Brownies with Peanut Butter Whipped Cream Frosting
Thanks to the Baked Bree blog, I found a brownie recipe which I jazzed up with a peanut butter whipped cream. I was curious to see the results of melting the brownie mix in a double boiler as suggested. The only big decision I had to make was whether to make a layer of peanut butter topping then a third layer of whipped cream, or to combine the two into a frosting. Well even though Food 52 said it was possible, the melted chips did clump up a bit when combining with the chilled whipped cream. It still tasted delicious. I also used only cocoa powder in place of chocolate which led to a more dry brownie in my opinion.
Not the most amazing recipe, but the icing is on the right track to success.
1 1/4 sticks butter
1 1/4 cups sugar
3/4 cups plus 2 Tablespoons cocoa powder
1/4 teaspoon salt
2 teaspoons vanilla
1/2 cup flour
1 stick of butter and 1/3C applesauce. I also did not have whole eggs and used 1/4C egg whites. I used half brown and half white sugar and reduced by 1/4C to compensate the sweet frosting.
On top of a double boiler, melt the butter, sugar, cocoa and salt. Melt, stirring occasionally. Let the mixture cool a bit (this is when I prepped the 8X8 pan with parchment paper and set the oven to 325 degrees)
Add the eggs one at a time. Add in the vanilla. Add Flour.
Bake 20 minutes
Combine 1-2T chilled heavy whipping cream with 2T powered sugar and 1t cornstarch. Whisk cold heavy whipping cream in a bowl until it begins to set and add cornstarch mixture and whip until thick.
Add 2T milk with 1/3C peanut butter chips in a double boiler until all chips are melted. I would recommend lining the brownies with the peanut butter before topping with whipping cream. I added peanuts for garnish and crunch and thought they were best eaten chilled.