Fudgy Brownies with Peanut Butter frosting are ridiculously delicious. The thick layer of creamy peanut butter frosting take these brownies right over the edge.
Preheat the oven to 350ºF. Line an 8x8-inch pan with aluminum foil, leaving a 1-inch overhang on all sides. Spray the foil lightly with nonstick spray.
Add the chocolate and butter to a medium heatproof bowl set over a pot of simmering water. Stir occasionally until fully melted and smooth. Whisk in the cocoa powder until smooth. Set aside to cool slightly.
In a separate medium bowl, whisk together the eggs, sugar, vanilla, and salt until combined. Whisk in the melted chocolate until well combined. Fold in the flour with a rubber spatula just until combined. Spread the batter evenly into the bottom of the prepared pan. Bake for 20 to 25 minutes, or until the top of the brownies look dry and the edges begin to pull away from the sides of the pan. Cool the brownies in the pan on a wire rack.
Make the frosting
In a stand mixer fitted with a paddle attachment or with an electric hand mixer, beat the butter on medium-high speed until smooth. Add the peanut butter and heavy cream. Continue to beat until incorporated.
Add the confectioner's sugar, beat on medium-low speed until most of the sugar is moistened. Turn the speed up to medium-high and beat until light and fluffy. Scrape down the sides of the bowl as needed. Spread the frosting evenly over the cooled brownies.
Lift the brownies out of the pan by the foil overhang and slice into bars.
Notes
If underbaked (the toothpick will have batter clinging to it), the texture of the brownies will be dense and gummy. If overbaked (the toothpick will come out completely clean), the brownies will be dry and cakey. Home ovens are fickle and poorly calibrated. Use the baking times as a guide and rely on the toothpick test for the desired doneness.
Make ahead tip
Brownies will keep for up to 1 week stored in an airtight container at room temperature.
Brownies will keep for up to 3 months stored in an airtight container in the freezer. Thaw in the refrigerator overnight.