Brownies with Peanut Butter and Chocolate Icing

There was some icing left over from a Peanut Butter Chocolate Cake I made the other day and needless to say, I didn't want it to go to waste. Instead of making another cake, I made a batch of cocoa brownies and topped it off with what remained. These cakey brownies are so good, they don't even need any icing, but if you want the extra sugar rush, halve the recipe for the chocolate peanut icing or use your favourite icing recipe instead. Once Upon a Tart just so happens to be hosting Brownie Babe of the Month again. As this is one of the best brownie recipes I've found so far, this is my entry for the event.

Cocoa Brownies with Peanut Butter Chocolate Icing

1 cup of unbleached white flour
3/4 cup of cocoa
1/2 teaspoon of baking soda
1/4 teaspoon of salt
3/4 cup of butter, softened
1 1/2 cups of brown sugar, firmly packed
3 eggs
1 1/2 teaspoons of vanilla

Grease a 9 x 13 inch pan and set aside. Sift together the flour, cocoa, baking soda and salt in a medium sized bowl. In a large bowl, beat the butter, sugar, eggs and vanilla with an electric mixer until fluffy - about 3 - 4 minutes. Stir in the dry ingredients and beat until smooth - about 2 minutes.

Transfer the brownie batter into the prepared pan and bake in a preheated 350 degree oven for about 30 minutes. Let cool on a wire rack. When cool, top with the icing of your choice.