Peanut Butter & Fudge Brownies
- Ready In:
- 2hrs
- Ingredients:
- 17
- Yields:
-
40 brownies
ingredients
-
Brownies
- 3⁄4 cup unsalted butter
- 7 ounces bittersweet chocolate or 7 ounces 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 dry roasted salted peanut, coarsely chopped
-
Frosting and Ganache
- 1 cup chunky peanut butter (do not use natural or old-fashioned) or 1 cup creamy peanut butter (do not use natural or old-fashioned)
- 1⁄2 cup unsalted butter, divided, room temperature
- 3⁄4 cup powdered sugar
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon ground nutmeg
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- 7 ounces bittersweet chocolate or 7 ounces semisweet chocolate, chopped
directions
- 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.
- Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve.
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