Irresistible Peanut-Butter Chip Brownies
1 cup (2 sticks) butter or margarine, at room temperature
1 package (3 ounces) cream cheese, at room temperature
2 cups sugar
1 teaspoon vanilla
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking powder
1 package (10 ounces) peanut butter chips
3 tablespoons butter or margarine, at room temperature
3 tablespoons unsweetened cocoa powder
1-1/3 cups confectioners' sugar
1 tablespoons milk
3/4 teaspoon vanilla
Heat oven to 325 degrees F. Coat 13 x 9 x 2-inch baking pan with nonstick cooking spray.
Brownies: Beat together the butter, cream cheese and sugar on medium-high speed in medium-size bowl for about 2 minutes or until mixture is smooth. Scrape down sides of bowl; beat for another 1 minute. Beat in the eggs and vanilla; beat 2 minutes.
Stir together the flour, cocoa powder, salt and baking powder in another bowl.
On low speed, gradually beat the flour mixture into the butter mixture; beat on medium-high speed for 2 minutes. Stir in peanut butter chips. Spoon batter into prepared pan, spreading evenly.
Bake in 325 degree F oven for 35 to 40 minutes or until brownies begin to pull away from sides of pan. Let cool in pan on wire rack.
Frosting: Beat together the butter and cocoa powder in a small bowl until blended. Gradually beat in the confectioners' sugar alternately with the milk and vanilla until well blended.
Spread frosting over cooled brownies. Refrigerate for at least 1 hour. Cut into 36 brownies. Makes 36 brownies.