Chocolate-peanut butter brownies
Preheat oven to 325F. Oil and line an 8 x 8-in. square baking dish with parchment. Sift flour with cocoa and salt in a small bowl.
Combine chocolate with 1/2 cup butter in a medium bowl. Microwave on medium until almost melted, stirring halfway through, about 3 min. Stir until smooth.
Whisk eggs with sugar and vanilla in a large bowl. Scrape in chocolate mixture, then stir until combined. Gradually stir in flour mixture, just until almost mixed. (Over mixing toughens brownies.) Stir in peanuts until evenly distributed. Scrape batter into dish. Smooth top.
Bake in centre of oven until edges are firm and middle is set and a cake tester inserted in centre comes out almost clean, 35 to 45 min. Remove pan to a rack and cool completely, about 1-1/2 hours.
Beat 1/2 cup butter in a medium bowl until smooth, 1 min. Beat in peanut butter until combined. Reduce speed and beat in icing sugar and milk. Beat on medium-high, scraping down side of bowl as needed, until fluffy and smooth, 1 to 2 min. Pipe or spread frosting over brownie. Cut into 16 squares. Brownies will keep well, covered, at room temperature for up to 3 days or wrap in foil and freeze up to 1 month.
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Last updated: August 28th, 2020
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