Fudgy Chocolate Brownies with Peanut Butter Frosting

Fudgy choc brownies peanut butter frosting 21Behold! No, seriously, this is freaking amazing! I had SO much fun with this recipe. I usually make chewy brownies with chocolate ganache but this time I wanted to do a fudgier take on them and, of course, a peanut butter frosting. I used both dark and milk chocolate, the latter to balance the bitterness. When you bite into these babies, you get a fudgy, delicious, creamy, chocolatey taste with fluffy, light peanut butter frosting and crunchy chocolate chips. Yum? Yum.

The top is crinkly, the inside, crunchy (hello, chocolate chips!) and the frosting, well, peanut buttery. I don’t think I need to say anything else!

You can use the frosting for cupcakes, cakes, you name it. If you’re doing this, add extra icing sugar. You might need to add a tablespoon or two of milk if the frosting is too thick, but for this recipe you shouldn’t need any milk.

Fudgy Chocolate Brownies with Peanut Butter Frosting

  • Servings: 16
  • Difficulty: moderate
  • Print

Supplies:

Fudgy choc brownies peanut butter frosting 1¾ cup cake flour
2 tablespoons cocoa powder
½ cup butter (120g)
230g dark chocolate, roughly chopped, for melting
200g milk chocolate chips
1 cup white sugar
3 large eggs, room temperature
1 teaspoon vanilla paste or essence
½ teaspoon salt

Making it happen:

Fudgy choc brownies peanut butter frosting 21. Preheat your oven to 160°C (320°F). Line a 9×9 square baking tin with parchment paper, making sure it covers the sides and leaves an overhang. You’ll need this to remove the brownie slab in one go.

 

Fudgy choc brownies peanut butter frosting 42. Sift flour, cocoa powder and salt in a bowl. Set aside.

 

 

 

 

Fudgy choc brownies peanut butter frosting 53. Melt the butter and dark chocolate in a pan on medium heat, stirring frequently, until melted. Set aside.

 

 

 

Fudgy choc brownies peanut butter frosting 64. Add the sugar to the melted chocolate and butter, whisking until it’s fully combined. Add the eggs, 1 at a time, whisking well after each addition. Add the vanilla and whisk to incorporate.

 

Fudgy choc brownies peanut butter frosting 7 (2)5. Slowly add the dry ingredients, whisking until well combined. Scrape down the sides as necessary.

 

 

 

 

Fudgy choc brownies peanut butter frosting 8 (2)6. Add the milk chocolate chips and stir to throughly combine.

 

 

 

 

 

Fudgy choc brownies peanut butter frosting 117. Bake on the middle shelf for 30-40 minutes until a toothpick comes out clear. The top will be crinkly and the sides will be pulling away. Don’t stress if it has cracks.

 

 

 

Fudgy choc brownies peanut butter frosting 128. Once cooked, remove from the oven and rest on a wire rack for 10 minutes then remove the slab from the baking tin, lifting the sides of the parchment paper up, and let cool for an hour.
Once completely cool, cut the brownie slab into 16 blocks.

 

 

Fudgy choc brownies peanut butter frosting 179. F̶r̶o̶s̶t̶ smother with peanut butter frosting.

 

 

 

 

Fudgy choc brownies peanut butter frosting 1910. Add sprinkles (optional).

 

 

 

 

Peanut butter frosting:

Fudgy choc brownies peanut butter frosting 131 cup creamy peanut butter
60g butter, room temperature
1 cup icing sugar, sifted
1 teaspoon vanilla essence
2 tablespoons milk if necessary

 

 

Fudgy choc brownies peanut butter frosting 141. On low speed, beat the butter until it’s soft and creamy, about 1-2 minutes. Add the peanut butter and beat until well combined, scraping down the sides.

 

 

 

 

Fudgy choc brownies peanut butter frosting 202. Add the icing sugar, and beat until well incorporated. Add vanilla essence and beat until well combined. (If it’s too thick, add 2 tablespoons of milk. I did not find it necessary for this recipe but it’s entirely up to you. If you need more frosting, add more icing sugar.)

Chewy Chocolate Brownies

These brownies have saved my hide a few times when, say, the ‘rents decide to pop in and end up staying for dinner or friends come over for a quick chat and cuppa which turns into an all-day and all-night event. Lovely though it is to spend time with these special people, I’ve often found myself in an “oh no, what do I make for pudding?” predicament. Enter this recipe.

Ingredients for chocolate brownies. You can substitute the vanilla paste with 2 teaspoons of vanilla extract

Ingredients for chocolate brownies. You can substitute the vanilla paste with 2 teaspoons of vanilla extract

It’s easy and not very time consuming at all. The reason I’m able to whip it up with short-to-no notice is because these ingredients are always in my cupboard, and probably yours too. I also often make this when I’m cooking a very time-consuming main course. I usually make the brownies first and get it out of the way before tackling the several-hours-long mains.

Some brownies are too sweet and rich (is there such a thing?) but not this. The creamy chocolate-y-ness (that should really be a word; can you imagine the Scrabble points?) is just right. In fact, you can even serve it with ice cream. Some puddings make you feel uncomfortable, some even ill, but you can happily make this without worrying about that.

Here’s a tip. Initially I made the chocolate sauce (so easy; two ingredients, some heat and you’re done) when I was ready to serve dessert. What I’ve been doing lately is making the sauce once the brownies have cooled, then pouring it over them so they soak in it. You don’t have to do it this way. I actually happened upon this method when I had very little notice, got invited to a friend for dinner, quickly made the brownies and sauce and just poured it over them and reheated when ready. It. Was. Amazing.

It’s easier to use a square baking tray. I use a 9 x 9 inch silicone baking tray. The reason for this is because I prefer cutting the brownies into squares as opposed to slicing it like a cake. Having said that, it’s purely for my convenience and I’ve used a round tin many times, but I prefer the square tray for this recipe.

Something important to remember is that the universally-accepted toothpick test does not apply to this recipe. Because you’re making it chewy, you don’t want it to cook like a cake, so after half an hour, if you do the toothpick test, it should not be clear. It should be brown and gooey. Another thing is that my preference is always vanilla paste but you can substitute this for two teaspoons of vanilla extract.

Chewy Chocolate Brownies

Servings: 9     Prep time: 5 minutes     Baking time: 30 minutes

Ingredients:

  • ¾ cup butter, melted (170g)
  • 1 cup white sugar (200g)
  • ½ cup light brown sugar (100g)
  • 1 teaspoon vanilla paste (or 2 teaspoons vanilla extract)
  • 3 eggs
  • ¾ cup flour (85g)
  • ½ cup cocoa powder (50g)
  • 1 teaspoon baking powder
  • pinch of salt
  • non-stick spray

Method:

Preheat your oven to 180°C (350°F).

Spray your baking tray with non-stick spray.

Using an electric whisk on high, beat the eggs and sugar until properly mixed, about 10 seconds. Sift in the flour, cocoa, baking powder and salt and stir to combine. Add the melted butter and vanilla paste and beat until well-combined, approximately 30 seconds, scraping down the sides.

Pour the batter into your baking tray and bake for 30 minutes.

My preference for this recipe is a square baking dish but you can use a round cake tin too

My preference for this recipe is a square baking dish but you can use a round cake tin too

 

If you do the toothpick test at this point, it will come out gooey, so there is no need. After 30 minutes, take the baking tray out and let it cool for about 10 minutes before cutting your brownies into squares.

Chocolate brownies

While you’re letting the brownies cool, make the chocolate sauce:

  • 90g chopped dark chocolate, cut into small pieces
  • 150ml cream

On medium-high, heat the cream until warm but not boiling. Don’t let the cream boil, you want to heat it just enough to melt the chocolate. Chop the dark chocolate and add it to the warm cream, removing the pot from the heat. Stir with a whisk until it’s smooth and then pour over your brownies. You can refrigerate this dish until you’re ready to serve it, in which case reheat it and serve as is or with ice cream.

Chocolate brownies in chocolate sauce. Chocolate, anyone?

Chocolate brownies in chocolate sauce. Chocolate, anyone?