Lately, I seem to be in a chocolate-peanut butter mood. Perhaps it’s a comfort in these frigid temperatures. Well, actually it was only frigid for a short while, then it felt like Spring on Monday. What a total tease. It’s been a strange winter for temperatures. Major fluctuations! Last week, when there was still snow on the ground, I had some great sledding adventures with the kids. It’s amazing how sledding is so simple, yet so much fun. I haven’t laughed that hard in a while! I am hoping this storm they are predicting to hit this weekend will bring more snow. We have bare ground at the moment! Back on topic now.
My husband requested brownies last week, so, of course, I had to make some. I didn’t feel like making plain ol’ brownies. (Even though those are still a favorite.) When I was looking through my bookmarked recipes and saw this, I knew that I had to make it. I had all of the ingredients on-hand, so it was meant to be! These brownies are more like eating fudge. They are incredibly rich, chocolate to the max, peanut butter-topped amazingness. My husband (and myself) were in love. These are the perfect treat to whip up at anytime, considering you will most likely have all the ingredients on-hand.
For the brownies
- 10 Tablespoons unsalted butter, at room temperature
- 1 cup sugar
- 3/4 cup plus 2 Tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup all-purpose flour
For the frosting
- 6 Tablespoons unsalted butter, at room temperature
- 3/4 cup creamy peanut butter
- 1 cup confectioners’ sugar
- pinch of salt
- Preheat the oven to 325º F. Line an 8 x 8-inch baking pan with lightly greased parchment paper.
- Cut the butter into chunks and place in large heatproof bowl, or top of a double boiler. Add the sugar, cocoa powder and salt to the bowl. Place the bowl over a pot of simmering water. Maintaining a simmer, stir occasionally, cooking until the butter is fully melted. Whisk until evenly combined. Set aside and let cool briefly until just warm to the touch.
- Stir in vanilla and then the eggs one at a time, whisking just until smooth. Fold in the flour just until incorporated and no streaks remain. Spread the batter into the prepared pan and bake 20-25 minutes, until just set. Transfer to a wire rack and let cool completely before frosting.
- To make the frosting, combine the butter and peanut butter in the bowl of an electric mixer. Beat on medium-high speed until smooth, about 2 minutes. Mix in the confectioners’ sugar and salt on low speed, then increase to medium-high and whip until light, fluffy and completely smooth, about 3-4 minutes.
- Spread the peanut butter frosting in an even layer over the cooled brownies. Slice into bars and serve.