Hi friends, I’m excited. I’m excited about the frosting on these brownies– but really, I’m excited because I won the cupcake competition at my husband’s office! Yup, the Cookies and Cream Cupcakes beat out the other eight entries.
I really must tip my hat to the person who made that salted caramel cupcake, it was the BEST one I’ve had anywhere because the salty to sweet ratio was spot-on.
Thanks for sharing in my excitement! 🙂 Ok, now let’s move onto these brownies. The brownies are sweet and fudgey, especially towards the center of the pan. The outside brownies were a bit more cakey, this could be due to overcooking. Not sure, but it wasn’t my favorite.
Really, we should be talking about the frosting. It is so fluffy and light and perfectly balanced, I know, not something you usually think of with peanut butter. I really think it has to do with the brand I used- Jif is probably the most popular brand but it is not the best peanut butter in my opinion. Peter Pan is the way to go, and no, I’m not being paid to say this.
I’m not popular enough to have companies send me free product samples, come on people! 😉
So please, try it out sometime on your favorite brownie recipe. Or, try my cocoa brownies below. Happy baking!
Peanut Butter Frosting
- 1 stick butter, soft
- 1 cup creamy peanut butter (I use Peter Pan)
- 1/2 tsp vanilla
- 1 to 1 1/c cups powder sugar (depending on how sweet you like it, start small)
- A few splashes of milk, as needed
Chunky Cocoa Brownies
- 1 cup unsweetened cocoa powder
- 3/4 cup flour
- 1/4 tsp salt
- 1 cup white sugar
- 1/2 cup brown sugar
- 9 tbl butter, melted
- 1 tsp vanilla
- 3 eggs
- 10 mini-Hershey bars (broken up)
Preheat oven to 325°. Stir together the butter, sugar and vanilla. Beat well. Add in the eggs and mix thoroughly. In a separate bowl, stir together flour, cocoa, salt. Add the flour mixture to the batter and mix to combine. Stir in the broken Hershey bars at the end. Spread the batter (the layer will be thin) into a greased 9×13 pan. Bake for 20 minutes, brownies should be set and pulling away from the edge of pan just slightly. Remove from pan and let cool.
For the frosting: Combine the butter and peanut butter and whip with en electric mixer for 3 minutes on medium speed. Add in the vanilla and powder sugar. Continue to whip until combined. If the frosting is thick, add in a splash of milk to help it lighten up, but don’t go overboard. Spread onto the cooled brownies. Cut and serve!