Peanut Butter Brownies with Peanut Butter Fudge Icing

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My Starbucks friends have been waiting on this recipe. After a weekend of doing pretty much nothing but baking brownies, I left a message on Facebook for some folks to meet me there to share in the bounteous offerings and was able to unload these puppies with no problem at all. If you’re looking at that photo up there, I bet you can see why!
 

A lot of people have never had a peanut butter brownie. We’ve had fudge (of course!) and blondies but never the peanut butter ones. When I came across this recipe, I knew I’d have to make them this week!

Of course, my grandmother’s peanut butter fudge icing had to be in on the baking as well and the combination of the two turned out an absolutely drop dead brownie!

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You’ll need: all purpose flour, baking powder, salt, creamy peanut butter, butter or margarine – softened, sugar, brown sugar, eggs, and vanilla.

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In large bowl, beat peanut butter, butter and sugars with mixer until light and fluffy.

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Like this.

Inhale deeply of the scent my dears…we’re about to have us some brownies!

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The instructions say to add eggs one at a time.

Notice how I put all of mine in there at once.

Welcome to life on the edge with Christy Jordan!

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In a separate bowl, place flour and add baking powder…

This is where Katy showed up with proclamations of help so I let her add these things in the bowl.

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And salt. Stir that up. Katy added in the baking powder and salt and thats about all she had the attention span for as Spongebob started coming on TV at the time.

I’ve seen just about every Spongebob episode there is. My favorite was when he was trying to get Gary to take a bath. I also liked the baby clam one…I totally identified with Spongebob on that one…

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After you mix your eggs in well it will look something like this.

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Now we need to add our flour in. Once again the recipe states to gradually do this. I absolutely agree that you should gradually add your flour in when the recipe says to do it.

Just don’t expect me to do it. Here at Southern Plate, we’re busy folks. We wanna eat our food, not build a shrine to it. Just dump it all in and it’ll be fine.

I’m like the opposite of a food snob, have y’all noticed that? Oh, by the way, this flour I’m using was bought from Dollar General ~giggle~.

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Here is your batter.

Now whatever you do, do NOT eat any of it. Even when you are scraping the bowl, don’t lick the spoon!

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Whoops! Add vanilla. Mix that up in there, too.

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Spray a pan with cooking spray.

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Alright, totally busted here. I’m showing you a single recipe but I’m doubling it. Honestly, why make brownies for four when you can make brownies for ten? I knew you’d see my reasoning.

Spread your batter into prepared pan.

You should have a good bit of batter unless you ate some of it back there, which you TOTALLY did.

I AM SO PROUD OF YOU!!

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Bake at 350 for 30-35 minutes. Let cool.

Now lets take these up a notch. Oh yeah, we’re pulling out Grandmama’s icing!

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You’ll need: sugar, shortening, peanut butter, milk, margarine, and vanilla.

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In a heavy saucepot, add sugar.

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Add shortening and margarine.

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And a weeee bit of salt.

Every time I say “weeee bit” of something it makes me wish I could speak with an Irish accent. Have you ever heard anything prettier? Problem is the only time I get to hear it is when the Lucky Charms commercials come on.

Okay so we need to plan a Southern Plate field trip to Ireland. Who’s in?

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Add milk.

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Stir that up while bringing it to a boil.

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All nice and belted. Continue stirring this so your sugar doesn’t scorch.

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There, now that we have it at a full rolling boil, stop stirring and set your timer for two minutes.

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After two minutes, take it off the eye and stir in your peanut butter and vanilla.

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Mix that well. Be quick about it because it will start setting up rather soon.

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Pour over brownies. I sprinkled the top of mine with salted, roasted peanuts and the salty flavor was just wonderful with the sweet of the brownies and the icing!

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Please be careful not to drool on your keyboard. If you short it out I won’t be buying you a new one.

Peanut Butter Brownies

Peanut Butter Brownies

Ingredients

  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup creamy peanut butter
  • 6 tablespoons unsalted butter, softened (I used margarine)
  • 2/3 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 2 eggs
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350. Spray 8x2 or 9x2 inch pan with vegetable pan spray.
  2. In small bowl, combine flour, baking powder, and salt. In large bowl, beat peanut butter, butter and sugars with electric mixer until light and fluffy.
  3. Add eggs, one at a time, add vanilla; mix well. Add flour mixture, mix until well combined. Spread batter into prepared pan. Bake 30 -35 minutes or until toothpick inserted in center comes out clean. Cool completely before cutting.
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Peanut Butter Fudge Icing

Peanut Butter Fudge Icing

Ingredients

  • 1- 1/2 Cup sugar
  • 7 Tablespoon milk
  • 2 Tablespoon Shortening
  • 2 Tablespoon margarine
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1/2 Cup creamy Peanut Butter

Instructions

  1. Combine sugar, milk, shortening, margarine, and salt. Bring to a rolling boil in a heavy saucepan, stirring constantly to prevent scorching. Once it reaches a boil, let boil for one ot two minutes without stirring. Remove from heat and add vanilla and peanut butter. Beat until smooth and quickly spread onto peanut butter brownies.
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*To read the story behind this icing, click here.

 

 

 

 

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Comments

  1. Dee says

    Hey there! I did a search for peanut butter brownie recipes thinking I would get a brownie with peanut butter swirls or something. .. but good brownie karma must have been with me today because I came upon these babies and oh yummy!!!! I was in fear that my 5-year-old daughter who helped wouldn’t leave enough batter to make them! I am going double or nothing next time. I love to bake but both my kids are allergic to milk so I am positively thrilled that theres only one substitute for your brownie and delish frosting recipes (sub’ed the margarine for milk free Flieshmans unsalted margarine). That frosting recipe is going to get a lot of use here. Thank you – thank you!

    Bonus to my random recipe search was I found your site – what a gem! I can’t wait to sift through all of the great content. Love your posts and love the pics too!

  2. Jodie Mantooth says

    OOOH MY GOODNESS! These are absolutely irresistible! It was hard even waiting for them to finish cooking because the smell was intoxicating! The whole family loves these. Thanks for the recipe!

  3. Marian In Mississippi says

    I made these tonight! OMG!!! They are wonderful..But while I was letting them cool, I came back here to my office and got on the computer.. So I thought it’s been long enough to do the frosting now. I’m sure the brownies are cool.. My darling daughter had cut her a piece of brownie without frosting.LOL..I ask her why didnt she wait? She said she could smell them from her room and they smelled just too good. So I finished the frosting and …that made the brownie!!! We all loved them. Thanks!!

  4. Kimberly in Louisiana says

    This may sound a little weird, but does anyone know if this is the same peanut butter icing that can be made in a castiron skillet? My grandmother would make the best peanut butter cake icing in a , castiron skillet. It was wonderful on a plain,moist yellow cake. I’ve been looking for the recipe but haven’t found it yet.

    Kimberly

  5. says

    These look wonderful!! I’m already planning out when and for whom I can make them: for our next Bible study pot luck, for my daddy’s birthday (he has peanut butter every.single.day) for my hubby when he gets back from boot camp! I’m kinda pumped up about this recipe!

    By the way, I mad the slow cooker chicken and wild rice last night and it was delicious and as easy as could be. My in-laws ate it up and we all took some to lunch today!

  6. deborah says

    These look so good. I can’t wait to make them. I’m going to surprise my hubby with them. Thanks so much for the recipe. And also, thanks for the chicken salad recipe. We are having it for ny daughter-in-law’s baby shower.

  7. says

    We are having these this weekend!!! OMGosh!! I am goin’ out to but more PB!!
    P.S. I love that print button and how the recipes fit on one page. It makes it so much easier to put them in my 3ring notebook.
    Thank you!!!

  8. Melissa says

    I tried to make these today with two 4-year-old helpers. I also tried to double the recipe and get it done quickly, so they would be ready for when the “big kids” got home from school. How many ways do you think a person could mess that up?

    Here’s my count:
    1. Put in 3 eggs. Read the recipe and thought that was too many (forgetting I had doubled it) so I added a little milk.
    2. Doubled the dry ingredients properly, except the baking powder – which I realized as I was pouring it into the pan.
    3. Started baking them at 325, instead of 350 – just because I was going from memory (and got this recipe confused with another one I was looking at).

    But the little girl visiting seemed to have a good time helping and watching the batter form, so I will call it a success. Hopefully they will still taste okay!

    P.S. I put in a little less brown sugar and decided to not try to frost them because of the egg and baking powder error. Instead I chopped up some dark chocolate and scattered it over the top and then pressed it in.

  9. Lesli says

    Yum!! These are so good. However, I do have a question. Can anyone tell me why they rose almost twice as high on the sides? I’ve got a peanut butter brownie bowl. I can’t believe I’m saying that like it’s a bad thing.

  10. Linda says

    Had this recipe years ago and was a real favourite. Then I lost (misplaced) the recipe and was so upset. Had to make it gluten free for some family members and milk free for another niece. Every version of the recipe had a unique texture but the yummy flavour was still there. I make this version for myself but when I make the other versions it is only the people with the dietary conditions that are told they can eat it. Everyone else ate them as well and don’t know the difference. Just had to watch there was no gluten in the peanut butter and no whey powder in the margarine and used either potato flour or rice flour
    Everyone will be so pleased that I once again have the recipe

  11. Linda says

    should have mentioned I use almond milk in the icing when making for the lactose intolerant – why almond? simply because I don’t like the “soy milk” – I have a slight allergy to soy and get itchy from eating the brownies

  12. Mary says

    I doubled the Brownie and Frosting recipe and used a 9 x 13 pan. Then I used Evaporated milk instead of plain milk in the icing. I also poked holes in the browinies and poured the icing evenly over while still warm. I then refridgerated til cool brfore cutting into squares. WOW! I’m a baker and even impressed myself! Thanks so much! This is a keeper!

  13. Charlotte says

    I didn’t have enough peanut butter to make the icing so I made the brownies then topped with semisweet chocolate chips when I took them out of the oven. Let cool slightly and spread the melted chips over the brownies. Topped with chopped salted peanuts…oh so-o-o-o yummy! Thank you for the recipe!!

  14. Rachelle says

    Christy, this is the recipe that brought me to your site a few years ago. I was looking for a peanut butter brownie with peanut butter icing that tasted like the ones at the bakery in our city. I found the recipe and made them once or twice. Recently, I made a double batch for work and they loved them. I also made peanut butter cookies for the first time. Both recipes were great and come out so good. I have given out your recipes many times. I am thankful for internet, otherwise I would never have been able to connect with your site. You are a blessing. I wish you and your family many blessings and wonderful holidays.

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