Name: Rich Chocolate Brownies with Peanut Butter Frosting {traditional and gluten free recipes}
Yield: 16 -24 servings
Ingredients: Brownie Ingredients:; 1/2 cup butter; 2 cups semi-sweet or dark chocolate chips (plus 3/4 cup reserved); 1 cup light brown sugar; 1 tablespoon vanilla; 4 eggs; 2/3 cup brown rice flour *; 1/3 cup tapioca starch *; 1/2 teaspoon kosher salt; Frosting Ingredients:; 4 ounces cream cheese (softened); 1/4 cup butter (softened); 1/3 cup creamy peanut butter; 2 cups powdered sugar; Optional: 1-2 tablespoons heavy cream (or milk); * If you do not need a gluten free version of this recipe (simply substitute a total of 1 cup all purpose flour for the items marked with an *)

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Rich Chocolate Brownies with Whipped Peanut Butter Frosting (traditional and gluten free recipes included) by Barefeet In The Kitchen

Rich, dense, chocolate brownies topped with fluffy, whipped, peanut butter frosting, what’s not to love? These brownies were dangerous. I baked them to share with another family, and yet I found myself returning to the kitchen for just one more sliver all afternoon. I recommend making these when you have the chance to share with friends. They are ultra rich and perfect for small bite size pieces.

Want more Chocolate and Peanut Butter Desserts? Try one of these!

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Chocolate Peanut Butter Smoothie

Oatmeal Chocolate Chip Peanut Butter Cookies

Chocolate Peanut Butter Ice Cream

The Ultimate Chocolate Peanut Butter Cake

Check out all of the Gluten Free Dessert Recipes on this website!

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Rich Chocolate Brownies with Peanut Butter Frosting {traditional and gluten free recipes}

Servings: 16 -24 servings

Ingredients

Brownie Ingredients:
1/2 cup butter
2 cups semi-sweet or dark chocolate chips plus 3/4 cup reserved
1 cup light brown sugar
1 tablespoon vanilla
4 eggs
2/3 cup brown rice flour *
1/3 cup tapioca starch *
1/2 teaspoon kosher salt
Frosting Ingredients:
4 ounces cream cheese softened
1/4 cup butter softened
1/3 cup creamy peanut butter
2 cups powdered sugar
Optional: 1-2 tablespoons heavy cream or milk
* If you do not need a gluten free version of this recipe simply substitute a total of 1 cup all purpose flour for the items marked with an *

Instructions

Preheat oven to 325 degrees. Line a 9x13 pan with parchment paper or line it with foil and grease it very well with butter. Melt the butter in a large saucepan, over medium heat. When the butter has melted, add the chocolate chips and stir with a wooden spoon until they have melted. Remove from the heat, add the sugar and stir to combine.
Add the vanilla and then whisk or stir in the the eggs, one at a time. When the mixture is smooth and shiny, slowly add the dry ingredients to the mixture in the saucepan. Stir in the reserved chocolate chips. Spread the mixture into the bottom of the prepared pan. Bake for 28-32 minutes, just until an inserted toothpick shows moist crumbs. (30 minutes was perfect for my oven.) Let the bars cool completely before frosting.
In a large mixing bowl, combine the cream cheese, butter, and peanut butter. Beat with a wire whisk until thoroughly combined. Gradually add the powdered sugar and beat until fluffy. The frosting should be thick, creamy and spreadable. If it becomes too thick to easily spread, add a tablespoon of cream or milk and beat again, adding an additional tablespoon of liquid only if necessary.
Gently spread the frosting over the completely cooled brownies and chill for 1-2 hours until firm. Slice into bars. Store the remaining brownies in an airtight container in the refrigerator or freezer. Enjoy!

Notes

Preheat oven to 325 degrees. Line a 9x13 pan with parchment paper or line it with foil and grease it very well with butter. Melt the butter in a large saucepan, over medium heat. When the butter has melted, add the chocolate chips and stir with a wooden spoon until they have melted. Remove from the heat, add the sugar and stir to combine.

Add the vanilla and then whisk or stir in the the eggs, one at a time. When the mixture is smooth and shiny, slowly add the dry ingredients to the mixture in the saucepan. Stir in the reserved chocolate chips. Spread the mixture into the bottom of the prepared pan. Bake for 28-32 minutes, just until an inserted toothpick shows moist crumbs. (30 minutes was perfect for my oven.) Let the bars cool completely before frosting.

In a large mixing bowl, combine the cream cheese, butter, and peanut butter. Beat with a wire whisk until thoroughly combined. Gradually add the powdered sugar and beat until fluffy. The frosting should be thick, creamy and spreadable. If it becomes too thick to easily spread, add a tablespoon of cream or milk and beat again, adding an additional tablespoon of liquid only if necessary.

Gently spread the frosting over the completely cooled brownies and chill for 1-2 hours until firm. Slice into bars. Store the remaining brownies in an airtight container in the refrigerator or freezer. Enjoy!

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Rich Chocolate Brownies with Peanut Butter Frosting {traditional and gluten free recipes}

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