1 1/2cupsflourI've used both whole wheat and all-purpose
For the peanut butter frosting:
1 1/2cupspowdered icing sugar
For the brownies: Preheat oven to 350 degrees and line mini muffin pan with paper liners or spray with non-stick. Set aside.
In a large bowl, combine melted butter and sugar. Whisk until smooth. Add vanilla and eggs and whisk until smooth. Add flour, cocoa and salt and whisk until just combined. Spoon into prepared pan.
Bake for 13-15 minutes, or until a toothpick comes out dry or with moist crumbs (you don’t want to overbake). Set aside to cool (*you can also store at room temperature or in the freezer until you’re ready to frost – see post above for details)
For the frosting: In the bowl of a stand mixer (or use a handheld mixer), beat peanut butter and butter until smooth. Add powdered sugar and beat until combined. Add cream, 1 tbsp at a time (beating after each addition), until you reach the desired consistency.
Spoon into a piping bag fitted with desired tip or a large Ziploc bag (or just use a spoon – that’s fine too!)
To assemble, pipe a small amount of frosting onto each brownie. Drizzle with caramel sauce and top with chopped peanuts.
Store in the fridge up to 4 days or freeze for up to 1 month.