Prep 20 mins
Cook 40 mins
Need I say more? This came from Rosie's Cookie Book by Judy Rosenberg & thatsmyhome.com/hannah's/brownies/rosies-brownies.html. This is a slightly different variation! Haven't allowed for different cooling times in the recipe - which is about two and half hours. These are nice and rich, cut in smaller pieces.
- 6 ounces unsweetened chocolate
- 1 cup unsalted butter or 1 cup unsalted margarine
- 2 cups sugar
- 1 teaspoon vanilla
- 4 large eggs
- 1 cup flour
- 1⁄2 cup chopped walnuts (optional)
- 1⁄2 cup peanut butter
- 2 tablespoons peanut butter
- 1 cup powdered sugar
- 2 1⁄2 tablespoons unsalted butter or 2 1⁄2 tablespoons unsalted margarine, room temp
- 1⁄2 teaspoon vanilla
Buttercream Chocolate Frosting
- 5 ounces bittersweet chocolate
- 2 teaspoons light corn syrup
- Preheat oven to 350°F.
- Lightly butter a 9" square baking dish.
- Melt chocolate and butter in microwave or in top of double boiler over simmering water.
- Let mixture cool 5 minutes.
- Place sugars in medium size bowl, and pour in chocolate mixture.
- Mix on medium speed until blended, then scrape bowl.
- Add vanilla.
- With mixer on medium low, add eggs one at a time and blend well after each addition.
- Scrape bowl and then add flour, mixing on low for 20 seconds.
- Stir in nuts by hand.
- Spread batter evenly into pan.
- Bake for 35 minutes or just until center has risen level to sides and tester in center comes out with moist crumbs.
- Remove from pan to cool 1 hour.
- Variation: can bake in 8" pan by reducing heat to 325F and bake for 45-50 minutes.
- Peanut Butter Topping:.
- Place all ingredients in food processor and process until smooth.
- Spread evenly over brownies and freeze for 1 hour.
- Melt chocolate in microwave, then stir in light corn syrup.
- Let cool 10 minutes, then spread buttercream on peanut butter layer.
- Refrigerate pan and let chcoclate harden 30 minutes.
- Then cut and serve with a nice cold glass of milk!