Chocolate Fudge Brownies with Whipped Peanut Butter Frosting
You can never have too many American recipes, so give Chocolate Fudge Brownies with Whipped Peanut Butter Frosting a try. This lacto ovo vegetarian recipe serves 12 and costs 28 cents per serving. This side dish has 195 calories, 3g of protein, and 11g of fat per serving. A mixture of unsweetened cocoa powder, flour, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. 711 person have tried and liked this recipe. It is brought to you by Annie's Eats. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a not so outstanding spoonacular score of 18%. Similar recipes include One-Bowl Fudge Brownies with Peanut Butter Frosting, One-Bowl Fudge Brownies with Peanut Butter Frosting, and Chocolate Cupcakes with Whipped Peanut Butter Frosting.
Servings: 12
Ingredients:
2 large eggs, cold
½ cup all-purpose flour
¼ tsp. salt
1 cup sugar
10 tbsp. unsalted butter, at room temperature
¾ cup plus 2 tbsp. unsweetened cocoa powder
½ tsp. vanilla extract
Equipment:
baking paper
baking pan
oven
bowl
double boiler
pot
whisk
frying pan
hand mixer
wire rack
Cooking instruction summary:
Preheat the oven to 325 F. Line an 8 x 8-inch baking pan with lightly greased parchment paper. Cut the butter into chunks and place in large heatproof bowl. Add the sugar, cocoa powder and salt to the bowl. Place the bowl over a pot of simmering water so that the steam from the water heats the contents of the bowl (double boiler method). Stir occasionally, heating until the butter is fully melted. Whisk until evenly combined. Set aside and let cool briefly until just warm to the touch (not hot).Stir in vanilla and then the eggs one at a time, whisking just until smooth. Fold in the flour just until incorporated and no streaks remain. Spread the batter into the prepared pan and bake 20-25 minutes, until just set. Transfer to a wire rack and let cool completely before proceeding.To make the frosting, combine the butter and peanut butter in the bowl of an electric mixer. Beat on medium-high speed until smooth, about 2 minutes. Blend in the confectioners sugar and salt on low speed, then increase to medium-high and whip until light, fluffy and completely smooth, about 3-4 minutes.Spread the peanut butter frosting in an even layer over the cooled brownies. Sprinkle with additional sea salt. Slice into bars and serve.
Step by step:
1. Preheat the oven to 325 F. Line an 8 x 8-inch baking pan with lightly greased parchment paper.
2. Cut the butter into chunks and place in large heatproof bowl.
3. Add the sugar, cocoa powder and salt to the bowl.
4. Place the bowl over a pot of simmering water so that the steam from the water heats the contents of the bowl (double boiler method). Stir occasionally, heating until the butter is fully melted.
5. Whisk until evenly combined. Set aside and let cool briefly until just warm to the touch (not hot).Stir in vanilla and then the eggs one at a time, whisking just until smooth. Fold in the flour just until incorporated and no streaks remain.
6. Spread the batter into the prepared pan and bake 20-25 minutes, until just set.
7. Transfer to a wire rack and let cool completely before proceeding.To make the frosting, combine the butter and peanut butter in the bowl of an electric mixer. Beat on medium-high speed until smooth, about 2 minutes. Blend in the confectioners sugar and salt on low speed, then increase to medium-high and whip until light, fluffy and completely smooth, about 3-4 minutes.
8. Spread the peanut butter frosting in an even layer over the cooled brownies. Sprinkle with additional sea salt. Slice into bars and serve.
Nutrition Information:
covered percent of daily need
