Brown Butter Peach Brownies
There are cake mix brownies…and then there are Brown Butter Peach Brownies. These soft, chewy cinnamon-spiced brownies are topped with a luscious brown butter cream cheese frosting and finished with a spoonful of homemade peach compote. They’re rich, buttery, fruity, and just fancy enough to make everyone think you spent hours in the kitchen. (Don’t worry—your secret is safe with me.)
Why You’ll Love This Recipe
- Starts with a box of yellow cake mix for an easy shortcut.
- Brown butter adds a rich, nutty flavor that tastes completely homemade.
- Warm cinnamon pairs perfectly with sweet peaches.
- The homemade peach topping adds fresh summertime flavor.
- Brown butter cream cheese frosting is silky, rich, and absolutely unforgettable.
- Perfect for summer parties, potlucks, picnics, or whenever peaches are in season.
Making Brown Butter Peach Brownies
Start with the Brownies
Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving enough overhang to use as handles. Lightly coat the parchment with nonstick cooking spray.
In a large mixing bowl, whisk together the canola oil, eggs, and cinnamon until well combined. Add the yellow cake mix and stir with a sturdy spatula or wooden spoon until a thick batter forms.
Press the batter evenly into the prepared pan using your hand or the back of a spoon, smoothing it into the corners.
Bake for 20 minutes. Transfer the pan to a wire rack and cool the brownies completely before frosting.
Make the Peach Compote
While the brownies bake, combine the diced peaches, brown sugar, and salt in a small saucepan.
Bring the mixture to a gentle simmer over medium heat, stirring frequently. Cook only until the juices begin to thicken into a light syrup, then remove from the heat. Allow the compote to cool completely before refrigerating until ready to serve.
Make the Brown Butter Frosting
Melt the butter in a light-colored saucepan over medium heat, stirring or swirling the pan continuously. The butter will melt, foam, and crackle before the milk solids begin turning golden brown.
As soon as you see tiny amber flecks on the bottom of the pan and smell a rich, nutty aroma, immediately remove the pan from the heat. Let the brown butter cool slightly.
Meanwhile, beat the softened cream cheese until smooth and creamy. Add the vanilla extract and salt and mix until combined. Stir in the cooled brown butter.
Reduce the mixer speed to low and gradually add the powdered sugar. Once incorporated, increase the speed and beat until the frosting is light and fluffy.
Spread the frosting evenly over the cooled brownies. Refrigerate for 30 minutes before slicing for clean, bakery-style squares.
Serve each brownie with a generous spoonful of the chilled peach compote.
Pro Tips
- Use ripe but firm peaches so they hold their shape while cooking.
- A light-colored saucepan makes it much easier to see when the butter has browned.
- Brown butter can go from perfectly nutty to burnt in seconds, so don’t walk away from the stove.
- Chill the frosted brownies before slicing for beautiful, clean edges.
- Wipe your knife clean between cuts for bakery-worthy squares.
- Store the peach topping separately and spoon it over each brownie just before serving for the freshest flavor.
How to Customize Your Brown Butter Peach Brownies
- Add a pinch of nutmeg to the brownie batter for extra warm spice.
- Sprinkle chopped toasted pecans over the frosting before serving.
- Swap the peaches for nectarines when they’re in season.
- Add a tiny splash of bourbon or peach schnapps to the peach compote for an adults-only dessert.
- Drizzle with caramel sauce for an extra indulgent finish.
Looking for More Cake Mix Brownies?
If you’re loving these easy cake mix brownie recipes, you’re in the right place! So far, in my cake mix brownie series, I have the following:
- Strawberry Cake Mix Brownies
- Dark Chocolate Raspberry Brownies
- Lemonade Cake Mix Brownies
- Easy Orange Creamsicle Brownies
- Raspberry White Chocolate Brownies
- with more to come.
Be sure to browse Sweet Ordeal for cookies, pies, cake, and more—from fruity favorites to chocolate-loaded classics. There’s a dessert for every craving.
If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.
Brown Butter Peach Brownies
Ingredients
Brownies:
- 1/3 cup canola oil (or vegetable)
- 2 large eggs
- 1/2 tsp. ground cinnamon
- 15.25 oz. box yellow cake mix
Peach Compote:
- 2/3 cup fresh peaches, diced
- 1 Tbsp. brown sugar
- 1/8 tsp. salt
Frosting:
- 4 Tbsp. unsalted butter
- 3 oz. cream cheese, softened
- 1/4 tsp. vanilla extract
- 1/8 tsp. salt
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving enough overhang to use as handles. Lightly coat the parchment with nonstick cooking spray.
Brownies:
- In a large mixing bowl, whisk together the canola oil, eggs, and cinnamon until well combined. Add the yellow cake mix and stir with a sturdy spatula or wooden spoon until a thick batter forms. Press the batter evenly into the prepared pan using your hand or the back of a spoon, smoothing it into the corners. Bake for 20 minutes. Transfer the pan to a wire rack and cool the brownies completely before frosting.
Peach Compote:
- While the brownies bake, combine the diced peaches, brown sugar, and salt in a small saucepan. Bring the mixture to a gentle simmer over medium-low heat, stirring frequently. Cook only until the juices begin to thicken into a light syrup, then remove from the heat. Allow the compote to cool completely before refrigerating until ready to serve.
Frosting:
- Melt the butter in a light-colored saucepan over medium heat, stirring or swirling the pan continuously. The butter will melt, foam, and crackle before the milk solids begin turning golden brown. As soon as you see tiny amber flecks on the bottom of the pan and smell a rich, nutty aroma, immediately remove the pan from the heat. Let the brown butter cool slightly.
- Meanwhile, beat the softened cream cheese until smooth and creamy. Add the vanilla extract and salt and mix until combined. Stir in the cooled brown butter. Reduce the mixer speed to low and gradually add the powdered sugar. Once incorporated, increase the speed and beat until the frosting is light and fluffy. Spread the frosting evenly over the cooled brownies.
- Refrigerate for 30 minutes before slicing for clean, bakery-style squares. Serve each brownie with a generous spoonful of the chilled peach compote. Enjoy!
Notes
Nutrition
Brown Butter Peach Brownies
Follow me on Pinterest and sign up for emails to receive the latest recipe leaving my kitchen.
I can also be found on Facebook.
This is one peachy dessert you’ll want to make again and again. Pin it for peach season, print it for your recipe binder, or share it with someone who believes brown butter makes everything better!
In the meantime, I hope you have yourself a blessed day.
