Peanut Butter Fudge Brownies

Mary Ann Grant 

Our activity days girls have loved these brownies! The recipe is from Si's Foster's "A Bountiful Kitchen."  

1 cup butter (2 sticks) unsalted, room temperature 
1/3 cup cocoa powder 
2 cups granulated sugar 
4 eggs 
1 1/2 cups flour 
1/2 tsp. salt 
1 tsp. vanilla 
1 (12 oz.) pkg. Reese's Peanut Butter Chips 
1/2 cup smooth peanut butter, Skippy or Jif, no natural peanut butter 

Frosting: 
1/2 cup butter, room temperature 
3 cups powdered sugar 
1/3 cup cocoa powder 
Dash of salt 
1/4 cup milk or half and half 
1 tsp. vanilla 

1. Preheat oven to 350 degrees. Set rack in center of oven. Line a 9 x 13 pan with parchment paper or foil, grease lightly. 
2. Mix the butter, cocoa and sugar in an electric mixer until smooth. Add eggs, one at a time, beat until smooth. 
3. Add the flour, salt, vanilla and peanut butter chips to the bowl. Mix on low speed or fold in by hand with a spatula, just until the flour disappears. Do not beat. 
4. Spread the mixture into the prepared lined pan. 
5. Bake on center rack in 350 degree oven for about 25-30 minutes or until top is set and a toothpick inserted in the center of the brownies comes out with a few moist crumbs attached. 
6. Remove from oven and let cool for a couple of minutes. 
7. Spread 1/2 cup of peanut butter on the top of the hot brownies with a spoon or butter knife. 
8. Place in refrigerator or on counter until the brownies cool completely. 
9. Make the frosting: Beat the 1/2 cup butter, powdered sugar, cocoa powder, salt, milk and vanilla together until smooth. 
10. When the brownies are completely cool, spread with frosting.