This is how my boyfriend chooses to hint at the fact that its time for me to bake, seeing as it'd be a whole 4 days since I made those pecan chocolate chip cookies.
So, I busted out the ginormous bon appetit Desserts cookbook that Jon got me for Christmas. Emphasis on the ginormousness. It's an encyclopedia of pies, cakes, cookies, brownies, and candies.
The 631 page behemoth didn't just have one brownie recipe, of course. Chocolate Chip Brownies with Pecans and Raisins. Coconut Checkerboard Brownies. Chocolate-Espresso Brownies with Chocolate Glaze. Fudgy Toffee Brownies. Mint Chocolate Brownies. Old-Fashioned Brownies. Raspberry Brownies....just to name a few. But out of all of these fancy schmancy recipes, the one that stood out the most was the Chocolate Brownies with Peanut Butter Frosting.
Yes - Chocolate and peanut butter. Peas and carrots. Bread and butter. Perfect pairs. You'd think out of such a plethora of choices it'd be a tough decision, but when I stumbled upon this...it wasn't.
Chocolate Brownies with Peanut Butter Frosting
5 oz unsweetened chocolate, coarsely chopped
4 oz semisweet chocolate, coarsely chopped.
1 stick unsalted butter
1 1/2 cups sugar
4 large eggs
1 teaspoon vanilla extract
1/2 cup unbleached all purpose flour
1/4 teaspoon salt
1 cup creamy peanut butter
3 tbs unsalted butter
2/3 cup powdered sugar
1 tsp vanilla extract
Preheat oven to 350. Grease 13x9x2 baking dish.
Combine chocolates with melted butter in saucepan. Stir over low heat until melted. Cool to lukewarm.
Using electric mixer, beat sugar eggs, and vanilla at high speed until mixture is thick and pale yellow (about 5 minutes). Reduce mixer speed to low and beat in flour and salt, then chocolate. Transfer to prepared pan. Bake 20 minutes. Cool on rack.
For frosting, combine peanut butter and butter in a medium bowl. Beat with electric mixer until smooth. Add sugar and vanilla and beat until smooth.
Spread over brownies and refrigerate 1 hour. Cut into squares.