Peanut Butter Frosted Dark Chocolate Brownies

And my love affair with chocolate and peanut butter continues…I have seen variations of this kind of recipe all over the internet and love the idea of a brownie with a peanut butter frosting.  I mean, I would put peanut butter frosting on my shoe and eat it if I could…well not really, but you get the idea..I may need to create a category just for peanut butter recipes, because I have a lot more to come.  As most of you know, I am now an official blogger for the amazing , and am in love with their chocolate.  Recently they sent me a huge amount of their baking chocolate to create some new recipes out of and let them know what I think. It’s simply perfect for all kinds of baking and I can’t wait until they package it for markets so it’s available to the public.  I used it in this recipe, but you can use any kind of unsweetened baking chocolate until you can scoop up the wonderful K’ul brand!! Their baking chocolate makes for a chewier brownie initially, but the next day after it sat in an airtight container in the fridge, the brownies got a bit softer.  I promise to keep you posted and let you know when K’ul baking chocolate will be offered in stores everywhere.  In the meantime, I hope you love this recipe as much as I do!! Let me know what you think…I love to hear your feedback!!

Gather all of your ingredients before you start baking!

Mix your brownie batter by hand. It makes for a more tender brownie.

Spread in a pan lined with heavy duty foil. Butter the foil too.

Sprinkle about a cup of milk chocolate chips on top of the batter before baking.

Use your stand mixer to make your peanut butter cream frosting.

Cool the brownies completely before frosting. Then place in the fridge to cool before adding the ganache.

Spread the chocolate ganache over the chilled peanut butter frosting.

Cut up your peanut butter cups and sprinkle evenly on top of the chocolate.

After chilling, peel away the foil.

Cut them evenly and place in an air tight container.

Peanut Butter Frosted Dark Chocolate Brownies

Makes: 25 brownies Prep time: 30 minutes Bake time: 25 to 30 minutes



4 ounces unsweetened baking chocolate, ( I used K’ul brand)

3/4 cup butter

2 cups granulated sugar

3 medium sized eggs

1 teaspoon best quality vanilla

1 cup all purpose flour

1/2 teaspoon salt

1 cup milk chocolate chips

Peanut butter cream frosting

1 cup peanut butter

1/2 cup unsalted butter at room temperature

1/2 cup heavy cream

4 and 1/2 cups powdered sugar

1/2 teaspoon best quality vanilla

Chocolate ganache

1 cup granulated sugar

6 tablespoons unsalted butter

6 tablespoons half and half

1 cup semi sweet chocolate chips

1 cup chopped Reeses Peanut Butter Cups


To make the brownie

Preheat your oven to 350 degrees. Line a 13×9 inch pan with foil and lightly butter the foil. Make sure you have enough to hang over the edge so you can pull the whole thing out of the pan.  In a microwave safe bowl, melt the baking chocolate and butter until melted. Transfer to a larger bowl and cool slightly.  Add the sugar, salt, eggs, and vanilla.  Fold in the flour and mix until just combined.  Spread into your prepared pan and sprinkle the milk chocolate chips over the top.  Bake for 25 to 30 minutes, being careful not to over bake them.  It is ok if they are a bit underdone, as opposed to overdone.  Cool in the fridge while you make the peanut butter frosting.

To make the peanut butter frosting

In the bowl of your mixer, add peanut butter, butter, vanilla and cream. With your whisk attachment, beat until fluffy and combined.  Slowly add in the confectioners sugar and beat until creamy.  Spread the frosting on top of the cool brownies and place back in the fridge while you make the ganache.

To make the ganache

In a small saucepan, add sugar, butter, and half and half and bring to a boil over medium heat. Boil for 60 seconds and take off the heat.  Stir in the semi sweet chocolate chips and mix until combined.  Immediately pour over the peanut butter frosting and spread with an offset spatula.  Sprinkle the chopped Reeses on top.  Place back in the fridge for 15-20 minutes before taking off the foil and cutting. The chocolate should be completely set before you cut the bars.  Store in an airtight container after cutting. I keep them in the fridge and take a few out to come to room temperature before serving.



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