Friday, March 4, 2011
Peanut Butter Brownies
D loves anything that involves chocolate and peanut butter, but oddly enough I have never made a chocolate and peanut butter dessert. I decided to remedy that with these peanut butter brownies.
12 tablespoons unsalted butter
2 tablespoons peanut butter
3 large eggs
1 cup all purpose flour, scooped
1 teaspoon vanilla
1/4 teaspoon salt
3/4 cup semi-sweet chocolate chips
1 cup sugar
Preheat oven to 350 degrees F. Line a 9"x13" pan with parchment paper slightly hanging over the sides so brownies can easily be removed. Melt the butter, peanut butter, and chocolate in a sauce pan over low heat. Once melted, set aside to cool. In the bowl of an electric mixer beat together the eggs, sugar, and vanilla then beat in the cooled chocolate mixture. In a separate bowl whisk together the flour and the salt then add it to the chocolate mixture and beat until well incorporated. Pour into prepared pan and bake for 30-35 minutes. Allow brownies to cool in pan for a few minutes. Then holding the sides of the parchment paper, carefully remove the brownies from the pan and set on a wire rack to cool completely.
Peanut Butter Frosting
1 cup peanut butter
8 tablespoons (1 stick) unsalted butter, room temperature
2 cups powdered sugar
1/2 cup heavy whip
In the bowl of an electric mixer beat together the butter and peanut butter. Add the powdered sugar and beat until fully incorporated then add the heavy whip and beat about another minute or two.
Once brownies have cooled top with the peanut butter frosting and refrigerate for about 30 minutes to allow frosting to set.
Brownies can be stored in an air tight container in the refrigerator for a few days.
These brownies taste best when served at room temperature.