Just when you think you’re all ‘oh my gosh I’m totally in shape for spring break’ these show up in your Facebook feed and you become all I NEED THESE BROWNIES RIGHT THIS INSTANT OR ELSE I MAY ACTUALLY DIE.
That’s pretty much what went down.
I first whipped these babies up for the boys when they arrived home from Montana. I figured a nice homemade treat was in order and boy was I right. I don’t think they lasted 24 hours, thank you very much.
And then I figured out the problem. These homemade from scratch brownies are just too easy to make. Minimal bakeware, three ingredient frosting, ingredients you generally just have on hand at home. Sigh. It’s like they are taunting me to make them….even now.
Must resist. Keeping this on my mind. Countdown to spring break, we are at T minus eleven days people.
Who am I kidding? Another batch is in the oven as we speak.
Whatever, I’ll run tomorrow.
- 3/4 cup unsalted butter, plus more for the pan
- 3 ounces bittersweet chocolate, thinly chopped
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs
- 3/4 teaspoon kosher salt
- 1/2 teaspoon instant espresso powder
- 1/2 cup cocoa powder
- 1/2 cup flour
- 6 tablespoons unsalted butter, at room temperature
- 3/4 cup smooth peanut butter
- 1/3 cup confectioners’ sugar
- 1/2 teaspoon flake salt
- To make the brownies, preheat the oven to 325°F. Grease an 8-inch square pan.
- Place the butter in a medium saucepan and melt over medium-high heat. Allow the butter to cook until the milk bubbles up a bit and then settles into the pan and caramelize. Swirl the butter in the pan in order to see the color of the little bits on the bottom. As soon as the milk solids are golden and the butter smells a little nutty, about 3 to 5 minutes, remove the pan from the heat.
- Pour the browned butter into a medium bowl and add the chopped chocolate. Let stand for 1 minute to melt and then whisk together until smooth. Whisk in the sugar and vanilla while the butter mixture is still warm. Stir in the eggs, salt, and espresso powder until blended.
- Over the bowl with the chocolate mixture, sift in the cocoa powder and flour (or just briefly mix together with a fork which is what I do). Fold the ingredients together until just combined.
- Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the middle pulls out clean. Let cool to room temperature. (I put mine in the fridge to cool faster and also to make it easier to cut them).
- To make the frosting, with an electric mixer, whip together the butter, peanut butter, and confectioners sugar in a large bowl. Continue to mix until everything is well combined and the frosting has lightened in color. Frost the cooled brownies and finish with the flake salt.
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Yum. I have made boozy cupcakes before with this exact frosting. You can’t go wrong with the PB/chocolate combo!
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