We were needing a really good dessert the other day. You know, a rich one that goes well with a tall, cold glass of milk.
Since it’s been so hot lately, we’ve been stocking up on ice cream to cool us down, but we were wanting something different. These Chocolate Peanut Butter Brownies are a Taste of Home recipe, changed slightly for the ingredients I had on hand.
Bret loves Reese’s Peanut Butter Cups, so I thought he’d enjoy these dense brownies with a creamy, fluffy peanut butter frosting. He did enjoy them, I’m glad to report! I thought I was going to have to wrestle him to save a square for the photo.
I used parchment paper to bake them so they could be pulled out and easily frosted (and drizzled with chocolate). It worked out great and was convenient to cut into pretty squares without the knife bumping into the sides of the pan.
Be sure and let these chill before cutting and serving. When chilled, the brownie texture is perfect paired with the thick, creamy peanut butter frosting.
Add Chocolate Peanut Butter Brownies to your favorites. If you’re a chocolate and peanut butter fan, you’ll love them!
- 2 oz unsweetened chocolate
- 2 eggs
- 1 C sugar
- 1/2 C all-purpose flour
- 1 1/2 C confectioner's sugar
- 1/2 C creamy peanut butter
- 2 to 3 Tbsp. cream or milk
- 1 oz semisweet chocolate chips
- cream or milk
- Preheat the oven to 350 °.
- In a small saucepan, melt the chocolate and butter over low heat, stirring occasionally.
- In a mixing bowl, beat the eggs and sugar together until light and pale colored. Add the flour and blend for 5 seconds, then pour in the melted chocolate. Stir by hand until the chocolate is blended in.
- Line 9" square baking pan with parchment paper (or grease pan for easy release) and pour in the batter. Bake for 20 minutes or until the brownies test done with a toothpick (don't over bake). Remove pan to rack and let cool completely (at least 30 minutes).
- For the frosting, beat the confectioner's sugar, peanut butter and softened butter in a bowl. Stir in cream or milk until mixture reaches desired spreading consistency.
- If you used parchment paper, remove brownies from the pan, put the used parchment paper underneath the rack and set the brownies directly on the rack. Frost the brownies evenly.
- Prepare the glaze ingredients by melting the chips and adding the milk (stir well) - you'll want it fairly thin to drizzle. Drizzle the chocolate over the brownies, cover loosely and chill in the refrigerator for at least an hour before cutting. Refrigerate leftovers.
Stir in the melted chocolate after the flour is added so the egg mixture won't scramble from the heat.
Only stir it until just blended so that the brownies don't turn out tough.
You can use chunky peanut butter if that's what you have.
Be sure and put waxed paper or the used parchment paper under the rack to catch the drizzled chocolate. Trust me - you don't want to have to clean melted chocolate off your countertops.
Definitely keep these refrigerated.
Nutrition Information:Yield: 20 Serving Size: 1 brownie
Amount Per Serving: Calories: 187Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 27mgSodium: 53mgCarbohydrates: 26gFiber: 1gSugar: 20gProtein: 4g
Nutrition Values are Approximate