Peanut Butter Brownies Recipe
Are these the best peanut butter brownies ever? I’ll let you decide. I have tried a lot of different brownie recipes but peanut butter is a first. These were so rich, moist and delicious… I could eat them all day. These brownies are stacked. The chocolate brownie bottom is topped off with a peanut butter frosting but that’s not all, the peanut butter frosting is topped off with a chocolate glaze. You can drizzle the glaze over the frosting but I tripled the glaze amount and lightly spread it over the top completely. These can be a little expensive compared to most brownies but overall, the price isn’t bad. Chances are you probably have quite a few ingredients already (if you enjoy baking). It is important not the over bake the brownies otherwise they will not be as moist. I left mine in the oven for about 20 minutes. Enjoy.
2 ounces unsweetened chocolate
½ cup butter
1 cup sugar
½ cup flour
½ teaspoon salt
1 teaspoon vanilla extract
½ ounce semisweet chocolate
1 ½ cups powdered sugar
½ cup creamy peanut butter
¼ cup butter (softened)
2-3 tablespoons cream
1 ounce semisweet baking chocolate
1 tablespoon butter (or margarine)
Step 1: Pre-heat the oven to 350 degrees. In a small sauce pan melt semisweet and unsweetened chocolates and butter over low heat. Cook until mixture is smooth. Set aside and allow the mixture to slightly cool.
Step 2: In a medium bowl beat eggs and sugar until light and fluffy and pale colored. Mix in 1 teaspoon vanilla extract. Add flour, salt and melted chocolate mixture. Stir to mix well.
Step 3: Pour batter into a greased 9 x 13” baking dish. Bake in the oven at 350 degrees for 20-25 minutes (do not over bake). You will want to bake into a tooth pick comes out almost clean (the toothpick should come out with some crumbs on it). Remove from the oven and allow the brownies to cool.
Step 4: While cooling, to make frosting- In a mixing bowl add peanut butter and butter and beat until combined and smooth. Slowly add powdered sugar (1/2 cup at a time). The mixture will become crumbly. Blend in cream until the mixture is fluffy and has reached your desired spreading consistency. Evenly spread and chill until firm.
Step 5: To make the glaze- melt semisweet baking chocolate and butter in a sauce pan until smooth. Drizzle over the brownies. Allow the brownies to chill for awhile before cutting.