Labadie Recipe Database

Name Chocolate Brownes with Peanut Butter Frosting Number of People 24 List of Ingredients Brownies 5 oz. unsweetened chocolate, coarsely chopped 4 oz. bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped 1/2 cup (1 stick) unsalted butter 1 1/2 cups sugar 4 large eggs 1 tsp. vanilla extract 1/2 cup all purpose flour 1/4 tsp. salt Frosting: 1 cup creamy peanut butter (do not use old-fashioned or freshly ground) 3 T. unsalted butter, room temperature 2/3 cup powdered sugar 1 tsp. vanilla extract Description For brownies: Preheat oven to 350 degrees. Generously grease and flour a 13X9X2-inch baking pan. Combine both chocolates and butter in small saucepan. Stir over low heat until melted and smooth. Cool to barely lukewarm. Using electric mixer, beat sugar, eggs and vanilla extract in 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, if necessary. Cool completely in baking pan. For frosting: Combine peanut butter and butter in medium bowl. Using electric mixer, beat until smooth. Add powdered sugar and vanilla extract and beat until well blended and smooth. Spread frosting evenly over brownies in pan. Refrigerate at least 12 hour. Cut into squares. Time Difficulty (1-5) 2 Notes Can be prepared a day ahead. Cover and keep refrigerated. Actually are even better after a day of refrigeration and we enjoyed them chilled more than at room temperature. Image