Zutaten für Salty Peanut Cream Cheese Brownies
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Zubereitung von Salty Peanut Cream Cheese Brownies
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large mixing bowl, whisk together the dry ingredients: 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, ¾ teaspoon baking soda, and ¾ teaspoon salt.
- In a separate bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup salted peanuts (reserve some for garnish).
- Pour batter into the prepared pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- While the brownies are baking, prepare the frosting: In a medium bowl, beat together 8 ounces cream cheese (softened), ½ cup unsalted butter (softened), 1 cup powdered sugar, and ½ cup peanut butter until smooth and creamy.
- Remove brownies from the oven and let cool slightly before spreading the frosting evenly over the top.
- Sprinkle with the remaining salted peanuts.
- Let the brownies cool completely on a wire rack before cutting and serving.
- To serve: Drizzle red raspberry syrup onto a plate, place a brownie wedge on top, and add whipped cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
101g
Fat
46g
Carbs
36g
