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These sheet pan brownies with peanut butter meltaway icing are the perfect dessert to bring to any potluck, tailgate or party. The recipe makes a ton of brownies and they are best served at room temperature so there is no stress! The recipe even calls for boxed brownie mix and the icing is made on the stove so no need to soften butter or break out the mixer. It truly doesn’t get any easier.
In a blind family taste test years ago we discovered Betty Crocker was the best brownie mix. The four brands we taste-tested were Betty Crocker, Pillsbury, Duncan Hines and Ghirardelli. It’s amazing how much each brand varies in flavor and texture. I switched that day from exclusively using Duncan Hines to Betty Crocker. I highly recommend you make the switch too. This recipe calls for two 16.3 oz boxes of the fudge brownie mix. It’s important to get that size box. Mix the brownies per box instructions. Nothing is different other than baking in a parchment-lined half size sheet pan. The brownies come out the perfect thickness, not too thick, not too thin and irresistably chewy.
The peanut butter meltaway icing does just that in your mouth. Like a texas sheetcake or coke cake, the icing is prepared on the stove and poured hot over the brownies. It slightly hardens as it cools to create a melt-in-your-mouth effect with each bite. The rich icing is the perfect compliment to the chewy fudge brownies. If you’re a peanut butter chocolate lover, you’re going to adore this recipe.
Be sure to try my other version of this recipe where the roles get swapped with my chewy peanut butter sheet pan brownies.
Sheet Pan Brownies with Peanut Butter Meltaway Icing
Ingredients
Brownies
- 2 boxes Betty Crocker Fudge Brownies
- 1 cup vegetable oil
- 4 eggs
- 1/4 cup water
Peanut Butter Meltaway Icing
- 8 tbsp salted butter (1 stick)
- 1 cup creamy peanut butter
- 3 c powdered sugar
- 1/2 c 2% milk
- 2 tsp vanilla
- pinch kosher salt
Instructions
- Whisk brownie box mix with eggs, water and vegetable oil until smooth.
- Spread out evenly in a parchment lined half-sized sheet pan (13x18)
- Bake in a 350 degree preheated oven in the middle rack for 18-22 minutes or until a toothpick comes out clean.
- Allow to cool for at least an hour.
- To a medium sized pot melt together the butter, peanut butter and milk over medium heat.
- Once smooth add powdered sugar one cup at a time and whisk until there are no clumps.
- Add the vanilla and whisk once more.
- While hot, pour the icing over the brownies and immediately spread out.
- The icing will begin to harden so work quickly.
- Cool for two hours. Slice and serve.