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id
376
Name
Chocolate Brownies with Peanut Butter Frosting
Main Dish Category
Cookies
Secondary Dish Category
Main Ingredient
Peanut Butter
Other Ingredient
Number of People
24
List of Ingredients
Brownies
nonstick cooking spray
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
1/2 cup all purpose flour
1/4 tsp. salt
Frosting
1/2 cup creamy peanut butter (do not usely old fashioned or freshly ground)
1 1/2 T. unsalted butter, room temperature
1/3 cup powdered sugar
1/2 tsp. vanilla
Description
For brownies: Preheat oven to 350 degrees. Line 13X9X2-inch baking pan with aluminum foil, leaving 2-inch overhang on both short sides. Spray foil with non-stick spray. Combine both chocolates and butter in heavy small saucepan. Stir over low heat until melted and smooth. Cool to barely lukewarm. Using electric mixer, beat sugar, eggs, and vanilla 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. 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 and beat until well blended and smooth. Spread frosting evenly over brownies in pan. Refrigerate at least 1 hour. Using foil as aid, lift out brownies from pan. Cut into squares.
Time
Cooking Type
Bake
Difficulty (1-5)
2
Notes
Best if made a day ahead. Cover and refrigerate.
Origin
Bon Appetit
Image