Tasty Peanut Butter Frosted Brownies
- 1 1/2 sticks (12 Tbsp) unsalted butter
- ½ cup dark chocolate chips
- ½ cup cocoa powder
- ¾ cup sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup all purpose flour
- 1 cup creamy peanut butter (I use Jiff)
- 5 Tbsp unsalted butter at room temperature
- 1 tsp vanilla extract
- 5 Tbsp heavy cream (possibly a bit more)
- 2 1/2 cups sifted confectioner s sugar (possibly a bit more)
- Preheat oven to 350F. Line a 9×9 baking pan with parchment paper with long ends so you can lift the brownies out for easier frosting.
- Melt the butter in a medium saucepan over medium low heat and then add the chocolate chips stirring constantly until they melt too.
- Remove the pan from the heat and whisk in the cocoa powder and sugars and blend well. Whisk in the eggs one at a time then the vanilla and salt.
- Fold in the flour and then spread evenly in the pan. Bake for 30-35 minutes. The top should look set and a toothpick inserted in the center should come out without wet batter clinging to it (fudgey crumbs are ok) Try not to over bake.
- Cool the brownies completely before frosting.
- To make the frosting beat the butter and peanut butter together until fluffy and well combined. Beat in the vanilla and cream then add the sugar a cup at a time and beat until smooth and creamy. If the frosting seems too thin add a little more sugar and if the frosting seems too stiff add a little more cream. Spread generously over the cooled brownies.
This article and recipe adapted from this site