There are times when I crave something
sweet, simple and, preferably, chocolate. At these moments, nothing fits the
bill as perfectly as brownies. I like mine fudgy, as opposed to cakey, and I
don’t mind a little adornment, like a glaze or frosting. This week I
decided to
get back to basics with a brownie topped with peanut butter frosting. The
brownies are made with lots of bittersweet chocolate (I used Guittard, one of
my favorites), and a touch of brown sugar for a caramel flavor. The frosting,
which is mixed by
hand, is mostly peanut butter with a little softened butter,
confectioners’ sugar and vanilla. The brownies must be cool when you frost
them, and need to be refrigerated for at least an hour before cutting, ensuring
that you’ll get perfect brownie squares. I suggest you bring the brownies to
room temperature before serving, for the best texture and flavor, though
they’re still pretty darned good right out of the fridge. I like Jif brand peanut butter best, but any
non-natural type will work.
