Ingredients

The following ingredients have 12 Servings
  • 1 1/2 sticks (12 Tbsp unsalted butter)
  • ½ cup dark chocolate chips
  • ½ cup cocoa powder
  • ¾ cup sugar
  • ¾ cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup all purpose flour
  • 1 cup creamy peanut butter (I use Jiff)
  • 5 Tbsp unsalted butter at room temperature
  • 1 tsp vanilla extract
  • 5 Tbsp heavy cream (possibly a bit more)
  • 2 1/2 cups sifted confectioner's sugar (possibly a bit more)

Instruction

  • Preheat oven to 350F. Line a 9x9 baking pan with parchment paper with long ends so you can lift the brownies out for easier frosting.
  • Melt the butter in a medium saucepan over medium low heat, and then add the chocolate chips, stirring constantly until they melt too.
  • Remove the pan from the heat and whisk in the cocoa powder and sugars and blend well. Whisk in the eggs, one at a time, then the vanilla and salt.
  • Fold in the flour and then spread evenly in the pan. Bake for 30-35 minutes. The top should look set and a toothpick inserted in the center should come out without wet batter clinging to it (fudgey crumbs are ok) Try not to over bake.
  • Cool the brownies completely before frosting.
  • To make the frosting, beat the butter and peanut butter together until fluffy and well combined. Beat in the vanilla and cream, then add the sugar, a cup at a time, and beat until smooth and creamy. If the frosting seems too thin, add a little more sugar, and if the frosting seems too stiff, add a little more cream. Spread generously over the cooled brownies.