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Peanut Butter and Fudge Brownies

in Diana's Recipe Book

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Servings: Makes 30 brownies
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

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


Reviewer: Debbie Nifong
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.


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