makes sixteen servings
I know, I know. I’m stuck in a rut. Everything I’ve been making recently is the same color. The same flavors, too. Probably the same calorie count. So this is my last post like this for a while! Soon Lena’s Lunchbox will have dark leafy greens and citrus-y pale yellows and intense beetroot reds.
These brownies are my last huzzah! They aren’t super pretty, but they taste like a Reese’s cup on crack, so that’s something. If you wanted to make them for Halloween, you could tint the frosting orange and dot them with skull sprinkles. Or you could sandwich some Reece’s cups or other Halloween candy between the batter before baking, like these. Or you could go all out and do this craziness. Go wild! Celebrate my last tan and brown themed recipe!
Ingredients
Brownies (adapted from Bakerella)
- 1 1/2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup butter, softened
- 10 oz bittersweet chocolate
- 3 cups sugar
- 3 eggs
- 1 tsp vanilla
- 1 cup chocolate chips
Frosting (adapted from Brown Eyed Baker)
- 1 cup powdered sugar
- 5 tbsp butter, softened
- 1 cup creamy peanut butter
- 1 tsp vanilla
- 1/4 tsp kosher salt
- 1/4 cup heavy cream
- mini chocolate chips (for decoration)
Preheat oven to 350º and line an 8×8 pan with aluminum foil, then grease the foil. Mix together dry ingredients and set aside. Melt butter and chocolate together (in the microwave – be careful not to burn the chocolate – or on the stove in a double boiler). Add sugar to the chocolate mixture and whisk until combined, then one by one add the eggs and vanilla. Stir in then dry ingredients, then chocolate chips. Bake for 35 minutes, or until set but still soft. Let cool in the pan for 10 minutes, then remove and allow to cool fully on a rack.
Beat together powdered sugar, butter, peanut butter, vanilla, and salt until fluffy. Add heavy cream in tablespoon increments until desired consistency has been reached. Frost brownies and sprinkle with chocolate chips.
LENA'S LUNCHBOX 