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PB + JEM Brownie


There is no better flavor combination

on this planet

than peanut butter, maple syrup, and chocolate.


For the brownies and chocolate frosting,

we looked to thesouthernladycooks + used her Lunch Lady Brownies recipe.

If you aren't familiar with this magician in the kitchen, please take note.

Her recipes have been on our radar for a while and this was the first that we finally tried and will most certainly not be the last.


Lunch Lady Brownies by thesouthernladycooks


For the brownies:

1/2 cup of unsweetened cocoa

2 cups of all purpose flour

2 cups of granulated sugar

4 large eggs

1 cup of butter melted

4 teaspoons of vanilla

For the icing:

1/4 cup of evaporated milk or real milk

1/4 cup of butter, softened

1.5 cups* of powdered sugar (original recipe called for 3 cups which seems ...excessive, this was plenty sweet + enough volume for us)

1/4 cup of unsweetened cocoa


For the brownies:

Preheat oven to 350 degrees. Line a 9X13 baking dish with foil and spray with a non stick cooking spray.

Combine cocoa and melted butter in bowl and mix with an electric mixer. Then add flour and sugar and continue to beat together. Next add eggs and vanilla. Mix until combined, but don’t over mix. The batter will be thick.

Next spread into prepared baking dish and spread evenly. The batter will be thick, so this may take a moment. Bake for 25-30 minutes or until fork inserted in center comes out clean. Let cool 15 minutes and add frosting. You will want the brownies warm when you add the frosting.

For the icing:

Beat together all frosting ingredients until smooth. Pour and spread over brownies. Let them completely cool before cutting. If you find that your frosting is too thick, you can always add a little more milk to get the right consistency before spreading over the brownies. Keep about 1/4 cup (or slightly less) of icing to "drizzle" (or pipe) over the JEM Maple Peanut Butter topping. Let icing set completely before adding topping.

Now for the JEM Maple Peanut Butter topping....


1/4 cup of peanut butter (we used chunky but smooth works too)

2 + 1/2 Tbsp JEM Maple Syrup

about 2 Tbsp of water

confectioner sugar to thicken


Over medium heat, combine ingredients and constantly stir. You want the consistency to be soft and smooth - spreadable, if you will. Add water to thin and confectioner sugar to thicken.

Carefully spoon pour over set and cooled brownies. Now let the peanut butter topping set for about 10 min. before piping the remaining frosting in a "drizzle" pattern over the top of the brownies.

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