Ingredients for Peanut Butter N Fudge Brownies
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How to Make Peanut Butter N Fudge Brownies
- Preheat oven to 350°F (175°C). Grease a 13x9 inch baking pan.
- In a large bowl, cream together 2 cups granulated sugar and 1 cup (2 sticks) unsalted butter until light and fluffy.
- Add 4 large eggs, one at a time, beating well after each addition.
- Add 2 teaspoons vanilla extract. Blend well.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 1 ½ cups peanut butter chips.
- In a medium bowl, cream together ½ cup peanut butter and ⅓ cup (⅔ stick) unsalted butter until smooth.
- Add ⅓ cup granulated sugar, 2 teaspoons all-purpose flour, ¾ teaspoon vanilla extract, and 2 large eggs.
- Blend well.
- Spread half of the chocolate batter into the prepared pan.
- Spread the peanut butter mixture evenly over the chocolate batter.
- Spread the remaining chocolate batter evenly over the peanut butter mixture.
- For a marbled effect, use a knife to gently swirl the layers together in wide curves.
- Bake for 40-50 minutes, or until a toothpick inserted into the center comes out with moist crumbs and the brownies begin to pull away from the sides of the pan.
- Cool completely in the pan.
- While the brownies cool, prepare the frosting: In a medium saucepan over low heat, melt 6 ounces semi-sweet chocolate and 3 tablespoons unsalted butter, stirring constantly until smooth.
- Remove from heat and stir in 2 cups powdered sugar, ¼ teaspoon salt, ¾ teaspoon vanilla extract, and enough water (about 2-4 tablespoons) to reach your desired consistency.
- Frost the cooled brownies and cut into bars.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
96g
Fat
36g
Carbs
10g
