This is just sinful. I was planning to put the frosting on cupcakes but truthfully I just don’t like cake. Trader Joe’s had a good chocolate truffle brownie mix, so we slathered them with peanutbutter cream cheese goodness.

The tiny bit of salt in the icing really brings out the peanut flavor. I used the Murray River – it’s my favorite for baking, because it is so light and flaky that it blends easily. A bit of salt makes sweet things so much better!

This combination is so decadent that the only thing it can be paired with is an equally intense stout. We were lucky enough to have a 2011 bottle of Night Stalker (the base for Bourbon County) from Goose Island and Left Hand nitro milk stout. Mmm…

Peanut Butter Cream Cheese Frosting
• 1 1/2 cups powdered sugar
• 1 8-ounce package cream cheese, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup smooth peanut butter (do not use old-fashioned or freshly ground)
• ½ tsp salt

Sift powdered sugar into large bowl. Add salt. Add cream cheese, butter, and peanut butter. Using electric mixer, beat mixture until smooth.

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