Martha's Fudge Peanut Butter Brownies

I borrowed this recipe from the Dave Ramsey website.  Yeah, he's a financial guy, but he has some incredible sounding recipes once in a while!  Not even close to diet-friendly, but who cares?

Ingredients

Brownies

1 cup of butter (2 sticks, no substitutions)
1/3 cup Hershey’s Cocoa
2 cups sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
4 large eggs (at room temperature)
1 teaspoon vanilla extract
1 (18-ounce) jar peanut butter

Fudge Frosting

1/2 cup of butter (1 stick)
1/3 cup whole milk (no substitutions)
10 large marshmallows
1/4 cup Hershey’s Cocoa
1 (16-ounce) package powdered sugar

  

Directions

Brownies

1. Melt 1 cup butter and 1/3 cup cocoa in a saucepan over low heat until butter melts, stirring constantly.
2. Remove from heat and cool slightly.
3. Combine sugar, flour and salt in a large mixing bowl.
4. Slowly add chocolate mixture and beat at medium speed with an electric mixer until blended.
5. Add eggs and vanilla, beating until blended. Do not overbeat.
6. Spread mixture into a greased 15 x 10 inch jellyroll pan. (Note: Any other pan could result in dry brownies, undercooked brownies or the mixture overflowing the pan. You can find jellyroll pans at Bed, Bath & Beyond or Williams-Sonoma.)
7. Bake in 350-degree oven for 25–30 minutes. Every oven is different, so I recommend inserting a toothpick in the middle of the brownies and making sure it comes out clean. If not, cook one minute at a time until done. Don’t overcook.

Peanut Butter Topping

1. Spoon mounds of peanut butter across the top of the hot brownies. As peanut butter begins to soften and melt, gently spread evenly across the top of the hot brownies.
2. Let cool completely, and then chill for 30 minutes until peanut butter sets up firm.

Fudge Frosting

1. Cook 1 stick of butter, milk and marshmallows in a large saucepan over medium-low heat, stirring constantly until marshmallows melt.
2. Remove pan from heat and gradually sift in 1/4 cup cocoa, beating with a hand mixer until smooth and creamy.
3. Sift powdered sugar and gradually stir into cocoa mixture with hand mixer until smooth.
4. Spread frosting over peanut butter; place back in fridge and chill at least another 20 minutes so fudge frosting will set.
5. If not serving immediately, cover with foil and keep in fridge.
6. To serve, trim off all of the edges of the brownies. Cut into small squares (these are very rich). Optional: Garnish each piece with 1/4 of a miniature peanut butter cup. Best served at room temperature.

Enjoy!

Delicious Chocolate Brownies

Good flavor, not too strong.

Ingredients:

¾ C. all-purpose flour

¼ tsp. baking soda

¾ C. granulated sugar

1/3 C. butter or margarine

2 TBSP. water

6 oz. semisweet chocolate chips

1 tsp. vanilla extract

2 lg. eggs

Directions:

Preheat oven to 325*.  Line with foil and grease 9-inch square baking pan.  In small bowl, mix together flour and baking soda. 

In small saucepan, combine sugar, butter and water.  Bring to boil over medium heat, and remove immediately from heat.  Add chocolate chips and vanilla until chocolate is melted and mixture is smooth.  Transfer this to a medium bowl and allow to cool completely. 

Add eggs, one at a time, mixing well after each egg.  Gradually stir in flour mixture until smooth.  Bake until toothpick inserted in center comes out clean, about 30-35 minutes.

Allow to cool and frost with Creamy Chocolate Frosting.