Salted Peanutty Brownie Bites
Recipe type: Dessert
Cuisine: Cookies
Adapted from Better Homes and Gardens Ultimate Cookies and Bars
  • Bottom Layer:
  • 1¼ cups finely crushed graham crackers (18 full grahams)
  • ¼ cup sugar
  • heaping ¼ cup salted, dry-roasted peanuts
  • ¼ cup melted unsalted butter
  • hefty pinch salt
  • Middle (brownie) Layer:
  • ¼ cup unsalted butter
  • 2 oz unsweetened chocolate, chopped
  • 1 cup sugar
  • 2 large eggs
  • 1 t vanilla
  • ¼ t salt
  • ⅔ cup AP flour
  • ½ cup peanut butter chips
  • Top (frosting) layer:
  • ¼ cup room temperature unsalted butter
  • 2 T creamy, not natural peanut butter, to taste
  • 2 cups confectioners' sugar
  • 1 T milk (plus more to taste)
  • ½ vanilla
  • pinch of salt
  • coarse sea salt for sprinkling
  • salted peanuts, optional
  1. Preheat the oven to 350 F. Line the bottom of a 7X11(recipe calls for) or 9X13 (I used) pan with parchment paper. Set aside.
  2. Make the crust by placing the peanuts in a food processor; pulse until coarsely chopped and add the graham crackers and pinch of salt. Process until it is all fine crumbs. Stir in the melted ½ cup butter and pat into parchment-lined pan. Press firmly and then bake for 5 minutes. Set aside to cool. Leave the oven on.
  3. Melt the chocolate and ½ cup butter in the microwave on 50% power in 45 second increments. Stir until smooth. Add the sugar, ¼ teaspoon salt, eggs and vanilla, and stir just until combined. Stir in the flour and peanut butter chips. Spread this brownie filling evenly over the baked crust. Bake for 20 more minutes, until the brownie layer is cooked. Set aside to cool completely.
  4. Make the frosting by beating together 2 tablespoons of the peanut butter with ¼ cup of softened butter. Gradually beat in 1 cup of powdered sugar. Add 1 tablespoon of milk, the pinch of salt and the vanilla. Gradually beat in an additional cup of powdered sugar. Add milk and peanut butter to your desired consistency and taste. You might also want more salt, but remember you will be sprinkling the bars with coarse salt.
  5. Spread the frosting over the cooled brownie layer. Sprinkle with coarse sea salt. Remove in one large slab using the parchment paper. Slice into small bars (these are very rich, small is the way to go). Press a few peanuts into each bar if desired (I did some but decided I liked them better without, I found the peanuts distracting). They keep well in the refrigerator.
Recipe by The Spiced Life at