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cartoon by marc johns.

Saturday, May 21, 2011

Peanut Butter Cream Cheese Brownies


Look at it all ooey-gooey.
This is DELICIOUS.  The tangy-ness of the cream cheese, to me, makes this taste better than a typical peanut butter brownie.  This is also a recipe where I cheated and used a box brownie as the base.  Obviously, you can make brownies from scratch for this recipe as well.  The peanut butter cream cheese frosting is what makes the recipe special, and I think this frosting would taste good on basically anything  (cupcakes, cake, etc).

Here are the ingredients:
Ingredients.
3 cups of confectioner's sugar (powdered sugar)
1/2 cup of creamy peanut butter
1/4 cup of butter, softened
3-oz of cream cheese, softened
3 tablespoons of milk 
1 box brownies (and the assorted ingredients necessary to make them)
1/4 cup semisweet chocolate chips
1 tablespoon of butter

1.  Make the brownies according to the instructions on the box.  AND THIS WAS CRAZY, GUYS!!! I cracked ONE egg and TWO yolks came out!!!!  I researched it afterwards, and it turns out chickens can have twins that come from one egg.  (Who knew?)

The photographic evidence.
Ready for the oven.
Baked!
2.  Make the frosting: In a large bowl, combine the powdered sugar, peanut butter, 1/4 cup of butter, cream cheese, and milk.  Beat until light and fluffy.

Powdered sugar, butter.

Peanut butter and milk added.
All mixed up!
3.  In a separate bowl, melt 1 tablespoon of butter and slowly add the chocolate chips, allowing them to melt.
Ready to melt.
4. Spread the peanut butter cream cheese frosting over the cooled brownies.

YUMMMM! 
All peanut butter cream cheesed.
5.  Drizzle the chocolate mixture on top of the brownies and combine with a knife, swirling the two toppings together.
Swirled.
I think the pattern looks so pretty.
Final product.
Note: the frosting is pretty gooey, so do not store these brownies in a warm place.  I actually put them in the fridge and the frosting stiffened up and it still tasted really yummy.  Makes 10-12 servings.

ENJOY!!!!

Beautiful and so simple.
Recipe adapted from Grateful Prayer Thankful Heart blog.

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