This is a triple-peanutty triple-layer brownie from “Better Homes and Gardens Holiday Baking 2006", with peanuts, peanut butter chips and peanut butter in the frosting! It seems a little fussy, but it went together easily. I have to admit I buy graham cracker crumbs for recipes like this to speed up the process. The layered bars are really pretty on a cookie tray.
Chocolate Peanut Brownies
1 1/2 Cups Graham Cracker -- finely crushed (4 ½ ounces)
1/4 Cup Sugar
1/4 Cup Peanuts -- finely chopped
1/2 Cup Butter -- melted
1/2 Cup Butter
2 Ounces Unsweetened Chocolate -- cut up
1 Cup Sugar (7 ounces)
2 Large Eggs
1 Teaspoon Vanilla
2/3 Cup Flour, All-purpose (3 ounces)
1/2 Cup Peanut Butter Chips (3 ounces)
Peanut Butter Frosting
1/4 Cup Butter
2 Tablespoons Peanut Butter
2 Cups Powdered Sugar – divided (8 ounces)
1 Tablespoon Milk – plus additional 2-3 Tbsp.
1/2 Teaspoon Vanilla Extract
Preheat oven to 350°. For crust: Combine graham crackers, 1/4 cup sugar and chopped peanuts. Stir in the melted butter. Press into an ungreased 11 x 7 x 1 12" baking pan. Bake for 5 minutes; cool.
For filling; in a heavy large saucepan, (I used a quart glass measuring cup and the microwave), combine the butter and chocolate; heat and stir over low heat until melted. remove from heat. Add the remaining 1 cup of sugar, the eggs, and vanilla; stir just until combined. Stir in flour and peanut butter chips. Spread evenly over crust. Bake for 20 minutes.
Cool in pan on a wire rack. Spread with Frosting. Cut into 20-21 bars. Garnish with peanut halves.
Frosting: In a bowl, combine 1/4 cup butter and 2 tabalspoons peanut butter; beat with an electric mixer on low speed for 30 seconds. Gradually add 1 cup powdered sugar, beating well. Beat in 1 tablespoon milk and 1/2 teaspoon vanilla. Gradually beat in remaining powdered suar and enough milk to make a frosting that spreads easily.