October
17, 2007
Crunchy Peanut Butter and Fudge Brownies
Well, after so many cupcakes, we decided we needed a break. And. Oh. My. God. These may just be the best brownies ever. I think the picture pretty much speaks for itself…
Crunchy Peanut Butter and Fudge Brownies
Makes 30 brownies. Recipe from Epicurious.
Ingredients
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 choppedFrosting 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
1 tablespoon whole milk
1 teaspoon vanilla extract7 ounces bittersweet or semisweet chocolate, chopped
Directions
For brownies:
Position rack in center of oven and preheat to 325°F. Line 13×9x2-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.
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#1 | Reply
This looks and sounds amazing!
#2 | Reply
Ummm…yeah…I’ll be knocking at your door tomorrow…with a gallon of milk in hand. Give me the brownies and no one will get hurt. Just giving you fair warning. ;-)
#3 | Reply
WOAH MAMA! Those look so delish!
#4 | Reply
[...] It was an all day endeavor, to say the least. But I knew our grocery store didn’t have any brioche or egg bread (we’ve looked), and didn’t want to settle for something ordinary for this dessert. I made my own egg bread, which I then cubed and doused with custard. A truly homemade dessert from start to finish. And well worth the effort… Taylor said it’s the best thing I’ve baked in a long time (keep in mind the things you’re competing with here). I gain approval from him not through compliments or material goods or other ways in which women gain approval from their men, no… I do it through baked goods. A mediocre pie, to me, is worse than a bad hair day any day of the week. So this… the best thing I’ve baked in a long time…. this was a huge success. [...]
#5 | Reply
Hi How are you guys doing?
We missed you.
Maria (SHARP)
#6 | Reply
Hello! I tried this recipe on saturday and MMM simply DELICIOUS!
Greetings from Italy
#7 | Reply
[...] I’ve been craving chocolate combined with either almond or peanut butter. And while the peanut butter fudge brownies were awfully tempting, I wanted to try something new. I had a half a can of almond paste leftover [...]
#8 | Reply
[...] off of the delicious and oh-so-decadent Crunchy Peanut Butter and Fudge Brownies, but instead of one big pan of brownies, I went the bite sized route and made them in mini muffin [...]