Categories: Dessert
Ingredients
- Brownies:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 2 tsp vanilla extract
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup chopped semisweet chocolate
- 1/2 cup chopped roasted salted peanuts
- Frosting:
- 1 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 1 cup confectioners' sugar
- 1 to 2 tbsp. warm milk
- Garnish: chopped assorted chocolate peanut butter candy, chopped salted peanuts
Directions
-
Preheat oven to 350. Spray bottom of a 13×9-inch baking pan with baking spray with flour.
-
For brownies: In a large bowl, beat butter, granulated sugar and vanilla with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition
-
In a medium bowl, whisk together flour, cocoa, baking powder and salt. Gradually add flour mixture to butter mixture, beating just until combined. (Batter will be thick.) Add chocolate and peanuts, beating just until combined. Spread batter in prepared pan.
-
Bake until a wooden pick inserted in center comes out with a few moist crumbs, about 23 minutes. Let cool completely in pan on a wire rack.
-
For frosting: In a medium bowl, beat peanut butter and butter with a mixer at medium speed until smooth. Gradually add confectioners’ sugar and milk, beating just until smooth. Spread onto brownie; garnish with candy and peanuts. Cut into bars. Store in an airtight container for up to 2 days.