Ingredients
Scale
- FOR THE BROWNIES
- 1/4 cup butter
- 6 tablespoons carob powder
- 1 cup white sugar
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup coarsely chopped peanuts
- FOR THE ICING
- 2 tablespoons butter
- 3 tablespoons milk
- 1/2 cup packed brown sugar
- 1 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 300F
- Grease an 8-inch square baking pan.
- Melt butter in small microwave safe bowl.
- Pour into large mixing bowl and cream with sugar until fluffy.
- Stir in carob powder, salt, and flour.
- Add vanilla extract and eggs and combine.
- Fold peanuts into mixture, and spread the dough evenly into the baking pan.
- Bake for 30 minutes. Let cool in pan for 10-15 minutes before icing.
- FOR THE ICING
- While the brownies are cooling, melt the butter in a saucepan on medium heat.
- Mix in 3 tablespoons milk and brown sugar. Boil vigorously for 1 minute.
- Remove from heat, and beat in 1/2 cup confectioners' sugar. Let cool slightly, and beat in the vanilla and remaining 1/2 cup confectioners' sugar.
- If mixture is too thick, add small splashes of milk to thin.
- Ice cooled brownies immediately, as icing will set up quickly.
- If desired, press additional chopped peanuts into the top of icing. Let cool and then cut into squares.
