As promised, here is the amazing icing recipe I fell in love with a few weeks ago. I honestly wish this icing came standard with all brownies. I must confess that I used boxed brownies for the base, but it didn't matter in this case. I'm all for going the homemade route, but I don't see any reason not to take a shortcut on the brownies when the icing is the star of the show here anyways. I'm somewhat picky about my boxed brownie mix, and I'm definitely partial to Ghirardelli brownies. The Baked brownies are my favorite homemade. However, you could put both in front of me, and I would spend hours trying to decide which I liked better. Then again, you could also put a random batch of the cheap stuff in front of me and I'd
most likely enjoy that too.
If you have time and feel up to it, by all means make the homemade brownies. But I'm telling you now, this icing will be just as impressive and just as good regardless of whether you put it on cheapo brand brownies, Ghirardelli or homemade. I'm still swamped so can't write much, but I figure you all come here first and foremost for the food! I couldn't pry myself away from these. Enjoy!
Peanut Butter Fudge Iced Brownies
Recipe from: A Southern Plate
- 1 box brownie mix, prepared according to package directions*
- 1-1/2 cups sugar
- 7 tablespoons milk
- 2 tablespoos shortening
- 2 tablespoons margarine
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/2 cup creamy peanut butter
Prepare brownies according to package directions and allow to cool completely before beginning icing.
To make icing: In heavy saucepot combine the sugar, milk, shortening, margarine, and salt. Bring to a rolling boil while stirring constantly. Once it reaches a rolling boil stop stirring and let boil for two minutes or until it reaches soft ball stage (I don’t use a thermometer, I just let it boil for two minutes). Remove from heat and quickly stir in the vanilla and peanut butter. Beat until smooth and quickly spread over the brownies.