Brownies with Peanut Butter Frosting
Source of Recipe
Calling All Cooks
List of Ingredients
Brownies
Nonstick vegetable oil spray
5 ounces unsweetened chocolate, coarsely chopped
4 ounces bittersweet (not unsweetened) or semisweet chocolate,
coarsely chopped
1/2 cup (1 stick) unsalted butter
1 1/2 cups sugar
4 large eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
1/4 teaspoon salt
Frosting
1 cup creamy peanut butter (do not use old-fashioned or freshly
ground)
3 tablespoons unsalted butter, room temperature
2/3 cup powdered sugar
1 teaspoon vanilla extract
Recipe
Preheat oven to 350°F. Line 13x9x2-inch baking pan with aluminum
foil, leaving 2-inch overhang on both short sides. Spray foil with
nonstick 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 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. 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 1 hour. Using foil as aid, lift
out brownies from pan. Cut into squares. (Can be prepared 1 day
ahead. Cover and keep refrigerated. Let stand at room temperature 30
minutes before serving.)
Makes 24.
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