Is there any better flavor combination than Peanut Butter and Chocolate? I’m not saying I have anything against . . .say . . . peas and carrots or mashed potatoes and gravy, but come on. The Reese’s cup and the Gardner’s Peanut Butter Egg . . .the flavor combination is unbeatable.
Not only is this brownie recipe kick-butt, it will free you from the brownie box. No longer will you be unable to make brownies because you have no box of brownie mix. Also, you will be able to make brownies that can be topped with any type of accessory appropriate for any holiday. At Easter, pipe pink swirls on top and add a jelly bean. At Christmas, top with red and green M & M baking bits. At halloween, use orange and brown frinkles. Bring out your creative side or better yet, let your littles do it!
The recipe for the frosting is here: Peanut Butter Buttercream Fluff Icing. It is one of the most popular recipes on #fourmileridge and is guaranteed to tickle taste buds! For convenience, I’ll post the a small batch icing recipe again, here, with the brownies.
Also, feel free to add chocolate or peanut butter chips to the batter, or even nuts. When I make brownies, I like to step out of my comfort zone.
This recipe only makes a small, 8 x 8 pan of brownies, so they are perfect for those small foil pans with a lid – to take to work for a small gift, for a friend needing a chocolate fix, or go ahead and double it and make a 13 x 9, just bake about 7 minutes longer.
To make this recipe even better, don’t even fire up a mixer. The brownies come together with a minimum of effort and a large sauce pan.
Bust out of the box! These Peanut Butter Fluff-Frosted Brownies are the bomb!
Bust out of the brownie box with these super-rich, chocolate brownies iced with the best Peanut Butter Buttercream Fluff Icing ever!
- butter - 1/2 cup (one stick)
- white sugar - 1 cup
- eggs - 2
- vanilla extract - 1 tsp
- unsweetened cocoa powder - 1/3 cup
- all-purpose flour - 1/2 cup
- salt - 1/4 tsp
- baking powder - 1/4 tsp
- Small Batch Peanut Butter Buttercream Fluff Icing
- butter - 6 Tbsp
- peanut butter - 1/2 cup
- powdered sugar - 1 - 1 1/2 cups
- vanilla - 1 tsp
- heavy whipping cream - 1 - 3 Tbsp
- toppings and mix-ins (optional) - nuts, baking bits, mini-chocolate chips, sprinkles
Preheat oven to 35o degrees F. Grease and coat an 8 x 8 pan with shortening and dust with cocoa powder or spray with Baker's Joy spray (it's baking spray that has the flour included - a great time saver for folks who bake a lot).
In a large saucepan, melt 1/2 cup butter on low, being careful not to brown.
While melting, sift together, in a medium bowl, the flour, salt and baking powder. If the flour has lumps, they will not dissolve in the butter mixture.
Remove the pot from the heat and add sugar, eggs and vanilla. Then add the cocoa powder. Whisk together, then add the flour mixture and whisk together until no lumps remain. Add in any mix-ins and spread into the prepared pan.
Bake for 25 minutes - being careful not to overcook.
For the Icing:
Cream the butter and peanut butter together till smooth. Add the powdered sugar and continue beating. Icing will be thick. Add the heavy whipping cream a splash at a time, until desired consistency.
Reserve a 1/2 cup of frosting in a small bowl and add 1 - 2 Tbsp of cocoa powder. Mix in with a fork to make Chocolate Peanut Butter Buttercream Fluff Frosting. Use for piped swirls on top of each brownie.
Top with mini-chocolate chips, M & M baking chips, sprinkles or chopped nuts. Bomb-diggity-brownie!