Archive for November 5th, 2010

This is another delicious recipe from Southern Plate.  The brownies are moist and dense and the frosting, well, the frosting is good enough to eat by itself.  In fact, it is peanut butter fudge and not just frosting made to taste like it.  This recipe only makes an 8×8” size pan and at first I thought that would not be nearly enough.  I was wrong though, these brownies are so rich that it only takes a little piece to satisfy you.  That also means that you can go back later for another little bite!!

For the brownies:

1 cup all purpose flour

1 tsp baking powder

1/4 tsp salt

1/2 cup creamy peanut butter

6 tbsp unsalted butter, softened

2/3 cup granulated sugar

1/2 cup firmly packed brown sugar

2 eggs

1 tsp vanilla extract


Preheat oven to 350 degrees.  Spray an 8×8 or 9×9 inch baking pan with non-stick spray.  Sift together the flour, baking powder, and salt.  In a large bowl, beat the peanut butter, butter, and sugars with an electric mixer until fluffy.  Add the eggs, one at a time and the vanilla and mix until combined thoroughly.  Add the flour mixture a little at a time until it is mixed well.  Spread the batter in the pan and bake for 30-35 minutes.  Cool completely before frosting.






For the Peanut Butter Fudge Frosting:

1 1/2 cup granulated sugar

7 tbsp milk

2 tbsp shortening

2 tbsp butter

1/4 tsp salt

1 tsp vanilla

1/2 cup creamy peanut butter


Combine the sugar, milk, shortening, butter, and salt in a medium heavy saucepan.  Bring to a rolling boil while stirring constantly.  Once it reaches a boil, let it cook for 2 minutes without stirring.  Remove from heat; immediately add vanilla and peanut butter.  Beat until smooth and quickly spread on the brownies.  Let the brownies cool before slicing and devouring!!






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