Chocolate Brownies with Peanut Butter and Jelly Frosting

Total Time:
3 hr 15 min
30 min
2 hr
45 min

9 servings

  • Brownies:
  • 2 sticks (16 tablespoons) unsalted butter, plus more for the pan
  • 1 1/4 cups all-purpose flour, plus more for the pan
  • 6 ounces bittersweet chocolate, chopped
  • 2 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 1/2 teaspoon kosher salt
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • Peanut Butter Frosting:
  • 1/3 cup confectioners' sugar
  • 1/2 stick (4 tablespoons) unsalted butter, softened
  • 1 cup smooth peanut butter
  • 1/4 cup cream cheese, softened
  • 1/2 cup seedless strawberry jam
  • For the brownies: Line a 9-by-13-inch baking pan with foil, pressing it into the corners and up the sides; leave an overhang on 2 sides. Butter the foil and dust with flour. Position a rack in the lower third of the oven; preheat the oven to 350 degrees F.

  • Melt the butter in a large saucepan over medium-low heat. Add the bittersweet chocolate and cook, stirring constantly, until mostly melted. Remove from the heat and continue to stir until the chocolate is completely melted.

  • Add the granulated sugar, cocoa powder and salt to the saucepan and stir until combined. Add the eggs 1 at a time, stirring well after each addition, then stir in the vanilla. Add the flour and stir until incorporated.

  • Pour the brownie batter into the prepared pan and spread it to fill the pan. Bake until a toothpick inserted in the center comes out with just a few crumbs, about 40 minutes.

  • Let cool in the pan on a rack, about 30 minutes. Lift the brownies out of the pan using the foil and transfer to a cutting board to cool completely before frosting.

  • For the peanut butter frosting: Using an electric mixer on medium speed, cream together the confectioners' sugar and butter until light and fluffy. Then beat in the peanut butter and cream cheese.

  • Frost the top of the brownies. Add 1 teaspoon water to the jam in a small bowl and stir to combine. Dollop the jam evenly on top of the frosting and use a butter knife to gently swirl it in. Cut into squares and serve.

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