Chocolate Brownies with Peanut Butter Frosting

Fudgy brownies with peanut butter frosting.  The End.    Ha!

I love Bon Appetit and since I love to bake, I especially love the Bon Appetit Dessert Cookbook.  It has more than 600 of the magazine’s best dessert recipes from over 50 years.   600!  How the heck was I going to choose where to start?  I was flipping through the book, when I got drawn in, yet again, to my favorite combination and I just had to make chocolate brownies with peanut butter frosting.  Although the brownies come together quickly, the problem is waiting for them to cool so you can slather them with the peanut butter frosting.  My son loved these so much, I think he had at least 5 brownies yesterday, making mmm noises with each bite.  I love that!  It reminds me of the hilarious dinner scene in What About Bob?.  And really, who ever asks for a salt substitute?  :D

Anyways, these are too dangerous to have in the house, so I had to send most of them away with my husband for his first period students.  The kids are so funny.  They check my blog and see if I made something that Justin might bring to school.  They’ll come to class and say, “We saw that your wife made cookies. Where are they?”.  Then, they are so sad if Justin comes to school empty handed.  But, not today.  Today they will be so happy because Justin brought peanut butter frosted brownies and they are fabulous!

Brownies

5 ounces unsweetened chocolate, coarsely chopped

4 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped     I used Callebaut Semisweet

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

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. I melted the chocolate and butter in the microwave.  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.

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. I found an offset spatula to work best.  Refrigerate at least 1 hour. Using foil as aid, lift out brownies from pan. Cut into squares. Clean the knife as necessary to keep your slices neat.

DO AHEAD Can be prepared 1 day ahead. Cover and keep refrigerated. Let stand at room temperature 30 minutes before serving.

Source: Bon Appetite Desserts:  The Cookbook for All Things Sweet and Wonderful

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Posted by Just Baked on March 28, 2012

http://justbakedbyme.wordpress.com/2012/03/28/chocolate-brownies-with-peanut-butter-frosting/