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 Appétit
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.