Description
Delight in these rich and fudgy Frosted Peanut Butter Brownies, featuring a luscious blend of bittersweet chocolate and creamy peanut butter frosting. Perfectly moist and dense, these brownies combine the irresistible texture of chopped peanut butter cups folded into the batter with a smooth, sweet peanut butter topping, making them an indulgent treat for any occasion.
Ingredients
Brownie Batter
- 1 cup plus 2 tablespoons (200 g) good quality bittersweet chocolate (chopped or chocolate chips)
- 1/2 cup (113 g or 1 stick) unsalted butter (cut into quarters)
- 3 tablespoons (18 g) unsweetened cocoa powder
- 1/2 teaspoon espresso powder (or instant coffee) (optional)
- 3 large eggs (room temperature)
- 1 1/4 cups (250 g) granulated sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 1 cup (125 g) all-purpose flour
- 1 cup (170 g or 6 oz) coarsely chopped peanut butter cups
Peanut Butter Frosting
- 2/3 cup (150 g) creamy peanut butter
- 6 tablespoons (85 g) unsalted butter (room temperature)
- 1 cup (120 g) confectioners’ sugar (sifted)
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk (plus more as needed for consistency)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper and lightly grease it with nonstick cooking spray to prevent sticking. Set aside.
- Melt Chocolate and Butter: Using a makeshift double boiler over low heat, gently melt the bittersweet chocolate and butter together, stirring occasionally until smooth. Remove from heat and whisk in the unsweetened cocoa powder and espresso powder if using. Allow this mixture to cool slightly.
- Combine Wet Ingredients: In the bowl of a stand mixer, beat the eggs and granulated sugar on medium-high speed for about 1 minute until slightly fluffy. Reduce speed to low and add the vanilla extract and salt, mixing until evenly combined. While the mixer is still on low, slowly pour in the cooled chocolate mixture to blend thoroughly.
- Incorporate Dry Ingredients: Remove the bowl from the mixer. Gently fold the all-purpose flour into the batter using a wooden spoon, mixing just until combined to avoid over-mixing. Then fold in the coarsely chopped peanut butter cups.
- Bake the Brownies: Transfer the batter to the prepared pan, spreading it evenly to the edges. Bake in the preheated oven for about 25 minutes or until the top is shiny and the center is dense but not wet. Keep in mind the brownies will continue cooking slightly as they cool.
- Cool the Brownies: Remove the baked brownies from the oven and cool completely on a wire rack for about 2 hours before frosting.
- Make the Peanut Butter Frosting: In a stand mixer or using a hand mixer, beat together the creamy peanut butter and softened butter until smooth. Gradually add the sifted confectioners’ sugar, mixing well after each addition. Add the vanilla extract and milk, then beat until the frosting is creamy and well incorporated. If a thinner consistency is desired, add additional milk one teaspoon at a time until perfect.
- Frost and Serve: Once the brownies have fully cooled, spread the peanut butter frosting evenly over the top. Slice into squares and serve to enjoy this delectable treat.
Notes
- If you prefer a quicker method for melting the chocolate and butter, you can melt them in the microwave in short 20-second bursts, stirring between intervals to prevent burning.
- The espresso powder is optional but enhances the chocolate flavor, adding depth to the brownies.
- Be careful not to overmix the batter once the flour is added to maintain a tender texture.
- Ensure brownies are completely cooled before frosting to prevent the frosting from melting.
- Adjust frosting milk amount to get desired spreading consistency.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
