In my defense, I tried my best to avoid these brownies. Also in my defense, I lasted a good strong six months. Very also in my defense, come on! Brownies with fluffy peanut butter frosting? Could YOU last?
Dear, reader, I apologize in advance. Plan to share these with friends or relatives. Or at least don’t make them alone in the house. Also, whatever you do, don’t try freezing them to keep yourself from eating them… they taste amazing from the freezer. Not that I know from experience or anything.
For the Brownies:
- 10 Tbsp butter
- 1c sugar
- 3/4c cocoa
- 1 tsp vanilla
- 2 eggs
- 1/2tsp salt
- 1/2c flour
For the Fluffy Peanut Butter Frosting:
- 6 Tbsp butter, softened
- 1c powdered sugar
- 3/4c peanut butter
- pinch salt
- In a medium saucepan, melt butter over medium low heat. Continue cooking until butter has turned a golden-brown color. It should smell caramel-y. Remove from heat and stir in sugar and cocoa. Add vanilla. Stir in eggs on at a time, until well-incorporated. Stir in salt and flour until just combined.
- Line an 8 x 8″ baking dish with parchment paper. Pour in brownie batter and smooth the surface. Bake brownies at 325 degrees for 20-25 minutes, or until brownies are set. (A toothpick inserted will still come out with a few crumbs) Allow brownies to completely cool before frosting.
- Make frosting by beating butter, powdered sugar, peanut butter, and pinch of salt until light and fluffy. Spread over brownies.
- Slice brownies into 16 squares. (To make slicing easier, put brownies in the freezer for 5-10 minutes to firm up a bit. Remove brownies from pan with parchment paper and slice.)
Adapted from Not Without Salt