Frosted Chocolate Peanut Butter Brownie

Ingredients

Ingredients for brownies:
2 tablespoons of chili oil (this really punches up the frosting. Don't worry, it won't be a spice
1 tablespoon of thick cream
1 teaspoon vanilla

Preparation

1
Method for making brownies: Set oven to 350°F (175°C)
2
Slightly oil an 8” by 8” baking pan and set aside. Place dry mix and walnuts in a medium mixing bowl.
3
Into a food processor add: ¾ cup smooth peanut butter
4
Tablespoons cooking oil (or peanut oil if you have it)
5
Pulse until well mixed (using the third and fourth tablespoon of oil if needed) Remove contents to the mixing bowl that already holds the dry mix from the box.
6
In a small bowl, stir one egg with a fork and add to the mix.
7
From a cup of water, start by adding 3 tablespoons of the water to the mix and stir, adding spoonfuls of water as needed until the mix is well blended, (but not so liquid as to be pourable) Avoid using a whisk or an electric mixer. Instead use a mixing fork and avoid adding any air to the mix by a using a slower, more deliberate motion.
8
Using a spatula, transfer the contents of the mixing bowl to the oiled 8” by 8” baking pan, spreading evenly across the pan.
9
Bake at 350° F (175°C) for 35 minutes.
10
Method for making frosting:Whisk ingredients together until the chocolate is melted and the ingredients well blended.
11
Remove the metal bowl and whisk briskly for 30 more seconds, incorporating air. Cover and set aside until completely cooled.

 



About

There are many recipes for a peanut butter brownie on the internet and I won’t claim that this one is the best. However, this recipe is a very quick and easy approach that yields a delicious result and it is one that we guessed at as we went along. We were challenged to come up with a worthy dessert recently, but were given very short notice. We had little time on our hands to prepare. This is the result of starting with a boxed brownie mix and ending with a far richer and more interesting dessert.

Tags:

Yield:

6.0

Added:

Monday, January 10, 2011 - 2:22am

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