Brownies With Peanut Butter Fudge Frosting Recipes

BROWNIES WITH PEANUT BUTTER FROSTING

Steps:

• Preheat oven to 350 degrees. Line a 9 x 9 or 8 x 8 pan with aluminum foil or parchment paper. Lightly spray with cooking spray or grease with butter. Set aside.Add butter to a medium saucepan and cook over medium heat until light brown / caramel in color. 5-10 minutes. Make sure to keep and eye on it so butter does not burn. It also helps to use a light colored saucepan for this.
• Pour browned butter into a large bowl along with both sugars, cocoa powder, salt, instant coffee granules and baking powder. Stir until combined and allow to rest for 5 minutes or until the mixture has cooled down.
• Stir in the eggs and vanilla and mix until batter has a nice sheen to it.
• Fold in the flour and chocolate chunks or chips and stir until combined. (Do not over mix)
• Pour the batter into the prepared pan and bake for 20-25 minutes or until the top is set and a toothpick comes out clean.
• Cool completely and lift out the aluminum foil or parchment paper.Frost with peanut butter frosting and drizzle with melted chocolate.
• Cut into 9 brownies and serve.
• In a stand mixer with the paddle attachment cream butter and peanut butter until light and fluffy, 2-3 minutes.
• Add in powdered sugar, milk and vanilla and mix until smooth and lump free.
• Set aside until you are ready to frost your brownies.
• Melt chocolate in a small saucepan or in the microwave in 15 second intervals until melted.Pour the chocolate into a small ziplock bag and cut a small snip in the corner off of the bag.Set aside until you are ready to drizzle your brownies.

FUDGY BROWNIES WITH PEANUT BUTTER PUDDING FROSTING

Steps:

• Prepare and bake brownies according to package directions. Cool on a wire rack., Meanwhile, in a small bowl, beat the confectioners' sugar, butter, peanut butter, milk and pudding mix until smooth. Spread over brownies. Refrigerate for 30 minutes or until firm. Frost with chocolate frosting just before cutting.

ESPRESSO DARK BROWNIE CUPCAKES, PEANUT BUTTER FUDGE FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line standard cupcake pans with 24 cupcake liners.
• Combine the butter and chocolate in a small microwave-safe bowl. Microwave on high, uncovered, stirring every 30 seconds, until the butter and chocolate are melted and smooth. Set aside to cool. Mix the flour, cocoa powder, espresso, and salt in another bowl. In the bowl of an electric mixer fitted with the paddle attachment, mix both sugars and reserved chocolate mixture until well combined. Add the eggs, 1 at a time, beating until each is smooth, scraping down the sides of the bowl if needed. Add the flour mixture until blended. Fill the cupcake liners 2/3 full. Bake until golden, rotating the pans halfway though, 18 to 20 minutes. Transfer the pans to wire racks to cool completely before removing the cupcakes.
• To assemble: Frost the cooled cupcakes with Peanut Butter Fudge Frosting.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, peanut butter, and salt on medium-high speed until creamy. Turn the speed to low and beat in the confectioners' sugar, 1/2 cup at a time. Add the cocoa powder and beat until extremely smooth and creamy.

FUDGY SALTY PEANUT BUTTER BROWNIES

Steps:

• Preheat your oven to 325 degrees F.
• For your brownie batter: Melt your butter in a medium (or large) heatproof bowl over a pot of simmering water.
• While the butter is melting, whisk the cocoa powder, sea salt and sugar in a separate bowl. (The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.) Whisk the cocoa/sugar/salt combo into the melted butter until the sugar has dissolved fully. The mixture should look like fudge and pull away from the bowl into a ball. Take off the stove and set the pan on a dishtowel on your counter. Allow the fudgy mixture to cool down until it's warm, but not hot anymore.
• While that is cooling, line the bottom and sides of your 9 by 13-inch baking pan with parchment paper or foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the brownies from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the parchment or foil well.
• Stir in the vanilla into the cooled fudge mixture to loosen it up. Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended. Add in your flour and stir it until it's fully incorporated. Once it looks fully blended, beat the batter vigorously for at least 45 strokes. This'll not only get out any pent up stress, but it will make the brownies chewy. Fold in your chocolate chips. Spread the very thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands.
• Pop the brownies in the oven and bake until they get a nice crust and your house smells like brownies, 30 to 35 minutes. Let them cool completely on a rack or a dishtowel on your counter.
• While the brownies are cooling make the buttercream and ganache.
• For the buttercream: Mix your peanut butter and butter together in a stand mixer until they are totally blended. Turn your mixer down and slowly add your powdered sugar and fine sea salt. Stop the mixer and scrape the sides and bottom of the bowl. Turn your mixer back to medium, add your milk and vanilla and keep mixing until it's fully blended. Dollop the peanut butter buttercream in heaping spoonfuls on top of the cooled brownies. Evenly spread it with the back of a butter knife the over the surface. Scatter the peanuts evenly over the buttercream, pressing into the buttercream so that the ganache has something to hold on to and the peanuts are all covered.
• For the ganache: Melt the chocolate chips and butter together in a small saucepan over low heat, stirring constantly. Allow the ganache to cool down slightly for 10 minutes or so, then pour it evenly over the peanut butter buttercream layer. Smooth the ganache out with the back of a butter knife, making sure to cover the buttercream and peanuts completely. Chill the brownies in the refrigerator until the toppings are set, 1 1/2 hours or so.
• Remove these delicious guys from the refrigerator. Lift up the ends of the foil liner and place the Fudgy Salty Chocolate Peanut Butter Brownies on a cutting board. Cut into squares.

PEANUT BUTTER 'N FUDGE BROWNIES

Steps:

• Heat oven to 350. Greased 13 x 9 inch pan. In large bowl, beat 2 cups of sugar and 1 cup of butter until light and fluffy. Add 4 eggs, one at a time, beating well after each addition. Add 2 t. vanilla; blend well. In small bowl, combine 1 1/2 cups flour, cocoa, baking powder and 1/2 t. salt. Gradually add flour mixture to sugar mixture; mix well. Stir in peanut butter chips.
• In small bowl, beat peanut butter and 1/3 cup butter until smooth. Add 1/3 cup sugar and 2 T. flour; mix well. Add 3/4 t. vanilla and 2 eggs; blend well. Spread half of chocolate mixture in greased pan. Spread peanut butter mixture evenly over chocolate mixture. Spread remaining chocolate mixture evenly over peanut butter mixture. To marble, pull knife through layers in wide curves.
• Bake at 350 for 40-50 minutes or until top springs back when touched lightly in center and brownies begin to pull away from sides of pan. Cool completely.
• In medium saucepan over low heat, melt chocolate and 3 T. butter, stirring constantly until smooth.
• Remove from heat, stir in powdered sugar, 1/4 t. salt, 3/4 t. vanilla and enough water for desired spreading consistency. Frost cooled brownies; cut into bars.

FUDGE BROWNIES I

Steps:

• Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.
• In 3-quart saucepan over very low heat, melt butter or margarine and chocolate, stirring the mixture constantly. Remove from heat, and stir the sugar into the chocolate. Allow the mixture to cool slightly. Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour and salt; stir into the chocolate mixture. Fold in the walnuts. Spread the batter evenly into the prepared pan.
• Bake in oven 30 to 35 minutes. Brownies are done when toothpick inserted into center come out clean. Cool in pan on wire rack.

FROSTED FUDGE BROWNIES

Steps:

• In a saucepan, melt butter. Remove from the heat. Stir in cocoa; cool. In a large bowl, beat eggs and sugar until blended. Combine flour, baking powder and salt; gradually add to egg mixture. Stir in vanilla and the cooled chocolate mixture until well blended. , Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 25-28 minutes (do not overbake). Cool on a wire rack. , For frosting, in a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in cocoa and vanilla. Add enough milk for the frosting to achieve spreading consistency. Spread over brownies. Cut into bars.

PEANUT BUTTER FROSTING FOR BROWNIES

Steps:

• Prepare brownies according to box or brownie recipe, and let cool completely.
• Mix icing ingredients together with an electric mixer until well creamed together.
• Spread on brownies, or whatever dessert you like!

SCRUMPTIOUS FROSTED FUDGY BROWNIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 13x9-inch baking pan. Place 8 ounces of baking chocolate with 1 cup of butter in a microwave-safe bowl, and microwave on High until the chocolate is soft and the butter has melted, about 2 minutes. Stir to mix.
• Place the eggs, 3 cups of sugar, and 1 tablespoon of vanilla extract in a large bowl, and beat with an electric mixer on high speed for 2 minutes. Reduce the mixer speed to low, and beat in the melted butter-chocolate mixture. Beat in the flour until just combined (do not overmix), and stir in the chopped walnuts. Spread the batter in the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out with fudgy crumbs, about 35 minutes. Cool in the pan before frosting.
• To make frosting, combine 1 1/4 cup of sugar with the heavy cream in a saucepan over medium heat, and stir until the sugar dissolves and the mixture begins to simmer, about 3 minutes. Reduce the heat to low, and let the mixture simmer for 7 minutes without stirring.
• Remove the cream mixture from the heat, and stir in 5 ounces of baking chocolate and 1/2 cup butter, stirring to melt and blend the chocolate. Add 1 teaspoon vanilla extract; whisk until smooth. Place the frosting in the refrigerator and stir every few minutes until the frosting is chilled and thick, about 30 minutes. Frost the cooled brownies, and cut into squares.

PEANUT BUTTER AND FUDGE BROWNIES WITH SALTED PEANUTS

Steps:

• For brownies:
• Position rack in center of oven and preheat to 325°F. Line 13x9x2-inch metal baking pan with foil, leaving long overhang; butter foil.
• Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts. Spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.
• For frosting and ganache:
• Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla. Spread frosting over brownies.
• Stir chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Chill until set, about 1 1/2 hours. Do ahead Can be made 1 day ahead. Cover and keep chilled.
• Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve.