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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 36 |
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Brownies studded with peanuts and frosted with peanut butter frosting, chocolate ganache. What a good way to get your PB and Chocolate fix. 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 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 |
1 tablespoon whole milk |
1 teaspoon vanilla extract |
7 ounces bittersweet or semisweet chocolate, chopped |
Directions:
1. For brownies:
2. Position rack in center of oven and preheat to 325°F. Line 13x9x2-inch metal baking pan with foil, leaving long overhang; butter foil.
3. 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.
4. For frosting and ganache:
5. 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.
6. 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.
7. Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve.
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