Ingredients for Peanut Butter Cream Topped Brownies
- 1 1/2 cups granulated sugar
- Margarine
- 1/4 cup water
- Semi Sweet Chocolate Chips
- 2 large eggs
- Vanilla Extract
- 1 cup all-purpose flour
- Baking Soda
- 1/4 teaspoon salt
- Creamy Peanut Butter
- 3 cups powdered sugar
- 2-4 tablespoons light cream
- 1 cup (2 sticks) unsalted butter
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Peanut Butter Cream Topped Brownies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Peanut Butter Cream Topped Brownies
- Preheat oven to 325°F (160°C). Grease a 9x9 inch baking pan.
- In a medium saucepan, combine 1 cup granulated sugar, 1/2 cup (1 stick) unsalted butter, and 1/4 cup water.
- Cook over low heat, stirring constantly, until the mixture comes to a boil.
- Remove from heat and stir in 12 ounces semi-sweet chocolate chips until completely melted and smooth.
- Whisk in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/4 teaspoon salt, and 1/2 cup granulated sugar.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool completely in the pan before frosting.
- For the peanut butter cream: In a medium bowl, beat 1/2 cup (1 stick) unsalted butter with 1 cup creamy peanut butter until light and fluffy.
- Gradually add 3 cups powdered sugar and 2-4 tablespoons light cream, beating until smooth and spreadable.
- Frost the cooled brownies evenly with the peanut butter cream.
- For the chocolate glaze: In a microwave-safe bowl, combine 4 ounces semi-sweet chocolate chips and 1 tablespoon butter.
- Microwave in 30-second intervals, stirring after each, until melted and smooth.
- Drizzle the chocolate glaze over the frosted brownies.
- Refrigerate for at least 30 minutes to allow the glaze to set.
- Cut into 24 bars and store in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
73g
Fat
19g
Carbs
7g
