Double Frosted Peanut Butter Brownies

Ingredients

Brownies

• 1 cup butter
• 4 ounces unsweetened chocolate, coarsely chopped
• 1 2/3 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup peanut butter chips

Peanut Butter Frosting

• 1 1/2 cups confectioners' sugar
• 1/2 cup creamy peanut butter
• 3-4 tablespoons milk

Chocolate Frosting

• 1/4 cup butter, softened
• 1/4 cup unsweetened cocoa powder
• 1/4 cup milk
• 3 cups confectioners' sugar
• 1 teaspoon vanilla extract

Equipment 8-inch square cake pan, heavy-bottom saucepan, Hand-held electric mixer

Steps

1. 1

   Preheat oven to 350 degrees F. Line an 8-inch square baking dish with aluminum foil so that it overhangs the sides.

2. 2

   In a heavy-bottomed pot, melt the butter and chocolate over low heat, stirring until smooth. Transfer mixture to a large bowl and let cool 5 minutes.

3. 3

   Whisk sugar into chocolate mixture and then eggs and vanilla.

4. 4

   Stir in flour and salt and then peanut butter chips.

5. 5

   Pour batter into prepared pan. Bake 36 to 40 minutes. Cool completely.

6. 6

   Lift brownies out of pan using foil and peel foil away from brownies.

7. 7

   Make peanut butter frosting. Using a handheld electric mixer, beat confectioners' sugar, peanut butter, and 2 tablespoons of milk until smooth. Add up to 2 more tablespoons of milk to get to spreading consistency.

8. 8

   Spread on top of brownies. At this point, I like to cover the brownies loosely with plastic wrap and refrigerate for about 20 to 30 minutes to firm up the peanut butter layer.

9. 9

   Make chocolate frosting. Use a handheld electric mixer to beat all ingredients together. Spread on top of peanut butter layer.

Notes