These bars certainly fit the bill!! The flavours will remind you of those famous peanut butter cups.
I cut these into small squares so that each piece is just a couple of bites. That seems to be just enough to take away the chocolate craving and helps me not to overindulge. After all, you're talking to someone who could easily have cake for breakfast!
I am thinking of adding a label to the pan "WARNING!! One per day limit as these may become addictive." Also, my meat and potatoes guy loves these!!
Peanut Butter Frosted Brownies
Keywords: bake dessert brownies
- 2 squares (1 oz.) unsweetened chocolate
- 1/2 cup butter
- 2 eggs
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 1/2 cups confectioners' sugar
- 1/2 cup creamy peanut butter
- 1/4 cup butter, softened
- 2-3 tblsp. half and half cream or milk
- 1 square (1 oz) semisweet baking chocolate
- 1 tblsp butter
InstructionsFor the brownies
Melt first amount of chocolate and butter in a small bowl in the microwave in 10 second intervals, stirring after each. Set aside to cool.
In a medium bowl, beat eggs and sugar till light and pale in colour. Add flour and cooled chocolate; stir to combine. Pour into a greased 9 inch pan or line your pan with parchment paper and bake for about 25 - 30 minutes at 350°F. Set aside to cool.For the frosting
In a medium bowl using an electric mixer, beat confectioner's sugar, butter and peanut butter. Add cream, one tablespoon at a time, and stir until the mixture reaches desired consistency for spreading. Spread over cooled brownies, cover and refrigerate until they are firm and set.For the drizzle
Melt chocolate and butter in microwave. Drizzle over the top of the frosting.
You can also top with finely crushed peanuts if desired.
Set dish in refrigerator and chill until firm. Cut into small squares and enjoy. Store any leftovers in the refrigerator.
Note: Lining your pan with parchment paper enables you to lift the finished bars from the pan in one large piece to a cutting board which makes cutting them into squares easier.
Adapted from Taste of Home
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