How To Make Peanut Butter Brownies
with Peanut Butter Fudge Icing
My Starbucks friends have been waiting on this Peanut Butter Brownies 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 Stop In Your Tracks Peanut Butter Brownie Recipe
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 peanut butter brownie!
Ingredients for the peanut butter brownie recipe are:
- All purpose flour
- Baking powder
- Salt
- Creamy peanut butter
- Butter – softened
- Sugar
- Brown sugar
- Eggs
- Vanilla
- In large bowl, beat peanut butter, butter and sugars with mixer until light and fluffy.
Inhale deeply of the scent my dears…we’re about to have us some brownies!
- 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 🙂
- In a separate bowl, place flour and add baking powder…
- And salt.
- Stir that up.
- Add in the baking powder and salt
- After you mix your eggs in well it will look something like this.
- 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.
- Here is your batter.
- Add vanilla. Mix that up in there, too.
- Spray a pan with cooking spray.
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 😉
- Bake at 350 for 30-35 minutes.
- Let cool.
Now for the peanut butter fudge icing
You’ll need:
- Sugar,
- Shortening,
- Peanut butter,
- Milk,
- Butter,
- Vanilla
- In a heavy saucepot, add sugar.
- Add shortening and butter.
- And a weeee bit of salt.
- Add milk.
- Stir that up while bringing it to a boil.
- All nice and belted. Continue stirring this so your sugar doesn’t scorch.
- There, now that we have it at a full rolling boil.
- Stop stirring and set your timer for two minutes.
- After two minutes, take it off the eye and stir in your peanut butter and vanilla.
- Mix that well. Be quick about it because it will start setting up rather soon.
- 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!
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 Ingredients - 1 cup all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup creamy peanut butter
- 6 tablespoons unsalted butter, softened (I used margarine)
- ⅔ cup granulated sugar
- ½ cup firmly packed brown sugar
- 2 eggs
- 1 tsp vanilla extract
Instructions - Preheat oven to 350. Spray 8x2 or 9x2 inch pan with vegetable pan spray.
- 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.
- 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.
- 1 cup all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup creamy peanut butter
- 6 tablespoons unsalted butter, softened (I used margarine)
- ⅔ cup granulated sugar
- ½ cup firmly packed brown sugar
- 2 eggs
- 1 tsp vanilla extract
- Preheat oven to 350. Spray 8x2 or 9x2 inch pan with vegetable pan spray.
- 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.
- 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.
Peanut Butter Fudge Icing Ingredients - 1- ½ Cup sugar
- 7 Tablespoon milk
- 2 Tablespoon Shortening
- 2 Tablespoon margarine
- ¼ tsp salt
- 1 tsp vanilla
- ½ Cup creamy Peanut Butter
Instructions - 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.
- 1- ½ Cup sugar
- 7 Tablespoon milk
- 2 Tablespoon Shortening
- 2 Tablespoon margarine
- ¼ tsp salt
- 1 tsp vanilla
- ½ Cup creamy Peanut Butter
- 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.
You may also like these recipes:
3 Ingredient Peanut Butter Cookies
*To read the story behind this icing, click here.
Yum
