Wednesday, January 28, 2015

Peanut Butter Brownies

Oh, how I love chocolate and peanut butter together.  This recipe reminds me a lot of the chocolate peanut butter bars posted here, but I like them even a little more because the base is a brownie and doesn't require a boxed mix.


  • 3/4 cup flour
  • 1/2 teaspoon salt
  • 10 ounces semi-sweet chocolate
  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 3 eggs 
Peanut Butter Frosting:
  • 1/2 cup unsalted butter, softened
  • 1 cup creamy peanut butter
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk or whipping cream 
  • pinch of salt 
  • 1 cup semi-sweet chocolate, chopped
  • 1/4 cup creamy peanut butter 


Preheat over to 350 degrees.  

Prepare a 9 x 13 inch pan with parchment paper.  Leave a few inches hanging over the side so the brownies can easily be lifted out after baking.  Spray parchment with non-stick spray.  

In a medium-sized bowl, combine flour and salt.  Set aside.  

Melt butter and chocolate in a saucepan on low-medium heat.  Stir until smooth.  

Set chocolate aside to cool for 8-10 minutes.   

Whisk sugar and vanilla into chocolate.  

Add one egg at a time to chocolate mixture, mixing well after each addition.  

Fold in flour mixture until just combined.  

Pour batter into prepared baking dish and spread evenly.  

Bake for 25-30 minutes or until an inserted toothpick comes out mostly clean with some moist crumbs attached.  

Allow brownies to cool completely (1-2 hours) before frosting.  


Beat butter and peanut butter with the paddle attachment on a stand mixer (or with a hand mixer).  

Add powdered sugar, 1/2 cup at a time.  Beat well after each addition.  

Add vanilla, 1 tablespoon of milk (or cream), and salt.  

Beat on medium speed for another 1-2 minutes.  

Add more milk or cream if it is too thick.  

Spread frosting evenly over cooled brownies.    


Melt chocolate and peanut butter together in a saucepan on medium-low heat.  Stir continuously until smooth.  

Allow mixture to cool for several minutes.  

Pour glaze over frosting and smooth evenly.  

Chill brownies in the fridge for several hours before cutting.  

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