Peanut Butter Frosted Brownies are decadent and delicious. Combine chocolate and peanut butter in this crazy good way!
Do we even have times for brownies this time of year? Is that allowed?
All through December, it seems to be all cookies, all the time. Then comes January, it’s like we better not even look at something chocolate, let alone eat it. Well, I’m breaking the rules and I kind of like it!
By the second week of December, I get a little tired of Christmas cookies. I think to myself, hey, I’ll go eat a vegetable or something! And then I go in the kitchen and look those vegetables in the face and laugh. I’m sorry, but vegetables grow in the ground. Where it’s dirty. So, then I make brownies instead.
What? You don’t get tired of one dessert and move on to the next, too? Sure you do! And if you don’t, you should!
These brownies are utter perfection. They’re an easy one bowl recipe from Alice Medrich and they are the best cocoa brownies I’ve ever tried.
I can’t just do a plain brownie, though. Boring! I topped these off with some rich, creamy peanut butter frosting. It really takes things over the top. Be sure to smear it on in a nice thick layer, though. I mean, what is life without extra frosting? Especially when it means you’re bringing together that match made in heaven, peanut butter and chocolate.
Let’s be honest – there aren’t many combinations that make you smile like peanut butter and chocolate. So who cares if it’s January and we’re all supposed to be on some sort of diet. Everything in moderation, folks. Because peanut butter frosted brownies are worth their own resolution all together.
We LOVE brownies here on Food Fanatic. Don’t miss our black bean brownies recipe, chocolate chip shortbread brownies, and even this healthy brownies recipe packed full of protein.
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Peanut Butter Frosted Brownies Recipe
Ingredients
- 10 tablespoons Unsalted Butter
- 1 1/4 cups Granulated Sugar
- 3/4 cup Unsweetened Cocoa Powder plus 2 tablespoons
- 1/4 teaspoon Salt
- 1/2 teaspoon Pure Vanilla Extract
- 2 Egg
- 1/2 cup All-Purpose Flour
- 1 cup Peanut Butter
- 1 cup Powdered Sugar
- 4 tablespoons Butter
- 1 teaspoon Pure Vanilla Extract
- 1/4 teaspoon Salt
- 1/4 cup Heavy Cream
Instructions
- Preheat oven to 325°F. Line an 8×8 baking pan with parchment.
- Combine the butter, sugar, cocoa powder, and salt in a medium bowl. Set the bowl over a pan of simmering water to make a double boiler. Stir often until the butter is melted and the mixture is well combined. Let cool until the mixture is warm, about 15 minutes.
- Stir in the vanilla. Add the eggs one at a time, beating each one into the mixture well. When the mixture is thick and shiny. Stir in the flour just until you can no longer see it.
- Bake 20 to 25 minutes, or until a toothpick inserted 1 inch from the edges comes out mostly clean. Cool completely before frosting.
- To make the frosting, beat together all of the ingredients in a large bowl until light and fluffy. Add more cream if desired to thin the frosting out a bit or leave it thick and fudgy.
- Spread the frosting over the cooled browneis and cut into 16 squares.