Guys. I took a major hiatus from blogging. LIFE, ya know??
Luckily I made something craaaaaaaazy good to make it up to you. Gooey brownie and peanut butter frosting and peanut butter cups GALORE. Let’s not even pretend I waited for the brownies to cool before frosting them, hence the melting peanut butter cups in the photo below. My life.
These brownies are super gooey-fudgy-rich just like boxed mix but without the mix. They are PERFECTION. And the peanut butter frosting? DIE. Dead.
(Also dead from the heart attack from the 80 pounds I gained when I accidentally ate THE WHOLE PAN. Okay I shared two with Mike. And two with friends. But the rest? I ate.)
MAKE ‘EM ALREADY, would ya???!
makes 15-20 brownies, depending on size
- 1/4 cup cocoa powder
- 1/4 cup boiling water
- 4 ounces semi-sweet chocolate, finely chopped and divided in half
- 4 tablespoons butter, melted
- 1/4 cup vegetable oil
- 1 whole egg + 1 egg yolk
- 1 teaspoon vanilla
- 1 1/2 cups sugar
- 3/4 cup flour
- 1/2 teaspoon salt
- Preheat the oven to 350 degrees. Line a 8×8-inch pan with aluminum foil and coat with cooking spray.
- In a large bowl, whisk the cocoa powder and water until combined. Stir in half the chopped chocolate until most of the chocolate has melted. Add the melted butter and vegetable oil; whisk until combined. Whisk in the egg + yolk, vanilla, and sugar. Using a rubber spatula, fold in the flour, salt, and the other half of the chopped chocolate.
- Pour the batter into prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center of the brownies comes out clean. Cool on a wire rack for about 10 minutes, then use the foil to lift the brownies out of the pan to cool completely. Top with peanut butter buttercream (recipe below).
Peanut Butter Buttercream
- 1/4 cup unsalted butter, softened to room temperature
- 1/4 cup vegetable shortening, room temperature
- 1/2 cup peanut butter
- 2-3 cups confectioner’s sugar
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
- pinch of salt
- 1 cup of peanut butter cups, chopped
- In a large bowl, beat butter and shortening on medium high until smooth. Scrape down the bowl and add the peanut butter. Beat on medium high until fully incorporated.
- Scrape down the bowl and add 2 cups of the confectioners sugar. Start with the mixer on low, and as the sugar becomes incorporated, turn it up to medium. Beat for about a minute, then scrape down the sides and add up to another cup of confectioners sugar 1/4 cup at a time, depending on consistency.
- Add 1 tablespoon milk, vanilla, and salt. Beat on high for 1-2 minutes, or until frosting is light and fluffy. If the frosting seems too thick, add another tablespoon of milk and beat until incorporated.
- Spread the frosting on cooled brownies; top with chopped peanut butter cups. Cut into 2-inch squares. Store at room temperature.