>Chocolate Brownies with Peanut Butter Frosting

>”So…I noticed that there’s no baked goods in the house”

This is how my boyfriend chooses to hint at the fact that its time for me to bake, seeing as it’d be a whole 4 days since I made those pecan chocolate chip cookies.

So, I busted out the ginormous bon appetit Desserts cookbook that Jon got me for Christmas. Emphasis on the ginormousness. It’s an encyclopedia of pies, cakes, cookies, brownies, and candies.

The 631 page behemoth didn’t just have one brownie recipe, of course. Chocolate Chip Brownies with Pecans and Raisins. Coconut Checkerboard Brownies. Chocolate-Espresso Brownies with Chocolate Glaze. Fudgy Toffee Brownies. Mint Chocolate Brownies. Old-Fashioned Brownies. Raspberry Brownies….just to name a few. But out of all of these fancy schmancy recipes, the one that stood out the most was the Chocolate Brownies with Peanut Butter Frosting.
Yes – Chocolate and peanut butter. Peas and carrots. Bread and butter. Perfect pairs. You’d think out of such a plethora of choices it’d be a tough decision, but when I stumbled upon this…it wasn’t.
Chocolate Brownies with Peanut Butter Frosting
5 oz unsweetened chocolate, coarsely chopped
4 oz semisweet chocolate, coarsely chopped.
1 stick unsalted butter
1 1/2 cups sugar
4 large eggs
1 teaspoon vanilla extract
1/2 cup unbleached all purpose flour
1/4 teaspoon salt
1 cup creamy peanut butter
3 tbs unsalted butter
2/3 cup powdered sugar
1 tsp vanilla extract
Preheat oven to 350. Grease 13x9x2 baking dish. 
Combine chocolates with melted butter in saucepan. Stir over low heat until melted. Cool to lukewarm.
Using electric mixer, beat sugar eggs, and vanilla at high speed until mixture is thick and pale yellow (about 5 minutes). Reduce mixer speed to low and beat in flour and salt, then chocolate. Transfer to prepared pan. Bake 20 minutes. Cool on rack.
For frosting, combine peanut butter and butter in a medium bowl. Beat with electric mixer until smooth. Add sugar and vanilla and beat until smooth. 
Spread over brownies and refrigerate 1 hour. Cut into squares. 


About meganbrocato

Megan is a self-proclaimed foodie. Born in New Orleans, raised in Chicago, and now residing in Denver,Colorado, she has been exposed to quite the variety of cuisines and dining cultures. Onions and Garlic was launched in December 2010 as a platform to share recipes and foodie facts.

Posted on January 15, 2011, in Uncategorized. Bookmark the permalink. Leave a comment.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: