Peanut Butter Frosted Blondies with Brownie Hearts
Yield: 16 blondies
  • Blondies:
  • ½ cup of butter, melted
  • 1 cup of tightly packed dark brown sugar
  • 1 egg
  • 1 teaspoon of vanilla
  • ½ teaspoon baking powder
  • ⅛ teaspoon of baking soda
  • Pinch of salt
  • 1 cup of all-purpose flour
  • Brownies:
  • 3 ounces dark chocolate, coarsely chopped
  • 1 stick unsalted butter
  • ¾ cup plus 2 tablespoons sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • ⅔ cup all-purpose flour
  • Peanut Butter Frosting:
  • ¼ cup butter (half stick)
  • ¼ cup peanut butter
  • 1 cup powdered sugar
  • ½ tsp. vanilla
  • 1 teaspoon of milk
For the Blondies:
  1. Preheat oven to 350°F. Line two 8×8-inch square baking pans with foil, with ends of foil extending over opposite sides of pan. Repeat with second piece of foil in opposite direction. Spray foil with cooking spray.
  2. Whisk together the melted butter and sugar in a bowl.
  3. Add the egg and vanilla extract and whisk.
  4. Add the flour, baking soda, baking powder, and salt, mix it all together (don't over mix though)
  5. Pour into one of the prepared pans and spread evenly. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool.
For the Brownies:
  1. Melt chocolate and butter together in the microwave in 30 second bursts, stirring between each until it is 90% melted; remove from heat and stir the mixture until it is smooth. Whisk in sugar. Whisk in eggs, one at a time, then vanilla. Add flour and salt together, stirring until just combined. Spread into prepared pan and bake for 25 to 30 minutes.
For the Frosting:
  1. Cream the butter and peanut butter together using an electric mixer on medium high speed until light and fluffy. add the powdered sugar and mix until thick and well combined. add the vanilla and milk and mix on high speed until creamy and fluffy.
To Assemble:
  1. Remove blondies from pan using foil tabs. Spread the frosting on evenly and cut into 16 squares.
  2. Using a small heart-shaped cookie cutter, cut out hearts from the brownies, slicing in half to thin out if neccesary. Place one on each blondie. Store in an airtight container for 3-4 days.
Recipe by The Baker Chick at