Ingredients
The following ingredients have 4 Servings
- 1 cup butter
- 4 ounces unsweetened chocolate, (coarsely chopped)
- 1 2/3 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup peanut butter chips
- 1 1/2 cups confectioners' sugar
- 1/2 cup creamy peanut butter
- 3-4 tablespoons milk
- 1/4 cup butter, (softened)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk
- 3 cups confectioners' sugar
- 1 teaspoon vanilla extract
Instruction
- Preheat oven to 350 degrees F. Line an 8-inch square baking dish with aluminum foil so that it overhangs the sides.
- In a heavy-bottomed pot, melt the butter and chocolate over low heat, stirring until smooth. Transfer mixture to a large bowl and let cool 5 minutes.
- Whisk sugar into chocolate mixture and then eggs and vanilla.
- Stir in flour and salt and then peanut butter chips.
- Pour batter into prepared pan. Bake 36 to 40 minutes. Cool completely.
- Lift brownies out of pan using foil and peel foil away from brownies.
- Make peanut butter frosting. Using a handheld electric mixer, beat confectioners' sugar, peanut butter, and 2 tablespoons of milk until smooth. Add up to 2 more tablespoons of milk to get to spreading consistency.
- Spread on top of brownies. At this point, I like to cover the brownies loosely with plastic wrap and refrigerate for about 20 to 30 minutes to firm up the peanut butter layer.
- Make chocolate frosting. Use a handheld electric mixer to beat all ingredients together. Spread on top of peanut butter layer.
