Source of Recipe
the decatur daily
In honor of the death of Charles Schulz and the last Peanuts comic strip.
1 jar (16 oz.) Creamy PEANUT Butter, divided
1-1/2 cups firmly packed brown sugar
3/4 cup butter or margarine, melted, divided
4 eggs, lightly beaten
1 cup all-purpose flour
1 teaspoon baking powder
Dash of salt
3 cups powdered sugar
1/2 teaspoon vanilla
3 to 5 tablespoons milk
1/2 cup chopped PEANUTS
Heat oven to 350 degrees. Stir peanut butter until evenly mixed throughout; measure after stirring. Combine brown sugar, 1-1/4 cups PEANUT butter and 1/2 cup butter in medium bowl; mix until smooth. Stir eggs; beat until well mixed. Combine flour, baking powder and salt; stir into peanut butter mixture. Stir until well mixed. Pour into greased 13x9-inch baking pan.
Bake 25 to 30 minutes or until brownies begin to pull away from sides. Cool on wire rack.
Combine remaining peanut butter, remaining butter, powdered sugar, vanilla and 3 tablespoons milk. Beat until smooth. Stir in remaining milk until frosting is spreading consistency. Spread over brownies. Sprinkle with chopped PEANUTS.
Tip: Stir in 1-cup peanut butter morsels or semi-sweet chocolate morsels if desired.
Makes 2 dozen