INGREDIENTS

• ¾ cup (1 1/2 sticks) salted butter, melted
• 3/4 cup unsweetened cocoa powder
• 1 1/2 cups granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• ½ cup creamy peanut butter
• Frosting:
• 3 Tablespoons salted butter
• ¼ cup whole milk
• 3 cups powdered sugar
• ¼ cup strawberry preserves

DIRECTIONS

1. Preheat oven to 350. Butter and flour a 9-inch square cake pan and set aside.
2. In a large bowl, whisk together the cocoa and melted butter. Stir in sugar until combined. Stir in eggs, one at a time, mixing well after each. Stir in vanilla. Fold in flour JUST until you no longer see flour streaks in the batter. Spread in prepared pan.
3. In a small microwave-safe bowl, heat peanut butter for 10 seconds. Stir. Spoon peanut butter over brownies. Using a knife, swirl the peanut butter into the brownie batter.
4. Bake brownies for 15 – 20 minutes until a toothpick inserted in the center comes out with fudgy crumbs (but no raw batter). Set aside.
5. Prepare strawberry jelly frosting: In a small saucepan, melt butter over medium heat. Whisk in milk, powdered sugar, and jelly. Continue to whisk over medium heat until mixture comes to a boil. Boil for one minute, then remove from heat and pour over brownies.
6. Let brownies cool to room temperature, then refrigerate until chilled.