What's your go-to dessert in case you're longing for something chocolate? Mine are BROWNIES. On the off chance that you pursue my blog you may have seen that since I post brownie plans frequently 🙂 Some of my preferred natively constructed brownie plans include:
These Peanut Butter Brownies are similarly as stunning as they look. I like to make them 1 day ahead of time since I think they taste far and away superior after the brownies have had room schedule-wise to cool in the ice chest. Or on the other hand, on the off chance that you need to spare planning time, you could make the brownies daily ahead of time and afterward ice them the following day.
Brownies:
- 1 1/2 cups granulated sugar
- 1 1/2 cups light brown sugar , packed
- 1 cup salted butter , melted
- 4 large eggs
- 1 large egg yolk
- 6 Tablespoons milk
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- dash salt
- Peanut Butter Frosting:
- 1/4 cup butter , room temperature
- 3/4 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
- Chocolate Glaze:
- 1 cup semi-sweet chocolate chips
- 5 Tablespoons butter
- 1 small bag mini Reese's chocolates , unwrapped and chopped
Instructions
- Brownies:
- Preheat oven to 350 degrees F.
- In a mixing bowl add granulated and brown sugars and melted butter. Beat until well combined.
- Add eggs and egg yolk, beating after each addition. Add milk and vanilla extract.
- In a separate bowl mix together the flour, cocoa powder, baking powder, and salt.
- Add dry ingredients to wet ingredients and mix just until combined. The batter will be thick.
- Pour batter into a greased 9x13'' baking pan and spread into an even layer.
- Bake at 350 degrees for 35-45 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
- Peanut Butter Frosting:
- Beat together butter, and peanut butter until smooth.
- Add powdered sugar and vanilla and beat again until combined.
- Add milk, beating well until light and fluffy. (Add more milk or powdered sugar if needed to make the frosting thicker or thinner).
- Smooth frosting over the top of brownies. Refrigerate while you make the chocolate topping.
- Chocolate Glaze:
- Place chocolate chips and butter in a microwave safe bowl.
- Microwave in 30 second intervals, stirring in between, until just melted and smooth. Allow to cool for 3-4 minutes.
- Spread evenly over the frosted brownies.
- Add chopped reese's chocolate to the top.
- Return to fridge to allow the chocolate to harden. Cut into squares and serve!
Read more our recipe Dark Chocolate Peanut Butter Banana Bites #desserts #cakerecipe #chocolate #fingerfood #easy
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