Rosie's Peanut Butter Topped Brownie Bars

“Need I say more? This came from Rosie's Cookie Book by Judy Rosenberg &'s/brownies/rosies-brownies.html. This is a slightly different variation! Haven't allowed for different cooling times in the recipe - which is about two and half hours. These are nice and rich, cut in smaller pieces.”

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Lightly butter a 9" square baking dish.
  3. Melt chocolate and butter in microwave or in top of double boiler over simmering water.
  4. Let mixture cool 5 minutes.
  5. Place sugars in medium size bowl, and pour in chocolate mixture.
  6. Mix on medium speed until blended, then scrape bowl.
  7. Add vanilla.
  8. With mixer on medium low, add eggs one at a time and blend well after each addition.
  9. Scrape bowl and then add flour, mixing on low for 20 seconds.
  10. Stir in nuts by hand.
  11. Spread batter evenly into pan.
  12. Bake for 35 minutes or just until center has risen level to sides and tester in center comes out with moist crumbs.
  13. Remove from pan to cool 1 hour.
  14. Variation: can bake in 8" pan by reducing heat to 325F and bake for 45-50 minutes.
  15. Peanut Butter Topping:.
  16. Place all ingredients in food processor and process until smooth.
  17. Spread evenly over brownies and freeze for 1 hour.
  18. Buttercream:.
  19. Melt chocolate in microwave, then stir in light corn syrup.
  20. Let cool 10 minutes, then spread buttercream on peanut butter layer.
  21. Refrigerate pan and let chcoclate harden 30 minutes.
  22. Then cut and serve with a nice cold glass of milk!

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