PEANUT BUTTER BROWNIES
- 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.
PEANUT BUTTER 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.
Source: The Blond Buckeye