Thursday, August 16, 2007

Peanut Butter and Fudge Brownies with Salted Peanuts


This is my first browniebabe entry! How fun! Myriam, from the beautiful blog Once Upon a Tart, hosts this brownie roundup and presents the winner with a cute apron. What a great idea! I wanted to come up with something unique and tasty but I kept coming back to the classic peanut butter and chocolate. You just can't beat that simply fabulous combination. I knew I wanted to do a peanut butter frosting and I found this recipe while searching around on epicurious. And it's a Dorie Greenspan recipe! How appropriate!

The fudgy brownie layer is studded with salted peanuts, topped with a layer of rich peanut butter, and finished with a shiny chocolate ganache. The finished brownie looks amazing and is so easy to make. It will be a great recipe to make for a gathering--it's very rich and can be cut into bite-sized squares, making quite a lot. Yum! I love this blog contest and can't wait for the next one! Continue for Peanut Butter and Fudge Brownies recipe.



Bon App├ętit
January 2007
Dorie Greenspan


Brownies
3/4 cup (1 1/2 sticks) unsalted butter
7 ounces bittersweet or semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped

1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs
1 cup all purpose flour
1 cup roasted salted peanuts, coarsely chopped

Frosting and ganache

1 cup chunky peanut butter (do not use natural or old-fashioned)
1/2 cup (1 stick) unsalted butter, divided, room temperature
3/4 cup powdered sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg (I used a dash of cinnamon instead)
1 tablespoon whole milk
1 teaspoon vanilla extract


7 ounces bittersweet or semisweet chocolate, chopped

For brownies:
Position rack in center of oven and preheat to 325°F. Line 13x9x2-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. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then 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 frosting and ganache:

Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla. Spread frosting over brownies.

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. Bring to room temperature; serve.


5 comments:

Belinda said...

Wow! These brownies are beautiful...I love the layered effect, very pretty and eye catching! And no doubt, equally yummy. :-)

Deborah said...

I love chocolate and peanuts - I want some of these!!

Patricia Scarpin said...

Those are sinful, Rose! Peanuts and chocolate are so good together.

marye said...

oh wow...those look delicous..

krissy said...

just made these. absolutely amazing. i'm a student and i've been feeding them to my flatmates with rave reviews.

very rich, so you need to wash it down with a large glass of milk!

people are already asking for the recipe.