PEANUT BUTTER FUDGE BROWNIES

A bountiful kitchen

• 1 cup butter (2 sticks) unsalted, room temperature
• ⅓ cup cocoa powder
• 2 cups granulated sugar
• 4 eggs
• 1½ cups flour
• ½ teaspoon salt
• 1 teaspoon vanilla
• 1-12 oz package Reese's Peanut Butter Chips
• ½ cup smooth peanut butter, Skippy or Jif, no natural peanut butter
• Frosting:
• ½ cup butter, room temperature
• 3 cups powdered sugar
• ⅓ cup cocoa powder
• dash of salt
• ¼ cup milk or half and half
• 1 teaspoon vanilla
• parchment paper or foil

1. Pre heat oven to 350 degrees. Set rack in center of oven.
2. Line a 9x13 pan with parchment paper or foil, grease lightly.
3. Mix the butter, cocoa and sugar in an electric mixer until smooth. Add eggs, one at a time. beat until smooth.
4. 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.
5. Spread the mixture into the prepared lined pan.
6. Bake on center rack in 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.
7. Remove from oven and let cool for a couple of minutes.
8. Spread ½ cup of peanut butter on the top of the hot brownies with a spoon or butter knife.
9. Place in refrigerator or on counter until the brownies cool completely.
10. Make the frosting:
11. Beat the ½ cup butter, powdered sugar, cocoa powder, salt, milk and vanilla together until smooth.
12. When the brownies are completely cool, spread with frosting.