These peanut butter blondies are serious. The blondie is dense and packed with brown sugar and peanut butter flavor. The chocolate frosting is the perfect compliment, although if you simply wanted to add chocolate chips or broken up Reese’s Peanut Butter cups to the blondie batter, that would be just as delicious. I think frosting on brownies is the ultimate indulgence…. so why not go for it. Be warned… you’ll need milk to drink with these. Lots of milk.
Peanut Butter Blondies with Milk Chocolate Frosting
Makes one dozen big brownies in a 9×13-inch pan
10 Tablespoons unsalted butter cut into 5 cubes
2 cups dark brown sugar
1 cup smooth and natural peanut butter
2 teaspoons vanilla extract
½ teaspoon salt
2 cups flour
1 teaspoon baking powder
Preheat oven to 325 degrees. Grease a 9×13-inch pan, line with parchment paper if you have it on hand, then grease the parchment paper. If you don’t have parchment paper, these blondies will be just fine.
In a medium saucepan over medium heat, melt butter and sugar together until the butter is just melted. Remove from the burner and allow to cool for 5 minutes, then add the peanut butter. Stir until incorporated. Allow to cool for 5 minutes more, then whisk in the eggs and vanilla extract. You want the sugar, butter and peanut butter mixture to be cool enough that the eggs won’t begin to cook when they’re added in.
Whisk together salt, flour and baking powder. Add dry ingredients all at once to the wet ingredients. Stir until just incorporated. Pour the thick batter into the prepared pan and smooth out. Bake for 20-25 minutes, or until a skewer inserted in the center of the blondies comes out clean. Remove from the oven and allow to cool to room temperature before frosting.
Milk Chocolate Frosting:
6 Tablespoons unsalted butter, softened
3 Tablespoons unsweetened cocoa powder
¼ teaspoon salt
1 ½ – 2 cups powdered sugar
3 Tablespoons milk
¾ cup milk chocolate chips, melted
In the bowl of a stand mixer, beat together the butter, cocoa powder and salt. Add ½ cup powdered sugar followed by 1 tablespoon milk. Beat well. Add another cup of powdered sugar, followed by 2 tablespoons of milk. Melt milk chocolate chips in the microwave or in a double boiler. Add melted and slightly cooked milk chocolate the frosting and beat to incorporate. Add the final ½ cup of powdered sugar if you need a bit more thickness. Spread evenly over peanut butter blondies.