These tasty treats are heavenly. My niece and I had a few problems making these brownies but we have learned from these mistakes.
1st of all if you are going to use a smaller pan like we did you will need to cook the brownies longer. Afterward you will need to let it cool completely before cutting in or frosting them.
My niece and I made these before making the Stromboli’s and tomato soup.
* I accidentally grabbed butterscotch pieces instead of peanut butter pieces.
Peanutty brownie bites
Prep: 25 min. Bake 25 min. oven: 350. Make 70 bite size brownies.
1 1/4 cups finely crushed graham crackers
1 1/4 cups sugar
1/4 cup finely chopped dry roasted peanuts
1/2 cup butter, melted
1/2 cup butter
2 ounces unsweetened chocolate, cut up
1 teaspoon vanilla
2/3 cup all purpose flour
1/2 cup peanut flavor pieces
1 recipe peanut butter frosting
1/4 cup honey- roasted peanuts
1. Preheat oven to 350 degrees F. For crust, in a medium bowl stir together crushed graham crackers, 1/4 cup of the sugar, and the 1/4 cup chopped peanuts. Stir in the 1/2 cup melted butter; press into bottom of an un-greased 11x7x1 1/2-inch baking pan. Bake about 5 minutes, let cool.
2. For filling, in a large saucepan heat and stir remaining 1/2 cup butter and the chocolate over low heat until smooth. Remove from heat. Stir in remaining 1 cup sugar, the eggs, and vanilla until combined. Stir in flour and peanut butter flavor pieces. Spread filling over crust.
3. Bake 20 minutes more. Cool in pan on wire rack; spread with Peanut butter frosting. Cut into 1 inch squares. Garnish with peanuts.
*Note from what I have observed: Let it cool completely through and chill in the fridge. Once it has been chilled then frost the brownies and let it chill again for 20 minutes before cutting and garnishing.
I did not do this so my brownies were warm/gooey and the frosting melted on the brownies. Wopps oh well at least now when I make these again I will be better prepared.