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Peanut Butter and Fudge Brownies
in Diana's Recipe Book
 |
Average Rating:
(total ratings: 1) |
| Servings: Makes 30 brownies |
Ingredients:  For the Brownies: 3/4 cup (1 1/2 sticks/6 oz./170g) unsalted butter 7 oz. bittersweet or semisweet chocolate, chopped 3 oz. unsweetened chocolate, chopped 1 1/2 cups granulated sugar 1 1/2 tsp. vanilla extract 1/4 tsp. salt 4 large eggs 1 cup all-purpose flour 1 cup roasted salted peanuts, coarsely chopped For the Frosting: 1 cup chunky peanut butter (do not use natural or old-fashioned) 1/4 cup (1/2 stick/2 oz./56g) unsalted butter, at room temperature 3/4 cup confectioners' sugar 1/8 tsp. salt 1/8 tsp. ground nutmeg 1 tbsp. whole milk 1 tsp. vanilla extract For the Ganache: 7 oz. bittersweet or semisweet chocolate, chopped 1/4 cup (1/2 stick/2 oz./56g) unsalted butter, at room temperature |
| Instructions: For the Brownies: Position rack in center of oven and preheat oven to 325°F/160°C. Line a 9 x 13 x 2-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: Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in confectioners' sugar, salt, and nutmeg, then milk and vanilla. Spread frosting over brownies. For Ganache: Stir the 7 oz. chocolate and the 1/4 cup butter in a 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. Makes 30 brownies. Do Ahead: Ganache can be made 1 day ahead. Cover and keep chilled. |
| Source: Bon Appétit January 2007-Recipe by Dorie Greenspan |
| Date: January 30, 2007 |
Reviews
Reviewer: Debbie Nifong
Rating:
Review:
Very rich, probably makes more servings then 30. The brownie, bottom layer is more like a fudge consistency. will make again! Turned out just like picture.
Rating:
Review:
Very rich, probably makes more servings then 30. The brownie, bottom layer is more like a fudge consistency. will make again! Turned out just like picture.