My final recipe for Valentine's Week ends with this. This fluffy, peanut-buttery, thick, fudgy brownies. Oh, and they are topped with flaky sea salt. Need I say more? My boyfriend loves peanut butter and chocolate. And when I say love, I mean that our fridge has Reese's peanut butter cups instead of butter in the special little shelf made for actual butter. So I dedicate this recipe to the love of my life. The man who makes me smile, laugh, and he is the main reason why I cook!
- 10 tablespoons unsalted butter
- 1 cup granulated sugar
- 3/4 cup cocoa powder
- 1/4 tsp. salt
- 1/2 tsp. vanilla extract
- 2 large eggs, cold
- 1/2 cup all-purpose flour
- 6 tbsp. unsalted butter, room temperature
- 3/4 cup smooth peanut butter
- 1 cup powdered sugar
- 1 tsp. flaky sea salt
Prepare an 8x8-inch baking dish by lining it with aluminum foil, making sure it hangs over the sides to help remove the brownies once cooked. Then spraying it with non-stick cooking spray.
Preheat the oven to 350 degrees F.
Melt the butter in a microwave safe bowl in 30-second increments. Stirring between each session. Once the butter is completely melted, pour it into a large mixing bowl. Add in the sugar, cocoa powder, and salt. Whisk until mixed well.
Add the eggs, one at a time, mixing completely before adding the second egg.
Add in the flour. Whisking until completely combined, and the batter is glossy.
Spread the batter evenly into the prepared baking dish, smoothing out with a rubber spatula. Bake for 20 minute,s until a toothpick inserted into the center comes out clean. Let it cool completely on a wire rack.
To make the frosting, whip the butter and peanut butter together with a hand or stand mixer. Slowly add in the powdered sugar until completely incorporated.
Look at that thick layer of frosting! YUM!
Recipe adapted from Love & Olive Oil