Chocolate-Peanut Butter Brownies
- Makes: 20 servings
- Prep 30 mins
- Bake 25 mins
Let these peanut-butter-and-chocolate bars cool completely before cutting. If you cut them while they are still warm, moisture will escape as steam and the brownies may be dry.
Ingredients
-
1 1/4
cups
finely crushed graham crackers (about 18 graham crackers)
-
1/4
cup
sugar
-
1/4
cup
finely chopped dry-roasted peanuts
-
1/2
cup
butter, melted
-
1/2
cup
butter
-
2
ounces
unsweetened chocolate, cut up
-
1
cup
sugar
-
2
eggs
-
1
teaspoon
vanilla
-
2/3
cup
all-purpose flour
-
1/2
cup
peanut-butter-flavored pieces
-
1
recipe
Peanut Butter Frosting (see recipe below)
-
Peanut halves
Directions
- Preheat oven to 350 degrees F. For crust, in a medium bowl, combine crushed graham crackers, the 1/4 cup sugar, and the finely chopped peanuts. Stir in the 1/2 cup melted butter. Press mixture evenly into the bottom of an ungreased 11x7x1-1/2-inch baking pan. Bake for 5 minutes; cool.
- For filling, in a heavy large saucepan, combine the 1/2 cup butter and the chocolate; heat and stir over low heat until melted. Remove from heat. Add the 1 cup sugar, the eggs, and vanilla to chocolate mixture; stir just until combined. Stir in flour and peanut-butter-flavored pieces. Spread evenly over crust.
- Bake for 20 minutes. Cool in pan on a wire rack. Spread with Peanut Butter Frosting. Cut into bars. Place a peanut half on each bar. Makes 20 brownies.
Make Ahead Tip
- Bake as directed; do not cut bars. Cover and chill for up to 2 days.
Tip
- Let these peanut-butter-and-chocolate bars cool completely before cutting. If you cut them while they are still warm, moisture will escape as steam and the brownies may be dry.
Peanut Butter Frosting
Ingredients
- 1/4
cup
butter
- 2
tablespoons
peanut butter
- 2
cups
powdered sugar
- 1
tablespoon
milk
- 1/2
teaspoon
vanilla
-
Milk
Directions
- In a medium bowl, combine butter and peanut butter; beat with an electric mixer on low speed for 30 seconds. Gradually add 1 cup of the powdered sugar, beating well. Beat in the 1 tablespoon milk and the vanilla. Gradually beat in the remaining 1 cup powdered sugar and enough additional milk to make a frosting that spreads easily.