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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
Brownies
3/4 cup unsalted butter
7 oz bittersweet or semisweet chocolate, chopped
3 oz unsweetened chocolate, chopped
1 1/2 cups sugar
1 1/2 tsp vanilla extract
1/4 tsp salt
4 large eggs, at room temperature
1 cup all purpose flour
1 cup roasted salted peanuts with skins removed, coarsely chopped (optional) or use peanut butter chips
Frosting
1 1/2 cups or chunky or creamy peanut butter (do not use natural or old-fashioned as the frosting will separate)
1/4 cup + 2 tbsp unsalted butter, room temperature
3/4 cup powdered sugar
1/8 tsp salt
1/8 tsp ground nutmeg
1 tbsp whole milk,
1 tsp vanilla extract or paste
Ganache
1/4 cup unsalted butter, room temperature
7 oz bittersweet or semisweet chocolate, chopped
For brownies: Position rack in center of oven and preheat to 325. Line 13x9 inch metal baking pan with foil, leaving long overhang; butter foil.
Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat and let cool for 5 minutes. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Take the time to fully incorporate the egg before adding the next one. Fold in flour, then add the nuts. Spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool for half and hour. When the pan is cool enough to touch the bottom, put it in the fridge for half an hour.
For frosting and ganache: Beat peanut butter and 1/4 cup butter in medium bowl to blend for 3 minutes. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla. Spread frosting over brownies. Refrigerate for 30 minutes or longer. (This will keep it from interfering ability to spread the ganache.)
Stir chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Chill until set, about 1 1/2 hours. Do ahead: Can be made 1 day ahead. Cover and keep chilled.
Using foil as aid, transfer brownie cake to work surface; cut into squares, cleaning off the knife after each slice.
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PEANUT BUTTER AND FUDGE BROWNIES WITH SALTED PEANUTS
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
Brownies
3/4 cup unsalted butter
7 oz bittersweet or semisweet chocolate, chopped
3 oz unsweetened chocolate, chopped
1 1/2 cups sugar
1 1/2 tsp vanilla extract
1/4 tsp salt
4 large eggs, at room temperature
1 cup all purpose flour
1 cup roasted salted peanuts with skins removed, coarsely chopped (optional) or use peanut butter chips
Frosting
1 1/2 cups or chunky or creamy peanut butter (do not use natural or old-fashioned as the frosting will separate)
1/4 cup + 2 tbsp unsalted butter, room temperature
3/4 cup powdered sugar
1/8 tsp salt
1/8 tsp ground nutmeg
1 tbsp whole milk,
1 tsp vanilla extract or paste
Ganache
1/4 cup unsalted butter, room temperature
7 oz bittersweet or semisweet chocolate, chopped
For brownies: Position rack in center of oven and preheat to 325. Line 13x9 inch metal baking pan with foil, leaving long overhang; butter foil.
Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat and let cool for 5 minutes. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Take the time to fully incorporate the egg before adding the next one. Fold in flour, then add the nuts. Spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool for half and hour. When the pan is cool enough to touch the bottom, put it in the fridge for half an hour.
For frosting and ganache: Beat peanut butter and 1/4 cup butter in medium bowl to blend for 3 minutes. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla. Spread frosting over brownies. Refrigerate for 30 minutes or longer. (This will keep it from interfering ability to spread the ganache.)
Stir chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Chill until set, about 1 1/2 hours. Do ahead: Can be made 1 day ahead. Cover and keep chilled.
Using foil as aid, transfer brownie cake to work surface; cut into squares, cleaning off the knife after each slice.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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