Can you believe that it’s been almost a year since I shared some brownies with you?! That was when I posted my Basic Chocolate Brownies, a simple, hold the extras, recipe. Today’s brownies are a step in the other direction.
Actually, I’ve been making variations for these for years. The base makes my favourite brownies, which I would be totally happy eating on their own… But given the choice, who wouldn’t want an added layer of fudgy peanut butter frosting and chocolate drizzle?
Tip: Before cutting the brownies into squares, I slice 1/4″ off the edges to remove the crunchy edge. This helps to create a uniform texture and also makes them more visually appealing.
I love to see your pictures! 😃 If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram so I can see your version.
Peanut Butter Layered Brownies
Recipe Type: dessert
Makes: 9 brownies
- 2/3 cup All-Purpose Flour
- 1/4 tsp Baking Soda
- 1/2 cup Vegan Butter (I use Earth Balance)
- 85g Unsweetened Chocolate, chopped
- 1 cup Granulated Sugar
- 1/3 cup pureed Silken Tofu
- 1 tsp Vanilla Extract
- 1/4 cup Vegan butter (I use Earth Balance)
- 1/4 cup Smooth Peanut Butter 1
- 1 1/2 cups (180g) Powdered Sugar
- 7 – 8 tsp Plain Non-Dairy Milk (I used unsweetened almond)
- 1/3 cup Dairy-Free Semi-Sweet Chocolate Chips
- 3 tbsp Plain Non-Dairy Milk (I used unsweetened almond)
Whisk together the flour and baking soda. Set aside.
In a medium saucepan, over low heat, melt the vegan butter and the chocolate together, stirring constantly. Remove from heat.
Stir the sugar into the chocolate mixture. Add the pureed tofu and stir until thoroughly combined. Stir in the vanilla. Add the flour mixture and stir until just combined.
Spread the batter into the prepared pan. Batter will look fudgy and oily before baking, this is ok.
Bake for 30 minutes. Place pan on a cooling rack and allow the brownies to cool completely.
Beat the vegan butter and peanut butter together until thoroughly combined. Beat in the sugar (mixture will look sandy). Beat in 3 teaspoons of milk. Beat in additional milk 1 teaspoon at a time until the mixture us smooth and spreadable (it should resemble a cross between frosting and fudge).
Spread evenly over cooled brownies. This can be a little tricky, as initially the frosting doesn’t want to stick to the brownies. I found that using a flexible spatula made it easier.
Heat the milk in a small saucepan, over medium heat, until it just comes to a simmer. Immediately remove from heat and stir in the chocolate chips, until the chocolate has melted and the mixture is completely combined. Allow to cool for 5 – 10 minutes.
Drizzle the chocolate mixture over the brownies. I used a piping bag fitted with a #2 tip, but you can simply use a fork or spoon to do the job.
Lift the brownies from the pan and cut into squares (or triangles, like I did).
Store brownies at room temperature, in a tightly sealed container for up to 1 week.
1. I used a natural peanut butter (nothing but peanuts). I have not tried this with a traditional peanut butter (such as Jif or Skippy) but suspect that doing so would result in a fluffier frosting with less peanut butter flavour.
– Before cutting the brownies into squares, I slice 1/4″ off the edges to remove the crunchy edge and create a uniform texture. This is, of course, completely optional and a matter of personal preference.