra chocolate chips if desired.
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Pour batter into the pan, smooth the top, and bake 24–27 minutes, until a toothpick comes out with a few moist crumbs.
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Cool completely. Make the frosting by beating peanut butter, Greek yogurt, and honey until thick and creamy. Chill briefly if needed.
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Spread frosting over cooled brownies, refrigerate if desired to set, then slice and serve.
Notes
- If not gluten free, all-purpose flour can be used.
- Stir the melted butter and chocolate until fully smooth; microwave only briefly if needed.
- Regular cocoa powder can be used in place of dark cocoa powder.
- This recipe works with all-purpose flour, a 1:1 gluten free blend, or cornstarch for a flour-free option.
- Do not overbake — a mostly clean toothpick indicates they are done.
- Allow brownies to cool completely before frosting.