Chocolate Brownies with Peanut Butter Frosting
Description
These brownies are decadently chocolate, wonderfully delicious and chewy. The peanut butter frosting makes them even better.
Ingredients
Brownies:
non-stick cooking spray
5 oz. unsweetened chocolate, coarsely chopped
4 oz. bittersweet or semi-sweet chocolate (NOT unsweetened), coarsely chopped
1 stick (1/2 c.) unsalted butter
1 1/2 c. sugar
4 large eggs
1 t. vanilla extract
1/2 c. all-purpose flour
1/4 t. salt
Frosting:
1 c. creamy peanut butter (NOT old-fashioned or freshly ground)
3 T. unsalted butter, at room temperature
2/3 c. powdered sugar
1 t. vanilla extract
Directions
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Brownies:
Preheat oven to 350 degrees. Line a 13 x 9 x 2 inch baking pan with aluminum foil, leaving a 2 inch overhang on both short sides. Spray the foil with non-stick spray.
Combine the unsweetened, the bittersweet chocolates and the butter in heavy, small saucepan. Stir over low heat until melted and smooth. Cool to just lukewarm.
Using an electric mixer, beat sugar, eggs and vanilla in a large bowl on high speed until mixture thickens and is pale yellow, about 5 minutes. Reduce mixer speed to low; beat in flour and salt then melted chocolate mixture. Transfer mixture to prepared baking pan.
Bake brownies until tester inserted into center comes out with moist crumbs still attached, about 20 minutes. Transfer baking pan to rack; cool 15 minutes. Press gently on edges of brownies to level with center. Cool completely in baking pan.
Frosting:
Combine peanut butter and butter in a medium bowl. Using an electric mixer, beat until smooth. Add powdered sugar and vanilla extract; beat until well blended and smooth.
Spread frosting evenly over brownies in pan. Refrigerate at least 1 hour.
Use aluminum foil to lift brownies from pan.
Serve.
24 servings.
*Can be prepared 1 day in advance. Cover and keep refrigerated. Let stand at room temperature 30 minutes before serving.