Hello.
Inside-Outside Peanut Butter Brownies
by Michelle
For the brownies:
3/4 cups butter, melted
1.5 cups sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons vanilla
3 eggs
1/2 cup cocoa
3/4 cups flour
1/2 cup peanut butter chips
For the topping:
1/2 cup creamy peanut butter
2 cups powdered sugar, sifted
1 teaspoon vanilla
1/4 cup whole milk
1. Preheat oven to 350. In a bowl, beat together the butter and sugar until well combined. Add in baking powder, salt and vanilla. Add the eggs and beat on medium high for 2-3 minutes. Turn the mixer to low and slowly add in the flour and cocoa until just combined. Stir in the peanut butter chips.
2. In a greased 8 by 8 pan OR in an 8 by 8 pan lined with foil and sprayed with Pam (this way really is the best..you can lift the whole thing right out later and have none of that botched first brownie out of the pan deal) spread the brownie mixture. Bake for 35-45 minutes. <----This is really going to depend on your oven. Some days my oven likes to finish them up in about 33 minutes and other days 42. You'll be able to tell they are done when the edges pull away from the side of the pan and the center looks set. But..be careful not to overbake!
3. In a separate bowl, combine the peanut butter and vanilla. Alternate the powdered sugar with the milk, beating on medium until you have a thick but smooth textured 'icing.' Spoon out the icing over the brownies and let it rest a minute. The heat of the brownies will soften it somewhat and then make it easier to spread.
4. Let the brownies cool COMPLETELY. Resist any and all temptation. Then, using the sides of the foil, lift the brownies out of the pan and peel down the foil. Get a large sharp knife---a butcher knife works well--run it under very hot water until the blade is hot. Give it a quick dry with a towel and make your first cut into the brownies. I find doing it all in halves works well. Rinse off the knife with more hot water until the blade becomes hot again and repeat until you have cut the entire square into the size you like. Keeping the blade hot (but dry) in between each and every cut will give you smooth clean edges.
Store at room temperature but well covered.
