Chocolate Fudge Brownies with Whipped Peanut Butter Frosting

You can never have too many American recipes, so give Chocolate Fudge Brownies with Whipped Peanut Butter Frosting a try. This lacto ovo vegetarian recipe serves 12 and costs 28 cents per serving. This side dish has 195 calories, 3g of protein, and 11g of fat per serving. A mixture of unsweetened cocoa powder, flour, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. 711 person have tried and liked this recipe. It is brought to you by Annie's Eats. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a not so outstanding spoonacular score of 18%. Similar recipes include One-Bowl Fudge Brownies with Peanut Butter Frosting, One-Bowl Fudge Brownies with Peanut Butter Frosting, and Chocolate Cupcakes with Whipped Peanut Butter Frosting.

Servings: 12

 

Ingredients:

2 large eggs, cold

½ cup all-purpose flour

¼ tsp. salt

1 cup sugar

10 tbsp. unsalted butter, at room temperature

¾ cup plus 2 tbsp. unsweetened cocoa powder

½ tsp. vanilla extract

Equipment:

baking paper

baking pan

oven

bowl

double boiler

pot

whisk

frying pan

hand mixer

wire rack

Cooking instruction summary:

Preheat the oven to 325 F. Line an 8 x 8-inch baking pan with lightly greased parchment paper. Cut the butter into chunks and place in large heatproof bowl. Add the sugar, cocoa powder and salt to the bowl. Place the bowl over a pot of simmering water so that the steam from the water heats the contents of the bowl (double boiler method). Stir occasionally, heating until the butter is fully melted. Whisk until evenly combined. Set aside and let cool briefly until just warm to the touch (not hot).Stir in vanilla and then the eggs one at a time, whisking just until smooth. Fold in the flour just until incorporated and no streaks remain. Spread the batter into the prepared pan and bake 20-25 minutes, until just set. Transfer to a wire rack and let cool completely before proceeding.To make the frosting, combine the butter and peanut butter in the bowl of an electric mixer. Beat on medium-high speed until smooth, about 2 minutes. Blend in the confectioners sugar and salt on low speed, then increase to medium-high and whip until light, fluffy and completely smooth, about 3-4 minutes.Spread the peanut butter frosting in an even layer over the cooled brownies. Sprinkle with additional sea salt. Slice into bars and serve.

 

Step by step:


1. Preheat the oven to 325 F. Line an 8 x 8-inch baking pan with lightly greased parchment paper.

2. Cut the butter into chunks and place in large heatproof bowl.

3. Add the sugar, cocoa powder and salt to the bowl.

4. Place the bowl over a pot of simmering water so that the steam from the water heats the contents of the bowl (double boiler method). Stir occasionally, heating until the butter is fully melted.

5. Whisk until evenly combined. Set aside and let cool briefly until just warm to the touch (not hot).Stir in vanilla and then the eggs one at a time, whisking just until smooth. Fold in the flour just until incorporated and no streaks remain.

6. Spread the batter into the prepared pan and bake 20-25 minutes, until just set.

7. Transfer to a wire rack and let cool completely before proceeding.To make the frosting, combine the butter and peanut butter in the bowl of an electric mixer. Beat on medium-high speed until smooth, about 2 minutes. Blend in the confectioners sugar and salt on low speed, then increase to medium-high and whip until light, fluffy and completely smooth, about 3-4 minutes.

8. Spread the peanut butter frosting in an even layer over the cooled brownies. Sprinkle with additional sea salt. Slice into bars and serve.


Nutrition Information:

Quickview
192k Calories
2g Protein
11g Total Fat
23g Carbs
1% Health Score
Limit These
Calories
192k
10%

Fat
11g
17%

  Saturated Fat
6g
42%

Carbohydrates
23g
8%

  Sugar
16g
19%

Cholesterol
56mg
19%

Sodium
63mg
3%

Caffeine
12mg
4%

Get Enough Of These
Protein
2g
5%

Manganese
0.25mg
12%

Copper
0.22mg
11%

Fiber
1g
8%

Selenium
5µg
8%

Magnesium
29mg
7%

Vitamin A
340IU
7%

Phosphorus
64mg
6%

Iron
1mg
6%

Vitamin B2
0.08mg
5%

Folate
15µg
4%

Zinc
0.52mg
3%

Vitamin B1
0.05mg
3%

Potassium
102mg
3%

Vitamin E
0.37mg
2%

Vitamin D
0.34µg
2%

Vitamin B3
0.44mg
2%

Vitamin B5
0.18mg
2%

Vitamin B12
0.09µg
2%

Calcium
15mg
2%

Vitamin B6
0.02mg
1%

covered percent of daily need
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